The Best Texas Roadhouse Rolls
I’m thrilled to share my copycat Texas Roadhouse Rolls recipe with you—it’s seriously the best way to enjoy those fluffy, buttery rolls without leaving home. Imagine sinking your teeth into a warm, tender roll that’s perfectly sweet and savory, topped with a rich honey cinnamon butter that makes every bite unforgettable. What makes this recipe special is how simple it is to make and how delicious the results are. I’ve spent years perfecting the dough to get that signature fluffiness and flavor, and with my expert tips, you’ll achieve bakery-quality rolls every single time. Plus, they’re versatile enough to serve alongside any meal or even enjoy as a tasty snack on their own.
Butter – Unsalted and softened. Sugar – You’ll want to use powdered sugar to ensure as smooth a spread as possible. Honey – The star ingredient of our butter! You can substitute equal parts maple syrup if you’d like. Cinnamon – This will give your butter so much flavor, believe me.
Start by combining 4 teaspoons of active dry yeast, ½ cup of warm water, and 1 teaspoon of sugar in your KitchenAid stand mixer bowl. Lightly whisk the mixture and let it sit for about 10 to 15 minutes. You’ll know it’s ready when it starts to foam. Tip: If the mixture doesn’t foam up, your yeast might be inactive. Start over with fresh yeast to ensure your dough rises properly. Once the yeast is bubbly, add 2 cups of lukewarm scalded milk, 3 tablespoons of melted unsalted butter, ½ cup of sugar, 2 eggs, and 2 teaspoons of salt to the bowl. Attach the dough hook and mix on low speed for about 1 minute until everything is well combined. Gradually add 7 cups of all-purpose flour, mixing gently. Continue adding flour, a little at a time, until a soft dough forms. The dough should pull away from the sides of the bowl and look smooth and slightly sticky. Tip: Adding flour slowly prevents the dough from becoming too stiff and ensures a light texture. Transfer the dough to an oiled bowl, turning it once to coat evenly. Cover the bowl with a clean, damp kitchen towel and let it rise in a warm place until it doubles in size, about 1 hour. While the dough is rising, spray two baking sheets generously with cooking spray. Tip: A warm, draft-free spot speeds up the rising process, giving you perfectly airy rolls. Once the dough has doubled, punch it down to release the air. Turn it onto a floured surface and divide it into two portions. Roll each portion out to about ½ inch thick, then trim the edges to form perfect rectangles. Cut the dough into squares or rectangles, yielding about 30 to 35 rolls in total. Cover the shaped rolls with a damp towel and let them rise again until they’ve doubled in size, roughly another hour. While the rolls are on their second rise, preheat your oven to 350°F (175°C). Once preheated, bake the rolls for about 15 to 20 minutes or until they’re beautifully golden brown. You’ll know they’re done when they sound hollow when tapped on the bottom. Immediately after removing the rolls from the oven, brush them generously with 2 tablespoons of melted unsalted butter. While the rolls are baking, prepare the cinnamon honey butter. In a small bowl, whisk together 1 stick of softened unsalted butter, ¼ cup of powdered sugar, ¼ cup of honey, and 1 teaspoon of cinnamon until smooth and creamy. Serve the warm, fluffy rolls with a side of your homemade cinnamon honey butter.
More Rolls To Try
Hawaiian Rolls Ciabatta Portuguese Rolls Crescent Rolls Classic Dinner Rolls Honey Rolls
Recipe adapted from Eat Cake for Dinner
title: “Texas Roadhouse Rolls” ShowToc: true date: “2024-10-30” author: “Dorothy Vargas”
Love Copycat Recipes? Try my Texas Roadhouse Butter and Steak Rub recipes next!
Guys, I’m not a baker by a long shot. So if I can nail down these rolls, you have an amazing shot of doing the same. I’ve been making these rolls for years, it’s the only time you’ll see me with a rolling pin. The ingredients that you need are incredibly simple, and you can even use a bread maker for these!
Subbing Instant/Rapid Rise Yeast for Active Dry
Cooks Illustrated recommends using 25% less yeast if using Instant instead of Active Dry. In this recipe, that equates to 1 + 3/4 teaspoons. Combine the yeast with the flour instead of adding it to the warm milk. Proceed as outlined, no need to let the milk stand for 5 minutes after combining it with the honey.
Measuring The Flour
Be sure to scoop your flour out with a spoon and level it out at the top. Don’t dip the cup right into the flour or you’ll measure out too much, which will make your rolls dense. Alternatively, you can weigh the flour. 1 cup of all-purpose or bread flour weighs 120 grams. So 4 cups = 480 grams, be sure to subtract the measuring cup from the weight.
Make Ahead Method
Method 1: Prepare dough and refrigerate overnight
Form the dough, let it rise, and shape into rolls. Cover with saran wrap and refrigerate for up to 15 hours. Remove from the fridge, keep covered, and let rise for up to 1 hour, then bake as outlined.
Method 2: Bake and Reheat
Bake for no more than 12 minutes, before the tops start to brown too much. Don’t top them with the melted butter yet. Let them cool completely and store them in an airtight container. When ready to serve, bake for a few minutes at 350°, until the tops are golden brown. Top with melted butter and serve!
Method 3: Freeze Unbaked Rolls
Form the dough, let it rise, and shape into rolls. Flash freeze on a baking sheet before the second rise. Once frozen, transfer to a freezer bag. When ready to bake, remove from freezer bag and let them rise on a lightly greased, covered baking sheet for 4-5 hours prior to baking.
Can You Use a Bread Machine?
Yes. Scald the milk first and let it reduce to lukewarm. Then add the ingredients to a bread machine in the order listed in the recipe card and select the dough setting. Once complete, Spray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place. Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal. From there, proceed with rolling and cutting the rolls. Place them on baking sheets, cover, and let them rise until doubled in size. Bake and brush with butter. Serve with honey butter if desired!
How to Make Dough Rise:
Dough needs a warm environment in order to rise. If you’re having trouble, try these tricks. Note: it may take the dough longer to rise with these methods: –Method #1: (👉My favorite) Oven: This trick works great! Heat your oven to 200° for 2 minutes, then shut the heat off. Cover the dough with a dish towel (no plastic wrap in the oven), and shut the door to trap the warm air inside. Let it rise! –Method #2: Place a baking tray on the bottom rack in the oven. Remove the top rack. Boil water and pour it into the tray, then place the bowl of dough on top and close the door. -Method #3: (Assuming you have a warm place for the dough to rise but it still isn’t)-Take a new package of active dry yeast and mix it with 1/4 cup of warm water and 1/2 teaspoon of sugar. Let it sit for 10 minutes until it starts to foam. Knead the yeast mixture into the dough, and place it in a warm place to rise.
How Do You Scald Milk and Why?
–Scalding milk is the first step in this recipe, and it requires you to bring the milk to a near boil, remove it from the heat, and allow it to come down in temperature. -Scalding milk helps to ensure that the dough is light and fluffy by killing the protein in the milk, which keeps the gluten intact. The gluten is what aids in the breakdown of the sugar and yeast, which in turn allows it to rise.
What to Serve with Texas Roadhouse Rolls
Did You Make This Recipe?
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