Copycat Texas Roadhouse Rolls

These Copycat Texas Roadhouse Rolls are pillowy soft, slightly sweet, and downright addictive—especially when slathered with homemade cinnamon honey butter.

I’ll admit it: I once drove 20 minutes just for a basket of these rolls (and yes, I ate three before the entrées even hit the table).

After testing countless versions at home, I’ve finally cracked the code for that signature bakery-style finish.

The dough is rich but easy to work with, and the rolls rise like a dream. They bake up golden brown with a melt-in-your-mouth texture that makes them completely irresistible.

If you’re new to making homemade bread, don’t stress. I’ve packed this post with all my go-to tips and tricks so you can make soft, buttery rolls that taste just like the real deal—or maybe even better.

One bite, and you’ll see why my family asks for these on repeat!

Ingredients You'll Need

Texas Roadhouse Rolls

• Active Dry Yeast: This is what makes the rolls rise and turn pillowy soft. I always proof mine first in warm water to make sure it’s alive and ready to work. If it doesn't foam up after 10 minutes, it’s time for a fresh packet.
• Water: Helps activate the yeast. Make sure it’s between 100–105°F — too hot and you’ll kill the yeast, too cold and it won’t activate properly.
• Granulated Sugar: A little bit of sugar gives the yeast something to feed on. Then you'll add more to give the dough that subtle sweetness we all love.
• Scalded Milk: Softens the dough and adds a richer flavor. Let it cool to the same temp as the water before adding, or it could deactivate the yeast.
• Unsalted Butter: Adds buttery richness to the dough. Let it cool slightly so it doesn’t scramble the eggs. You'll also need some to brush over the rolls after baking.
• Eggs: Help create a tender, enriched dough. Make sure they’re at room temp so they incorporate evenly.
• Salt: Essential for flavor and balance. I add it after the yeast is mixed in, so it doesn’t interfere with the rise.
• All-Purpose Flour: The base of the dough. Start with less and add as needed — the dough should be soft but not overly sticky. I like King Arthur or Gold Medal for consistent results.

Cinnamon Honey Butter

• Salted Butter: The base of the spread — make sure it’s softened to room temp for easy mixing. I use salted butter to balance the sweetness, but feel free to use unsalted.
• Powdered Sugar: Adds a smooth, creamy texture to the butter. It melts right in without any grittiness.
• Honey: Brings that signature floral sweetness. I usually start with two tablespoons and taste as I go. My local farmer’s market honey is my secret weapon here—the flavor is so much richer than store-bought!
• Ground Cinnamon: The warm spice that ties it all together. Again, feel free to taste and add more if you think it's needed.

How To Make Texas Roadhouse Rolls

These buttery sweet rolls take a little time and patience, but they’re easier than you think to recreate at home! 

Here’s a quick rundown of how they come together. Don’t worry, I’ll go into more detail in the recipe card at the bottom of this post. 

1. Activate the Yeast: In the bowl of a stand mixer, mix the lukewarm water, yeast, and a teaspoon of sugar. Let it sit for 5–10 minutes until foamy and fragrant. If nothing happens, your yeast might be expired — I always keep a few extra packets on hand just in case. This step sets the foundation for homemade rolls, so don’t skip it!

2. Mix the Dough: Add the warm milk, melted butter, sugar, eggs, and salt to the yeast mixture. Use the dough hook to mix on low speed for a minute, then add the flour in batches (about 2 cups at a time). Keep mixing on medium speed until the dough is soft, slightly sticky, and pulling away from the sides of the bowl.

3. First Rise: Transfer the dough to a lightly greased bowl, turning it once to coat the top. Cover with a clean kitchen towel and set it in a warm spot to rise until doubled, about 1 to 1½ hours.

4. Make the Butter: In a bowl, beat the butter ingredients with 2 tablespoons honey until smooth. Taste and add more honey as needed. Set aside.

5. Shape the Rolls: Punch down the dough to release the air, then divide it into two equal portions. Roll one half into a rectangle about ½ to ¾ inch thick and cut into 3×3 inch squares*. I use a pizza cutter for clean lines. Arrange them on greased baking sheets with about 1 inch of space between each one. Repeat with the other half of dough.

6. Final Proof: Cover the trays with clean towels and let the rolls rise again until puffed and nearly doubled, about 30–45 minutes. After 20 minutes of rising, preheat your oven to 350°F (175°C) so it’s ready to go.

7. Bake and Serve: Bake in the preheated oven for 10–15 minutes or until golden brown on top. As soon as they come out of the oven, brush those fluffy rolls generously with melted butter.

*I sometimes make a few mini rolls—they’re the perfect size for little hands! Either way, serve warm with homemade cinnamon butter — and don’t be surprised if they disappear before dinner hits the table.

Tips for the Best Fluffy Dinner Rolls

There’s a reason these signature bread rolls are so famous—they’re soft, fluffy, and totally crave-worthy. But getting that restaurant-quality texture at home takes just a little bit of know-how.

After lots of batches (and lots of taste-testing!), these are the tips I’ve found make the biggest difference.

• Measure the Flour Carefully: Too much flour = dry, dense rolls. After adding 6 cups, spoon the flour into the mixer a little at a time and then see how it mixes.
• Don’t Over-Knead: You want the dough to be smooth and slightly sticky—kneading too long can make the rolls tough. I made that mistake once, and the rolls turned out dense instead of fluffy—lesson learned!
• Rustic Squares: It really doesn't matter how neat these crave-worthy Roadhouse Rolls are, so don't stress too much about precision cutting!
• Make the Sweet Honey Cinnamon Butter Ahead: It's best served soft, so let it sit out for about 10-15 minutes if it's been in the fridge. You can even double the batch and keep some in the freezer if you like!
• 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.
• Knead with Your Hands. No stand mixer? No worries! Knead the dough by pushing it down, then outward with your hands on a lightly floured surface. Fold it in half, press it down, then repeat the process until the dough is smooth and satiny. 

Frequently Asked Questions

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 leftovers 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, individually wrap them, then place them in a freezer-safe bag for up to three months. 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. 

Top Tip: double the butter recipe and store it in the fridge in an airtight container. It'll be fine in the fridge for 2-3 weeks.

What to Serve with Texas Roadhouse Rolls

Warm rolls are the kind of side that goes with just about everything. I love serving them warm with hearty mains like meatloaf, pot roast, or grilled chicken. My ultimate comfort meal? These rolls with a big bowl of creamy ham and potato soup, chicken noodle, or a big bowl of chili for the ultimate comfort meal.

And don’t forget holiday dinners! They're always a hit on the Thanksgiving table or at Christmas with glazed ham or roast turkey. Honestly, I’ve even served them with a simple garden salad and called it dinner.

More Copycat Recipes

Texas Roadhouse Roadkill
Little Caesars Italian Cheese Bread
Chick-fil-A Mac and Cheese
Carrabba’s Bread Dip