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Texas Roadhouse Rolls Copycat Recipe

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★★★★★

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.

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)

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

Find it online: https://cookwithyana.com/texas-roadhouse-rolls-copycat-recipe/