Texas Roadhouse Rolls

Texas Roadhouse Rolls – copycat recipe of the Texas roadhouse rolls, not only that but the best rolls you will ever eat.

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You all know how much I enjoy baking. Even in the summer, I will sacrifice and suffer through some heat, if I can enjoy warm buns fresh out of the oven. There’s nothing like it. I love the smell of bread baking in the oven, it’s truly a therapeutic experience for me.

Of course that experience is much more appreciated when I actually bake something that turns out great, when your rolls are so delicious and so good, you have to eat them hot right out of the oven. I’m not perfect either, I’ve baked stuff before that, well I’m ashamed to admit, did not turn out as intended. In fact, I used to be afraid to work with yeast, until I discovered it’s really no big deal.

And it’s all about the yeast, trust me. But that’s why you test your yeast first, if it’s no good, or expired you’ll be able to tell before you waste anymore ingredients. Also it might help if you read the expiration date on your yeast bottle or packages before using it.

Now I also love to work with fresh yeast, you can usually get some from the baker in your local grocery store. They usually give you a big block of yeast, very cheap, for like 80 cents or so. I know that’s a lot of yeast and you won’t use it all at once, but what I do is break it up in pieces, wrap each piece in plastic wrap, then I freeze it in an air tight container. This way whenever I need fresh yeast I take a piece and thaw it out a couple hours before I need it.

But if you’ve never baked before, baby steps. Start out with active dry yeast. Nothing wrong with active dry yeast, works just as well. And this recipe is pretty much fool proof. Trust me when I say that all you need to do is bake once, and you will love it, you’ll be filled with pride and admiration of what you just made.

Now this recipe is supposed to be a copy cat recipe of the Texas roadhouse rolls. Can’t tell you for sure, because I’ve never eaten there, but what I can tell you is that these are some of the best rolls I’ve ever eaten. No ifs and buts about it. These rolls are fantastic, and you won’t be able to stop at just one, you’ll eat 5 or 6. The rolls are best enjoyed with honey cinnamon butter, but don’t stop there, I’ve made sandwiches with them, I’ve had them for breakfast, as a snack, you name it. Well that is if they last that long, chances are they won’t.

Start by dissolving the yeast in some warm water. This is when you’ll be able to tell if your yeast is good. Within a few minutes, you’ll notice the yeast will get all bubbly. Follow the instructions to make your dough, very simple. Now I cut the recipe in half here, so the pictures you see are for half the recipe, however the recipe posted is the full recipe. You’ll get this wonderful soft dough which you should place in an oiled bowl and let it rest for an hour or so until it doubles in size.

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After the dough has doubled, roll it out onto a floured surface into a 1 inch in thickness rectangle. Cut the dough up into squares using a pastry scraperand place on a greased baking sheet.

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Let the rolls rest for about 10 minutes again so they rise a bit more, then bake them for 15 to 20 minutes at 350 F degrees. Since I cut the recipe in half I got 15 rolls.

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Brush them with melted butter as soon as they come out of the oven. They may not look like much, but trust me when I say these rolls will be some of the best rolls you will ever eat. They are fabulous!

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5.0 from 1 reviews
Texas Roadhouse Rolls
 
Prep time
Cook time
Total time
 
Recipe yields about 30 rolls.
Author:
Serves: 30
Ingredients
Texas Roadhouse Rolls
  • 4 tsp active dry yeast
  • ½ cup warm water
  • 2 cups milk, scalded and cooled to lukewarm
  • 3 tbsp melted butter, slightly cooled
  • ½ cup sugar
  • 7 - 8 cups purpose flour
  • 2 whole eggs
  • 2 tsp salt
Cinnamon Honey Butter
  • 1 stick butter, softened
  • ¼ cup powdered sugar
  • ¼ cup honey
  • 1 tsp cinnamon
Instructions
  1. Dissolve yeast in warm water with a teaspoon of sugar. In the bowl of your mixer add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.
  2. Add enough flour to form a soft dough. Add additional flour as needed and using the dough hook of your mixer, mix for about 4 or 5 minutes. Place the dough in an oiled bowl and cover and let rise in a warm place until double in bulk.
  3. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
  4. Bake at 350 degrees for 15 to 20 minutes or until golden brown. Baste immediately with butter.
  5. To make the Cinnamon Honey Butter, whisk all ingredients together.
Notes
Total time does not include time required for letting the dough rise, as that time varies.
Recipe source Eat Cake for Dinner

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Comments

  1. Terry says

    You mentioned that you mixed up the whole recipe, but cut them in half. What do you do with the other half?
    Thank you.

    • says

      I meant that I didn’t use up all the ingredients that the recipe calls for, I cut them in half, because it would have made too many rolls for me, so instead of using 8 cups of flour I used 4 cups of flour, instead of 2 cups of milk, 1 cup of milk. Make sense?

  2. Kathy Tobacco says

    The recipe looks good but what about using instant yeast? You never have to feed it to see if it is alive. I buy it online and freeze it and it last forever. The only other yeast that really makes better bread is wild yeast which is another story entirely. Oh and it is good to have at least one osmotolerent instant yeast for sweet breads. I have never tried fresh yeast though. I am curious. Can you really discern any difference?

    • says

      I have used fresh yeast quite a lot actually, and I love it especially when I make things like this walnut bread, I find the dough rises a lot quicker with fresh yeast. The problem with fresh yeast is you can only buy it in blocks from the bakery and unless I’m doing lots of baking, it’s a waste, even though you can freeze it, but it will only last for about 2 months in the freezer. As far as active dry yeast vs instant yeast, I use them interchangeably.

  3. Sara says

    Hi – I love your recipes so I also want to thank you for sharing your time and skill with us. But…..to the rolls…..We have lived in San Antonio for 24 years and only recently moved. We have visited Texas Roadhouse very often so we know what these rolls are supposed to taste like. I have a gluten intolerance (which to a cook is a sad thing) so I haven’t tasted your recipe for these rolls, but was able to eat them a few years back. My entire family, who knows Texas Roadhouse like I do, says that these rolls are even better than the famous Texas restaurant! I did get to taste the cinnamon/honey butter and it was also better than the honey butter at Texas Roadhouse. My daughter-in-law said that the rolls are better than any rolls she has EVER had and my son said they are the only rolls to serve company from now on. (I make elaborate breads all the time and have for 45 years.) My husband ate these rolls with the honey butter, which he has never liked, and continued to eat them with the sweet gooey butter. My family is eating them like popcorn. So, thank you so much for this terrific recipe. It is going in the “Black Book” where only 5 star recipes get to grace the pages.

    • says

      Wow Sara, that’s one of the best comments I ever got! Thank you so much for your kind words and I’m so so happy your family is enjoying this recipe!!

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