Texas Roadhouse Sweet Tea Recipes

CLASSIC TEXAS TEA

Steps:

• For the sour mix: Stir together the lemon juice and Simple Syrup in a glass.
• For the Texas tea: Fill a Collins glass with ice. Pour in the vodka, gin, rum, tequila, whiskey, triple sec and 1 ounce of the sour mix. Top off with a splash of cola. Stir once with a bar spoon and serve. No garnish needed.
• Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator.

21 TEXAS ROADHOUSE COPYCAT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Make your favorite Texas Roadhouse recipes in the comfort of your home!

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.

TEXAS TEA COCKTAIL

Steps:

• Gather the ingredients.
• Pour the spirits and sour mix into a collins glass filled with ice.
• Stir well .
• Top it off with cola.
• Garnish with the lemon wedge. Serve and enjoy.

TEXAS ROADHOUSE ROLLS

Steps:

• Add the yeast, warm water, and sugar to the bowl of your mixer and stir together. Let it sit for about 10 minutes until the yeast dissolves and starts to foam.
• Add the milk, butter, sugar, eggs and salt to the yeast mixture; mix everything together with the dough hook attachment for about 30 seconds. Add the flour, 2 cups at a time; add enough flour to form a soft dough. Continue kneading and adding flour until the dough is pulling away from the sides, about 8 minutes. If it's raining or humid, it can take anywhere from 7 to 9 cups of flour until the dough is no longer very sticky and will be tacky when you quickly poke it.
• Place the dough in a large well oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free place until double in bulk, about 35 minutes.
• Line two large baking sheets with parchment paper, set aside.
• Punch down the dough and turn it out onto a lightly floured surface. Divide into 2 portions for shaping. Roll out the dough so that it's about an 1/2 inch thick rectangle, then cut the ends to make an even shape. Then cut it out into large rectangles and fold them in half and place them onto the baking sheets.
• Repeat with remaining dough, getting about 24-30 rolls in total. Cover rolls with plastic wrap and let rise until doubled in size, another 30 minutes or so.
• Preheat your oven to 350 F degrees.
• Bake the rolls for about 17 to 20 minutes or until golden brown. Brush immediately with melted butter.