3 cups all-purpose flour 2 packages (.25 ounce size) active dry yeast 1 teaspoon salt 2 tablespoons sugar 1/4 cup nonfat dry milk 1 1/4 cup warm water (105-115 degrees F) 1 large egg, slightly beaten 8 tablespoons butter, melted 2 tablespoons butter-flavored vegetable shortening ***Cinnamon Butter*** 8 tablespoons butter 2 ounces granulated sugar 2 ounces brown sugar 4 teaspoons cinnamon
Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside.
In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
Add 1/2 the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft-free place such as oven with pan of hottest tap water on rack below. Allow batter to rise until doubled in bulk, about 1 hour.
Coat cups, bottoms and sides of a 12-cup muffin pan (or two small round pans) with butter-flavored vegetable shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin pan cups to make 12 rolls (if in pan, each roll touching the next). Brush dough with 1/2 remaining melted butter.
Let rise, uncovered, in warm, draft-free place until almost doubled in bulk, about 30 minutes. In preheated 400 degrees F oven, bake rolls on middle rack 16-18 minutes. Brush tops of cooked rolls with remaining melted butter. Serve immediately.
For Cinnamon Butter: Beat all of the above ingredients together until smooth. Cover and refrigerate.
These aren't like Logan's. They are great rolls though.
Apr 22, 2013
mima11 Member since: February 28, 2013
I tried out the Logan's Texas Roadhouse Buttery Dinner Rolls. They were very soft and delicious. This is going to be one of my favorite. The only thing different I done was make them crescents instead of rolls. Jan
Nov 18, 2010
I agree, they are nothing like Logan's rolls, but none the less delicious. Maybe I did something wrong, but when I made these they came out exactly like Schlotzsky's sandwich bread minus the sourdough effect.
Mar 7, 2009
Mine turned out tougher than TRH, first batch with extra flour as noted in first review, second as recipe states with no difference, not supper soft spongy rolls I hopped for. Butter is too much, probably half the amount of sugars, and cinnamon to the same amount of butter would be good. Still searching for a good recipe
Dec 3, 2008
I made these rolls tonight and they were so yummy and buttery for sure! I will make again...and again.
Mar 24, 2008
Good roll recipe but not Logan's Rolls. The Logan's rolls are a more KrispyKreme/SconeCutter like bread.
Apr 4, 2007
The recipe for Logan's Steakhouse rolls is about one cup of flour short.
Mar 21, 2005
Although this roll recipe is good, I do not think they compare to the Logan's rolls. There are not nearly as sweet, smooth, or fluffy, but they were very easy to make. Good rolls - but taste nothing like Logans.
Dec 19, 2002
These rolls are to die for! Those who don't have a Logan's nearby, should visit the southeast and get the experience. Light (not unfattening!), served hot, and unlimited quantities to accompany Logan's steaks, ribs, chicken, pork recipes. AND all the free peanuts you can stand!
Please note: This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.