Texas Moppin Rolls Recipes

TEXAS ROADHOUSE ROLLS

Steps:

• Add the yeast, warm water and sugar to the bowl of your mixer and lightly whisk. Let it sit for about 10 to 15 minutes until the yeast dissolves and starts to foam.
• To the bowl of your mixer add the milk, butter, sugar, eggs and salt. Lightly mix everything together, using the dough hook of your mixer, for about 1 minute. Add the flour, 2 or 3 cups at a time, and mix. Add enough flour to form a soft dough.
• Add additional flour as needed and mix until the dough comes clean from the sides of the bowl. You could use anywhere from 6 to 8 cups, depending on your environment. Place the dough in an oiled bowl and cover with a clean damp kitchen towel. Let rise in a warm place until double in bulk.
• Spray two baking sheets with cooking spray.
• Punch down the dough and turn it onto a floured surface. Divide into 2 portions for shaping. I like to roll out the dough so that it's about 1/2 inch in thickness then cut out the ends to have a perfect rectangle, then cut it out into squares or rectangles. Repeat with remaining dough. You should get about 30 to 35 rolls. Place onto the prepared baking sheets. Let the rolls rise until doubled in size..
• Preheat your oven to 350 F degrees.
• Bake the rolls for about 15 to 20 minutes or until golden brown. Brush immediately with melted butter.
• While the rolls are baking, prepare the cinnamon honey butter by whisking all the ingredients together.
• Serve the rolls with the cinnamon honey butter.

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 CINNAMON ROLLS

Steps:

• Sift flour before measuring. Add sugar, baking powder and salt and sift again into a large mixing bowl. Cut shortening into dry ingredients.
• In a small bowl, mix together egg and milk, then add mixture, a small amount at a time, to flour/shortening mix. Handle lightly.
• When dough is formed, roll out on floured board to 1/8 inch thickness.
• Spread dough with 1 tbsp of the softened butter, sprinkle with 2 tbsp of the brown sugar and the 1/2 tsp cinnamon. Roll tightly, beginning at the edge nearest you. Cut into 2-inch slices.
• Cream together the remaining 2 tbsp butter and 2 tbsp brown sugar. Spread onto the bottom of a heavy baking pan that will hold the slices fairly close together.
• Place slices into the pan and bake at 375 for 18-20 minutes.
• Because this recipes does not have a topping, you can make you own. I make one by mixing melted butter with powdered sugar. Sometimes I add raisins and/or chopped nuts.

TEXAS STYLE SMOKED BRISKET WITH MOPPIN' SAUCE

Steps:

• 1. Combine all ingredients for the rub and rub all over your brisket wrap in foil and let sit overnight.
• 2. Combine all ingredients of the moppin sauce together and mix well.
• 3. Bring your smoker up to 220. I used hickory chips, but you can use mesquite, white birch, or apple wood.
• 4. Place brisket in smoker fat side up. Smoke 1 hour per pound using the moppin' sauce every half hour. Or until internal temperature reads 190 to 200 degrees.
• 5. I used a vertical water smoker if you don't use one with water wrap it in foil after 4 or 5 hours so that it stays moist.
• 6. Serve with baked potato and veggies and enjoy!