I developed this recipe for our customers using both of our amazing flour blends. Update 11-15-2022. I don’t know about you, but there are only a few things I enjoy more than a warm roll from Texas Roadhouse. Now you can have them at home and, win-win! Time to get your Yee-haw on and saddle up with these tasty rolls! Don’t forget to whip up some cinnamon honey butter – because let’s be honest, it really is the best part. Our friend Chef Alina has also introduced Naomi and I to a new ingredient to add to our original blend flour for our customers that need to be psyllium husk free. It is called Glucomannan powder and it is a substitute for psyllium husk powder – and you can use it to make this amazing roll recipe. We thank her so much for bringing this amazing ingredient to our attention. Please make sure you check out her amazing website at https://chefalina.com . If you use the ARTISAN BLEND don't add the husk or glucomannan. Servings 12 Prep Time 90 Cook Time 20 to 25

INGREDIENTS

Dry INGREDIENTS 490g Better Batter Original blend + 15g whole psyllium husk or psyllium husk powder or 5 g Glucomannan powder. or 490 g Better Batter Artisan blend (ARTISAN BAKER’S BLEND FLOUR) 11 g Instant yeast 5 g salt 46 g sugar OR 113 g honey Wet INGREDIENTS 2 eggs or egg substitute (we like 100 g Aquafaba or chia egg substitute) 400 g milk or milk substitute heated to 110°F 30 g melted butter or vegan butter 2 tablespoons melted to brush on top of the rolls Cinnamon Honey Butter: ½ cup butter 1/4 cup powdered sugar or maple sugar 1/4 cup honey 1 1/2 tsp. cinnamon

Directions

Mixing: Into the bowl of a stand mixer, add ARTISAN BAKER’S BLEND Flour or ORIGINAL BLEND + 15g whole psyllium husk or psyllium husk powder or 5 g Glucomannan powder. If you use the ARTISAN BLEND don't add the husk or glucomannan. . Then add all remaining ingredients. Mix with the paddle attachment. Begin on low to combine, then increase to high speed for 5 minutes until dough is cohesive and fluffy. It will be wet at this point. Gather dough together in the mixing bowl and cover with plastic wrap. Let rest for 20 min to allow the dough to hydrate Shaping: Meanwhile, prepare a baking sheet with parchment paper. Add a small amount of flour to the parchment. Next, lightly flour your board and put the dough onto the board. Roll dough into a rectangle, about 1” thickness. Use any sharp object like knife or pizza cutter to cut dough into squares, or use a 3 inch square biscuit cutter. Transfer to prepared baking sheet and brush the tops with milk or vegan milk and let rise until doubled, about 35 to 45 minutes. Bake at 375 F for 20 to 25 minutes, until golden brown. Bake to an internal temperature of 210°F Fahrenheit on a digital thermometer. Brush hot rolls with melted butter or vegan butter after they come out of the oven. To make the Cinnamon Honey Butter: Beat butter or vegan butter with a hand mixer until light and fluffy. Add remaining ingredients and beat with mixer until well blended. Serve on warm rolls.