Texas Roadhouse Rolls
from Good Stuff Maynard
4 teaspoons (2 sachets) active dry yeast
1/2 cup warm water
2 cups milk, scalded and cooled to lukewarm
45g (3 tablespoons) melted butter, slightly cooled
1/2 cup caster sugar
1kg "00" flour or plain flour
2 whole eggs
2 teaspoons fine salt
extra melted butter for basting the cooked rolls
Line 2 baking trays with baking paper. Set aisde.
Dissolve the yeast in the warm water with a teaspoon of sugar, mix it with a fork and let it stand until it's frothy (about 10 minutes).
Pour the yeast mixture, scalded and cooled milk, sugar and enough flour into the bowl of an electric mixer fitted with the paddle attachment to make a medium batter (the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Let stand until light and foamy (about 10 minutes).
Using an electric mixer with a dough hook on low speed, add enough flour to form a soft dough. I used exactly 1 kilogram of "00" flour. Meanwhile, grease a large bowl. Mix on low for about about 5 minutes. Cover and let rise in a warm place until doubled in size. Punch down. Turn out onto a floured board.
Shape the rolls by rolling out the dough into a rectangle, about 1cm thick, then fold the rectangle in half, making it about 2cm thick. Use a rolling pin and roll over the dough, ever so gently, just to seal the two halves together. (Folding the dough like this means your rolls will split evenly across the middle, so they literally pull apart with a nice clean break.) Then use a dough scraper or sharp knife to cut the rolls into 24 squares and placed them on the greased baking trays. Leave to rise until doubled in size.
Preheat the oven to 180C (350F) degrees.
Bake the rolls for 16-18 minutes or until golden brown. Baste immediately with butter.