Texas Roadhouse Rolls Recipe
If you are like me, you may have very little self-control when it comes to rolls. These Texas Roadhouse Rolls are no exception.
These CopyCat Texas Roadhouse Rolls are PERFECT, sweet and fluffy… My family ate the whole batch in one sitting.
If you have never had Texas Roadhouse Rolls, you are doing yourself a disservice. They are wonderfully pillow-like, buttery, sweet dinner rolls.
Make sure you PIN these Delicious Dinner Rolls!
They are, in fact, the only reason I dine out at Texas Roadhouse. Well, that and the Whipped Cinnamon Honey Butter they serve them with. Now you can make both at home!
I have made Texas Roadhouse Rolls several times, but I’m always so excited to chow down that I have failed to take photos. I always kick myself because I want to share them with you.
This was probably just an excuse to get that first bite, but what can you do? This time, I was able to snap a few pictures.
Bread can be intimidating to make at home, but rest assured, they are much easier than they seem. Even more so if you have a stand mixer because it can do most of the kneading for you.
Why scald milk? The whey aka protein in milk can weaken gluten (the chewy part) and prevent the dough from rising properly. Scalding the milk deactivates the protein so this doesn’t happen.
Scalding the milk also intensifies the overall flavor of the bread. Skipping this step could result in your bread not rising properly or not achieving the proper flavor.
Keep that tidbit of information in your pocket for your next trivia night!
Texas Roadhouse Rolls freeze well so you can save them for later. They aren’t just perfect for the dinner table either. They make breakfast bread and sandwich bread for lunch.
Looking for a rich dessert? Look nor further. Heat them up and top with butter and honey. *Swoon*
If you loved these Texas Roadhouse Rolls, check out some of my other CopyCat restaurant recipes:
Also check out our other most popular recipes:
- Nashville Hot Sauce
- Yum Yum Sauce
- Edible Cookie Dough
- Garbage Plates
- Cheesy Tater Tots
- Maryland Crab Cake Recipe
- Easy Hush Puppies
- Cornell Chicken
- Balsamic Reduction Sauce
- Creamy Horseradish Sauce
- Truffle Mushroom Burgers
- Garlic Shrimp Kabobs
- Grape Jelly Meatballs
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Texas Roadhouse Rolls
Ingredients
- 1 package active dry yeast
- 1/2 cup warm water not over 100 degrees
- 2 cups whole milk
- 6 tablespoons butter melted and divided
- 1/4 cup plus 1 tablespoon sugar divided
- 7 1/2-8 cups flour
- 2 eggs lightly whisked
- 2 teaspoons salt
- 3/4 cup honey
- Cinnamon Honey Butter
Instructions
- Place milk in a small saucepan over medium heat. Bring to a low boil and remove from heat immediately, scalding the milk. Allow to cool to room temperature.
- Melt the butter in the microwave, set aside. In a stand mixer with the bread hook attachment, combine yeast, warm water, and 1 tablespoon sugar. Let yeast bloom until foamy and fragrant.
- Add remaining sugar, honey, scalded milk, and half of the flour to the yeast mixture. Beat together for two minutes. Add 3 tablespoons melted butter, eggs, and salt. Continue to knead, slowly adding remaining flour until mixture is fully blended, slightly sticky and starts to pull away from the sides of the bowl. Knead for an additional 5-8 minutes.
- Lightly coat a large mixing bowl with cooking spray. Turn bread mixture into the bowl. turning once to cover with cooking spray. Cover with a moist towel in a warm draft-free place for 1 hour.
- After one hour, bread should have doubled in size. Punch down and turn out onto a very lightly floured rolling surface.
- Roll dough to 1/2 inch thick rectangle. Fold over in half, on top of itself, Roll again, fold one more time.
- Cut dough into 2×2 inch squares, transferring to a lightly coated baking sheet. Cover cut dough with a moistened towel and allow to rise for 30 minutes.
- Preheat oven to 350 degrees. Bake for 12-15 minutes, or until tops are very lightly browned. Remove and immediately baste with remaining 3 tablespoons of melted butter. Serve hot. Texas Roadhouse Rolls can be stored at room temperature in an airtight plastic bag.
The flavor of a Texas Roadhouse roll is definitely there but I find this recipe makes a rather dense roll. After ready the other reviews, I can’t believe we would all overwork the dough or not allow enough time on the second rise. It appears that everyone has the same issue with this recipe. The flavor is there, but this is not a light fluffy roadhouse roll. I don’t recommend making these unless a heavy dense bread is what you’re looking for.
I’ve been trying to find a good copycat Texas road house roll recipe and all the ones I’ve tried just ain’t it. I tried this one and the flavor was wonderful! But mine turned out dense… I forgot to add the second cup of milk …lol. Anyways I’m going to try these again when I’m less distracted and I believe they will be wonderful. Thank you for the great recipe.
You are very welcome! Also remember to not overwork the dough. Dense bread is commonly an issue with overworked dough. Enjoy 🙂
i just made these. Taste is perfect but they came out more dense than I expected. 1st rise was beautiful. 2nd rise never amounted to much. Could I have overworked the dough while rolling & caused them to be flat?
Oh goodness, there are so many reason why breads can come out a little wrong, which is why I’m not a huge fan of baking. Shhh… don’t tell anyone. LOL. The most common reasons are that your yeast was a little old or that the dough was overworked. Did the yeast get good and frothy in beginning?
Havent tried this yet but what is the temp of your homes while letting them rise ??
Hi Amber, mine is usually between 69-72 degrees.
I want to cry! These look delicious but I don’t have a stand mixer.. or a bread hook! Can I use a regular hand mixer?? Or what would be the best way to go about it? Thanks!
Hi Jessica- you can certainly hand knead, you’ll just have some fabulous arm muscles to go along with your bread. Have two servings cause you’ll deserve it!
Hi, these look delicious – I’m thinking about making them the day before for Thanksgiving this year and freezing overnight (So I don’t have to worry about them the day of). How do you recommend unfreezing? Oven? If so, what temp and how long? Thanks!
Hi Bethany,
If you are just making them the day before, I wouldn’t recommend freezing them at all. Just bake them for 2 minutes less, store them in an airtight plastic container or bag and reheat at 350 for a few minutes the day of. If you do freeze them, let them defrost and then heat them at 350 for 5-7 minutes.
Happy Thanksgiving!
Can I use instant yeast on this?
Yes you can!
I just have 2 of us. At what part can I freeze? Maybe after I cut squares then freeze?
I actually freeze mine after I’ve baked them!
I just tried this recipe but instead of a volume measurement on the flour, I used an online converter and weighed it. I find with fluffy things like flour and confectioner’s sugar, weight is more consistent. Well, it came out rather soupy so I was wondering if you could weigh a cup of flour in whatever way you have been scooping it so I can know my amount is the same as yours….and don’t worry, I added flour until is was a workable dough, I just want to make sure we’re on the same page. What kind of flour are you using too? I used White Lily Bread flour on the assumption rolls=bread=use bread flour but I know not every feels that way. Thank you for your help and the recipe!
Hi Carolina,
I think the issue is that when I say flour- I always mean all-purpose flour unless specified as bread flour. They have different levels of gluten that could potentially cause the bread to be soupy. I also can’t trust the reliability of an online converter since even different AP flours can have different weights. I’m out of the kitchen for several days, but will check with a scale when I return. Glad you were able to figure it out.
Jessica
1 cup tablespoon plus 1/2 sugar? Is it 1 tablespoon & then 1/2 tablespoon? Thanx.
I don’t understand the sugar amount? What do you mean?
Hi Ann, I just updated it! I switched recipe formats and when it migrated, it messed things up.
Hi Marybeth, sorry for the delay in responding, I’ve been in bed sick. I just updated it! I switched recipe formats and when it migrated, it messed things up. It is 1/4 cup sugar, plus 1 tablespoon. Hope that helps!
I made these for Easter dinner this year after much research for the perfect copy-cat Texas Roadhouse roll recipe. Thery are AMAZING!! My entire family (bread lovers and non lovers alike) devoured them. They are soft, yeasty, buttery and delicious. I never thought I could make rolls as good as Texas Roadhouse…these are every bit as good if not better. These will make an appearance at all family gathering meals from now on. Thank you for this wonderful recipe!
Oh, Vanessa, you made my day! I’m so happy you enjoyed them as much as my family does. THIS is the reason why I blog, thank you so much 🙂
Oh finally a soft and fluffy looking rolls! Can’t wait to try out! Great recipe! – Love, Anna
I have made this recipe twice now and both times it did not rise. I have no idea what the problem is. I’m at a high elevation so I’m wondering if that has something to do with it. I know the yeast is good because I made a regular loaf of bread with it the next day with no issues. I also know that the temperature was not an issue – I made sure all the liquids were warm, not hot. The flavor was nice, but I was looking for rolls, not flatbread. This was very disappointing.
I’m so sorry to hear that! I make this recipe all the time and never have any issues. Let me suggest two things, I know that your water isn’t too hot, but make sure it is just luke warm. Even tap water can get too hot. Although I don’t use rapid rise yeast for this recipe, try using it to just to see if it works better. To keep regular yeast fresh, keep in the freezer. It can lose its potency after time and at room temperature. The last suggestion is making sure you are covering it with a damp cloth. If he crust is too dry, the sough won’t rise. I’m not sure if you’ll try again, but please let me know how it goes. I feel terrible it didn’t work! – Jessica
Thanks for the reply, I really appreciate it. I’ve been using lukewarm water, (I test it out on my hand) and I know the yeast is good because I used it in one of my other recipes this week with no issues. Do you think it’s because I allowed the scalded milk to reach room temperature before adding and room temperature is too cold? We keep our house around 68 degrees, and this is the only recipe I’ve tried that calls for room temperature liquids. Most bread recipes I’ve tried call for 90-105 degrees.
I feel terrible it isn’t working for you! That might be it… if the milk is room temp, it could bring down the temp of your warm water.
I tried it again, this time I measured the milk temp. I ended up rising it overnight and they were perfect! Thanks!
I’m so relieved to hear that and I’m glad you enjoyed them! -Jessica
These are gorgeous! Yes, bring on that cinnamon honey butter…drool!
I haven’t really mastered the art of making amazing rolls, but this sounds like a fabulous recipe! Thanks for sharing.
Those look soo good! I think it would be amazing with honeybutter on it!
They look wonderfully light and airy. Great job Jessica!
We always love these rolls when we eat at the Texas Roadhouse! Yum!
I’ve never been to that restaurant and those buns sound fantastic. I am going to try this recipe soon as it sounds like something the kids and I would love!
Whipped Cinnamon Honey Butter is haunting me. I’m afraid I will be sleep walking into the kitchen tonight!
Haha! I guess there are worse things to be haunted by?
The family loves to have rolls with their dinner. I am going to have to show this to hubs or just whip up a batch and see how they like them.
Texas Roadhouse rolls are good, though a touch sweet for my taste. We will be trying this recipe out for sure.
Making them at home, you can always add less honey to make them perfect for your taste buds!
I love the rolls at Texas Roadhouse. I can’t wait to make them at home.
Yum! These look great! I am a huge sucker for rolls, I generally can’t get enough and love trying new recipes!
Me too, I love bread!
Wow these look really good, pair them with a nice roasted chicken what a perfect meal.
Oh my, these look so good. I haven’t made bread in a long time. I may have to give these a try soon.
The rolls are my very favorite part of Texas Roadhouse. I love that honey butter they have too!
Oh so good looking. I needed these for supper.
Texas Roadhouse rolls are one of my favorite breads! They are one of the best things about going there.
I’m a huge fan of rolls with dinner. Love the color on them
I’d eat all of those. Love them with honey butter.
They are good and I happen to have a recipe for Honey Butter, too, check the first paragraph!
I totally love you right now! Those rolls are awesome and I love that I can have them anytime I want 🙂
Perfectly made rolls! I wish to you a very Happy New Year!