Texas Roadhouse Rolls

In a bowl, stir the yeast, warm water, and a teaspoon of sugar. Set aside until the mixture starts to foam, about 5-10 minutes.

Using a stand mixer fitted with a dough hook, combine yeast mixture, milk, and 1/2 cup of sugar. Gradually beat in some of the flour and stop when the mixture resembles a pancake batter.

Stir in the melted butter, eggs, and salt. Then, add more flour, a little at a time, and beat until the mixture turns into a soft dough. Knead the dough for about 4 to 5 minutes until it's smooth, slightly sticky, and pulls away from the bowl.

Transfer the dough to a greased bowl and turn it over to coat the whole surface. Cover with a dry, clean towel and let rest in a warm area until it doubles in size, about 1 to 1 1/2 hours.

Lightly dust a clean, dry, and flat surface with flour. Punch down the dough to remove air bubbles and cut it in half. Roll each half of the dough into a 12x8-inch rectangle, about 1/2 inch thick.

Fold the dough in half and slice each rectangle into 24-30 squares (about 2x2 inches each). Place them on greased baking sheets. Leave about 1/2-1 inch between each roll if you prefer softer edges or 2-3 inches if you like the crust to be firm. Cover them with towels, and let rest until they double in size, about 30 to 45 minutes.

After 20-25 minutes of resting, preheat the oven to 350 degrees Fahrenheit. When they're ready, bake for 10 to 15 minutes or until golden brown.

Brush with butter right after baking. Serve fresh from the oven with honey cinnamon butter. Enjoy!