Homemade Texas Roadhouse Yeast Rolls Recipe | Easy Copycat Bread Rolls

Be sure to cook. Welcome back to another episode of be sure to cook. Today, we're gonna be cooking up some instant yeast rolls. So we're gonna be baking some instant yeast rolls. I want you to stay tuned and I want you to enjoy this video. Okay today I'm gonna be using two cups of all-purpose flour or you can use bread flour. And I'm sifting this. I'm sifting it because I want my rolls to be light, airy, and fluffy. Doesn't mean they're gonna come out like that, but I think they're if I sift them. Because if flour stays clumped up too long It'll be... I got a big bag. I mean a huge cooking bag. I do a lot of cooking. Here's another cup So I said I'm gonna be using two and a half cups of flour and I'm sifting it. Okay, I'm gonna be using a half tablespoon of kosher salt. But you can use whatever salt you want, but I'm using kosher. And I'm just gonna kind of like stir that salt. Get it evenly into my dry mixture. This has been sifted and I added the kosher salt. Okay, I set out a couple different things to go over with you all. There are two different types of yeast that you can use. I prefer the active dry yeast that I've always grown up with this one. It's the original active dry yeast, which they're both active and dry. But one is called let me see instant yeast and the other one's just a normal yeast. I always use a normal yeast when I bake rolls and stuff like that. But let me tell you about the original yeast instead of the instant yeast. The original yeast when you use that you do the same thing. You have to get your water or your your milk to about a hundred hundred and ten no matter that. You can't get it too hot. Keep it warm. Then you apply it into your mixture. Then you mix it and roll it. Then you put oil on it on your whatever you're making and you set it and you let it rise for about 30-40 minutes. But it has to rise. You beat it down and you repeat that again and it rise. The second rise then you start to cut out your biscuits or whatever you're cooking and then you put it in the oven. But the thing about this instant yeast, which I thought it was so neat when I seen it, which I should have known, but I was so busy using the old ones. I picked this one up accident and I came home and I said this looks kind of different than the one I had. I thought maybe they had changed. And I happened to look down here at the bottom and I seen instant yeast. I said instant yeast. So when I got to looking up to see how well this is so cool because you can do this just like this. You put it in the warm water like it tells you and your instructions are on the back how you do it. And you put this in and it foams up right away. You pour this in your mix. Guess what? It's only one rise. You can actually cut it out, ripe it in there, put it in the oven and cook it and it rise just like, you know, okay. I said, oh my god, I've been going all this all totally wrong, which I do like the original. Because I'm just used to doing original. I feel like I'm doing more, which I like, but it cuts my time half the time. So you can use any one you want. It doesn't make a difference. So if you ever be like me and you're used to doing the old-fashioned way and then you go in and you find this instant yeast and you're like, wait a minute. Why is it not rising the second time or whatever? This will be the easiest quicker way. If you just like going through the extra stuff like I do, you can just use the regular. So there's two different kind. One is an instant and one is a regular old original yeast. So any one you want, instant or regular old yeast. I like a little sweetness in my rolls. So I'm using one whole tablespoon of granulated sugar inside my dry mixer and I'm going to mix that around. I'm going to use another whole tablespoon and I'll put it in a bowl that I'm going to melt all my other stuff in. And that's about all I'm going to do about that. Okay. I'm going to use two jumbo because large are not large anymore. If you use jumbo, you get large. Okay. I got two. Check this out. When I crack the eggs and make sure they look good. I got twins on two different eggs. These are stuck together. Look, twins on both eggs. Wow. I hope they don't mean nothing. I'm just going to beat these eggs up. And this is like large, you know, two large, well they jumbos, but today jumbos are the original large. The original large are supposed to be, they're the smalls. I don't know what happened to the mediums. So I'm just going to beat this up. I need this. Okay. Inside this, I have my teaspoon of sugar that I'm putting in there. I'm going to add one and a half cups of milk to this. Okay. And I'm going to get a spoon and I'm going to beat that up. I'm just stirring up the sugar up in here. I want it dissolved. You know, I'm getting this and I'm making this. You might not need all of this here, this sugar and milk because I'm thinking I'm making a larger one and I only supposed to use half of this because I'm not making a whole bunch. I think this is for the, the four cups of flour. You're making a lot, but I'm just showing you how to make a small one. So, okay, I'm going to add in the package of yeast and I'm going to stir this and it has to be lukewarm. So I'm just going to stir this yeast in, get this in here. I hope this activates. It is warm. Make sure I get it. Oh, I didn't know it stuck. Hide it in there. Okay. I'm adding in the eggs inside the bowl. Then I'm adding in six tablespoons of melted butter and this is unsalted melted butter. Okay. I'm not, I'm not, I'm, I'm greedy so I'm going to have to get out those eggs in the butter and I'm going to pour all this into my mix. I just got all the eggs and the rest of the butter remaining. I'm going to stir this and I can see that is rising. I've got my mixture of my flour bowl here. It has the little sugar and the salt. Then I'm just going to start pouring all of this in here because this is the yeast and the eggs and some of the yeast is still down in here and I wanted to stir that good. These new measuring cups that you use are so weird because it's got edges or something on the bottom. That's the only thing I don't like about that because it leaves extra stuff and you can see the way that's built. I do not like the way that's built. And I'm so happy I had to get that because I broke, I broke my old one or I just got so old and I'm just going to stir and mix this up. I sprayed my glass pan and my spoon with nonstick spray. I'm going to get a little bit of this. I'm doing it a different way. I'm going to take these and I'm going to do it like this. Something different. All that rolling, all that flour. You know, sometimes I just don't feel like doing all that. So I'm just going to take a spoon to smell all that yeast. Look at that. And I'm just going to take a spoon and cut it and I'm going to make these just the way I am. You know, just rolls like me. Just, they're all over the place. That's what I call them. You know, do a spoon. I didn't nonstick spray. So sorry guys. My little grandbaby's here and he is making a storm. He is hauling up a storm and he is a little storm. So sorry about that. I don't know if you all heard anything because he just started screaming out. So they're taking care of that and I hope you all don't hear nothing else no more. Sorry about that. Someone told me that, Hey, I heard your grandbaby. It was so embarrassing. So sorry about that noise. So, so what I did is I spooned these and they don't look bad. They're going to fall into place. We're going to put these in a 350 degree oven and we're going to get them out and find out how they came out. Okay guys, this is what I call my finger rolls. When you don't have time to cut out and do all that, that's the perfect time to do it. Just take a spoon and drop them in and this is the way I work. I just take a little bit of butter when they come out of the oven. These are very dense, dense rolls. I like dense rolls. Love them. You know, I've been making rolls for years. I first started off making them a long time ago when I used to work in this kitchen. I love cooking. I always did and everything that I did have surrounded by cooking. I loved it. I'm just taking the back of my spoon, taking a little margarine and I'm just rolling it on the, when it's hot, you just want to roll it on here. Now, you know, I can make this a little fancy, you know, rolling them, you know, making them look a little bit better and cutting them out, doing all that, but they're going to be eatable. And you know, people just throw them in their hands. I say, get a roll and go. And this is, this is just one of those quick, you know, drop them, bake them, butter, get a roll and go is what I call it. So nothing fancy. They still come out and they cook up just as well. I'm going to let these cool down. We're breaking in one of these babies and we'll see how, see, look at that. I accidentally picked that, picked that raw off, but you can look at that inside of there. Look at that inside. See that bready. Oh, good. Soft and good. These look, and I'm going to show you, look at the spoon here. I'm just going to bounce down on them. Dense. Dense. Oh, these are like those good, good rolls. You know, one of those rolls you go, oh my God, that's not enough sugar. Next time just put a little bit more. It depends on how you want, how sweet you want yours. I don't like my rolls sweet. I like a little sugar, but I like them dense and delicious. So let's let these cool down. Let that butter melt in there and make that pretty and we'll come back and we'll cut open one and we'll see how it is. Okay guys, we're back. These have cooled down a little bit. They're still a little warm on the bottom. I'm going to break these apart like so. Look at that. Oh, they're still hot. I can see the steam coming out. They're hot. We're just going to get one and it looks, you know, you can just do it any kind of way. They're, they're, they're rolls. If you want them to look fancy, then you know, you might want to spoon them where they really look really nice. Or you could put more flour in there and handle it with your hands. Cut them out like always. But I say they're going to get eaten, but here it is. Let me put these over here on the side. Hold on. All right guys, these are it. These are my rolls. They've been baking. They've been cooling. I've been done a lot. These are what I call my quick, easy spoon rolls. I just spoon it through it in a buttered pan and I bake them for about 20, 25 minutes. I already had my oven prepared for 350 and I just let them cook and rise in there. It's one rise, one rise. This is the first time I ever used that, but it's only one rise. Hey guys, I hope you enjoy my show. I want you to come back. Please share, like, subscribe to my YouTube channel. Once again, we made this, you and me, we made this together. Fresh rolls. Come back so we can make another dish. I love you all guys. Bye.