Texas-Style Rolls

Soup season isn't over yet. These Texas-style rolls go great with your favorite soup, or they're so good they can be eaten alone.
Texas-Style Rolls
Tools Needed:

Stand mixer with dough hook
Dish towel
Metal bench scraper, knife, or pastry cutter (Fat Daddio's BS)
Sheet pan (Fat Daddio's SP)

2 1/2 cups bread flour
4 1/2 teaspoons instant yeast, (2 packages)
1 1/4 cups water
1/2 cup milk
1/2 cup honey
1/3 cup unsalted butter
1 1/2 teaspoons salt
2 eggs
3 cups all-purpose flour
2 tablespoons butter, melted (optional)

  1. In the bowl of a stand mixer fitted with the dough hook, whisk together 2 cups of the bread flour and the yeast.
  2. In a saucepan, combine the water, milk, honey and butter. Heat over medium heat just until warm – butter does not need to be completely melted.
  3. With the mixer running on low, pour the milk mixture into the bowl of the stand mixer. Beat for 2 minutes until well combined.
  4. Add the remaining bread flour, salt and the eggs. Mix on low speed until well combined.
  5. Add the all-purpose flour, 1 cup at a time, mixing on medium speed until the dough pulls away from the sides of the bowl.

Place dough on a well-floured surface and knead for 5-8 minutes, until smooth and elastic.

  1. Place dough in a lightly-greased bowl, cover lightly with a clean tea towel and place in a warm place to rise. Let rise for about 1 hour until doubled in size.
  2. Gently turn dough out onto a lightly floured surface. Roll dough into a large rectangle 1/2-inch thick. Use a dough blade, knife or pizza cutter to cut dough into 24 squares. Place rolls onto buttered baking sheets, about 1 1/2 inches apart. Cover lightly with a tea towel and let rise for about 30 minutes or until puffy.
  3. Meanwhile, preheat oven to 350°F.
  4. Bake rolls for 15-18 minutes, until golden. Brush with melted butter upon removing from the oven. Serve warm.

Find other great recipes for rolls on our BREAD board.