If you are like me, you may have very little self-control when it comes to homemade rolls. This copycat Texas Roadhouse Rolls recipe is no exception.
If you have never had these yeast rolls, you are doing yourself a disservice. They are wonderfully pillow-like, buttery, sweet dinner rolls.
They are, in fact, the only reason I dine out at Texas Roadhouse. Well, that and the Texas Roadhouse Butter, butter blended with honey and cinnamon. But lucky for you, I created a copycat recipe so now you can make both at home!
Making Homemade Rolls
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.
There are a few basic things to know about making a yeast based bread recipe.
- Don’t kill the yeast! Yeast thrives in temperatures between 105-110°F.
- Sugar feeds the yeast and helps it bloom.
- Proof the yeast, this simply means that you are making the yeast prove it is active. What for it to combine with warm water and sugar and allow it to get frothy and bubbly. This means its good and you can move forward.
- Yeast based bread doughs will rise between 70-80°F. Make sure it is in a warm place. Some ovens have a bread proofing setting to get the perfect temperature.
- Let the dough rise until doubled, do not rush this step. This gives the yeast time to work and makes the bread fluffier.
- Don’t skip scalding the milk.
- You don’t need a bread machine for fantastic bread.
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!
- Active yeast – I don’t like using instant yeast for this recipe, instead I buy active dry yeast and let it bloom myself.
- Unsalted Butter – The best thing about warm rolls is arguably all the butter you slather on them, right? This roll recipe uses it in both the rolls and on top. I always use unsalted butter when baking. Salt can also prohibit yeast from activating, so while a little is okay, too much is a problem.
- Sugar – If this is your first time enjoying Texas Roadhouse Rolls, you should be aware they are slightly sweet. Hence the sugar, but also to help the yeast bloom.
- All purpose flour – No need to use bread flour for these soft rolls. All purpose flour works just fine.
- Eggs – As with lots of baked goods, the eggs help to bind everything together and leaven.
- Coarse Kosher Salt – Salt is a great way to amplify the flavor of baked goods. We just need a touch.
- Honey – These are honey rolls, after all, so we need to add another element of sweet with honey. This is what makes these rolls stand out from the rest.
How to Make Texas Roadhouse Rolls
- Warm milk. Start by bringing the milk to a low simmer and then allowing to cool to room temperature. This is the process of scalding the milk.
- Bloom the yeast. In a stand mixer with the bread hook attachment, combine yeast, warm water, and some of the sugar. Let the yeast bloom in a warm place until foamy and fragrant.
- Make the dough. Add the rest of the sugar, honey, scalded milk, and half of the flour to the yeast mixture and beat together in a large bowl. Add half the melted butter, eggs, and salt and 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.
- Let dough rise. Put the bread dough into a greased bowl so it doesn’t stick, turning once to cover it with cooking spray. Cover with a moist towel or plastic wrap and leave in a warm environment. After the first rise, bread should have doubled in size. Punch down and turn out the soft dough onto a very lightly floured work surface.
- Roll dough. Using a rolling pin or clean wine bottle, roll the roll to a thickness of the dough is about 1/2 inch. Fold over in half, on top of itself, Roll again, fold one more time on a floured surface.
- Cut dough. Using a pizza cutter or pastry wheel, cut the dough into 2×2 inch squares, transferring to a parchment paper lined cookie sheet. Cover the cut dough with a damp towel and allow to rise for 30 more minutes. This second rise is important to get fluffy rolls.
- Bake. Bake for 12-15 minutes, or until the tops are golden brown. Remove and immediately baste with remaining melted butter. Serve hot with our homemade cinnamon butter recipe.
If you love salt, like me, feel free to sprinkle the tops with a flakey sea salt or Maldon salt while the basted butter is still tacky.
Storage and Freezing
These delicious rolls can be stored at room temperature in an airtight container. Reheat gently in the oven or wrapped in a paper towel on 50% power for 10-15 seconds in the microwave.
They also freeze well. Store in the in an airtight plastic bag, being mindful to get as much air out as possible, for up to 3 months. Thaw at room temperature and then gently heat.
More CopyCat restaurant recipes:
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Texas Roadhouse Rolls
- Place the milk in a small saucepan over medium heat. Bring to a low simmer, just steaming, and remove from the heat immediately, scalding the milk. Allow to cool.
- Melt the butter in the microwave, set aside. In a stand mixer with the bread hook attachment, combine the yeast, warm water, and 1 tablespoon of the sugar. Let the yeast bloom until foamy and fragrant.
- Add the remaining sugar, honey, scalded milk, and half of the flour to the yeast mixture. Beat for two minutes.
- Add 3 tablespoons of the 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 the dough into the bowl, turning once to coat the whole exterior. Cover with a moist towel in a warm, draft-free place for 1 hour.
- After one hour, the dough should have doubled in size. Punch down and turn out onto a very lightly floured rolling surface.
- Roll the dough to a 1/2 inch thick rectangle. Fold over in half, on top of itself, Roll again, fold one more time.
- Cut the dough into 2×2 inch squares, transferring to a lightly coated baking sheet. Cover cut the dough with a moistened towel and allow to rise for 30 minutes.
- Preheat oven to 350°F. Bake for 12-15 minutes, or until tops are very lightly browned. Remove and immediately baste with the remaining 3 tablespoons of melted butter.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.