Introduction

These Texas Roadhouse rolls are irresistibly sweet, fluffy, and surprisingly easy to make at home. With a soft crumb and buttery finish, they bring a touch of southern comfort to your table. Perfect for pairing with dinner or enjoying on their own.

Texas Roadhouse Rolls Copycat Recipe - Recipe Image

Ingredients

1 tablespoon warm water (105-115°F)
6 tablespoons (75g) granulated sugar, divided
1 packet (2 ¼ teaspoons) active dry yeast
1 cup (245g) warm whole milk (105-115°F)
7 tablespoons (99g) unsalted butter, melted, divided (for dough & brushing)
1 teaspoon kosher salt
1 large egg, room temperature
3 ½ cups (444.5g) bread flour
¼ cup (57g) unsalted butter, softened (for dough after first rise)
2 tablespoons confectioners’ sugar (for Cinnamon Honey Butter)
2 tablespoons honey (for Cinnamon Honey Butter)
½ teaspoon cinnamon (for Cinnamon Honey Butter)
½ cup softened unsalted butter (for Cinnamon Honey Butter)

Instructions

Step 1: In a large mixing bowl, combine 1 tablespoon warm water, 1 packet active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and let sit in a warm spot for 5-10 minutes until a foamy layer forms on the surface, indicating the yeast is activated.
Step 2: While the yeast activates, combine 1 cup warm whole milk, 3 tablespoons of melted unsalted butter (from the 7 tablespoons divided), and the remaining granulated sugar in a small saucepan. Heat over medium-low heat until the butter melts and sugar dissolves. Remove from heat and cool to lukewarm (105-115°F) to avoid killing the yeast.
Step 3: Pour the cooled milk and butter mixture into the bowl with the activated yeast. Add the room-temperature egg and 1 teaspoon kosher salt; whisk to combine. Gradually add the bread flour, about 1 cup at a time, mixing until a soft, slightly sticky dough forms. Knead by hand on a lightly floured surface for 8-10 minutes or with a stand mixer on medium-low speed for 6-8 minutes, until smooth, elastic, and passing the windowpane test.
Step 4: Lightly grease a large clean bowl and place the dough ball inside, turning once to coat. Cover tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free spot (75-80°F) for 1 to 1 ½ hours, or until doubled in size.
Step 5: Gently punch down the risen dough to release gases. Turn it onto a lightly floured surface and fold in the ¼ cup softened unsalted butter by kneading gently until fully blended. Let the dough rest for 5-10 minutes. Roll it into a large rectangle about ½ to ¾ inch thick and cut into 2×2 inch squares using a pizza cutter or sharp knife.
Step 6: Lightly grease two large baking sheets or line with parchment paper. Transfer the dough squares, spacing about 1 inch apart. Loosely cover with plastic wrap or a clean kitchen towel and let rise for another 45-60 minutes in a warm, draft-free spot, until puffy and nearly doubled.
Step 7: About 15-20 minutes before the rolls finish their second rise, preheat your oven to 350°F (175°C). Bake the rolls for 12-18 minutes, or until golden brown and cooked through (internal temperature 200-210°F / 93-99°C).
Step 8: Remove the baking sheets from the oven immediately. Brush the hot rolls generously with the remaining melted butter (about 4 tablespoons). Allow them to cool on the sheets for a few minutes before transferring to a wire rack. Serve warm.
Step 9 (Optional): To make Cinnamon Honey Butter, combine ½ cup softened unsalted butter, 2 tablespoons confectioners’ sugar, 2 tablespoons honey, and ½ teaspoon cinnamon in a small bowl. Mix until light and fluffy. Serve alongside the warm rolls for an extra-special treat.

Tips & Variations

Use bread flour for the best texture, but all-purpose flour can work in a pinch. Adjust kneading time accordingly.
Make sure all liquids are lukewarm to properly activate the yeast without killing it.
For a softer crust, cover rolls with foil during the last few minutes of baking to prevent over-browning.
Add a teaspoon of vanilla extract or substitute honey for some of the granulated sugar in dough for a subtle flavor twist.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them tightly wrapped for up to 2 months. Reheat frozen rolls at 300°F (150°C) for about 10 minutes or until warmed through. Avoid microwaving to keep the fluffy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Reduce the warm water slightly and add the yeast directly to the dry ingredients, skipping the activation step.

Why are my rolls dense instead of fluffy?

Dense rolls often result from under-kneading, insufficient rising time, or using liquids that are too hot or cold. Make sure to knead until elastic, allow proper rising in a warm place, and use lukewarm liquids for activating yeast.

Texas Roadhouse Rolls Copycat Recipe

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★★★★★

4.7 from 52 reviews

This Texas Roadhouse Rolls Copycat recipe yields sweet, fluffy, and easy-to-make dinner rolls that perfectly mimic the beloved rolls from the famous steakhouse. Soft and buttery with a tender crumb, these rolls are perfect as a side dish or a snack. The recipe includes an optional homemade Cinnamon Honey Butter for an extra touch of sweetness and spice.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 3 hours 20 minutes
Yield: 16 rolls 1x
Category: Bread/Dinner Rolls
Method: Baking
Cuisine: American

Ingredients

Scale

Dough Ingredients

1 tablespoon warm water (105-115°F)
6 tablespoons (75g) granulated sugar, divided
1 packet (2 ¼ teaspoons) active dry yeast
1 cup (245g) warm whole milk (105-115°F)
7 tablespoons (99g) unsalted butter, melted, divided (for dough & brushing)
1 teaspoon kosher salt
1 large egg, room temperature
3 ½ cups (444.5g) bread flour
¼ cup (57g) unsalted butter, softened (for dough after first rise)

Optional Cinnamon Honey Butter

2 tablespoons confectioners’ sugar
2 tablespoons honey
½ teaspoon cinnamon
½ cup (113g) unsalted butter, softened (not included in main dough ingredients)

Instructions

Activate the Yeast: In a large mixing bowl, combine 1 tablespoon warm water (105-115°F), 1 packet (2 ¼ teaspoons) active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently, then let sit in a warm spot for 5-10 minutes until a foamy layer forms on the surface, indicating activated yeast.
Prepare Milk & Butter Mixture: While yeast activates, combine 1 cup warm whole milk, approximately 3 tablespoons (from the 7 tablespoons divided) of the melted unsalted butter, and the remaining granulated sugar in a small saucepan. Heat over medium-low heat until butter melts and sugar dissolves. Immediately remove from heat and cool to lukewarm (105-115°F) to avoid killing the yeast.
Combine Wet Ingredients & Knead Dough: Pour the cooled milk and butter mixture into the bowl with the activated yeast. Add the room-temperature large egg and 1 teaspoon kosher salt; whisk to combine. Gradually add the 3 ½ cups bread flour, about 1 cup at a time, mixing until a soft, slightly sticky dough forms. Knead by hand on a lightly floured surface for 8-10 minutes, or with a stand mixer fitted with a dough hook on medium-low speed for 6-8 minutes, until the dough is smooth, elastic, and passes the windowpane test.
First Rise (Bulk Fermentation): Lightly grease a large clean bowl with oil or cooking spray. Place the dough ball in the bowl, turning once to coat. Cover tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free spot (75-80°F / 24-27°C) for 1 to 1 ½ hours, or until it has doubled in size.
Incorporate Butter & Shape Rolls: Gently punch down the risen dough to release gases. Turn dough onto a lightly floured surface. Incorporate the ¼ cup (57g) softened unsalted butter into the dough by gently folding and kneading until fully blended. Allow dough to rest for 5-10 minutes. Roll the dough into a large rectangle, approximately ½ to ¾ inch thick. Using a pizza cutter or sharp knife, cut the dough into individual 2×2 inch squares.
Second Rise: Lightly grease two large baking sheets or line with parchment paper. Carefully transfer the cut dough squares to the prepared baking sheets, leaving about 1 inch of space between each roll. Loosely cover the baking sheets with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm, draft-free spot for another 45-60 minutes, or until noticeably puffy and nearly doubled in size.
Bake the Rolls: About 15-20 minutes before the rolls finish their second rise, preheat your oven to 350°F (175°C). Place baking sheets into the preheated oven and bake for 12-18 minutes, or until the tops are beautifully golden brown and the rolls are cooked through. (Internal temperature should be 200-210°F / 93-99°C).
Finishing Touches & Serve: Once baked, immediately remove the baking sheets from the oven. Generously brush the tops of the hot rolls with the remaining melted unsalted butter (approximately 4 tablespoons from the 7 tablespoons divided). Allow rolls to cool on the baking sheets for a few minutes before transferring to a wire rack. Serve warm.
Optional Cinnamon Honey Butter: To prepare Cinnamon Honey Butter: In a small bowl, combine 2 tablespoons confectioners’ sugar, 2 tablespoons honey, and ½ teaspoon cinnamon with ½ cup softened unsalted butter. Mix until light and fluffy. Serve alongside the warm rolls for an authentic experience.

Notes

Use warm liquids (water and milk between 105-115°F) to properly activate the yeast without killing it.
The dough is slightly sticky but should be manageable; avoid adding too much flour when kneading to keep rolls soft.
Perform the windowpane test to ensure proper gluten development in the dough.
Letting the dough rise in a warm, draft-free environment helps achieve optimal rise.
Brushing the rolls immediately after baking with melted butter helps keep them soft and flavorful.
The cinnamon honey butter is optional but highly recommended for an authentic Texas Roadhouse rolls experience.
Store leftovers in an airtight container to maintain freshness; reheat gently before serving.

Keywords: Texas Roadhouse rolls copycat, sweet dinner rolls, fluffy rolls recipe, homemade bread rolls, cinnamon honey butter rolls