{"id":289,"date":"2015-07-27T19:56:25","date_gmt":"2015-07-27T19:56:25","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=289"},"modified":"2015-07-27T19:56:25","modified_gmt":"2015-07-27T19:56:25","slug":"texas-roadhouse-honey-rolls","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=289","title":{"rendered":"Texas Roadhouse Honey Rolls"},"content":{"rendered":"<p><a href=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2015\/07\/rolls.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-290\" src=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2015\/07\/rolls-150x150.jpg\" alt=\"rolls\" width=\"150\" height=\"150\" \/><\/a><\/p>\n<p>Ingredients:<\/p>\n<p>4 tsp. active dry yeast<br \/>\n1\/2 c. warm water<br \/>\n2 c. milk, scalded and cooled to lukewarm<br \/>\n3 Tbl. of melted butter, slightly cooled<br \/>\n1\/2 c. sugar<br \/>\n2 quarts all purpose flour (7-8 cups)<br \/>\n2 whole eggs<br \/>\n2 tsp. salt<\/p>\n<p>Directions:<\/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>Ingredients: 4 tsp. active dry yeast 1\/2 c. warm water 2 c. milk, scalded and cooled to lukewarm 3 Tbl.&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-289","post","type-post","status-publish","format-standard","hentry","category-baking"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/289","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=289"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/289\/revisions"}],"predecessor-version":[{"id":291,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/289\/revisions\/291"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=289"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}