Texas readhouse rolls


2 1/4 teaspoons active dry yeast

1/4 cup warm water (110-115°F)

1/4 cup granulated sugar

1/4 cup melted butter

1/2 cup warm milk

1 large egg

3 cups of all-purpose flour

1 teaspoon of salt

1/4 cup melted butter (for greasing)


In a large mixing bowl, dissolve the yeast in the warm water and let stand for 5 minutes.

Add sugar, melted butter, warm milk and eggs.

Add the flour and salt and mix until a dough forms. Knead the dough for 5 minutes on a floured surface.

Place the dough in an oiled bowl, cover with a towel, and leave to rise in a warm place for about an hour.

Preheat oven 425°F (220°C). Grease a baking tray or line with parchment paper.

Roll the dough into small golf ball-sized balls.

Place rolls on prepared baking sheet, about 2 inches apart.

Brush the rolls with melted butter and let them ferment for another 15 minutes.

Bake the rolls for 12-15 minutes, or until golden brown and cooked through.

Brush the rolls with additional melted butter as soon as they come out of the oven.

Serve the rolls warm, with additional butter on the side, if desired.


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