These copycat Texas Roadhouse rolls are the perfect accent to a scrumptious dinner.
I mean, half the reason anyone goes to Texas Roadhouse is for the rolls, right?
They are the epitome of dinner rolls. They’re so soft and fluffy that they almost melt in your mouth.
And the flavor? Oh boy. It’s sweet, salty, buttery, and downright delicious.
Pair them with their signature honey cinnamon butter recipe (found at the bottom), and it’s heavenly.
So enough talk. Let’s take a look at these buttery and delicious copycat Texas Roadhouse rolls.
Ingredients
What I love about making bread is that it calls for the most basic pantry ingredients. I’m pretty sure you already have these on hand!
- Yeast. This copycat recipe calls for active dry yeast, but you can also use instant yeast if that’s what you have. Just be sure to follow the instructions below.
- Water. This has to be lukewarm, at 100 to 105 degrees Fahrenheit. The temperature is crucial for activating the yeast. Use a thermometer to ensure accurate temperature.
- Granulated sugar. Texas Roadhouse rolls are uniquely sweet, making sugar a key ingredient. It also helps in proofing the yeast.
- Milk. Whole milk is best because it yields super tender rolls. But you can also use 2% or skim milk. Just like the water, you’ll want the milk to be lukewarm to help activate the yeast.
- Butter. It makes the rolls ultra-rich and buttery. Yum. Butter is added in the dough and brushed on top of the baked rolls for maximum flavor.
- All-purpose flour. Bread flour is great, but all-purpose flour works just as fine. In fact, the difference in taste and texture isn’t even that evident.
- Eggs. It enhances the overall flavor and texture of the rolls.
- Salt. To balance out the sweetness of the bread.
Can I Use Instant Yeast?
This recipe calls for active dry yeast, but you can definitely use instant yeast as well. When using instant yeast, use about 25 percent less yeast.
You also don’t need to let it activate by soaking it in warm water.
Just mix it in with the rest of the flour and proceed. Easy peasy.
How To Make Texas Roadhouse Rolls
Texas Roadhouse rolls take a little time and patience, but they’re easier than you think!
Here’s a quick rundown of how these rolls come together. Don’t worry, I’ll get into more detail at the bottom of this post.
1. Activate the yeast. In a small bowl, mix yeast, warm water, and sugar. Allow it to get all foamy for 5-10 minutes.
2. Make the bread dough. Mix the yeast mixture and sugar, then add a little flour, followed by the eggs, melted butter, and salt. Then, add more flour until a soft dough forms.
3. Rest, then roll. Proof the dough in a greased bowl until it doubles in size. Then punch out the air and roll it out on a floured surface to 1/2 inch thick.
4. Prepare the rolls for the oven. Fold the dough in half, and slice it into strips and then squares. Proof again on a greased baking sheet until doubled in size.
5. Bake in the oven at 350 degrees for 10-15 minutes or until golden brown.
6. Garnish. Take the rolls out of the oven, brush them with melted butter, and serve. Enjoy!
Make Ahead Method
Making the dough ahead of time is a great way to get ahead of the game. When dinner time comes around, all you have to do is bake!
It’s super simple to make these ahead of time. Simply follow the instructions right up until baking. Place rested rolls in the fridge for up to 15 hours before baking.
When it’s time to serve, allow them to reach room temperature for 3 hours. Then, place them in the oven and bake.
Why Is Kneading Important?
The kneading step helps develop the gluten in the flour that gives your bread its fluffy structure.
It makes all the difference between light and fluffy rolls and bread-flavored bricks.
Here are some quick reasons why kneading is so important.
- Develops the gluten in the flour
- Development of texture and volume
- Even distribution of ingredients
- Air incorporation
How to Make the Dough Rise
Like it or not, you must let your dough rest for some time to make it rise.
Bread dough rises well in a warm environment, so you’ll want to let it sit in the warmest area of your house, such as near a window that gets a lot of sunlight.
But if this isn’t an option for you, here are other ways you can help give your dough that necessary lift.
1. Prepare. Preheat the oven to 315 degrees Fahrenheit and place the bowl of dough on top of, not inside the oven.
2. Create steam. Pour boiling water into a baking tray and place it on the bottom rack of the oven. Place the bowl of dough on top of the tray and close the oven door.
How and Why to Scald the Milk
Here are a few reasons why taking this small extra step is so important.
- Incorporation of ingredients. Scaling milk helps the butter, sugar, and other ingredients dissolve into the dough.
- Help absorb flavors. It also allows the flavor from vanilla and cinnamon to absorb into the dough.
- Deactivates protein in flour. Milk contains whey protein that weakens the gluten in the flour, preventing the dough from rising. Scalding the milk deactivates this protein, making sure this won’t happen.
- It won’t kill the yeast. If it’s too hot, the milk will kill the yeast, and your bread won’t rise.
How To Proof Yeast
Proofing is the process of testing the viability of dry yeast. This is a crucial step because yeast is responsible for making the bread rise.
But if your yeast is nearing its expiration date, it won’t activate in the oven. Here’s a quick way to check if your yeast is up to the challenge.
1. Do a trial run. Dissolve one package of yeast and a teaspoon of sugar in ¼ cup of warm water (110 degrees Fahrenheit).
2. Let it sit for 5 to 10 minutes. If it starts to bubble, the yeast is still potent and usable. Otherwise, throw it out.
Pro tip: to help yeast stay potent for longer, keep it in the fridge.
Tips for the Best Rolls
Want to make sure that your rolls come out perfect the first time? These helpful tips and tricks are a great way to prepare for the big day.
- Add just the right amount of flour. This part is tricky because it depends on the weather where you live. Start with just a few cups and gauge from there. You’ll want the dough to be soft, but not sticky. It shouldn’t stick to your fingers when you pull away.
- Use room-temperature eggs. Otherwise, your dough might not rise. If you weren’t able to take them out of the fridge on time, just submerge them in warm water for 2 minutes, and they will warm up nicely.
- Always use white granulated sugar. Do not substitute white granulated sugar for any other sugar. It’s crucial to achieving the signature flavor of Texas Roadhouse rolls.
- You can knead with your hands. Do so on a flat surface dusted with flour. Knead the dough by pushing it down, then outward with your hands. Fold it in half, press it down, then repeat the process until the dough is smooth and satiny.
- Want clean slices? Use a sharp chef’s knife or a serrated knife when slicing. Make swift sweeping motions so you don’t squash the rolls.
How to Store
Have some leftover rolls? Don’t worry, they stay fresh for longer than you think and are a cinch to freeze and reheat. Just steer clear of that microwave!
- To Store. Place the rolls in an airtight container where they will stay fresh at room temperature for up to 5 days.
- To Freeze. If you want them to last much longer, the freezer is your best option. Just place them in an airtight container or a freezer-safe bag and freeze them for up to three months.
- To Thaw. Allow frozen rolls to thaw in the fridge overnight.
- To Reheat. Never nuke your rolls! The microwave zaps moisture, making your rolls tough and dry. To properly reheat, pop them in the oven at 350 degrees for 5-10 minutes.
Honey Cinnamon Butter
Texas Roadhouse Rolls is not the same without its signature honey cinnamon butter.
It gives the rolls a touch of sweetness and creaminess that makes them even more irresistible.
Here’s everything you’ll need for your cinnamon honey butter
- 1/2 cup salted butter
- 1 1/2 teaspoons cinnamon
- 1 tablespoon honey
- 1/4 cup powdered sugar
While your bread proves, you can whip up this butter with these easy steps.
1. Mix. In a small bowl, combine butter, cinnamon, honey, and powdered sugar. Whisk until fully incorporated.
2. Serve. Slather a dollop of cinnamon honey butter on a freshly baked roll. Delicious!
What to Serve with Texas Roadhouse Rolls
Texas Roadhouse Seasoned Rice
Texas Roadhouse Roadkill
Texas Roadhouse Prime Rib
Texas Roadhouse Chili
Texas Roadhouse Rolls
48
servings1
hour15
minutes2
hoursThis Texas Roadhouse rolls copycat recipe is an exact replica of the buttery rolls served at the restaurant. Make them tonight, and bring the dining out experience right into your own home.
Ingredients
4 teaspoons active dry yeast
1/2 cup warm water (100 to 105 degrees Fahrenheit)
1 teaspoon sugar
2 cups milk, scalded and cooled to lukewarm (100 to 105 degrees Fahrenheit)
1/2 cup sugar
7-8 cups all-purpose flour, plus more for dusting
3 tablespoons melted butter, slightly cooled
2 eggs
2 teaspoons salt
2 tablespoons melted butter, for brushing
Instructions
- In a large bowl, stir the yeast, warm water, and a teaspoon of sugar. Set aside until the mixture starts to foam, about 5-10 minutes.
- Using a stand mixer fitted with a dough hook, combine yeast mixture, warm milk, and 1/2 cup of sugar. Gradually beat in some of the flour and stop when the mixture resembles a pancake batter.
- Mix in the melted butter, eggs, and salt. Then, add more flour, a little at a time, and beat until the mixture turns into a soft dough. Knead the dough for about 4 to 5 minutes until it’s smooth, slightly sticky, and pulls away from the bowl.
- Transfer the dough to a greased bowl and turn it over to coat the whole surface. Cover with a dry, clean towel and let rest in a warm area until it doubles in size, about 1 to 1 1/2 hours.
- Lightly dust a clean, dry, and flat surface with flour. Punch down the dough to remove air bubbles and cut it in half. Roll each half of dough into a rectangle about 1/2 inch in thickness. Fold each rectangle in half and roll gently to seal. Using a sharp knife, slice each folded rectangle into 24-30 squares (about 2×2 inches each).
- Place them on greased baking sheets. Leave about 1/2-1 inch between each roll if you prefer softer edges or 2-3 inches if you like the crust to be firm. Cover them with towels, and let rest until they double in size, about 30 to 45 minutes.
- After 20-25 minutes of resting, preheat the oven to 350 degrees Fahrenheit. When they’re ready, bake for 10 to 15 minutes or until golden brown.
- Brush with butter right after baking. Serve fresh from the oven with honey cinnamon butter. Enjoy!
I really enjoy receiving recipes and tips from your website. thanks for all you do for us insane Foodies
Thanks so much! Us foodies have to stick together!!
Dear Kim, I’m a recent widower who never learned to cook or bake but eating I’m good at. SIMPLE falls within my range of possibility, so your Rock Buns recipe caught my attention.
I have no idea what grease paper is but I looked it up and got an idea. However, “1 Tablespoon Mix Spice for Baking” has me (and all the bakers at church) stumped and at a standstill. I’ve searched the spice racks at Price Chopper several times with no result besides knee pain. If you tell me which spices, I’ll be glad to mix up a tablespoon all by myself! Then I can make the Rock Buns!
By the way, “Rock Buns” would make a great name for a gymnasium! Thanks so much! I love your posts! –John
Hi John. Firstly, I want to express my sincerest condolences for your loss. It’s heartwarming to hear you’re embracing new challenges in the kitchen!
I love rock cakes! They’re actually one of the first things I ever made. And I couldn’t agree more, “Rock Buns” does sound like a fantastic name for a gym!
The recipe here is for dinner rolls, and we don’t actually have specific rock cakes recipe on the site. Did you perhaps spot them in a roundup?
Either way, here’s a great recipe to try: https://www.bbc.co.uk/food/recipes/rock_cakes_03094
Also, “grease” paper is likely “greaseproof paper” which is what the Brits call parchment paper. And “Mix Spice for Baking” is a British spice blend. The closest thing in the US is pumpkin pie spice 🙂
Hope this helps, happy cooking, and please don’t hesitate to reach out with any more questions!
Kim,
Thanks for the Texas Roadhouse recipes. My husband loves that place. He would go every day if I would let him.
How thick do you roll out the dough and how wide do you cut the strips?
Hi Karen!
I’ve clarified this in the recipe, but you should get about 48 rolls in total 🙂
They should be roughly 2 inches square
You mention to roll out half the dough to 12 X 8, then fold it in half and cut into 24-30, 2 X 2 inch squares. If you fold that in half, it will be 6 X 8, which will give you 12-2X2 squares. The other half would give you another 12, for a total of 24, not 48 like your recipes states. What am I missing?
Hi Pat!
Sorry if this was confusing.
You want to cut the bulk dough in half, giving you 2 large pieces.
Then, roll each piece into a 12×8-inch rectangle, about 1/2 inch thick.
So now you have 2 rectangles of dough.
Fold each rectangle in half, then cut each folded rectangle into 24-30 squares.
You don’t do anymore folding after this, so you should have 48+ squares of dough at 2×2-inches.
Hope this helps!
So you fold the 12×8 rectangle in half and then roll it out into a 12×8 rectangle once more before cutting the 2×2 squares?
Hi Joyce!
Sorry, this one is a bit confusing!
After mixing and proofing, you’ll have a large mass of dough.
You’ll want to cut that in half to make it easier to work with.
Now, one by one, roll each half of the dough into a rectangle of 1/2-inch thickness (12×8 inch is an estimate of how big it should be, but it doesn’t need to be exact).
Once you have rolled the dough into a 1/2-inch thick rectangle, fold it in half like a piece of paper.
After folding, cut the dough into approx. 2×2-inch squares. They are your rolls.
Repeat each step with the second piece of dough.
So, you only have 1 rolling step, during which you flatten each half of dough into 1/2-inch thick rectangle.
After that, you’re just folding and cutting.
Hope this helps!
Sounds so yummy. I love these