Making Texas Roadhouse Rolls At Home | But Better

Roadhouse Rolls (around 65-68% hydration):

1. Lightly grease a large bowl and set aside. 
2. Pour the milk into a medium saucepan and bring to a boil over medium-high heat. Immediately turn off the heat and pour the scalding milk into a bowl set into an ice bath, to quickly cool to lukewarm. 
3. To the warm milk, add 120g of filtered water and heat the liquid to 95℉ (35℃). Add the yeast and stir to combine. Set aside.
4. Into the bowl of a stand mixer, whisk together the flour, sugar, salt and malt powder, if using. Secure the bowl to the stand mixer and attach the dough hook.
5. With the mixer running on low speed, gradually pour in the 50g of melted butter and mix to incorporate. Then add the milk/yeast mixture and the eggs. Continue to mix until a dough forms. Knead until the dough no longer sticks to the side of the bowl.
6. Turn the dough out onto a work surface and knead by hand until the dough is smooth. Shape into a ball and place into the prepared, greased bowl. Cover with plastic wrap and set aside at room temperature to rise for 1.5 - 2 hours until doubled in size. 
7. Line two baking sheets with parchment paper. Set aside. 
8. Punch down the dough, and turn it out onto a lightly-floured work surface. Cut the dough into 40 even-sized pieces (weigh the whole dough and divide by 40 to determine the weight of each piece). Shape each piece of dough into a ball by turning in a circular motion between the palms of your hands, keeping the dough in constant contact with the work surface to create a taut, round shape. Place onto the prepared baking sheets and repeat with the remaining dough.
9. Cover with plastic wrap and set aside at room temperature to proof for 20 minutes.
10. Preheat the oven to 375℉ (190℃). 
11. Lightly spritz the proofed rolls with water and then bake in the oven for 15-18 minutes until puffed and golden brown.
12. Immediately brush with the remaining 3 tablespoons of melted butter and top with a sprinkling of smoked flaky salt.

Charred Cinnamon Honey Butter:

1. Using a blow torch (or under the oven broiler), char the cinnamon sticks on both sides. Allow them cool enough to safely handle, then break into small pieces. Add to a blender and process on high speed until they’re a fine powder. Sift the ground cinnamon through a fine mesh sieve, reserving the powder and discarding any remaining chards. Set aside.
2. In a medium bowl, add the softened butter, salt, black pepper, 2 teaspoons (7g) of the charred cinnamon powder, nutmeg, and the scraped beans from half of a split vanilla bean. Add honey. Whisk until very smooth.
3. Add the powdered sugar and whisk vigorously to incorporate and to add air.