Make Your Own Texas Roadhouse Rolls at Home

For a truly unforgettable side dish, this detailed recipe for Copycat Texas Roadhouse Rolls will guide you to baking perfection. These rolls are exceptionally soft, wonderfully fluffy, and brushed with melted butter the moment they leave the oven.

• Cuisine: American
• Prep Time: 20 minutes (plus rising time)
• Cook Time: 12-15 minutes
• Total Time: Approximately 2 hours 30 minutes
• Servings: 24 rolls

Here’s a great video that shows the process of making Texas Roadhouse Rolls.

Why You’ll Love This Recipe

• Iconic Flavor and Texture: Achieve that signature pillowy soft, melt-in-your-mouth texture and sweet flavor that makes these rolls a universal favorite.

• Incredibly Aromatic: Nothing beats the comforting and enticing aroma of freshly baked sweet bread filling your entire home.

• Simple Ingredients: This recipe relies on basic pantry staples you likely already have, making it an easy and accessible bake.

• Perfect for Beginners: With detailed, step-by-step instructions and helpful tips, even novice bakers can create flawless rolls with confidence.

• The Famous Honey Butter: This recipe includes the crucial, easy-to-make honey cinnamon butter that is the perfect companion to the warm rolls.

Ingredients

For the Rolls (Yields 24 rolls):

• 1 ¼ cups whole milk: Provides moisture, fat, and richness, resulting in a tender crumb. Scalding and cooling the milk helps to create a softer dough.

• ¼ cup honey: Adds a subtle sweetness that complements the yeast and gives the rolls their characteristic flavor. It also helps to create a golden-brown crust.

• 2 ¼ teaspoons Active Dry Yeast (1 standard packet): This is the leavening agent that makes the rolls rise and become light and airy.

• 4 tablespoons unsalted butter, melted and divided: Butter enriches the dough, adding flavor and tenderness. You’ll use 3 tablespoons in the dough and reserve 1 tablespoon for brushing on the finished rolls.

• 1 large egg, at room temperature: Adds structure, richness, and color to the dough.

• 1 teaspoon salt: Crucial for balancing the sweetness and controlling the yeast’s activity for a more even rise.

• 4 cups (480 grams) all-purpose flour: Provides the main structure for the rolls. You can also use bread flour for a slightly chewier

For the Honey Cinnamon Butter:

• ½ cup (1 stick) unsalted butter, softened to room temperature: The base of the butter spread.

• ⅓ cup powdered sugar: Sweetens the butter and gives it a smooth, creamy consistency.

• 3 tablespoons honey: Adds that classic honey flavor.

• ½ teaspoon ground cinnamon: Provides a warm, spiced note.

• Pinch of salt: Enhances all the other flavors.

How to Make It

Step 1: Activate the Yeast

First, gently heat the milk in a small saucepan over medium heat until it is steaming and small bubbles form around the edges (this is called scalding). Do not let it boil. Remove from the heat and let it cool until it is lukewarm, about 90-100°F. If it’s too hot, it will kill the yeast. Pour the lukewarm milk into the bowl of a stand mixer (or a large mixing bowl). Stir in the honey, then sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until the yeast becomes foamy and bubbly. This “blooming” process confirms your yeast is active.

Step 2: Mix the Dough

To the yeast mixture, add 3 tablespoons of the melted butter, the room-temperature egg, and the salt. Whisk briefly to combine. Fit your stand mixer with the dough hook attachment. Add about half of the flour to the bowl and mix on low speed until it is just combined. Gradually add the remaining flour and continue to mix until a shaggy dough forms.

Step 3: Knead the Dough

Increase the mixer speed to medium-low and knead the dough for 8-10 minutes. The dough is ready when it is smooth, elastic, and pulls away from the sides of the bowl. To test for doneness, you can do the “windowpane test”: tear off a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without it tearing, the gluten is well-developed. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes.

Step 4: First Rise

Lightly grease a large, clean bowl with cooking spray or oil. Form the kneaded dough into a ball and place it in the bowl, turning it over once to coat the top with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free spot for 60-90 minutes, or until it has doubled in size.

Step 5: Shape the Rolls

Gently punch down the risen dough to release the air. Transfer it to a lightly floured work surface. Roll the dough out into a rectangle that is approximately 12×15 inches and about ½ inch thick. Fold the rectangle in half lengthwise. Using a pizza cutter or a bench scraper, cut the folded dough into 24 even squares (a 4×6 grid).

Step 6: Second Rise and Bake

Line two baking sheets with parchment paper. Arrange the dough squares on the prepared baking sheets, leaving a little space between them. Cover the sheets loosely with plastic wrap and let the rolls rise for another 30-45 minutes, until they look puffy. While the rolls are rising, preheat your oven to 350°F (175°C). Once risen, bake the rolls for 12-15 minutes, or until the tops are lightly golden brown.

Step 7: Make the Honey Cinnamon Butter

While the rolls are baking, prepare the butter. In a medium bowl, use an electric mixer to beat the softened butter until it is light and creamy. Add the powdered sugar, honey, cinnamon, and a pinch of salt. Beat again until everything is well combined and fluffy.

Step 8: Finish and Serve

As soon as the rolls come out of the oven, brush the tops with the remaining 1 tablespoon of melted butter. This gives them a beautiful shine and extra flavor. Serve the rolls warm with a generous amount of the homemade honey cinnamon butter.

Recipe FAQs

Can I make these rolls ahead of time?
Yes. You can prepare the dough through Step 5 (shaping the rolls) and place them on the baking sheets. Cover them tightly with plastic wrap and refrigerate for up to 18 hours. When you’re ready to bake, remove them from the refrigerator and let them sit at room temperature for about 1-2 hours to complete their second rise before baking as directed.

What if I don’t have a stand mixer?
No problem. You can mix the dough with a wooden spoon in a large bowl and then knead it by hand on a floured surface. It will take a bit more effort, but the results will be just as delicious.

Why didn’t my dough rise?
The most common reasons for dough not rising are expired yeast or milk that was too hot and killed the yeast. Always check the expiration date on your yeast packet and ensure your milk has cooled to a lukewarm temperature (90-100°F) before adding the yeast.

How should I store leftover rolls?
Store leftover rolls in an airtight container or a zip-top bag at room temperature for up to 3 days. To maintain freshness for longer, you can freeze the baked and cooled rolls for up to 3 months. Reheat them in a 300°F oven for about 10-12 minutes until warm.