Texas Roadhouse Rolls Copycat Recipe

Introduction

These Texas Roadhouse copycat rolls are delightfully sweet, fluffy, and surprisingly easy to make at home. Perfectly soft with a buttery finish, they bring a touch of Southern charm to your dining table.

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)

Instructions

1. Step 1: In a large mixing bowl, combine 1 tablespoon warm water, 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 appears on the surface, indicating the yeast is activated.
2. Step 2: While the yeast activates, combine 1 cup warm whole milk, about 3 tablespoons of the melted butter, and the remaining granulated sugar in a small saucepan. Heat over medium-low until the butter melts and sugar dissolves. Remove immediately and cool to lukewarm (105-115°F).
3. Step 3: Pour the cooled milk and butter mixture into the yeast bowl. Add the room-temperature egg and kosher salt, whisking to combine. Gradually add bread flour, about 1 cup at a time, until a soft, slightly sticky dough forms. Knead by hand for 8-10 minutes or use a stand mixer with a dough hook for 6-8 minutes until smooth, elastic, and passing the windowpane test.
4. Step 4: Lightly grease a large bowl and place the dough inside, turning once to coat. Cover tightly and let rise in a warm, draft-free spot (75-80°F) for 1 to 1 ½ hours, or until doubled in size.
5. Step 5: Gently punch down the dough and turn onto a floured surface. Fold in the softened butter by kneading gently until fully blended. Let rest for 5-10 minutes. Roll dough into a large rectangle about ½ to ¾ inch thick. Cut into 2×2 inch squares.
6. Step 6: Prepare two baking sheets by greasing or lining with parchment paper. Place rolls about 1 inch apart. Cover loosely and let rise in a warm, draft-free spot for 45-60 minutes, until puffy and nearly doubled.
7. Step 7: Preheat oven to 350°F (175°C) about 15-20 minutes before rolls finish rising. Bake rolls for 12-18 minutes until golden brown and cooked through (internal temperature 200-210°F).
8. Step 8: Remove rolls from oven and immediately brush tops with remaining melted butter. Let cool on baking sheets for a few minutes before transferring to a wire rack. Serve warm.
9. Step 9 (Optional): For Cinnamon Honey Butter, mix ½ cup softened butter, confectioners’ sugar, honey, and cinnamon until light and fluffy. Serve alongside warm rolls for an authentic touch.

Tips & Variations

• Use warm ingredients to help activate the yeast but avoid overheating to prevent killing it.
• Test dough elasticity with the windowpane test to ensure proper gluten development.
• For a richer flavor, substitute whole milk with half-and-half or add a tablespoon of honey to the dough.
• If you want different shapes, try rolling the dough into logs and slicing instead of squares.
• Cinnamon Honey Butter can be made ahead and refrigerated; bring it to room temperature before serving.

Storage

Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls in a sealed bag for up to 3 months. Reheat gently in the oven at 300°F (150°C) for 10 minutes or microwave briefly until warm. Avoid reheating at high heat to maintain softness.

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 for active dry yeast. Use slightly less instant yeast, and you can mix it directly with the dry ingredients without proofing in water first.

What makes these rolls so soft and fluffy?

The combination of warm milk, melted butter incorporated before and after the first rise, and proper kneading develops gluten and moisture, resulting in a tender texture with a soft crumb.

Texas Roadhouse Rolls Copycat Recipe

Print Recipe

★★★★★

4.9 from 139 reviews

This Texas Roadhouse Rolls Copycat recipe yields sweet, fluffy, and buttery dinner rolls that perfectly mimic the legendary rolls from the famous restaurant. With a tender crumb and golden crust, these homemade rolls are soft, slightly sweet, and easy to make from scratch, featuring a rich dough enriched with butter, milk, and honey cinnamon butter for a perfect finish.

• Author: Yana
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 16 rolls 1x
• Category: Bread/Rolls
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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)

Cinnamon Honey Butter (Optional)

• ½ cup unsalted butter, softened
• 2 tablespoons confectioners’ sugar
• 2 tablespoons honey
• ½ teaspoon cinnamon

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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).
8. 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.
9. Optional Cinnamon Honey Butter: To prepare Cinnamon Honey Butter: In a small bowl, combine ½ cup softened unsalted butter, 2 tablespoons confectioners’ sugar, 2 tablespoons honey, and ½ teaspoon cinnamon. Mix until light and fluffy. Serve alongside the warm rolls for an authentic experience.

Notes

• Ensure all liquids (water, milk) are warmed to 105-115°F to properly activate yeast without killing it.
• Knead the dough until it is smooth and elastic to develop the gluten structure necessary for fluffy rolls.
• Allow proper rises in warm, draft-free areas for best dough fermentation and softness.
• Use a kitchen thermometer to check the internal temperature of rolls for perfect doneness (200-210°F).
• Brushing melted butter right after baking adds a rich flavor and soft crust typical of Texas Roadhouse rolls.
• The cinnamon honey butter is optional but highly recommended to replicate the authentic Texas Roadhouse experience.
• These rolls are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
• Gently reheat leftover rolls in the oven wrapped in foil to retain moisture.

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