Copycat Texas Roadhouse Bread Rolls

makes 48 rolls

4 ½ teaspoons active dry yeast (2 packets)
2-1/2 cups warm milk (110° to 115°)
1/2 cup good honey
8 tablespoons butter, melted (divided)
2 large eggs, room temperature
1 tablespoon kosher salt
8-9 cups all-purpose flour

In the bowl of a stand mixer, add yeast, milk and honey.  Swirl with your fingers or a spoon to dissolve the yeast.  Allow the yeast to bloom.  It will start to bubble and become aromatic, about 5 minutes.
Add 6 tablespoons butter, eggs and 4 cups of flour, mix on low using dough hook, until smooth.  Add enough remaining flour to for the dough to come together (mine takes the whole 4 1/2 additional cups) add salt.  Allow to knead for about 7-9 minutes until dough is tacky, but not sticky.

Turn onto a floured board; knead a few turns. Place in a bowl with 1 tablespoon butter bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.

Meanwhile brush 2 cookie sheets with melted butter.

Punch dough down and turn out onto a floured board.  Roll dough into a rectangle, about 1” tall.  Cut into 48 pieces, (6 rows cut into 8 rolls each).  Place rolls on buttered cookie sheets about ½ - 1” apart.  Cover and let rise until almost doubled in size, about 45-60 minutes. 

Preheat oven to 350°. 

Bake both pans together.  12-15 minutes or until golden brown.  Brush with remaining melted butter.  Serve and enjoy.

Recipe developed by Donna Elick - The Slow Roasted Italian 
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