Roadhouse Grill Texas Egg Rolls Copycat Recipes

TEXAS ROADHOUSE ROLLS

Steps:

• In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients. (This is not necessary, but I prefer this to use milk cold out of the refrigerator).
• Using a stand mixer or food processor, combine the flour, egg, 1/3 cup melted butter, and salt. Add the milk mixture and process until you have a smooth dough; it will be stickier and wetter than regular bread dough. Place the dough in a greased bowl, turn the dough to grease all sides, and cover with a towel. Let rise until it has doubled in size.
• When the dough has doubled, punch it down and turn it out on a floured board. Let rest for 10 minutes.
• Roll out the dough into a large, flat rectangle approximately 1/2 inch thick. Cut into 16 portions with a sharp knife and place on a greased baking sheet and let rise again, until doubled.
• Preheat oven to 375 degrees. Bake the rolls for 10 minutes on the greased baking sheet. They will be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining 1/4 cup melted the butter before serving.
• Prepare honey cinnamon butter by combining butter, cinnamon, honey, and powdered sugar with a mixer until well blended.

TEXAS ROADHOUSE ROLLS

Steps:

• Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy.
• Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter).
• Beat thoroughly.
• Add melted butter, eggs and salt. Beat well.
• Add enough flour to form a soft dough.
• Sprinkle a small amount of flour onto counter and let dough rest.
• Meanwhile, grease a large bowl.
• Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes).
• Cover and let rise in a warm place until double in bulk.
• Punch down. Turn out onto a floured board.
• Divide into portions for shaping; let rest 10 minutes.
• Shape dough into desired forms.
• Place on greased baking sheets. Let rise until doubled.
• Bake at 350 degrees for 10-15 minutes or until golden brown.
• Baste immediately with butter.
• Serve with Cinnamon Honey Butter.

ROADHOUSE GRILL TEXAS EGG ROLLS COPYCAT

Steps:

• Mix jalapenos with cream cheese.
• Place small amount on wrapper, roll up eggroll style and seal the tip with a drop of the water-flour mixture.
• Continue until mixture is all gone.
• Place in refrigerator for 2 hours.
• Heat oil to 350-375 and cook about 4 to 5 minutes or until golden brown.
• Cool 5 minutes. Filling will be hot.
• Serve with jalapeno jelly.
• Jalapeno Jelly:.
• In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat.
• Stir frequently until mixture begins to boil.
• Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring.
• Skim off foam, and remove from heat.
• Ladle into sterilized jars.
• Seal, and process in a boiling-water canner for 5 minutes.