Texas Roadhouse Rolls
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This is my copycat recipe for Texas Roadhouse Rolls! These rolls are incredibly fluffy, buttery, super tender, and slathered in honey cinnamon butter. What more do I need to say?
Today I was really just craving something warm, tender, and comforting straight from the oven. It’s not too often that I get a craving for baking but when I do magical things happen, like this copycat Texas Roadhouse Rolls recipe. I can tell you is that these are some of the best rolls I’ve ever eaten. Smothered with honey cinnamon butter, these rolls are absolutely to die for.
What Are Texas Roadhouse Rolls?
At some restaurants the bread is nearly as good as the main event, I’m looking at you Red Lobster Biscuits. This is the case for Texas Roadhouse and lucky for you I’ve got a recipe that replicates these little snacks to a tee! A little sweet, a little buttery, and best served warm, these rolls will be your new dinner table staple. But we all know if all about the honey cinnamon butter, so this recipe comes complete with all that butter!
Ingredients
- Milk – Scalded and then cooled to lukewarm, 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 1 1/2 teaspoons of xanthan gum alongside your gluten free flour.
- Yeast – Active yeast is needed for this recipe if you’re wondering about the freshness of your yeast I have some information below.
- Salt – Salt is so important for any baked goods!
- Water – Warm water is very important for activating the yeast.
Cinnamon honey butter
- 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.
How To Make Texas Roadhouse Rolls
Texas Roadhouse Rolls
- Prep the yeast: 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.
- Form the dough: 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.
- Allow the dough to rise: 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 and let rise in a warm place until double in bulk.
- Prepare the baking sheets: Spray two baking sheets with cooking spray. Preheat your oven to 350 F degrees.
- Assemble the rolls: Punch down the dough and turn it onto a floured surface and 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 and let the rolls rise until doubled in size.
- Bake the rolls: Bake the rolls for about 15 to 20 minutes or until golden brown. Brush immediately with melted butter.
Cinnamon honey butter
- Make the honey butter: While the rolls are baking, prepare the cinnamon honey butter by whisking all the ingredients together.
- Finish your rolls: Serve the rolls with the cinnamon honey butter!
Can I Use Instant Yeast?
Absolutely! It will even make your job easier since no proofing is required. That is basically the only difference between instant yeast and active dry yeast, no proofing required. Simply add the yeast to the rest of the ingredients and mix. Yes, you still need to add the milk, since that is most of your wet ingredients.
The Best Place For Dough To Rise
If you are having trouble getting that dough to rise and double in size, I’ve got a perfect little trick for you to ensure your dough fluffs up properly. Heat your oven to 200 F degrees then turn off the oven and place your dough when needing to rise in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly, assuming the yeast was good.
How To Serve Texas Roadhouse Rolls
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. If you’d rather incorporate them into your next meal, read more below!
Sop up soups and stews
These are the perfect clean up tool for hearty stews and soups such as the ones listed below.
Sandwiches
Any of these fillings placed into these Roadhouse will make for a drool worthy delicious sandwich.
You can even just enjoy these rolls on their own! Top them with peanut butter and jelly or just about any delicious condiment.
Get The Most Out Of Your Yeast
- 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.
- 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.
- If after dissolving the yeast in the lukewarm water with the sugar, the yeast didn’t start to froth up, do not continue with the rolls, your dough will not rise.
Leftovers
You can store these rolls right on the counter wrapped in foil or plastic wrap for up to 5 days. You can freeze these rolls easily, just place them separately on a baking sheet and freeze before transferring to a freezer bag or airtight container. They will last for up to 6 months and can be thawed right on the counter when ready to eat.
More Rolls To Try:
- Hawaiian Rolls
- Ciabatta
- Portuguese Sweet Bread Rolls
- Best Ever Dinner Crescents
- Classic Dinner Rolls
- Honey Rolls
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Texas Roadhouse Rolls
Ingredients
Texas Roadhouse Rolls
- 4 teaspoon active dry yeast
- 1/2 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)
- 1/2 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)
- 1/4 cup powdered sugar
- 1/4 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 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.
Video
Notes
Recipe adapted from Eat Cake for Dinner
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Im about to make these but i was wondering if i made them today am i able to store them for thanksgiving on Thursday and reheat them? If so how would i go about storing them?
Detailed instructions on how to store them are in the post here: https://www.jocooks.com/baking/breads/texas-roadhouse-rolls/#Leftovers
Can you freeze them before cooking? Or is it better to cook turn freeze.
I would freeze them after baking, you can find instructions under the Leftovers section.
First time awesome . Very easy to follow
Is this recipe safe for people with severe peanut allergies?
I couldn’t advise you on that because it all depends on what products you use.
thanks for the recipe. My family loved these and are asking to make these as like a hoagie bun. Do you think they’d come out using the same cook time and temperature? i would just cut them into bigger rectangles rather than the squares i did, Thanks for any input.
Yep, cooking time and temperature should be the same.
Can I do the first rise in the morning, roll them out, cut them and put them on pans and refrigerate them until I bake them later on at night. Does that make sense?
Absolutely, yes you can definitely do that!
Can I use less flour for the dough?
I’m talking 3 to 4 cups.
Will I need to change the amount I put in the dough, such as eggs, milk, sugar, salt.
Yes you will. If you hover over the number of servings, a slider will pop up and you can slide it to the left until the cups of flour is what you want it to be, it will also change the rest of the ingredient amounts to what it needs to be.
The rolls came out great, thanks to your tip about the serving size count slider. That helped so much, I will definitely will make these again when my mom gets home from her trip this will make a nice welcome home side food dish. Thank you so much mame, have a nice day.
So glad they turned out for you!
Can I make this without a mixer?
Sure, you’ll just need to knead the dough by hand.
I can’t wait to try this for Easter! You mention they are good for up to five days. Do you think on day three they will still taste fresh (I’d love to make them before company arrives)? And is there a way to warm up the entire batch in the oven?
You can warm them up, but if you want to really keep them fresh I would freeze them and take them out the night before you serve them, to thaw them out in the refrigerator. Next day I would still put them on a baking sheet, wrap them in aluminum foil and warm them up in the oven at 350 for about 15 minutes or until they’re warmed through. The foil is necessary so they don’t dry out. Hope this helps.
Thank you!! Yes, that’s very helpful! I appreciate your super quick response too! I’ll let you know how they turn out. 😀
Wonderful, good luck!
***** would it be possible to make the dough to the stage you form it into rolls and the refrigerate until the next morning and then bake it?
Yes, absolutely!
Great texture! My 10 year old love them so much he says he wants them on his birthday instead of cake! I think next time I’ll add a smidge more salt and use salted butter for the cinnamon butter. Thanks for sharing!
My pleasure!
Why do you need to scald the milk?
Scalding the milk denatures whey proteins, making it a better food for yeast, therefore faster proofing, larger volume, and fluffier product.
So I followed the recipe to the t. Everything came out perfectly (except my oven burning the bottoms of them). I do think they are not sweet enough to match the Texas Roadhouse rolls. I suggest upping the sugar to maybe 3/4 a cup or so. They are good.. just not very sweet.
Do I have to use a stand mixer?
Nope, you can use a hand mixer with dough hook attachments, and if you don’t have that, you can just knead the by hand for about 5 to 7 minutes until smooth and elastic.
Rolls are a bit plain but are SUPER delicious with the butter. I plan on using this recipe again in the future but would not consider them Texas Roadhouse Rolls.
I agree. They are outstanding rolls with butter but I would also not consider them Texas Roadhouse Rolls. My family and I go there often and it did not remind me of the taste. I will still be using this recipe as well in the future.
It’s a personal touch on the traditional recipe, we’re glad you also enjoyed these rolls. Butter just makes everything taste better!
Glad you enjoyed the recipe. And yes, the butter does the trick!