Best Texas Moppin Rolls Recipes

TEXAS ROADHOUSE ROLLS

Steps:

• In an electric mixer bowl, dissolve yeast in the warm water with the teaspoon of sugar. With the dough hook attached, mix in the milk, remaining 1/2 cup of sugar, and enough flour to make a medium batter.
• Mix thoroughly. Allow standing until light and foamy. About 8-10 minutes. Add 3 tablespoons melted butter, eggs, and salt. Beat well.
• Add enough flour to form a soft dough. Turn dough out onto a lightly floured surface, and allow it to rest for about 10 minutes.
• While the dough is resting, prepare a large bowl by spraying it with cooking spray. Knead dough until it is smooth and satiny.
• Place into a prepared bowl and turn over, coating with oil. Cover bowl tightly with plastic wrap and set to rise in a warm area until it doubles in size. About 1-1 1/2 hours.
• Punch dough down. On a lightly floured surface, and with a lightly floured rolling pin, flatten dough into a rectangle until it is a 1/2-inch thick.
• Fold the rectangle in half the short way so that it is about 1-inch thick, and lightly roll together to seal the sides together. Allow resting for 10 minutes.
• With a dough scraper, cut into rolls and place them on a greased baking sheet. Cover with a damp towel and allow to rise in a warm area for about an hour more.
• Preheat oven to 350 degrees and bake rolls for 10-15 minutes, or until lightly browned.
• Brush top of the rolls with the additional melted butter.
• In a medium mixing bowl, beat the butter for about 30 seconds until lightly whipped.
• Add sugar, honey, and cinnamon and beat until smooth and combine, scraping down the sides of the bowl.
• Continue beating on medium-high speed until light and fluffy, about 2-3 minutes.
• Serve with warm rolls.

AUSTIN, TEXAS STYLE MOP SAUCE

Steps:

• Mix all the above ingredients in a pan and cook at medium heat for 30 minutes. This will be the sauce that is mopped on every few minutes during cooking.

ROLLMOPS

Steps:

• Place the salt and water into a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate overnight.
• Combine water, vinegar, sugar, cloves, allspice, peppercorns, bay leaves, and red pepper flake in a 2-quart saucepan set over medium high heat. Cook, stirring occasionally, until the liquid comes to a boil, approximately 5 minutes. Cool to room temperature and then refrigerate overnight.
• Remove the trout from the brine and rinse thoroughly under cold running water for 1 minute. Submerge the filets in clean cold water and refrigerate for 1 hour.
• Drain and rinse the filets. Pat dry. Lay the filets in a single layer, skin side down and brush each with mustard. Place a cornichon or a pickled onion on the filet. Roll up each filet and secure with 1 or 2 toothpicks. Alternate layers of rollmops and julienned onion in a glass jar or ceramic crock.
• Pour on the chilled pickling mixture, cover and refrigerate for at least 5 hours and up to 2 days. Drain and serve chilled with crusty bread.

TEXAS MOPPIN' ROLLS

Steps:

• Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated.
• Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.
• Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 24 equal pieces (about 65 grams each). Roll each piece into a fat oval.
• Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled.
• While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust
• is browned. Remove rolls from pan and let cool on racks.
• NOTES:.
• With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper and cheese bread with an attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper.
• I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well.