As a former baker from roadhouse, I made so many of these I can't even look at them. No joke after about 2 weeks I couldn't eat them anymore (apart from a bite of one roll from each batch I make, purely out of quality control) so I don't get the hype. But I can give you the actual recipe. One cup sugar, 6 oz bread yeast, 1 gal of 98 degree water. Mix the water, yeast, sugar and let sit for 5 minutes. After We used a 39lb bag of "seasoned" flour. Spin for 15 min. Divide into 2 parts (each batch makes 2 bustubs) set aside and proof for about 30 minutes. Flatten out and cut, proof again for another 30 minutes. Cook for 8 minutes rotating halfway. And the honey butter? 30 lbs margarine mixed butter, whipped at high speed for about 15 minutes. 6lbs of honey, and 6oz of ground cinnamon. Mix until smooth. As someone who physically hates roadhouse and have worked at more then one, I consider them all pretty trash, steaks people make at home taste better anyway You're welcome - Chef Tyler
This is awesome. I might eat then all myself though. That's a lot of rolls. I understand it though. I used to have the chicken tortilla recipe memorized for the restaurant I cooked at in college. Sterlings in Bartlesville, OK, but I had to make about 5 gallons of it at a time.
We have officially unofficially found the best taste tester, bring him next episode. The dude is awesome I waiting for he's response and laughing, it was amazing to watch that.
I work at Texas Roadhouse and yes, everything is made from scratch and out of every single restaurant job I’ve worked at (chain or etc), this place is my favorite. They also pay very well too!
Life hasn't been the kindest. Between my uncle dying, my relationship being in shambles, work and me trying to go back to college and life just feeling like everything is at a stand still I just want to say thank you for the laughs and taking my mind off things, I appreciate it from the bottom of my broken heart man.
Made these and shared with my family and without saying anything about recipe, they asked if these were Texas RoadHouse recipe? They said this is what Texas RoadHouse rolls should be. Thanks Josh
Fun fact I used to bake the bread at my local Texas Roadhouse. The bread mix is sweetened with aspartame, the rolls are brushed with melted margarine, and the honey cinnamon butter is actual softened whipped butter but the honey is some kind of Frankenstein mixture of honey and high fructose corn syrup and other additives lol either way they truly are delicious morsels of goodness in bun.
I used to work at Texas Roadhouse and at the end of the night whatever bread was leftover we got to take it home before they throw the rest away so I would come home with an entire bag full of rolls and butter and I’m not sorry
@@devinmoss3365 I do, no eggs or milk, but the active dry yeast in 100 degree water is correct. as well as the second proof after shaping step. in Texas Roadhouse's case, they have a proof box that controls the humidity during the proof process. fancy equipment does give a consistent product across the brand. I'm not saying that you wont get the same effect at home, but a 'warm' spot in the kitchen isn't quite the same. The *secret* is that you get to eat the bread 5 minutes after it comes out of the oven. Hot bread plus cold butter was one of the founder's passions. the actual recipe for the bread itself is super simple by design, fewer chances to screw it up.
Lol this is the first time I've come across your channel and this is the best recipe/culinary Channel I've ever come across! The humor, the weirdness, the eccentric personality! Lol where are more people like this, I totally get this vibe!
I watch Papa's videos, I bought Papa's cookbook (I swear I heard a subtle kissing sound when I opened it for the first time). I've made these 2 days in a row, they may now become a staple of my children's diet. I've been assigned to make them for an upcoming bbq and Thanksgiving with the comment of "You should make these all the time". I thank Papa graciously for opening my eyes to the ease of bread (roll) making, especially the BUTTER. I may need to keep it under lock and key so my family does not attempt to bathe in it. Sincerest thanks Josh!
Thank you for providing the hydration percentage of the dough! This makes it so easy to adapt it to different flours and I can have a clear idea of the consistency of the dough.
Nope, Ulysses did it right. One bite is nowhere near enough. He savoured and imbibed the flavours, he compared and weighed in the characters and then finally gave a well thought out opinion.
I made this and followed the recipe. We love it! It’s perfect. Instead of boiling my milk i put it in the microwave for 1 minute just to make it easier. It’s the best! Thank you
It's 3 ingredients bruh. Super easy make it at home. Only problem is you gotta whip the butter to expand it properly. Then it'll soak all of the honey and cinnamon right in.
I made this recipe tonight and went to another dimension. Then the butter blew me away. we're has this been all my life. these rolls are definitely going on the Thanksgiving table this year. 😊
As s guy who spent 3 days in the hospital with salmonella after a visit to TR back in 2017, I appreciate this video so much because I can make and enjoy them at home without the risk of another medical emergency. 🤷♂ Love your channel and your content!
i really appreciate the videos you make and especially the effort you and your crew make just to make us smile and teach us how to cook. i really appreciate it. much love from germany:)
Here is the actual baker's formula for Texas Roadhouse Rolls. The flour they use is a 17.78 kg bag of "Bread Mix" which contains flour, malted barley flour, sugar and salt. To that they add 8 liters of water, 6 ounces of yeast and 1 additional cup of sugar. Using a little math - the formula is: Flour (100%) Water (45%) - to start. Add more until dough is slightly tacky but not sticky. Sugar (4.3%) Salt (2%) Malted Barley Flour (1%) Yeast (1%) They do a bulk rise until doubled, then cut into 2 inch square rolls. The rolls then rise again until doubled (they get wider and taller) and then they are baked. They are baked at 325-350 for 8 minutes or until they brown. When they come out of the oven they are brushed with melted butter. For a recipe you can make at home: Flour 600grams Water 270 grams (add more until dough is slightly tacky) Sugar 26 grams Salt 12 grams Malted barley 6 grams yeast 6 grams
I just had Texas road house bread yesterday and all I could think about is “ josh could make this so much better!”🤣🤣( this had been on my mind the whole meal lol)
I used to work in the kitchen at Texas Roadhouse in northern KY when I was a teenager. I ended up doing a lot of the positions in the kitchen and made rolls for a period of time along with some deserts. They come in around 8am and start making the rolls every morning and continue making them throughout the day so they're always fresh. The honey butter is whipped in a huge mixer which gives it that texture. It can be a tough job making all those rolls throughout the day but you get used to it eventually and get into a rhythm.. The fresh rolls are pretty addicting with the honey butter, never got tired of them..
This has got to be my favorite recipe from you by far! I've tried remaking texas roadhouse rolls so many times and not a single recipe has had potential except for this one. Love you Papa
Crazy you posted this. I'm in Hawaii and have had craving for this since yesterday. I just found out I'm pregnant too so this is the first recipe ill actually make lol
You should make apple butter what with it being fall and all, it's so simple to make, I bet you'd really make a wild recipe. I beg of you father Josh 🙏
AISURU.TOKYO/piit?[Have-Sex]💞 (◍•ᴗ•◍)✧*18 years and over UA-cam: This is fine Someone: Says "heck" UA-cam: Be gone #однако #я #люблю #таких #рыбаков #Интересно #забавно #девушка #смешная #垃圾
I had a weird experience with apple butter (my grandma always made it with Hot Tamales in it????) so I really want to try and make some to try it again
@@bonnieparkertheoutlaw7353 Don’t worry, I’d recommend resting the dough for at-least 12 hours to really get the best taste from the rolls. Also make sure to let the butter come to room temp, then using all of the other ingredients for the cinnamon butter in a stand mixer or electronic mixer to whip up the butter.
love making dinner rolls, also i pre-ordered your book and got it a while ago and my 73 year old mother took it and filled it with markers to things she wants to try, lol, and that lady can COOK! Killer job.
After watchig this video, I am now craving fresh rolls with honey butter LOL. I love not just the Texas Roadhouse rolls, but fresh resturant rolls in general.
Nah. I got the cookbook thinking the same thing, but there are a lot of things in there that seem easy to make. Even if they're small and from the basics section. 😂
Thank you for the videos! If you ever need a suggestion, I recommend the chicken gnocchi soup from Olive Garden. I like the soup, but I've tried and failed to make it myself.
Bruh, when the video has 0 dislikes, I always wonder who will dislike the video and why. Like, what is bad about Papa giving us them good good rolls 🤨😂🤤
God dammit, if I’d waited I could have got 40% off the book!!!, another great video, can’t be many places left in the states that haven’t been ‘weissmaned’ how about coming over to the UK soon and rip up our fast food. New book. ‘Road-trip’. 😀😀😀
The exactness of these recipes actually gets me anxious, like I throw stuff in, and cross my fingers hoping doesn't flop. His buns look divine though so maybe there's a method to the madness!
When cooking I am the same way, once you do it enough you learn to let your heart decide what to use and how much. Baking though... that's not a good idea. If you want to waste several hours of your life baking something that looks like delicious bread but when you chew it the texture can only be described as 'sand taffy'.... then yeah whatever, but if eating delicious homemade fresh baked bread is the goal, follow all directions exactly, and look up conversations if you change any ingredients, so the saturation won't get donked. Don't. Fuck. With. Baking.
as the others have said, you *need* measurements to bake. some recipes or some ingredients are very flexible, but many baking recipes require accuracy to the point that using measuring cups instead of a kitchen scale (which is maybe... 10-20% error?) can throw off your bake if you're not lucky. someone who bakes every day may reach a point where they can tell the right consistency (and correct for it) by feel, or know what can be ballparked without changing the result, but before that kind of mastery you have to measure.
How can you get anxious measuring things? It's the exact opposite. You weigh 20grams, it's 20 grams. If you're cooking you don't even know if you overcooked ur fish, had too little or too much salt, diced the onions too much or too little. Baking is fool proof 💀
i feel like i can't be the only one who just watches cooking videos, but never makes the recipes 🙈 tell me i'm not the only one ahh - i hate saying this, but from a **very** small youtuber !
Can you do Cheesecake Factory Thai lettuce wraps? Particularly the chicken and the 3 sauces. Thanks! I love your cookbook. You had me at “pickled everything “ 💗💖💕💜💖😙
Seeing as how it is coming up on the holiday season, can we get a how to make at home of the Royal Dansk Danish Butter Cookie? I love them so much! But I want to know how to make them at home! 😊
Nope I'm living in simulation. I literally went to Texas roadhouse last night for the first time. And was thinking to myself "oh josh should do a but better on the rolls". I'm done.
Measuring in grams, makes the recipe repeatable. As a metrics nerd, i have measured in volume (cups of flour), and found 10 percent variation... with grams, it is spot on.. every time. Once you get the hang of taring out your scale after each addition, you eliminate extra dirty dishes.. Add flour, tare.. add salt, tare, likewise the rest of the dry ingredients. A little scared you might over due it.. ok, do those in a separate dish, then add it to the flour. try it... its really not that difficult. Do not know what the conversion is from cups to grams... King Arthur Flour website has a table I trust. BTW, their bread flour is rather pleasant. I use it 50 50 with AP.
That is if your digital “tareable” scale is actually repeatable which is after buying a half of dozen digital scales of various brand names on them that were all made in China that after just a few month of use I purchased an old mechanical bakers scale (balance) (you know the ones that you stack weights on one side and ingredients on the otZdhers side and when the left and right pan or the needle in the middle is vertical you have the correct weight. As for balance weights I purchased some and I cast some out of lead-free pewter and if need some oddball weight I can always use a graduated cylinder and water because after all a Milliliter of water and a Gram of water weights the same just like a Pint (of water weighs) a Pound the world around. As for flour my goto A/P flour is Wheat Montana it’s less expensive than King Arthur’s and in my personal opinion is as good if not better and for bread flour I buy 50lb bags of either King Arthur’s Sir Lancelot or General Mills All Trumps and store it in food grade 5 gallon buckets not only do I like better than other Bread flours you can buy in 5, 8, or 10 pound bags but the cost per poEund/kilo is generally less expensive as well. I also buy Rye flour in 20 to 30 pound bags because the otherwise the price per ounce/pound is absolutely stupidly expensive. I divide Rye flour up into gallon zip-top bags and freeze it to keep it fresh.
Hey Joshua. Really like your vids. Really want to try some of these make at home recipes. Now that you have done Roadhouse rolls, think you can try your hand at the Olive garden bread sticks. I occasionally crave the olive Garden bread sticks, but don't want to give them my business (personal history). Do want to learn how to make them myself, maybe better
The new taste tester was high as a kite enjoying his munchies. He don’t even know what he is picking for lmfao
had to be😂😂
@@ayilesmana8134 if he was high he would've swallowed those whole and in one go, lol
@@sunsetseeker2243 he was definitely baaaaaked brother.
from someone who's baked af, that man looked baked af
Ulysses was was just vibing his way through the rolls, he didn't give af.
As a former baker from roadhouse, I made so many of these I can't even look at them. No joke after about 2 weeks I couldn't eat them anymore (apart from a bite of one roll from each batch I make, purely out of quality control) so I don't get the hype. But I can give you the actual recipe. One cup sugar, 6 oz bread yeast, 1 gal of 98 degree water. Mix the water, yeast, sugar and let sit for 5 minutes. After We used a 39lb bag of "seasoned" flour. Spin for 15 min. Divide into 2 parts (each batch makes 2 bustubs) set aside and proof for about 30 minutes. Flatten out and cut, proof again for another 30 minutes. Cook for 8 minutes rotating halfway.
And the honey butter? 30 lbs margarine mixed butter, whipped at high speed for about 15 minutes. 6lbs of honey, and 6oz of ground cinnamon. Mix until smooth.
As someone who physically hates roadhouse and have worked at more then one, I consider them all pretty trash, steaks people make at home taste better anyway
You're welcome - Chef Tyler
Proof with proofer machine or not?
@@aj_8713 yeah they use an industrial proofer. You'd proof one rack at a time, Or one batch at a time with 16 rolls on 30-32 trays every 30 minutes.
This is awesome. I might eat then all myself though. That's a lot of rolls. I understand it though. I used to have the chicken tortilla recipe memorized for the restaurant I cooked at in college. Sterlings in Bartlesville, OK, but I had to make about 5 gallons of it at a time.
Damn it! They use margarine…something that should have never been invented. Thanks for recipe though 👌.
Tbh the rolls are the best thing there.
The new taste tester was imagining the colors and sounds the foods make, Ratatouille style
LMAO
He can hear colors and taste sounds
BEWARE. Lowlife Spammers afoot.
@@RandomLombax37 Perhaps he has synesthesia? 😊
@@maryd6506 That could be a possibility.
We have officially unofficially found the best taste tester, bring him next episode. The dude is awesome I waiting for he's response and laughing, it was amazing to watch that.
I work at Texas Roadhouse and yes, everything is made from scratch and out of every single restaurant job I’ve worked at (chain or etc), this place is my favorite. They also pay very well too!
yessss !!
I have been seeing people still working there for at least 16 years.
Almost reached my anniversary year
Looks fun to be there!!
I think I know which place I'll look forward to work in temporarily
And it was the worst job I ever had with homophic managers who literally ran my friend out! Shitty as hell.
I am a kitchen Training Coordinator at Texas Roadhouse and I can’t wait to try your way of making our legendary rolls!!
Well, hey, since you're trying his recipe, can we try roadhouse's? Asking for a friend. 🙃
I went there last night and was talking to my wife about how to make these , and ur video will help me now . Thanks
Oh lol what a coincidence I guess.
Yeah it kinda is , my wife's dad's birthday was yesterday and he choose to go there
@@iTz_x_IVIrkeith oh alr nice man
@@iTz_x_IVIrkeith Yeah i made these right after watching the video and my wife's boyfriend loved them!
Must be nice
Life hasn't been the kindest. Between my uncle dying, my relationship being in shambles, work and me trying to go back to college and life just feeling like everything is at a stand still I just want to say thank you for the laughs and taking my mind off things, I appreciate it from the bottom of my broken heart man.
Hey, as someone who was in a similar situation a year ago, it gets better I promise. Hope you have a lovely day wherever you are!
Praying for better days ahead and sending good vibes your way! 💪🏼
Psalm 23
RIP the relationship :(
Hey, I was feeling the same a couple years ago. Keep your chin up, things get better.
As a EU guy, I mostly watch this series to know what type of restaurants America has
Texas roadhouse is probably the only American casual dining chain thats any good.
@@ziyad1809 Thanks for that!. I'll bookmark them so I know what to eat when I'll visit Amercica some day :)
@@ziyad1809 I'd like to make a case for panda express.
@@laurief2837 that’s fast food
Come over to NJ, we can go to NYC and Philly and we can get all the food you’ve ever wanted.
Made these and shared with my family and without saying anything about recipe, they asked if these were Texas RoadHouse recipe? They said this is what Texas RoadHouse rolls should be. Thanks Josh
Ulysses made this episode lmao, he is so stoked to be eating those rolls right now, mans also seems pretty adept to being fed while blindfolded lol
as soon as i read that last part of the comment, i instantly thought of a reason as to why he could be so adept to that. MY MIND IS DIRTY.
I really appreciated him on this vid
bro he was high as a mf KITE
Fun fact I used to bake the bread at my local Texas Roadhouse. The bread mix is sweetened with aspartame, the rolls are brushed with melted margarine, and the honey cinnamon butter is actual softened whipped butter but the honey is some kind of Frankenstein mixture of honey and high fructose corn syrup and other additives lol either way they truly are delicious morsels of goodness in bun.
I used to work at Texas Roadhouse and at the end of the night whatever bread was leftover we got to take it home before they throw the rest away so I would come home with an entire bag full of rolls and butter and I’m not sorry
How do I apply!
@@bruuuuhhh5918 have a sitdown with the manager and fill the application in front of him and shake his hand with a yeeyee
Do you know the recipe yourself?
@@devinmoss3365 I do, no eggs or milk, but the active dry yeast in 100 degree water is correct. as well as the second proof after shaping step. in Texas Roadhouse's case, they have a proof box that controls the humidity during the proof process. fancy equipment does give a consistent product across the brand. I'm not saying that you wont get the same effect at home, but a 'warm' spot in the kitchen isn't quite the same.
The *secret* is that you get to eat the bread 5 minutes after it comes out of the oven. Hot bread plus cold butter was one of the founder's passions.
the actual recipe for the bread itself is super simple by design, fewer chances to screw it up.
@@jasonkrynicky3170 so the recipe is the exact same...except for the egg and the water correct?
I made these today. They were delicious! Had the whole house buzzing!
Ulysses behaves like any normal guy getting good food. He's like oh man this one is good, and this one is better (Papa's food of course).
I love my youtube chef cook book, its wonderful! Kwook really makes the best recipes.
Texas : we have the best buns
Josh : hold my flour
Josh lives in Houston iirc though 🤣🤣
I think he's texan
Tbf; he destroyed the toast too
Logan's is better
Josh is Texan, though....
Lol this is the first time I've come across your channel and this is the best recipe/culinary Channel I've ever come across! The humor, the weirdness, the eccentric personality! Lol where are more people like this, I totally get this vibe!
He is a favorite among professionals
Texas roadhouse: You
Josh's buns: The guy your girlfriend told you not to worry about.
I watch Papa's videos, I bought Papa's cookbook (I swear I heard a subtle kissing sound when I opened it for the first time). I've made these 2 days in a row, they may now become a staple of my children's diet. I've been assigned to make them for an upcoming bbq and Thanksgiving with the comment of "You should make these all the time". I thank Papa graciously for opening my eyes to the ease of bread (roll) making, especially the BUTTER. I may need to keep it under lock and key so my family does not attempt to bathe in it. Sincerest thanks Josh!
Thank you for providing the hydration percentage of the dough! This makes it so easy to adapt it to different flours and I can have a clear idea of the consistency of the dough.
THE absolute best rolls I have ever made. My husband actually thought I purchased them from a bakery! Thank you for the entertaining tutorial.
Nope, Ulysses did it right.
One bite is nowhere near enough.
He savoured and imbibed the flavours, he compared and weighed in the characters and then finally gave a well thought out opinion.
I made this and followed the recipe. We love it! It’s perfect. Instead of boiling my milk i put it in the microwave for 1 minute just to make it easier. It’s the best! Thank you
To me what made the rolls so special was the whipped butter.
It's 3 ingredients bruh. Super easy make it at home. Only problem is you gotta whip the butter to expand it properly. Then it'll soak all of the honey and cinnamon right in.
How everyone smiled so hard when they took a bite. That’s some GOTDANG WHOLESOME CONTENT!
I made this recipe tonight and went to another dimension. Then the butter blew me away. we're has this been all my life. these rolls are definitely going on the Thanksgiving table this year. 😊
As s guy who spent 3 days in the hospital with salmonella after a visit to TR back in 2017, I appreciate this video so much because I can make and enjoy them at home without the risk of another medical emergency. 🤷♂ Love your channel and your content!
ok this is the one food item i can think of that i legitimately think is perfection and cant be made better, but we'll see if its possible
It can be improved but not in taste I work there and my coworkers and I all believe that they should be served with a side of pepto bismol.
Thanks for the reminder! Buying your book now!
Ok Joshua.. now you are treading on VERRY sacred ground! But if anyone could do something thats perfect better its you
Yeah boi
Why is this sacred? They aren't special - their dinner rolls. I've had them. They ain't special.
He can do Korean and that is impressive
Not always. He fucked up Dunkin Donuts and Oreo before.
@@IslamBenfifi Cooking is a science and not every experiment turns out the way you wish
As an avid baker myself I seriously appreciate you measuring things accurately in grams! I can't do it any other way anymore ❤ I thank you kind sir
i really appreciate the videos you make and especially the effort you and your crew make just to make us smile and teach us how to cook. i really appreciate it. much love from germany:)
Here is the actual baker's formula for Texas Roadhouse Rolls. The flour they use is a 17.78 kg bag of "Bread Mix" which contains flour, malted barley flour, sugar and salt. To that they add 8 liters of water, 6 ounces of yeast and 1 additional cup of sugar. Using a little math - the formula is:
Flour (100%)
Water (45%) - to start. Add more until dough is slightly tacky but not sticky.
Sugar (4.3%)
Salt (2%)
Malted Barley Flour (1%)
Yeast (1%)
They do a bulk rise until doubled, then cut into 2 inch square rolls. The rolls then rise again until doubled (they get wider and taller) and then they are baked. They are baked at 325-350 for 8 minutes or until they brown. When they come out of the oven they are brushed with melted butter.
For a recipe you can make at home:
Flour 600grams
Water 270 grams (add more until dough is slightly tacky)
Sugar 26 grams
Salt 12 grams
Malted barley 6 grams
yeast 6 grams
thank you for this! i’m so excited to try this
excuse my ignorance but is that active dry yeast? Is there actually difference between active and instant in terms of weight needed?
I just had Texas road house bread yesterday and all I could think about is “ josh could make this so much better!”🤣🤣( this had been on my mind the whole meal lol)
I used to work in the kitchen at Texas Roadhouse in northern KY when I was a teenager. I ended up doing a lot of the positions in the kitchen and made rolls for a period of time along with some deserts. They come in around 8am and start making the rolls every morning and continue making them throughout the day so they're always fresh. The honey butter is whipped in a huge mixer which gives it that texture. It can be a tough job making all those rolls throughout the day but you get used to it eventually and get into a rhythm.. The fresh rolls are pretty addicting with the honey butter, never got tired of them..
"Are you sure about that?"
He said it... He fucking said it
papa cena
Clutch city !!! Yessir, noticed it half a second into that interruption
This has got to be my favorite recipe from you by far! I've tried remaking texas roadhouse rolls so many times and not a single recipe has had potential except for this one. Love you Papa
Crazy you posted this. I'm in Hawaii and have had craving for this since yesterday. I just found out I'm pregnant too so this is the first recipe ill actually make lol
You should make apple butter what with it being fall and all, it's so simple to make, I bet you'd really make a wild recipe. I beg of you father Josh 🙏
AISURU.TOKYO/piit?[Have-Sex]💞
(◍•ᴗ•◍)✧*18 years and over
UA-cam: This is fine
Someone: Says "heck"
UA-cam: Be gone
#однако #я #люблю #таких #рыбаков #Интересно #забавно #девушка #смешная #垃圾
I had a weird experience with apple butter (my grandma always made it with Hot Tamales in it????) so I really want to try and make some to try it again
Funny. I had never heard of Apple butter but I watched Chef John making it just yesterday!!
Just made these... wow josh. WOW
YES, the best dinner rolls out there!
also oh my god i’ve been obsessed with your channel for the past 2 months keep up the good work
Finally! Never made these as great as I wanted and now you made them!
Phenomenal bread rolls, family couldn’t get enough of them! Great job Josh.
Are they as good as texas roadhouse?
@@bonnieparkertheoutlaw7353 Honestly, they’re better
@@zainplayz4737 wow that’s impressive! I’ll have to try these ! Although I’m not very skilled when it comes to homemade bread
@@bonnieparkertheoutlaw7353 Don’t worry, I’d recommend resting the dough for at-least 12 hours to really get the best taste from the rolls. Also make sure to let the butter come to room temp, then using all of the other ingredients for the cinnamon butter in a stand mixer or electronic mixer to whip up the butter.
@@zainplayz4737 thanks for the tips! Yeah I’ll definitely try this sometime soon . I get paid Thursday so i may make this this week!
love making dinner rolls, also i pre-ordered your book and got it a while ago and my 73 year old mother took it and filled it with markers to things she wants to try, lol, and that lady can COOK! Killer job.
After watchig this video, I am now craving fresh rolls with honey butter LOL. I love not just the Texas Roadhouse rolls, but fresh resturant rolls in general.
Just made it today, absolutely delicious 😋
Ive made these once they turned out great this time im making them for Thanksgiving and im halfing everything happy thanks giving y'all
I love it when the employees recognize you
I made these, and wow. They’re absolutely so good!!!
Josh I wanna get your cookbook but I'd probably just read it honestly. I can't imagine myself making EVERYTHING from scratch. love ya papa
Nah. I got the cookbook thinking the same thing, but there are a lot of things in there that seem easy to make. Even if they're small and from the basics section. 😂
@@Scalooosh1 THIS IS ESSENTIAL INFORMATION!! thanks!
Just got your book today, love the channel
Thank you for the videos! If you ever need a suggestion, I recommend the chicken gnocchi soup from Olive Garden. I like the soup, but I've tried and failed to make it myself.
Watching the beginning made me realize how much Josh reminds me of Deadpool. Nude couch scene, the way he talks, the sense of humor. All of it!
Bruh, when the video has 0 dislikes, I always wonder who will dislike the video and why. Like, what is bad about Papa giving us them good good rolls 🤨😂🤤
well papa give no kisss to him
Texas Roadhouse execs downvoting…
Comment didnt age well....
Pretty spot on👍🏾👍🏾!
"There's always a better alternative..."
Does this mean there's a better alternative to the But Better alternative?
Yes, the cycle never ends
I bought your cookbook today at the amazon store at the mall of America. Congratulations!!
God dammit, if I’d waited I could have got 40% off the book!!!, another great video, can’t be many places left in the states that haven’t been ‘weissmaned’ how about coming over to the UK soon and rip up our fast food. New book. ‘Road-trip’. 😀😀😀
My fav video of yours. Just tried them and they were amazing
The exactness of these recipes actually gets me anxious, like I throw stuff in, and cross my fingers hoping doesn't flop. His buns look divine though so maybe there's a method to the madness!
Baking is hardly something you can do without measurements of any kind. Baking is way, way more scientific than cooking.
When cooking I am the same way, once you do it enough you learn to let your heart decide what to use and how much.
Baking though... that's not a good idea. If you want to waste several hours of your life baking something that looks like delicious bread but when you chew it the texture can only be described as 'sand taffy'.... then yeah whatever, but if eating delicious homemade fresh baked bread is the goal, follow all directions exactly, and look up conversations if you change any ingredients, so the saturation won't get donked.
Don't. Fuck. With. Baking.
as the others have said, you *need* measurements to bake. some recipes or some ingredients are very flexible, but many baking recipes require accuracy to the point that using measuring cups instead of a kitchen scale (which is maybe... 10-20% error?) can throw off your bake if you're not lucky. someone who bakes every day may reach a point where they can tell the right consistency (and correct for it) by feel, or know what can be ballparked without changing the result, but before that kind of mastery you have to measure.
Alton, Sweetie, it's called 'measuring'.
How can you get anxious measuring things? It's the exact opposite. You weigh 20grams, it's 20 grams. If you're cooking you don't even know if you overcooked ur fish, had too little or too much salt, diced the onions too much or too little. Baking is fool proof 💀
Now that is what I call a GRAND opening 👏 🤣 Bravo.... I am buying the book lol
I've been wanting to see this one done for a while, good job Josh they look so tasty!
I LOVE your channel! Thanks for sharing!
i feel like i can't be the only one who just watches cooking videos, but never makes the recipes 🙈
tell me i'm not the only one ahh
- i hate saying this, but from a **very** small youtuber !
I finally got the cookbook josh!!! Now you won’t be the only Joshua whipping it in the kitchen!!!
Am I the only one (hope not) who would love to see a live stream when Joshua make one of his (not 3 or more day long) recipie? :D
Texas Roadhouse will dislike the video 🤣🤣🤣
I love love LOVE Texas Roadhouse
Can you do Cheesecake Factory Thai lettuce wraps? Particularly the chicken and the 3 sauces. Thanks! I love your cookbook. You had me at “pickled everything “ 💗💖💕💜💖😙
This recipe looks delicious 😋
I’ve said this once and I’m gonna say it again I NEED a song from josh or compilation of all the times he’s sung.
Some things are better in very small doses.
Can't wait to make these. I love TR rolls.
Seeing as how it is coming up on the holiday season, can we get a how to make at home of the Royal Dansk Danish Butter Cookie? I love them so much! But I want to know how to make them at home! 😊
Oh God yes!!!!
Joshua you're so funny. Definitely one of the reasons I watch. And of course your video skills are top notch. I love watching your broll.
Seventeenth time telling PAPA to make:
- Mapo Tofu.
let's get this fella his Mapo Tofu
The grams, thank you! Much appreciated!
Ulysses straight up just having his lunch during the taste test.
Always make laugh...thanks your no rules chef🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀
Texas: Our Roadhouse Rolls cannot be matched
PAPA: HUE HUE HUE HUE
Oh ffs it's about f**ing time. I've only been waiting like 100 years for this. Sheeeeesh. 🤤 😍
Nope I'm living in simulation. I literally went to Texas roadhouse last night for the first time. And was thinking to myself "oh josh should do a but better on the rolls". I'm done.
CEASE YOUR INVESTIGATION.
Just made it! Awesome bread, great recipe
Measuring in grams, makes the recipe repeatable. As a metrics nerd, i have measured in volume (cups of flour), and found 10 percent variation... with grams, it is spot on.. every time. Once you get the hang of taring out your scale after each addition, you eliminate extra dirty dishes.. Add flour, tare.. add salt, tare, likewise the rest of the dry ingredients. A little scared you might over due it.. ok, do those in a separate dish, then add it to the flour. try it... its really not that difficult. Do not know what the conversion is from cups to grams... King Arthur Flour website has a table I trust. BTW, their bread flour is rather pleasant. I use it 50 50 with AP.
That is if your digital “tareable” scale is actually repeatable which is after buying a half of dozen digital scales of various brand names on them that were all made in China that after just a few month of use I purchased an old mechanical bakers scale (balance) (you know the ones that you stack weights on one side and ingredients on the otZdhers side and when the left and right pan or the needle in the middle is vertical you have the correct weight. As for balance weights I purchased some and I cast some out of lead-free pewter and if need some oddball weight I can always use a graduated cylinder and water because after all a Milliliter of water and a Gram of water weights the same just like a Pint (of water weighs) a Pound the world around. As for flour my goto A/P flour is Wheat Montana it’s less expensive than King Arthur’s and in my personal opinion is as good if not better and for bread flour I buy 50lb bags of either King Arthur’s Sir Lancelot or General Mills All Trumps and store it in food grade 5 gallon buckets not only do I like better than other Bread flours you can buy in 5, 8, or 10 pound bags but the cost per poEund/kilo is generally less expensive as well. I also buy Rye flour in 20 to 30 pound bags because the otherwise the price per ounce/pound is absolutely stupidly expensive. I divide Rye flour up into gallon zip-top bags and freeze it to keep it fresh.
weirdo
Thanks! Your information is greatly appreciated. I’m still so new at baking at age 24. This looks fun to make!
I’ve read so many times that milk makes it hard for the yeast to react, but *never* heard the tip about scalding the milk. Thank you!
There should be a companion series "Bet Butter"....
Legit instant buy of that cookbook. Gimme them secrets
One doesn’t experience self-transcendence, the illusion of self only dissipates,🎈
The way he ate the bread is what made me trust this recipe , thank you 😂🤞🏽💕
Would it be ok to freeze rolls after shaping and before cooking? Even halving the recipe is very large for me.
Finally you did it! I can't wait to watch it.
he is the reason i’m scared to have my own restaurant 😭
Those roadhouse rolls are so good with the roadhouse ranch trust me
"There's always a better alternative" so I went and watched babish
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. This is just a joke
WOAH LOL
This needs more likes. Like a lot more
Every truly funny joke has an element of truth.
@@flyingdolphin1015 ikr lol this man roasted josh's career " as a joke" legend
@@lisaboban i agree
Hey Joshua. Really like your vids. Really want to try some of these make at home recipes.
Now that you have done Roadhouse rolls, think you can try your hand at the Olive garden bread sticks. I occasionally crave the olive Garden bread sticks, but don't want to give them my business (personal history). Do want to learn how to make them myself, maybe better
TRH does use real butter, but I’m glad to watch an episode where you actually like the original product!
RIP Kent Taylor
I was told it was over half margarine when I worked there.
@@BittyVids do different stores use different recipes? Bc I was told real butter.
@@kay4912 Hi, Roadhouse baker here. It is real butter. We use margarine to brush the rolls however.
@@kay4912 I think it does have real butter in it, it’s just not all butter.
@@BittyVids Nope... Is real butter 🧈
Thumbnail won me over ngl, yours look so much better hands down!
Got the book. Liked that there was a recipe for buttered toast.
I'VE BEEN WAITING FOR THIS !!!