Adapted from recipe on the Soul Food Site:

Logan's Texas Roadhouse Buttery Dinner Rolls

3 cups all-purpose flour
2 (1/4 oz.) pkg. active dry yeast
1 tsp. salt
2 tablespoon sugar
1/4 cup dry milk
1-1/4 cup warm water (105-115 degrees)
1 large egg slightly beaten
8 tablespoons butter melted
2 tablespoons butter flavored vegetable shortening

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 the well. Mix by hand, beating 150 strokes and
frequently scraping bottom and sides of bowl. Add 1/2 of 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 a pan
of the hottest tap water on the rack below.
Allow batter to rise until doubled in bulk, about 1 hour. Coat cups,
bottoms and sides of 12 cup muffin pan with shortening. Punch down
batter (batter will be extremely soft and sticky). Drop by spoonful
into prepared muffin cups to make 12 rolls. Brush dough with 1/2
remaining melted butter. Let rise uncovered in a warm draft free
place until doubled in bulk, about 30 minutes. In preheated 400
degree oven, bake rolls on middle rack for 16-18 minutes. Brush tops
of baked rolls with remaining melted butter. Serve with Cinnamon
Butter (recipe follows).

Cinnamon Butter

1/2 cup (1 stick) butter
2 oz. granulated sugar
2 oz. brown sugar
4 tsp. cinnamon

Beat all of the above ingredients together until smooth. Cover and
refrigerate.



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