Ingredients

• 1 ¼ cup Milk
• 1 teaspoon salt
• 4 Tablespoons melted Butter, separated
• 1 large Egg, at room temperature
• ¼ cup Honey
• 4 cups all-purpose Flour, or Bread Flour
• 2 ¼ teaspoon Active Dry Yeast, or 1 packet

Instructions

1. If using a bread machine, see next section below.
2. Bring the milk to a near boil. Remove it from heat when you see it begin to steam and small bubbles form on the side of the pan. Let it reduce to lukewarm, between 80-90 degrees.
3. Mix the milk, yeast, and honey in a small bowl until well combined. Let it sit for 5 minutes.
4. In a large bowl, mix 3 tablespoons of the butter, the milk mixture, the room temperature egg, and 2 cups of flour. Mix slowly until smooth. (Use a mixer with a dough hook if you have one, otherwise it works by hand.) Gradually add the remaining 2 cups of flour and mix until a dough has formed.
5. Add salt, and mix/knead for 8 minutes. Then drop the dough onto a floured surface and knead for a few more minutes.
6. Spray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
7. Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
8. Cut into 24 squares of even size and place on 2 lightly greased cookie sheets. Cover them and let them rise for 30-40 minutes,, until doubled in size.
9. Preheat oven to 350 degrees and bake for 12-15 minutes, or until the top is a light golden brown.
10. Melt the remaining tablespoon of butter and brush the top of the rolls.
11. Serve with Copycat Texas Roadhouse Butter.