Fluffy and flavorful and just like the restaurant favorite, these copycat Texas Roadhouse Rolls belong on every table! Serve them with cinnamon honey butter for a perfect at-home experience.
If you love copycat recipes, you’ll also love these Cheesecake Factory Avocado Egg Rolls or these Red Lobster Cheddar Biscuits.
I’m pretty sure that Texas Roadhouse is mostly known for their rolls. Soft and pillowy – and rich with flavor, I can see why they are so popular.
But you can make them at home, too! And they are not overly difficult, so a batch of Texas Roadhouse Rolls is always only a few steps away!
Ingredients
- Milk: I used 2% milk because that is what I keep on hand. You could also use whole milk.
- Butter: Part of the butter will go in the dough, and then you’ll save a tablespoon to brush on top of the rolls.
- Water: You want to make sure the water is warm, but not too hot. Ideally, you’d be able to test it with an instant read thermometer and have it between 105ºF and 115ºF.
- Yeast: You will want active dry yeast for this recipe.
- Sugar: The sugar will help to get the yeast activated. If desired, you could use an additional teaspoon of honey.
- Honey: The honey brings in a little bit of sweetness, but it also brings some moisture into the rolls.
- Flour: I have only tested this recipe with all-purpose flour.
- Salt: (not pictured) The salt is important to enhance the flavors.
- Egg: The egg brings in some richness.
How to Make Texas Roadhouse Rolls
STEP 1: To start, you want to scald your milk. You do this because the whey in the milk can weaken the protein, so if you scald the milk, it deactivates the protein so it does not inhibit the bread from rising. You only need to cook it until it has bubbles around the outside, just before it starts to bubble.
STEP 2: Remove the milk from the heat and add 3 tablespoons of the milk and allow it to melt. Let this mixture sit until it cools to 110ºF.
STEP 3: While the milk is cooling, combine the water, yeast, and sugar and let it sit until the yeast blooms. It will be nice and big and bubbly.
STEP 4: Transfer the yeast mixture and the milk mixture to a bowl (I used my stand mixer) and add in 2 cups of the flour as well as the salt. Mix this all together.
STEP 5: Add in the egg, and beat it to combine.
STEP 6: Continue to add the flour until the dough starts to come together, then switch to the dough hook. If making by hand, you’ll start to knead at this point. Once it all comes together, let it knead for about 5 minutes.
STEP 7: Transfer the dough to an oiled bowl and cover.
STEP 8: Let the dough sit until it has doubled. This will take about 75 minutes, but it will depend on the heat of your house.
STEP 9: Once the dough has risen, pour it on a floured counter. Roll the dough to a large rectangle about 12×9. You will mostly want to make sure that the dough is thick – about 1/2 of an inch.
STEP 10: Cut the dough into 12 rolls.
STEP 11: Transfer these to a baking sheet. I like to line mine with parchment or a silpat liner, but you can also grease you pan.
STEP 12: Cover the rolls and let them rise until doubled. Bake the rolls until they are golden brown.
STEP 13: Brush the rolls with the remaining tablespoon of butter as soon as they come out of the oven.
Tips and Tricks
- To make these even more authentic, serve them with cinnamon honey butter. I use my honey butter recipe but add in a teaspoon of cinnamon.
- This recipe makes 12 generously sized rolls. You can definitely make them smaller and get 24 instead of 12. You will need to cut back on the baking time if you make them smaller, though.
- This recipe doubles fairly easily. If you want to make more than that, I would suggest making multiple batches.
- I like to make this in my mixer so that I don’t add too much flour because I like to keep the dough a bit sticky. But this dough can totally be made by hand, as well!
More Roll Recipes
Potato Rolls
Butterhorn Rolls
Lion House Rolls
Parker House Rolls
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Texas Roadhouse Rolls
Ingredients
- 1 cup milk
- 4 tablespoons butter ,divided
- 1/2 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1/2 cup honey
- 4 cups flour
- 1/2 teaspoon salt
- 1 egg
Instructions
- Place the milk in a small saucepan and place over medium heat. Heat the milk just until bubbles start to form around the edges. Remove from the heat and add 3 tablespoons of the butter and allow the butter to melt. Cool this mixture until it is about 110ºF.
- While the milk is cooling, combine the warm water, yeast, and sugar in a small bowl. Let it sit until the yeast blooms.
- Once the milk has come down to temperature and the yeast has bloomed, place both the milk mixture and the yeast mixture in the bowl of a stand mixer, or in a large bowl if making by hand. Add 2 cups of the flour and the salt. Mix until combined.
- Add the egg, and mix until the egg has been fully incorporated.
- Continue to add flour until the mixture just starts to come away from the sides of the bowl. It’s ok if it is still sticky. If using a stand mixer, change to the dough hook and knead the dough for about 5 minutes, until smooth. (If making by hand, turn the dough onto a floured work surface and knead the dough until it is smooth.)
- Place the dough in a bowl that has been coated with oil. Cover with a towel or plastic wrap, and let the dough rise until about doubled, about 75 minutes.
- Once the dough has risen, pour it out onto a floured surface. Roll the dough into a rectangle about 12-inches by 9-inches. You want to make sure the dough is about 1/2 inch thick. Cut the dough into 12 pieces.
- Place the dough on a baking sheet that has been lined with parchment paper, a silpat liner, or lightly greased baking sheets. Cover and let rise again, about 45 minutes.
- Preheat the oven to 325ºF.
- Once the rolls have risen, place the baking sheet in the oven and bake until the rolls are golden brown, about 18-20 minutes.
- Melt the remaining tablespoon of butter and brush it over the tops of the rolls as soon as they come out of the oven.
Margaret says
These were perfect! I made them a little smaller, and we ate every single one. So good!