TEXAS ROADHOUSE HESPERIA RECIPES

Steps:

• Combine milk and sugar in a small bowl, then sprinkle yeast on top.
• Allow 5 minutes for the yeast to froth up.
• In a large mixing basin, combine the yeast and water.
• Then add 1/4 cup butter, 1 egg, 2 cups flour, and a pinch of salt.
• On medium speed, beat the batter until it is smooth.
• Gradually incorporate flour until a soft dough ball develops.
• Then increase the mixer's speed to medium high and beat for another 2-3 minutes.
• The dough should have a tacky texture but not be sticky. If the dough is too sticky, add a tablespoon of flour at a time until it is no longer sticky.
• Grease a large basin lightly and roll the dough into a ball, turning once to coat. Cover the bowl with a clean dish cloth and place it in a warm area to rise for 45-60 minutes, or until it has doubled in size.
• Gently knead the dough dough. Turn dough out of bowl onto lightly floured work surface. If required, lightly knead the dough.
• Allow to cool for a few minutes while you prepare the baking sheets with a silicone mat or non-stick cooking spray.
• Roll out the dough to a 12×8-inch-long rectangle with a 12-inch-thickness.
• Using a sharp knife, cut the dough into even pieces, resulting in 24-30 pieces of dough.
• Place the rolls on the baking pans that have been prepared.
• Cover with a dish towel and set aside in a warm place to rise for 45-60 minutes, or until almost doubled in size.
• Preheat the oven to 350 degrees F about 20 minutes before the dough rises.
• Preheat the oven to 350 degrees F. Place the rolls in the oven.
• Rolls should be baked for 12-15 minutes, or until golden brown.
• Take the pan out of the oven and brush it with melted butter.

Steps:

• Combine milk and sugar in a small bowl, then sprinkle yeast on top.
• Allow 5 minutes for the yeast to froth up.
• In a large mixing basin, combine the yeast and water.
• Then add 1/4 cup butter, 1 egg, 2 cups flour, and a pinch of salt.
• On medium speed, beat the batter until it is smooth.
• Gradually incorporate flour until a soft dough ball develops.
• Then increase the mixer's speed to medium high and beat for another 2-3 minutes.
• The dough should have a tacky texture but not be sticky. If the dough is too sticky, add a tablespoon of flour at a time until it is no longer sticky.
• Grease a large basin lightly and roll the dough into a ball, turning once to coat. Cover the bowl with a clean dish cloth and place it in a warm area to rise for 45-60 minutes, or until it has doubled in size.
• Gently knead the dough dough. Turn dough out of bowl onto lightly floured work surface. If required, lightly knead the dough.
• Allow to cool for a few minutes while you prepare the baking sheets with a silicone mat or non-stick cooking spray.
• Roll out the dough to a 12×8-inch-long rectangle with a 12-inch-thickness.
• Using a sharp knife, cut the dough into even pieces, resulting in 24-30 pieces of dough.
• Place the rolls on the baking pans that have been prepared.
• Cover with a dish towel and set aside in a warm place to rise for 45-60 minutes, or until almost doubled in size.
• Preheat the oven to 350 degrees F about 20 minutes before the dough rises.
• Preheat the oven to 350 degrees F. Place the rolls in the oven.
• Rolls should be baked for 12-15 minutes, or until golden brown.
• Take the pan out of the oven and brush it with melted butter.