I love eating bread. It’s not uncommon for me to sit across from the panaderia (That’s a Mexican bread shop, for you gringos) and drool until the freshest buns come out. Then I inhale them.





I’ve always wanted to try my hand at making bread, but was always terrified about the idea of working with yeast. Yeast. It sounds horribly difficult. However, if you’re afraid of something, face it head on. So here we go. I decided to follow a great recipe that I pulled off of Deliciously Yum . She mimicked Texas Roadhouse Rolls, which are sweet. Buttery. Delicious. It’s like eating a pillow and a marshmallow, but a lot better, because no one frowns on it.













So… don’t be afraid like me. Don’t be ashamed to eat these. Enjoy. Don’t share.





Wannabe Texas Roadhouse Dinner Rolls









Yields 18





2 1/4 (1 envelope) active dry yeast

1/4 cup lukewarm water

1 cup lukewarm milk

3 tablespoons melted butter, slightly cooled

1/4 c. sugar

4 cups all-purpose flour

1 large egg

1 teaspoon salt

melted butter for basting rolls





Instructions

1. Combine yeast and lukewarm water in your bowl and let stand for 10 minutes (until yeast starts to foam and bubble).





2. Add milk, melted butter and sugar to the yeast mixture and mix well. If you’re luckier than I am and have a standing mixer, use the paddle attachment.





3. Add 1 cup to 1 1/2 cups of flour to make a batter. You want it to be very wet.













4. Add egg and salt and mix well. Again, if you have a mixer, switch to the dough hook and with the mixer running on medium speed, add remaining flour. Continue mixing for 5 minutes or until dough is smooth. I used my mixer, and a rubber spatula.













5. Sprinkle some flour onto the counter and place dough on top. Let it rest for 10 minutes. While it rests, grease another bowl with butter. Place dough inside. Cover the dough with a clean kitchen towel and place in a warm place until dough has doubled in size, about 1 hour.





6. Remove from the bowl and punch dough down. Place dough on floured surface and roll out into a square about 1/2 inch thick.

7. Cut your dough into rectangles, about 3 inches by 2.5 inches. Place dough onto a parchment-lined baking sheet. Cover with a towel and let rise again until doubled in size, about 45-60 minutes.





This is far too long. I had to recut these bad boys down.





Now we let them RISE.

Nice and puffy.

8. Preheat oven to 350 degrees and bake for 10-15 minutes. You’ll know it’s ready because the bun tops will be golden. Remove from oven and baste those buns with melted butter.





9. Enjoy them quickly.



