Texas Roadhouse Rolls
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This is my copycat recipe for Texas Roadhouse Rolls! These rolls are incredibly fluffy and buttery, with a gooey honey cinnamon topping that takes them to the next level. They’re perfect for any occasion and will have everyone asking for seconds.
The Best Texas Roadhouse Rolls
I’m thrilled to share my copycat Texas Roadhouse Rolls recipe with you—it’s seriously the best way to enjoy those fluffy, buttery rolls without leaving home. Imagine sinking your teeth into a warm, tender roll that’s perfectly sweet and savory, topped with a rich honey cinnamon butter that makes every bite unforgettable.
What makes this recipe special is how simple it is to make and how delicious the results are. I’ve spent years perfecting the dough to get that signature fluffiness and flavor, and with my expert tips, you’ll achieve bakery-quality rolls every single time. Plus, they’re versatile enough to serve alongside any meal or even enjoy as a tasty snack on their own.
Before You Start
- Check Your Yeast: Make sure your active dry yeast is fresh. If it’s expired, it won’t make the dough rise properly. To test, sprinkle a bit into warm water with sugar—if it foams, you’re good to go!
- Warm Ingredients: Ensure your milk and water are warmed to about 110°F (43°C). Too hot, and it can kill the yeast; too cold, and the dough won’t rise as expected.
- Room Temperature Eggs and Butter: Let your eggs and butter soften at room temperature before mixing. This helps them blend smoothly into the dough, creating a tender texture.
- Find a Cozy Rising Spot: Dough loves warmth! If your kitchen is chilly, place the bowl in an oven that’s been slightly warmed (turn it off first) or near a warm spot to help the dough rise faster.
- Measure Flour Carefully: Add the flour gradually to avoid making the dough too stiff. It should be soft and slightly sticky but manageable. You can always add a bit more if needed.
Ingredients You’ll Need
- Milk – Scalded and then cooled to lukewarm (about 110°F (43°C)), feel free to use any fat percentage you’d like.
- Sugar – We want a bit of sweetness in our rolls to make them authentic. We will also use a bit of sugar to activate our yeast.
- Butter – Unsalted as we want to control our salt and melted before adding.
- Eggs – The binding agent of our roll recipe.
- Flour – All purpose works perfectly fine. If you’d like to make these rolls gluten free be sure to add 1½ teaspoons of xanthan gum alongside your gluten free flour.
- Yeast – You’ll need active dry yeast for this recipe. You can also use instant yeast, you just don’t need to activate it first.
- Salt – Salt is so important for any baked goods! Without it, your rolls will taste bland.
- Water – Warm water (about 110°F (43°C)) is very important for activating the yeast.
- Butter – Unsalted and softened.
- Sugar – You’ll want to use powdered sugar to ensure as smooth a spread as possible.
- Honey – The star ingredient of our butter! You can substitute equal parts maple syrup if you’d like.
- Cinnamon – This will give your butter so much flavor, believe me.
Start by combining 4 teaspoons of active dry yeast, ½ cup of warm water, and 1 teaspoon of sugar in your KitchenAid stand mixer bowl. Lightly whisk the mixture and let it sit for about 10 to 15 minutes. You’ll know it’s ready when it starts to foam.
Tip: If the mixture doesn’t foam up, your yeast might be inactive. Start over with fresh yeast to ensure your dough rises properly.
Once the yeast is bubbly, add 2 cups of lukewarm scalded milk, 3 tablespoons of melted unsalted butter, ½ cup of sugar, 2 eggs, and 2 teaspoons of salt to the bowl. Attach the dough hook and mix on low speed for about 1 minute until everything is well combined. Gradually add 7 cups of all-purpose flour, mixing gently. Continue adding flour, a little at a time, until a soft dough forms. The dough should pull away from the sides of the bowl and look smooth and slightly sticky.
Tip: Adding flour slowly prevents the dough from becoming too stiff and ensures a light texture.
Transfer the dough to an oiled bowl, turning it once to coat evenly. Cover the bowl with a clean, damp kitchen towel and let it rise in a warm place until it doubles in size, about 1 hour. While the dough is rising, spray two baking sheets generously with cooking spray.
Tip: A warm, draft-free spot speeds up the rising process, giving you perfectly airy rolls.
Once the dough has doubled, punch it down to release the air. Turn it onto a floured surface and divide it into two portions. Roll each portion out to about ½ inch thick, then trim the edges to form perfect rectangles. Cut the dough into squares or rectangles, yielding about 30 to 35 rolls in total.
Cover the shaped rolls with a damp towel and let them rise again until they’ve doubled in size, roughly another hour. While the rolls are on their second rise, preheat your oven to 350°F (175°C).
Once preheated, bake the rolls for about 15 to 20 minutes or until they’re beautifully golden brown. You’ll know they’re done when they sound hollow when tapped on the bottom. Immediately after removing the rolls from the oven, brush them generously with 2 tablespoons of melted unsalted butter.
While the rolls are baking, prepare the cinnamon honey butter. In a small bowl, whisk together 1 stick of softened unsalted butter, ¼ cup of powdered sugar, ¼ cup of honey, and 1 teaspoon of cinnamon until smooth and creamy. Serve the warm, fluffy rolls with a side of your homemade cinnamon honey butter.
Frequently Asked Questions
What are Texas Roadhouse Rolls?
Texas Roadhouse Rolls are famous soft and fluffy dinner rolls served at the Texas Roadhouse restaurant. They’re known for their buttery texture and are generously brushed with a sweet honey cinnamon butter, making them irresistible and a favorite side dish for many diners.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to the first rise a day in advance. Simply cover it tightly and refrigerate. When you’re ready to bake, let the dough come to room temperature before continuing.
How should I store leftovers?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week.
Can I freeze the rolls?
Absolutely! Allow the rolls to cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, thaw at room temperature and warm them in the oven.
Is it necessary to use a stand mixer?
While a stand mixer makes the process easier, you can knead the dough by hand if you don’t have one. It may require a bit more effort to achieve the right dough consistency.
Can I use Instant Yeast?
Absolutely! It will make your job easier since you don’t need to activate the yeast. Simply add the yeast, along with water and sugar and all the other ingredients needed for the dough and mix as instructed.
How To Serve
These rolls are perfect to keep on the counter to pair alongside nearly any dish. I love to keep a nice big plate of these out on the counter for anyone to grab and munch on through out the day. Here are some ideas on how to incorporate them into your next meal:
Red Lentil Chicken Soup
Pulled Pork
The Best Tuna Salad
Beef Stew
More Rolls To Try
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Texas Roadhouse Rolls
Video
Ingredients
Texas Roadhouse Rolls
- 4 teaspoon active dry yeast
- ½ cup warm water
- 1 teaspoon sugar ((to activate the yeast))
- 2 cups milk (scalded and cooled to lukewarm)
- 3 tablespoon butter (unsalted, melted and slightly cooled)
- ½ cup sugar
- 7 cups all-purpose flour (up to 8 cups)
- 2 eggs
- 2 teaspoon salt
- 2 tablespoon butter (unsalted, for brushing over the finished rolls)
Cinnamon Honey Butter
- 1 stick butter (unsalted, softened)
- ¼ cup powdered sugar
- ¼ cup honey
- 1 teaspoon cinnamon
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add the yeast, warm water and sugar to the bowl of your mixer and lightly whisk. Let it sit for about 10 to 15 minutes until the yeast dissolves and starts to foam.
- To the bowl of your mixer add the milk, butter, sugar, eggs and salt. Lightly mix everything together, using the dough hook of your mixer, for about 1 minute. Add the flour, 2 or 3 cups at a time, and mix. Add enough flour to form a soft dough. Add additional flour as needed and mix until the dough comes clean from the sides of the bowl. You could use anywhere from 6 to 8 cups, depending on your environment.
- Place the dough in an oiled bowl and cover with a clean damp kitchen towel. Let it rise in a warm place until double in bulk.
- Spray two baking sheets with cooking spray.
- Punch down the dough and turn it onto a floured surface. Divide into 2 portions for shaping. I like to roll out the dough so that it's about ½ inch in thickness then cut out the ends to have a perfect rectangle, then cut it out into squares or rectangles. Repeat with remaining dough. You should get about 30 to 35 rolls in total. Place onto the prepared baking sheets.
- Let the rolls rise until doubled in size. While the rolls are rising, preheat your oven to 350℉.
- Bake the rolls for about 15 to 20 minutes or until golden brown. Brush immediately with melted butter.
- While the rolls are baking, prepare the cinnamon honey butter by whisking all the ingredients together.
- Serve the rolls with the cinnamon honey butter.
Notes
- Make sure your milk is scalded and cooled to lukewarm (around 110°F) to create the ideal environment for the yeast to activate properly.
- Let the dough rise in a warm, draft-free spot to ensure it doubles in size and achieves that signature fluffiness.
- Recipe yields about 30 to 35 rolls.
- Nutritional information includes Cinnamon Honey Butter.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe adapted from Eat Cake for Dinner
