Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Last night, the family and I went to Texas Roadhouse. It’s our favorite restaurant but for reasons beyond our control we hadn’t been in quite some time. I had forgotten all about those delicious sweet rolls they serve. Aren’t those the best? I usually fill up on them along with peanuts and by the time my meal comes I know I’ll have plenty of it to eat for lunch the next day. I am sure to throw a couple rolls in my take out box. They are so soft, and have that perfect browned top. You rip them open and slather them with that amazing cinnamon butter.
I suppose I never thought of making yeast rolls in my skillet like I do biscuits. I’m not sure why! However I was determined to do it, so I searched for and found this recipe for Rapid Rolls, and you know when you’re a busy person anything rapid is definitely welcome.
Recipe and photo courtesy of Cooking Channel TV
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: You can also easily prepare the butter by mixing in a little honey and some cinnamon.