Ingredients: 2 cups milk 3 tablespoons butter 1 tablespoon active dry yeast 1/2 cup warm water 1/2 cup sugar, divided 1/2 cup honey 7 1/2 cups flour (adjust as needed) 2 eggs 2 teaspoons salt Extra butter for brushing For the Honey Cinnamon Butter: 1 stick (4 ounces) unsalted butter, room temperature 1/4 cup powdered sugar 1/4 cup honey 1 teaspoon ground cinnamon Directions: Prepare the Milk: Place milk in a small saucepan over medium heat and bring to a boil. Remove from heat and let cool slightly. Activate the Yeast: In a mixing bowl, combine the yeast, warm water, and 1 tablespoon sugar. Allow the mixture to sit until it starts to bubble. Mix the Dough: Add the remaining sugar, honey, the slightly cooled milk, and 3 1/2 cups of flour to the yeast mixture. Mix to combine for a few minutes. Then add melted butter, eggs, and salt. Continue mixing. Add Flour: Gradually add more flour, about 1/2 cup at a time, until the dough begins to pull away from the sides of the bowl. Let the dough rest for a few minutes. Knead the Dough: Knead the dough on a floured surface for about 5 minutes, adding flour as necessary to keep it from sticking. First Rise: Place the dough in a greased bowl, turning it to grease all sides. Cover loosely with greased plastic wrap and let it rise in a warm place until doubled in size, about 45 minutes. Shape the Rolls: Punch down the dough and turn it out onto a lightly floured surface. Roll the dough to about 1/2-inch thickness. Fold in half to 1-inch thickness and seal the edges. Cut into 2-inch squares. Second Rise: Place the squares on a greased baking sheet, cover with greased plastic wrap, and let rise until doubled, about 1 hour. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 15-20 minutes or until golden brown. Brush the tops with butter immediately after baking. Make the Honey Cinnamon Butter: In a mixer fitted with a whisk attachment, beat the butter until pale. Add powdered sugar, honey, and cinnamon; beat until light and fluffy. 3 tablespoons butter 1 tablespoon active dry yeast 1/2 cup warm water 1/2 cup sugar, divided 1/2 cup honey 7 1/2 cups flour (adjust as needed) 2 eggs 2 teaspoons salt Extra butter for brushing For the Honey Cinnamon Butter: 1 stick (4 ounces) unsalted butter, room temperature 1/4 cup powdered sugar 1/4 cup honey 1 teaspoon ground cinnamon Directions: Prepare the Milk: Place milk in a small saucepan over medium heat and bring to a boil. Remove from heat and let cool slightly. Activate the Yeast: In a mixing bowl, combine the yeast, warm water, and 1 tablespoon sugar. Allow the mixture to sit until it starts to bubble. Mix the Dough: Add the remaining sugar, honey, the slightly cooled milk, and 3 1/2 cups of flour to the yeast mixture. Mix to combine for a few minutes. Then add melted butter, eggs, and salt. Continue mixing. Add Flour: Gradually add more flour, about 1/2 cup at a time, until the dough begins to pull away from the sides of the bowl. Let the dough rest for a few minutes. Knead the Dough: Knead the dough on a floured surface for about 5 minutes, adding flour as necessary to keep it from sticking. First Rise: Place the dough in a greased bowl, turning it to grease all sides. Cover loosely with greased plastic wrap and let it rise in a warm place until doubled in size, about 45 minutes. Shape the Rolls: Punch down the dough and turn it out onto a lightly floured surface. Roll the dough to about 1/2-inch thickness. Fold in half to 1-inch thickness and seal the edges. Cut into 2-inch squares. Second Rise: Place the squares on a greased baking sheet, cover with greased plastic wrap, and let rise until doubled, about 1 hour. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 15-20 minutes or until golden brown. Brush the tops with butter immediately after baking. Make the Honey Cinnamon Butter: In a mixer fitted with a whisk attachment, beat the butter until pale. Add powdered sugar, honey, and cinnamon; beat until light and fluffy. #texas #texasroadhouse #rolls #bread #rollsrecipe - @dina_hey