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freeze for several hours or until firm makes around 6 servings posted by jenn at 4 19 pm 1 comment email this blogthis share to x share to facebook share to pinterest labels dessert ice cream november 11 2022 copycat texas roadhouse rolls this recipe was originally posted back in 2011 and it s one of my post popular recipes on the blog it was time for some updated photos here is the original post whoever created the roll recipe at texas roadhouse is a genius and whoever decided to give them to guests as a complimentary appetizer is a genius what is the first thing you hear from people when they talk about texas roadhouse i hear i love their rolls i have never heard anyone start out by saying i love their pulled pork sandwich have you don t get me wrong they have really good food too but their rolls are unbeatable i found this copycat recipe floating around the blog world and i couldn t wait to give them a try honestly i was extremely skeptical about these why texas roadhouse uses a roll mix to make their rolls so i doubt anyone other than the creator knows the real recipe they also use a combination of butter and margarine i read the package on the butter the baker was adding to the mix and that is what it said i wanted to try them anyway because secretly i was hoping maybe they would at least kinda taste like them well did they taste like the real thing mine did not taste anything like texas roadhouse s however they turned out really really good they are way too soft light and fluffy to be texas roadhouse s i must say i have no complaints about these rolls i love super soft rolls so if you want a good roll recipe you can t go wrong with these serve with cinnamon honey butter texas roadhouse rolls copycat recipe printable recipe 4 tsp active dry yeast 1 2 c warm water 2 c milk scalded and cooled to lukewarm 3 tbl of melted butter slightly cooled 1 2 c sugar plus 1 tsp 6 7 c all purpose flour 2 large eggs 2 tsp salt dissolve yeast in warm water with a teaspoon of sugar let stand until frothy combine yeast mixture warm 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 and slightly sticky dough using the dough hook of a stand mixer knead until soft and silky about 4 5 minutes cover and let rise in a warm place until double in size 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 14 15 minutes or until golden brown brush immediately with butter yield around 2 1 2 3 dozen rolls serve with cinnamon honey butter jenn s notes i shaped my rolls by rolling out the dough into a rectangle about 1 2 inch thick then i folded the rectangle in half making it about 1 inch thick i used my rolling pin and rolled over the dough ever so gently just to seal the two halves together i then used a dough scraper and cut the rolls into squares and placed those on my greased baking sheet posted by jenn at 7 01 pm 186 comments email this blogthis share to x share to facebook share to pinterest labels bread rolls yeast bread december 4 2021 no roll sour cream sugar cookies everyone could use a no roll sugar recipe i have another one on the blog but it doesn t use sour cream this is the kind of cookie that gets better and better as days go by i have to admit the first day when i made these cookies i wasn t blown away by them i gave them another try on day two and they were delicious they had softened up a bit and the flavor had developed same thing on days three and four they were yummy they are soft and slightly chewy and have just the right amount of sweetness when topped with a creamy vanilla frosting i stuck with vanilla extract in both the cookies and frosting but a little almond extract would also be amazing here are a few tips to have delicious and successful sugar cookies 1 don t add too much flour this dough will be sticky and that s a good thing it s not meant to be rolled out so you want it sticky if you add too much flour they will be dry 2 do not over bake get them out of the oven when they still look underdone if you wait until they look done they will be dry 3 when you use a room temperature cookie sheet you will get thick soft cookies if you use a warm cookie sheet that has just come from the oven your cookies will be more flat you might also like kneader s sugar cookies no roll soft sugar cookies with eggnog frosting candy cane kiss sugar cookie bars soft cookies with pink icing christmas gooey butter cookies no roll sour cream sugar cookies printable recipe 1 2 c unsalted butter room temperature 2 c sugar 4 large eggs 2 tsp vanilla extract 2 3 c sour cream 1 2 tsp baking soda 1 2 tsp salt 3 tsp baking powder 4 c all purpose flour preheat oven to 350 degrees in a large mixing bowl cream together softened butter and sugar using an electric mixer add the eggs and vanilla and mix until just incorporated mix in the sour cream add the baking soda salt baking powder and flour and mix until just combined dough will be sticky drop by heaping tablespoons onto a large greased baking sheet 12 dough balls per baking sheet bake for 10 11 minutes or until edges are lightly golden do not overbake cookies will look underdone allow to cool on cookie sheet for a few minutes then transfer to a wire rack to cool completely repeat with remaining dough when cooled top with frosting makes about 3 1 2 dozen cookies cookie recipe adapted from the recipe rebel buttercream frosting from jenn eatcakefordinner 2 sticks unsalted butter room temperature pinch of salt 2 3 tsp vanilla extract to taste 5 c powdered sugar milk only if needed combine softened butter salt and vanilla in a large mixing bowl and beat until creamy add powdered sugar one cup at a time until you get a thick and creamy frosting if it s too thick for your liking you can add a tiny bit of milk spread over cooled cookies and garnish with sprinkles if desired posted by jenn at 9 15 pm no comments email this blogthis share to x share to facebook share to pinterest labels cookies dessert november 22 2021 my go to dinner rolls these have been my go to rolls for the past several years they are delicious they turn out great every time and they don t require any kneading or rolling out which is always a win in my book they have a slightly sweet flavor the texture is so soft and flaky and plus they are big i m always a fan of big rolls i originally posted these back in 2011 here is the original post these have been declared the world s best dinner rolls by the authors of our best bites that was a pretty smart move on their part to name their rolls the world s best because with a title like that you can t help but give them a try did they live up to that title these are incredible they taste just like another roll that i make that i absolutely love they are so soft and very very easy to make they are great plain with butter with honey and i think they would make a perfect little sandwich with some ham and cheese the recipe recommends using whole milk and when i went to the store i planned on buying whole milk but the smallest carton they had was a one gallon size and i was planning on cutting the roll recipe in half so i couldn t justify buying a whole carton of whole milk when i was only planning on using one cup and not knowing of anything else i could make with the whole milk so i didn t buy it and i ended up using 2 and these rolls were amazing if they taste even better than this with the whole milk then i have got to try it because i was so impressed with these my go to dinner rolls adapted from our best bites printable recipe 2 c whole milk 1 2 c plus 1 tbl sugar divided 1 3 c unsalted butter 2 tsp kosher salt 2 pkgs 4 1 2 tsp active dry yeast 2 3 c warm water 8 9 c all purpose flour divided 3 large beaten eggs whole milk is recommended but if you re in a pinch 2 milk will work but try to stay away from 1 or skim combine milk 1 2 cup sugar butter and salt in a medium saucepan heat over medium heat until butter is melted remove from heat and allow to cool until lukewarm this is really important because if it is too hot it will kill the yeast while the milk mixture is cooling dissolve the yeast and 1 tablespoon of sugar in warm water let stand about 10 minutes if the yeast hasn t bubbled you ll need to repeat this step with new yeast in a large mixing bowl combine 3 cups of flour and milk mixture beat on low for 30 seconds scraping sides of bowl constantly add yeast mixture and beat on high for 3 minutes add beaten eggs stir in as much of the remaining flour as needed to make a soft dough this dough should be very soft and sticky it will be coming away from the sides of the bowl but it will still stick to your finger when you touch it if you add too much flour these rolls will be heavy and dense place the bowl in a warm place and cover with a clean towel allow to rise until doubled about 1 hour punch down dough lightly flour your work surface and turn dough out onto surface divide in half spray two 9x13 inch glass pans with cooking spray pat first portion of dough into a rectangle and then cut into 12 equal sized pieces shape each piece into a ball and place in prepared pan repeat with remaining dough in the second pan cover with a clean cloth and allow to rise in a warm place for about 30 minutes or until doubled in size when dough has about 15 20 minutes to go preheat oven to 375 degrees bake for 16 17 minutes or until golden brown when done remove from oven and rub a stick of cold butter over the tops of the rolls until each roll is covered in butter jenn s notes i cut this recipe in half and got 12 rolls i used 2 eggs and 4 cups of flour total when you are done mixing the dough is still pretty sticky but it firms up during the rising process and was very easy to work with during the second rise my rolls took longer than 30 minutes more like 45 minutes so plan a little extra time just in case these rolls were still delicious and very soft the next day but i couldn t tell you about the 3rd day because i didn t have any left update i have made these rolls a lot since this post they have become my new go to roll recipe because they are so easy and turn out perfect every time i have made them with both 2 milk and whole milk and i think they are delicious both ways i bake mine for 17 minutes posted by jenn at 10 53 am 81 comments email this blogthis share to x share to facebook share to pinterest labels bread my favorite breads rolls yeast bread may 22 2021 no churn strawberry ice cream hi friends it s been a long while since i ve been around how are all of you i m doing well just busy with every day stuff i ve been seeing commercials from a fast food joint advertising a strawberry cheesecake shake that basically says it s the best thing ever and will change your life i finally gave in and got one and you know what it wasn t that great i wanted some real strawberry flavor and i didn t get that i did however go overboard with the strawberries last time i went to costco so i figured i could use those and make some ice cream that actually has amazing fresh strawberry flavor this ice cream turned out incredible i was blown away by the delicious real strawberry flavor the best part is you don t even have to drag out the ice cream maker for it with only a few basic ingredients you get a delicious smooth and creamy ice cream with very little effort just make sure you use nice ripe strawberries for the most strawberry flavor it s also amazing when topped with sliced bananas oh my right after you mix everything together it will be very soft but it firms up nice when frozen you might also like three ingredient peach sherbet strawberry oreo frozen fruit dessert burnt almond fudge ice cream strawberry gooey butter cookies frozen strawberry watermelon lemonade no churn strawberry ice cream from jenn eatcakefordinner printable recipe 1 14 oz can sweetened condensed milk 2 tsp vanilla extract 1 16 oz carton fresh ripe strawberries washed dried and hulled 3 tbl sugar or a little more if you like it extra sweet 2 c cold heavy cream in a blender puree the strawberries with the sugar until nice and smooth pour into a large bowl along with the sweetened condensed milk and vanilla and whisk to combine in a separate large bowl beat the heavy cream until stiff peaks form gently fold the whipped cream into the strawberry mixture until combined pour into a freezer safe container cover with plastic wrap and freeze until firm i like to freeze mine in a 9x5 inch loaf pan it will fill the loaf pan and have a little extra for a small bowl posted by jenn at 8 07 pm 4 comments email this blogthis share to x share to facebook share to pinterest labels dessert ice cream older posts home subscribe to posts atom linkwithin copy paste code center a href 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