Prepare to delight your taste buds with these incredible, fluffy, and unbelievably flavorful Copycat Texas Roadhouse Rolls! Just like the beloved restaurant favorite, these rolls are destined to become a staple on your dinner table. Serve them warm with a generous spread of homemade cinnamon honey butter for an authentic, unforgettable at-home dining experience that will have everyone asking for more.

If you’re passionate about recreating famous restaurant dishes in the comfort of your kitchen, you’ll also adore our recipes for Cheesecake Factory Avocado Egg Rolls, this vibrant Olive Garden Salad Dressing, or these incredibly cheesy Red Lobster Cheddar Biscuits. Expand your culinary repertoire with these proven crowd-pleasers!

Master the Art of Homemade Texas Roadhouse Rolls

The mention of Texas Roadhouse instantly conjures images of juicy steaks, but for many, the true star of the show arrives first: a basket of those iconic, soft, and pillowy dinner rolls. Their distinct flavor profile, a perfect balance of sweetness and savory butteriness, makes them an unforgettable part of the dining experience. It’s a taste of home-style comfort that captivates from the very first bite. The good news? You no longer need to wait in line or make a reservation to enjoy these beloved rolls. We’re here to show you how to recreate them flawlessly in your own kitchen!

This comprehensive copycat recipe is your ultimate guide to achieving that signature Texas Roadhouse texture and flavor. We’ve broken down every step, ensuring that whether you’re a seasoned baker or just beginning your journey with yeast breads, you’ll be able to produce a batch of rolls that are remarkably similar, if not superior, to the restaurant version. Imagine the aroma of freshly baked bread filling your home, promising a delicious addition to any meal. This recipe promises not just fluffy dinner rolls, but a genuinely rewarding baking adventure, culminating in warm, soft, and utterly delightful bread perfect for any occasion.

Why Choose Homemade Over Restaurant Rolls?

While grabbing a basket of rolls at Texas Roadhouse is a treat, there are numerous compelling reasons to take on the satisfying challenge of baking your own copycat version at home. This isn’t just about saving a trip; it’s about enhancing your culinary skills and enjoying superior quality:

• Unmatched Freshness: Nothing compares to biting into a roll that’s still warm from your own oven. The aroma, the soft crumb, and the slight crispness of the crust are sensations store-bought or even reheated restaurant rolls can’t replicate.
• Ingredient Control: When you bake at home, you dictate the quality of every ingredient. You can opt for organic milk, high-quality butter, and your preferred flour, ensuring a product free from unnecessary preservatives or artificial additives.
• Budget-Friendly Indulgence: Regularly purchasing restaurant rolls or dining out specifically for them can add up. Making them from scratch is significantly more economical, allowing you to enjoy this luxury more often without breaking the bank.
• The Joy of Baking: There’s immense satisfaction in creating something delicious with your own hands. The process of mixing, kneading, and watching dough rise is a therapeutic experience, often described as a form of culinary meditation.
• Impressive Presentation: Homemade rolls are a true showstopper. Whether served at a casual family dinner, a holiday feast, or a special gathering, they instantly elevate the meal and serve as a testament to your baking prowess.
• Customization Potential: While this recipe aims for an authentic copycat, having the base allows you to experiment. You could adjust the sweetness slightly, incorporate different flours, or even add a hint of herbs to personalize your rolls for future batches.

Embrace the delicious journey of home baking and transform your kitchen into a comforting haven with these irresistible Texas Roadhouse Rolls.

Key Ingredients for Unforgettable Texas Roadhouse Rolls

Crafting these delightful rolls begins with understanding the role each ingredient plays. This thoughtful combination is what gives these copycat rolls their signature texture and rich flavor.

• Milk: For the most luxurious and tender rolls, we recommend using 2% or whole milk. The fat content contributes significantly to richness. A critical step is scalding the milk; this process deactivates whey proteins that can otherwise impede gluten development, leading to a dough that rises more effectively and a finished roll that is remarkably softer.
• Butter: This recipe calls for unsalted butter, both for the dough and for that iconic finish. Butter adds incredible flavor and moisture, making the rolls tender. The initial 3 tablespoons are incorporated into the dough, while the final tablespoon is brushed over the hot rolls straight from the oven, providing a beautiful golden sheen and an extra layer of delicious buttery taste.
• Warm Water: The precise temperature of your water is paramount for yeast activation. Aim for a range between 105ºF and 115ºF (40ºC-46ºC). Water that is too cool will prevent the yeast from activating, while water that is too hot will kill it, hindering your dough’s ability to rise. Using an instant-read thermometer is highly recommended for accuracy.
• Active Dry Yeast: This is the leavening agent responsible for the rolls’ fluffy texture. Active dry yeast requires blooming in warm liquid and sugar before being added to the rest of the ingredients. This step confirms its viability and ensures your rolls will rise beautifully.
• Granulated Sugar: Sugar serves a dual purpose in this recipe. Firstly, it acts as nourishment for the active dry yeast, promoting its growth and ensuring a robust rise. Secondly, it adds a subtle sweetness to the rolls and aids in achieving that appealing golden-brown crust during baking.
• Honey: A signature component of Texas Roadhouse Rolls, honey imparts a unique, complex sweetness that sugar alone cannot replicate. More importantly, honey is a natural humectant, meaning it helps retain moisture in the dough, resulting in rolls that are incredibly tender and stay fresh longer.
• All-Purpose Flour: This is the foundation of your dough. We’ve developed and tested this recipe using standard all-purpose flour, which provides the necessary gluten structure for elasticity and chewiness without making the rolls tough. While other flours might work, all-purpose yields the most consistent results for this recipe.
• Salt: Often underestimated, salt is vital for enhancing all the other flavors in your bread. It balances the sweetness from the sugar and honey and plays a crucial role in regulating yeast activity, preventing the dough from rising too quickly or unevenly.
• Large Egg: The addition of an egg contributes significant richness, moisture, and elasticity to the dough. It also aids in creating a softer, more luxurious texture and helps achieve a desirable golden color in the finished rolls.

By understanding the contribution of each ingredient, you’re well on your way to baking restaurant-quality Texas Roadhouse Rolls from scratch.

Crafting the Perfect Texas Roadhouse Rolls: A Detailed Guide

Follow these meticulous steps to achieve the soft, fluffy, and golden-brown Texas Roadhouse Rolls that have earned their legendary status. Each stage is important for the final delicious outcome.

1. Scald the Milk: Pour 1 cup of milk into a small saucepan and place it over medium heat. Heat the milk gently until you observe tiny bubbles forming around the edges of the pan, just before it reaches a rolling boil. It’s crucial not to let it boil vigorously. This scalding process denatures certain proteins in the milk (specifically whey proteins) that can hinder gluten development and a proper rise, ensuring your rolls achieve maximum fluffiness.
2. Melt Butter and Cool: Immediately remove the saucepan from the heat. Add 3 tablespoons of butter to the hot milk and stir continuously until the butter is completely melted and incorporated. Now, set this mixture aside and allow it to cool down to a temperature of 105ºF to 115ºF (40ºC-46ºC). This temperature range is vital; if the mixture is too hot, it will kill the delicate yeast, and if it’s too cool, the yeast won’t activate effectively.
3. Proof the Yeast: While your milk and butter mixture is cooling, grab a separate small bowl. Combine the 1/2 cup of warm water, 2 1/4 teaspoons of active dry yeast, 1 teaspoon of granulated sugar, and 1/2 cup of honey. Give it a gentle stir to combine the ingredients. Let this mixture sit undisturbed for about 5 to 10 minutes. You’ll know your yeast is active and “bloomed” when the surface becomes visibly foamy, bubbly, and slightly expanded, indicating it’s ready to work its magic.
4. Combine Initial Ingredients: Once the milk mixture has cooled to the correct temperature and your yeast has bloomed beautifully, pour both the milk mixture and the yeast mixture into the bowl of a stand mixer (if you’re using one) or a large mixing bowl for hand kneading. Add 2 cups of the all-purpose flour and the 1/2 teaspoon of salt. Mix these ingredients together on low speed with a paddle attachment (or stir by hand) until they are just combined, forming a cohesive, shaggy dough.

5. Add the Egg: Crack the large egg into the dough mixture. Continue to mix until the egg is thoroughly incorporated, and the dough appears smooth with no streaks of egg yolk visible. The egg contributes richness and aids in the dough’s structure and golden color.
6. Gradually Add Flour and Knead: Begin adding the remaining all-purpose flour, approximately 1/2 cup at a time, mixing well after each addition. Continue this process until the dough starts to pull away from the sides of the mixing bowl. It’s perfectly normal, and even desirable, for the dough to remain slightly sticky to the touch at this stage; resist the urge to add too much flour, as this can lead to dry, dense rolls. If using a stand mixer, switch to the dough hook attachment and knead the dough on medium-low speed for about 5 to 7 minutes, or until it becomes smooth, elastic, and pliable. If kneading by hand, transfer the dough to a lightly floured work surface and knead vigorously for 8 to 10 minutes until it achieves a smooth, elastic consistency.
7. First Rise (Bulk Fermentation): Lightly grease a large clean bowl with a neutral oil or non-stick cooking spray. Transfer the well-kneaded dough to this oiled bowl, turning it once to ensure all sides are lightly coated with oil. Cover the bowl securely with plastic wrap or a clean kitchen towel. Place the covered bowl in a warm, draft-free environment (a slightly warmed oven that has been turned off, or a sunny spot, works wonderfully). Allow the dough to rise until it has visibly doubled in size. This process typically takes around 75 minutes, but the exact time can vary depending on the warmth of your kitchen.

8. Shape the Rolls: Once the dough has completed its first rise and doubled, gently punch it down to release the accumulated air. Turn the dough out onto a lightly floured countertop or work surface. Using a rolling pin, roll the dough into a large, even rectangle, approximately 12 inches by 9 inches. The key is to maintain a consistent thickness of about 1/2 inch across the entire rectangle, which will ensure your rolls are generously sized and bake evenly.
9. Cut the Rolls: With a sharp knife or a pizza cutter, carefully cut the rolled-out dough into 12 equal-sized pieces. You can aim for 3 rows of 4 rolls each, or any method that yields consistent portions. If you prefer smaller rolls, you can cut them into 24 pieces, but remember that this will require a shorter baking time.

10. Second Rise (Proofing): Transfer the cut dough pieces to a baking sheet. For hassle-free removal and cleanup, we recommend lining your baking sheet with parchment paper or a Silpat liner. Alternatively, you can lightly grease the pan. Arrange the rolls with a small amount of space between them to allow for expansion. Cover the rolls again with plastic wrap or a clean kitchen towel and let them rise in a warm, draft-free spot for another 45 to 60 minutes, or until they have nearly doubled in size and appear notably puffy and light.
11. Preheat Oven & Bake: While your rolls are completing their second rise, preheat your oven to 325ºF (160ºC). Once the rolls are perfectly proofed and look ready, carefully place the baking sheet into the preheated oven. Bake for approximately 18 to 20 minutes, or until the tops of the rolls achieve a beautiful golden-brown color and they sound hollow when gently tapped on the bottom.

12. The Buttery Finish: This step is essential for that authentic Texas Roadhouse experience! As soon as the rolls come out of the oven, while they are still piping hot, quickly melt the remaining 1 tablespoon of butter. Using a pastry brush, generously brush this melted butter over the tops of all the warm rolls. This simple step adds an incredible burst of flavor, creates a beautiful glossy finish, and helps to keep the crust wonderfully soft. Serve your homemade Texas Roadhouse Rolls immediately, ideally with a side of freshly made cinnamon honey butter!

Expert Tips and Tricks for Perfect Texas Roadhouse Rolls

Achieving that iconic, restaurant-quality Texas Roadhouse roll at home is within reach with these helpful tips and tricks. These insights will ensure your baking process is smooth and your results are spectacular.

• The Must-Have Companion: Cinnamon Honey Butter! To truly complete the Texas Roadhouse experience, serving these warm rolls with cinnamon honey butter is an absolute must. It’s incredibly easy to make: simply adapt our delectable honey butter recipe by stirring in 1 teaspoon of ground cinnamon. The combination of the sweet, spiced butter melting into the warm, fluffy rolls is pure culinary heaven.
• Yield and Sizing Adjustments: This recipe is designed to produce 12 generously sized rolls, perfect for making a statement at any meal. However, if you prefer smaller portions, perhaps for appetizers or lighter sides, you can easily cut the rolled-out dough into 24 pieces instead of 12. Just be aware that smaller rolls will bake more quickly, so you’ll need to reduce the baking time and monitor them closely to prevent overbrowning.
• Doubling the Recipe for Crowds: If you’re hosting a larger gathering or simply want to stock up, this recipe doubles quite easily. Just multiply all ingredient quantities by two. For even larger quantities, like tripling or quadrupling, it’s generally best to prepare multiple separate batches. This ensures that the dough mixes thoroughly, kneads effectively, and rises evenly, as excessively large amounts of dough can be challenging to manage in a home kitchen.
• Achieving Ideal Dough Consistency: We highly recommend utilizing a stand mixer equipped with a dough hook for this recipe. It significantly helps in developing the gluten without the risk of adding too much flour, which is a common pitfall that leads to dense, dry rolls. The goal is for the dough to remain slightly sticky to the touch even after the full kneading time. This subtle stickiness is key to developing their signature light, airy, and fluffy texture. While a stand mixer simplifies the process, this dough can absolutely be kneaded by hand; just be mindful not to over-flour your work surface.
• Troubleshooting Dough That Isn’t Rising: If your dough seems hesitant to rise, the most frequent culprits are inactive yeast or incorrect water temperature. Always double-check that your water for blooming the yeast is within the optimal 105ºF-115ºF range. If your yeast doesn’t become foamy and bubbly during the initial proofing step, it’s a strong indication that it’s inactive, and you should start over with a fresh packet of yeast. Additionally, ensure your dough is placed in a warm, draft-free environment for both rises, as cold spots can inhibit yeast activity.
• Storage and Reheating Best Practices: Should you find yourself with any leftover rolls (a rare occurrence!), store them in an airtight container at room temperature for up to 2-3 days to maintain their freshness. To enjoy them at their best, a quick reheat can work wonders. Pop them in the microwave for 10-15 seconds per roll, or warm them in a preheated oven at 300ºF (150ºC) for 5-7 minutes until they are soft and warm through.
• Freezing for Future Enjoyment: These rolls are fantastic for freezing, offering convenience for future meals. Once baked and completely cooled, transfer them to a freezer-safe bag or airtight container, and they will keep well for up to 3 months. Simply thaw them at room temperature and reheat as desired. For a “bake from scratch later” option, you can freeze the unbaked dough after its first rise: shape the rolls, place them on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to bake, thaw them overnight in the refrigerator, then allow them to come to room temperature and complete their second rise before baking as usual.

Frequently Asked Questions (FAQs) About Texas Roadhouse Rolls

Here are answers to some common questions you might have while preparing your homemade Texas Roadhouse Rolls:

Can I use instant yeast instead of active dry yeast?

Yes, you can certainly substitute instant yeast for active dry yeast in this recipe. Instant yeast typically doesn’t require proofing beforehand and can often be mixed directly with your dry ingredients. However, for maximum peace of mind and to ensure your yeast is active, we still recommend briefly blooming it with the warm water, sugar, and honey for 5-10 minutes, just as you would with active dry yeast. This small step confirms your yeast is alive and active.

How can I tell if my milk mixture is 110ºF without a thermometer?

If an instant-read thermometer isn’t available, you can perform a quick finger test. Dip your clean finger into the cooled milk mixture. It should feel pleasantly warm, similar to bathwater for a baby – not hot enough to cause discomfort, and certainly not cold. If it’s too hot to keep your finger in for more than a few seconds, it’s too hot for the yeast; allow it to cool further. If it feels cool, gently warm it slightly.

Is it possible to prepare the dough in advance?

Absolutely! These rolls are excellent for making ahead. After the first rise (Step 6), gently punch down the dough, place it back into an oiled bowl, cover it tightly with plastic wrap, and refrigerate it. The dough can be stored in the refrigerator for up to 24 hours. The cold temperature will significantly slow down the yeast activity. When you’re ready to bake, remove the dough from the refrigerator, allow it to come to room temperature for approximately 30-60 minutes, and then proceed with shaping and the second rise (from Step 7 onwards) as directed.

Explore More Delicious Roll Recipes

If the joy of baking these Texas Roadhouse Rolls has sparked a passion for bread making, you’ll love venturing into these other fantastic roll recipes. Expand your baking repertoire with these tried-and-true favorites:

• Fluffy Potato Rolls
• Sweet Butterhorn Rolls
• Classic Lion House Rolls
• Rich Brioche Rolls
• Elegant Parker House Rolls

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Copycat Texas Roadhouse Rolls

★★★★★
5 from 1 vote

Author: Deborah Harroun

Prep Time: 20 minutes

Cook Time: 18 minutes

Rising Time: 2 hours

Total Time: 2 hours 38 minutes

Yields: 12 generously sized Rolls

Course: Bread

Cuisine: American

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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.

Ingredients

• 1 cup milk (2% or whole recommended)
• 3 tablespoons unsalted butter (for dough)
• 1/2 cup warm water (105ºF-115ºF)
• 2 1/4 teaspoons active dry yeast (one standard packet)
• 1 teaspoon granulated sugar
• 1/2 cup honey
• 4 cups all-purpose flour, divided, plus more for dusting
• 1/2 teaspoon salt
• 1 large egg
• 1 tablespoon unsalted butter, melted (for brushing)

Instructions

1. Prepare Milk Mixture: Place 1 cup milk in a small saucepan over medium heat. Heat just until small bubbles form around the edges (do not bring to a rolling boil). Remove from heat, add 3 tablespoons butter, and stir until melted. Allow this mixture to cool to 105ºF-115ºF (40ºC-46ºC).
2. Activate Yeast: In a separate small bowl, combine 1/2 cup warm water, 2 1/4 teaspoons active dry yeast, 1 teaspoon sugar, and 1/2 cup honey. Stir gently and let sit for 5-10 minutes until a foamy layer appears on top, indicating the yeast is active.
3. Combine Wet & Dry: Once the milk mixture is cooled and the yeast is bloomed, transfer both into the bowl of a stand mixer (or large mixing bowl). Add 2 cups of the all-purpose flour and 1/2 teaspoon salt. Mix on low speed until just combined.
4. Add Egg: Add 1 large egg and mix until it is fully incorporated into the dough.
5. Knead Dough: Gradually add the remaining flour (about 1/2 cup at a time), mixing after each addition, until the dough begins to pull away from the sides of the bowl but still remains slightly sticky. Switch to a dough hook attachment and knead on medium-low speed for 5-7 minutes, until the dough is smooth and elastic. (If kneading by hand, knead on a lightly floured surface for 8-10 minutes).
6. First Rise: Lightly oil a large bowl. Place the dough in the bowl, turning once to coat. Cover tightly with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free place for about 75 minutes, or until the dough has doubled in size.
7. Shape Rolls: Gently punch down the risen dough to release air. Turn it out onto a lightly floured work surface. Roll the dough into a large rectangle, approximately 12 inches by 9 inches, ensuring it is about 1/2 inch thick.
8. Cut Rolls: Using a sharp knife or pizza cutter, cut the dough into 12 even-sized pieces.
9. Second Rise: Arrange the cut dough pieces on a baking sheet lined with parchment paper or a Silpat liner (or lightly greased). Cover the rolls with plastic wrap or a clean towel and let them rise again in a warm spot for 45-60 minutes, or until they have nearly doubled in size and look visibly puffy.
10. Bake: While the rolls are completing their second rise, preheat your oven to 325ºF (160ºC). Once proofed, place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown.
11. Buttery Finish: As soon as the rolls come out of the oven, brush generously with the remaining 1 tablespoon of melted butter. Serve warm, ideally with homemade cinnamon honey butter.

Recipe Notes:

To create cinnamon honey butter, simply combine 1 teaspoon of ground cinnamon with our standard honey butter recipe.

Nutrition information provided is an estimate based on ingredients used and is for general guidance only. Brands and specific products can alter nutritional values.

Nutrition Information

Serving Size: 1 roll

Calories: 238 kcal (12% DV)

Carbohydrates: 42g (14% DV)

Protein: 6g (12% DV)

Fat: 5g (8% DV)

Saturated Fat: 3g (19% DV)

Polyunsaturated Fat: 0g

Monounsaturated Fat: 0g

Trans Fat: 0g

Cholesterol: 12mg (4% DV)

Sodium: 15mg (1% DV)

Potassium: 83mg (2% DV)

Fiber: 1g (4% DV)

Sugar: 7g (8% DV)

*DV = Daily Value percentages are based on a 2,000 calorie diet.

Keywords: copycat recipe, roll recipe, texas roadhouse, homemade bread, dinner rolls, fluffy rolls, yeast bread, easy baking, cinnamon honey butter