Honey Buttermilk Bread and Buns (AKA Texas Roadhouse Rolls)
This makes a wonderful white bread with a tender crumb and a hint of sweetness. The bread is best when it is hot from the oven. You can also make it into buns, which can be frozen in a bag, then when you want a couple, just thaw in the microwave to warm them before serving. That way they are just like freshly baked. My adult kids rave about Mom’s sweet buns, and this is how you make them. They are very much like Texas Roadhouse Rolls, but lighter in texture since my recipe doesn’t have eggs in the batter. For a special treat, serve them with honey-cinnamon butter, like they do at Texas Roadhouse. (Recipe is provided below.) YUM!!
This recipe makes 2 loaves of bread or 2 pans of buns. The last time I made this recipe, I made one loaf of bread and one pan of buns. It’s super easy to do since you are splitting your raised dough into two pieces anyway. If you decide to do this, you only need 2 Tbsp of melted butter to brush over your rolls when they are baked. If you use margarine squares like I do, it’s easy to measure the amount that you need in this recipe. Take a look at this picture of a square of margarine:
One square is equal to 1/2 cup. So 1/2 square is 1/4 cup (4 Tbsp) – the amount that you use in the dough. And half of the remaining quarter cup is 2 Tbsp – the amount you need for brushing over top of one pan of buns. Easy, right? And if you make the whole recipe into two pans of buns, you will use the entire quarter cup that you have left for brushing over both pans of buns. I like when things are simple, and I wanted to pass on this easy measurement trick to you. And if you buy your butter or margarine in “sticks”, there are four sticks to a pound, and each stick is equal to 1/2 cup, half a stick is 1/4 cup – same concept as for the squares, but they are in a long and narrow stick instead. I cut the margarine into small pieces before adding to the bread dough, which makes it easy to mix in evenly.
Oh yes, they make the best bunwiches ever! I made these for our Thanksgiving supper where I made a smoked turkey, and we used them to make turkey bunwiches for the next few days. Wow – you just couldn’t ask for a better combination! The smoked turkey tasted a lot like a really lean ham. Put a chunk of that smoked turkey in one of the buns with a bit of butter and mayo………ohh, I am drooling just remembering how good it was! So if you make some of these, make sure to make yourself a ham sandwich or bunwich. You can thank me by leaving a comment in the box at the end of the page. 😉
First, dissolve yeast into 1/2 cup water with 1 tsp sugar added
Pour the warm buttermilk into mixer bowl along with honey, butter, salt, baking soda and softened yeast mixture.
Do you make your own yogurt? Now that I am making my own greek yogurt, I am always looking for ways to use the whey that drains from the thickened yogurt. This is a great recipe to use up 2 cups of whey, in place of the buttermilk. Then I just add about 1/2 cup of powdered milk or buttermilk powder to the flour, to give it the “milk” taste.
Add 3 cups flour and beat for 5 mins. This helps to develop the gluten in the flour.
At this point, the batter looks very much like cake batter.
Switch to dough hook and start adding the remaining flour, slowly, one cup at a time. Leave out about 1/4 cup, just in case you don’t need it, and only add if needed. But you may need even more, depending on the day. Flour will act differently depending on your humidity and altitude, and who knows what else. Some days you will need more, some days less. You will get to know the perfect feel of the dough that has just the right amount of flour. It is moist and elastic feeling, but doesn’t stick to your finger when you poke it. Let dough hook knead it for another 5 minutes.
At this point, the dough should be pulling away from the side of the bowl, like this. Poke it with your finger (after you turn the mixer off). If it is still sticky, you may have to knead in that last 1/4 cup of flour.
Remove dough from mixer, and knead until smooth and elastic.
Click below to watch a video of how to knead the dough:
Here is what it looks like after you are finished kneading. Smooth and elastic. If you push a finger into it, it will bounce back a bit. This elasticity is what will hold in the air bubbles produced by the yeast as the dough rises, and is what makes the bread and buns light and airy.
Place dough in large, non-metal, greased bowl and grease the top of the dough. Cover with greased waxed paper and a damp towel, and let rise in a warm place for 1 ½ hours or until almost doubled in size. I find that my oven light provides just the right amount of heat to “proof” bread dough in the oven. And the dampness of the tea towel provides some humidity so that the dough doesn’t dry out.
Punch down and divide into two equal pieces.
If making bread, form each piece into a loaf. Place in greased loaf pan and grease the top of the dough.
(Post script; after making this for several years, I think this recipe makes the best buns ever, so now I only use it to make buns. It’s up to you.)
If making buns, give your counter a quick spray with vegetable oil and use your hands to push and shape the dough into a square or rectangle that is 1 inch thick
Score the dough with a knife to get about 2 inch square rolls. Don’t worry about making them perfect. Quickly cut through the dough to make your rolls.
……Or in a greased 9 x 13 inch cake pan. Spray the tops of the rolls with cooking oil spray to grease the tops easily. Cover lightly with waxed paper and let rise again until doubled, about 45 minutes to one hour.
Now the dough has risen nicely, preheat oven to 400 for bread, or 375 for buns.
Brush with melted butter as soon as you take them out of the oven. 2 Tbsp butter is enough for 2 loaves of bread or one pan of buns.
Doesn’t that look yummy! I know, it is pretty time consuming. But so totally worth it! A perfect project for a cool fall day. Then if you have some rolls in the freezer, you can pull them out and have them any time.
Click for the Printable Recipe: Printer Friendly Version
Honey Buttermilk Bread and Buns
This makes a wonderful white bread with a tender crumb and a hint of sweetness. The bread is best when it is hot from the oven. You can also make it into buns, which can be frozen in a bag, then when you want a couple, just thaw in the microwave to warm them before serving. That way they are just like freshly baked. My adult kids rave about Mom’s sweet buns, and this is how you make them. They are very much like Texas Roadhouse Rolls, but lighter in texture since my recipe doesn’t have eggs in the batter. For a special treat, serve them with honey-cinnamon butter, like they do at Texas Roadhouse. YUM!! Oh yes, they make the best bunwiches ever!
|Oven Temp:||400°F for bread; 375°F for buns||Cook Time:||30 min for bread; 15-18 min for buns||Makes:||2 loaves bread or 2- 9×13 pans of buns|
- 1 envelope yeast (1 Tbsp yeast)
- 1 tsp sugar
- ½ cup warm water
- 2 cups warm buttermilk (or you can use 1 cup greek yogurt and 1 cup soured milk* or whey from drained yogurt**)
- 1/3 cup liquid or creamed honey
- ¼ cup butter or margarine, cut into small pieces
- 1 tsp salt
- ¾ tsp baking soda
- 6 cups white all purpose or bread flour
- Extra ¼ cup melted butter to brush on the tops of the buns (if you are making all buns)
- Mix the sugar, yeast and warm water together in a small bowl or measuring cup, and set aside for about five minutes for the yeast to bloom.
- Meanwhile, warm the buttermilk (or soured milk & yogurt mixture) in the microwave for about 1 ½ minutes or until it feels warm, not hot when you stick your finger into it. Pour it into your large mixing bowl along with the honey, margarine or butter, salt, and baking soda .
- Add 3 cups of flour and the softened yeast mixture, and beat on med-low speed for about five minutes. At this point, the batter looks like a cake batter.
- If you have a dough hook, put it on now. If not, switch to a large spoon and elbow grease.
- Add the next three cups of flour, 1 cup at a time with the mixer on low speed. Let the dough hook knead the dough for another five minutes. Once the dough pulls away from the sides of the bowl, remove it from the mixer to a floured surface and knead until dough is elastic and smooth. If you don’t have a dough hook, you will have to start the kneading process a little sooner, and use the kneading motion to mix in the last cup of flour.
- Place dough in greased bowl and grease the top of the dough. Cover with waxed paper and a damp towel, and let rise in a warm place for 1 ½ hours or until almost doubled in size.
- Punch down and form into two loaves if you are making bread. Place in greased loaf pans and grease the tops of the dough.
- If you are making buns, punch down, divide dough into two balls, and roll the ball out to a square or rectangle about 1 inch thick. Cut the dough into 2-inch squares and place in a greased 9×13 inch pan. (Or you can use cookie sheets if that is what you have, and if you want perfect buns, you can weigh each piece of dough and shape into round buns. ) Do the same for the second round of dough. If you make 2 ounce buns, you should get about 30. Spray rolls with cooking oil spray to grease the tops easily.
- Cover lightly with waxed paper, and let rise until doubled, about 45 minutes.
- For bread: Preheat oven to 400 degrees F. If you made 2 loaves, you can cook them both at the same time. Bake bread for 30 minutes. Tap on the top of the loaf with your finger tip or nail. When done, it will sound hollow. Remove loaves from oven and brush with melted butter. Allow them to cool 10 minutes in their pans, then remove and let cool completely on a rack. This bread is best when it is slightly warm.
- For buns: Preheat oven to 375 degrees F. Depending on how much you trust your oven to have even heat, you can either cook the pans side-by-side in the oven, or cook each pan separately on the middle rack if you don’t trust your oven. Bake for 15 to 18 minutes or until golden brown. Remove from oven and immediately brush melted butter over the tops of the rolls. Best when served warm.
* How to make Sour Milk:
To make 1 cup (250 mL) sour milk for baking, use 1 tbsp (15 mL) vinegar or lemon juice and enough milk to equal 1 cup (250 mL). Stir and let stand for 5 minutes before using. This will give the right amount of acidity for the recipe. www.atcoblueflamekitchen.com/How-To/…101/How-to-Make-Sour–Milk
**If using whey:
If you make your own yogurt, and then drain it to produce the thicker, Greek-style yogurt, you always will be looking for ways to use up the whey that drains from the yogurt. It has protein, probiotics, and other nutritional benefits, so you don’t want to throw it out. This recipe (and any recipe calling for buttermilk), is a great way to use up that whey. Just substitute whey for the amount of liquid called for, and then (optional) add some powdered milk or buttermilk powder to give it that “milk” flavour. Also, because whey is a thinner consistency than buttermilk, you will likely have to add more flour to get the correct consistency of your batter or dough. As a rough guideline, I add about 2 – 3 Tablespoons additional flour for every cup of whey I use. For bread dough, you will need to use your own judgement to determine the exact amount of additional flour to add to get the right consistency of the dough.
Honey Cinnamon Butter
- 1/2 cup butter
- 1/2 cup powdered sugar
- 1/2 cup honey
- 1 teaspoon cinnamon
Whip together all ingredients in a medium-size bowl. Serve on rolls while warm or store in an airtight container in the fridge.