{"id":139,"date":"2014-10-14T23:31:03","date_gmt":"2014-10-14T23:31:03","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=139"},"modified":"2015-12-24T00:38:03","modified_gmt":"2015-12-24T00:38:03","slug":"texas-roadhouse-rolls","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=139","title":{"rendered":"Texas Roadhouse Rolls"},"content":{"rendered":"<p><a href=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2014\/10\/10462636_694317893970158_8142101282853812843_n.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-140\" src=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2014\/10\/10462636_694317893970158_8142101282853812843_n-150x150.jpg\" alt=\"10462636_694317893970158_8142101282853812843_n\" width=\"150\" height=\"150\" \/><\/a><\/p>\n<p>4 tsp. active dry yeast<\/p>\n<p>1\/2 c. warm water<\/p>\n<p>2 c. milk, scalded and cooled to lukewarm<\/p>\n<p>3 Tbl. of melted butter, slightly cooled<\/p>\n<p>1\/2 c. sugar<\/p>\n<p>2 quarts all purpose flour (7-8 cups)<\/p>\n<p>2 whole eggs<\/p>\n<p>2 tsp. salt<\/p>\n<p>Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, 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 dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. 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.<\/p>\n<p>Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>4 tsp. active dry yeast 1\/2 c. warm water 2 c. milk, scalded and cooled to lukewarm 3 Tbl. of&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-139","post","type-post","status-publish","format-standard","hentry","category-baking"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=139"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/139\/revisions"}],"predecessor-version":[{"id":141,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/139\/revisions\/141"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}