Last updated on November 23rd, 2018 at 01:08 pm
This is my copycat recipe for Texas Roadhouse Rolls! These rolls are incredibly fluffy, buttery, super tender, and slathered in a honey cinnamon butter. They’re probably the best rolls you will ever eat.
You all know how much I enjoy baking. Even in the summer I will sacrifice and suffer through the heat. All I want is to 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’ve baked a lot before where my baked goods did not turn out as intended because my yeast was no good. The only thing you can do then is throw out your yeast, get some new one and start again.
But this is 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.
FRESH YEAST VS ACTIVE DRY YEAST VS INSTANT YEAST
Fresh yeast is also known as cake yeast. I love working 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 about 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.
Active dry yeast is a type of dry yeast that’s granular, with a consistency similar to cornmeal. Instant yeast has more of a fine texture. The difference between the two is simply that active dry yeast needs to be dissolved in water before using, while instant yeast does not.
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. 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 the honey cinnamon butter (recipe included), 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.
CRAVING MORE HOMEMADE BREAD ROLLS? TRY THESE:
- Hawaiian Sweet Rolls
- Jelly Filled Rolls
- Portuguese Sweet Bread Rolls
- Best Ever Dinner Crescents
- Classic Dinner Rolls
Texas Roadhouse Rolls
Texas Roadhouse Rolls
- 4 tsp active dry yeast
- 1/2 cup warm water
- 1 tsp sugar (to activate the yeast)
- 2 cups milk scalded and cooled to lukewarm
- 3 tbsp butter unsalted, melted and slightly cooled
- 1/2 cup sugar
- 7 cups all-purpose flour up to 8 cups
- 2 eggs
- 2 tsp salt
- 2 tbsp butter unsalted, for brushing over the finished rolls
- 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 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 1/2 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. Place onto the prepared baking sheets. Let the rolls rise until doubled in size..
- Preheat your oven to 350 F degrees.
- 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.
Watch How To Make It
- Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
- To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
- Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
- One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
- Make sure your water is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the water should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast.
- Tip: To help your dough rise faster, heat up your oven to 200 F degrees, then turn off the oven. Place your dough in the oven, close the door and let the dough rise in peace for about 30 minutes.
- Recipe yields about 30 to 35 rolls.
- Nutritional information includes Cinnamon Honey Butter. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Recipe adapted from Eat Cake for Dinner