Texas Road House Rolls

OK It has been a few years since I have been to Texas Road House, but I still know the reason why many of us go there.... for the rolls. They are hot, fluffy, melt in you mouth with a hint of honey, when you take a bite Last night for dinner we had over a group of Texas guys that are here helping rebuild a house that was destroyed last year in the flood. We had my Pecan Crusted Salmon, Keith made some Puerto Rican rice with beans, and I tried these rolls. I was afraid I messed up the recipe at first but they turned out GREAT and everyone loved them! My only addition to the recipe would be instead of just spreading butter on top make a mixture of honey butter and you have a roll pretty close to the famous Texas Road House ones! I will be making these again! Oh and you want to make sure these have time to rise. I was a bit rushed last night and didn't give them the full time to rise. If I would have I think they would have been even MORE fluffy and delicious. I also halved the recipe because my mixer can not handle 9 cups of flour with out struggling.

Texas Road House Rolls (48 rolls)
4 1/2 tsp yeast
2 1/2 cup warm milk
1/2 cup honey
6 TBSP butter melted
2 eggs
1 TBSP Kosher salt
8-9 cups flour

Dissolve yeast in milk. Add honey and disslove, then let it sit about 10 minutes till frothy.
Add butter, eggs and 4 cup flour. Mix till smooth. Add more flour to gather the dough together. Add salt and knead 7-9 minutes. (I used my mixer) Place in a greased bowl and cover. Let rise for about an hour till doubled. Spray cookie sheet with Pam. Turn dough out on to floured surface. Roll into a rectangle. About 1 inch thick. Cut in 48 pieces. Place on cookie sheet. Let rise till doubled about another hour. Preheat oven 350 degrees. Bake 12-15 minutes. When you take them out of the oven, spread butter on top. I suggest you make a butter honey mixture and top it. It would be delicious!