Texas Roadhouse Rolls

1. Bring the milk to a near boil, removing it from the heat when it begins to steam and small bubbles form on the side of the pan. Let it cool to lukewarm, 27–32°C (80–90°F).
2. Mix the milk, yeast and honey in a small bowl until well combined. Let sit for 5 minutes.
3. In a large bowl, mix 3 tablespoons of the melted butter, the milk mixture, the room-temperature egg and 2 cups of the flour. Mix slowly until smooth (use a dough hook if you have one). Gradually add the remaining 2 cups of flour and mix until a dough forms.
4. Add the salt and mix/knead for 8 minutes, then turn the dough onto a floured surface and knead a few minutes more.
5. Spray a large bowl with cooking spray, add the dough, cover with plastic wrap or a damp cloth, and let rise 1 hour in a warm place.
6. Punch down the dough and roll it out on a floured surface to about 1.5 cm (½ inch) thick. Fold in half and gently seal.
7. Cut into 24 even squares and place on 2 lightly greased baking sheets. Cover and let rise 30–40 minutes, until doubled.
8. Preheat the oven to 175°C (350°F) and bake 12–15 minutes, until the tops are light golden brown.
9. Melt the remaining tablespoon of butter and brush over the warm rolls. Serve with copycat Texas Roadhouse cinnamon honey butter.

Bread machine method: Bring the milk to lukewarm as above, then add all ingredients to the machine in the order listed. Run the dough cycle, then continue from the first rise (steps 5–9).

Notes: Use fresh yeast. To substitute instant/rapid-rise yeast, use 25% less (about 1¾ teaspoons) and combine it with the flour rather than the warm milk; no need to let the milk stand after adding the honey. Measure flour by spooning it into the cup and levelling, or the rolls will be dense.