Thursday, February 9, 2012
Texas Roadhouse Rolls a while ago. I halved the recipe like she did. Gobs of rolls. I put a bit less sugar as we were eating these with Italian sausage soup and I wasn't sure a sweet dough would mesh with the savory soup. The dough is wonderful to work with and rich enough to warrant a few "oooh, fresh rolls?" from the peanut gallery. I used skim milk, but a richer milk would add some yummy calories. It took me a year to get used to skim milk. Now if I drink whole milk, it tastes like ice cream. True story. But really, if you go through the trouble of making rolls, you should use full-strength milk. They're not bad with skim, but go the extra mile.