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?
Texas Roadhouse Rolls
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 In Texas Roadhouse Rolls
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- 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 and for our final egg wash.
- 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
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
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.
- Brazilian Shrimp Stew
- World’s Best Chili
- Red Lentil And Chicken Soup
- Irish Lamb Stew
- Mexican Pork Stew
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.
Want To Make These Rolls Ahead?
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 Sweet Rolls
- Jelly Filled Rolls
- 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 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
Cinnamon Honey Butter
- 1 stick butter unsalted, softened
- 1/4 cup powdered sugar
- 1/4 cup honey
- 1 tsp cinnamon
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.
Mandy says
These are good but not the same as Texas Roadhouse. I worked there for many years and was craving an exact replica. If I were to make this recipe again, I would adjust the honey cinnamon butter with HALF the powdered sugar and honey. It’s WAY too sweet. I may even leave out the powdered sugar all together.
Wendy Dunlap says
You may want to edit your info… You say if using instant yeast you don’t need to “proof the yeast”. What you mean is you don’t need to activate it. Proving is the rise process.
Jo Cooks Team says
Proofing yeast means to let it foam up in warm liquid with a bit of sugar while proofing dough means letting it rise 🙂 There are a few words you can use to describe proofing yeast including activating or blooming.
Mariah Simone says
Can this recipe be cut in half??
Jo Cooks Team says
Yes!
Holly H says
My family is obsessed with these! I made them for my husband’s birthday. I baked half of the rolls (since only 3 people were eating them) and froze the rest of the dough (once I cut them into squares), so I’ll have to come back later and comment on how those turned out once I thaw and bake them. Thank you for sharing the recipe. It is a keeper! I made the cinnamon honey butter, but next time I would reduce the honey to just 1 Tablespoon.
Kayla says
The taste was amazing! I forgot to do the secound rise as I used instant yeast so they are pretty dense but I will definitely make them again!
Tracy says
I made these tonight and must have screwed something up. Only a few did a nice large second rise. The ones that didn’t rise well were too dense. If I can figure out how to make them lighter and fluffier that would be great!
Jo Cooks Team says
I would get a new jar of yeast and store it in the freezer to help it last longer! Also, make sure the water is just lukewarm, not hot. That can kill the yeast.
Brandi Benfield says
Can this be done in a bread machine??
jo says
Yes, just make sure you follow your bread machine instructions for the order the ingredients need to go in.
Jennifer Valdez says
This recipe is amazing!!!! I want to try them GF. Will I still need to add the xantham gum even if my flour already contains it?
Jo Cooks Team says
If it’s already in your flour it should be just fine!
Melinda Vasquez says
Just to be clear, if I use Instant yeast I skip Step 1? Thank you!
Jo Cooks Team says
Yes exactly! The first step is a great way to test your yeast if you aren’t 100% sure it’s still alive, however.
Amber says
Can you freeze the dough before you cook them or only after the rolls are baked? If so, how do you defrost them so they still bake up airy and light?
Jo Cooks Team says
Yes you can! Freeze them right away after cutting them, but they will still rise a little bit in the freezer. Let them thaw at room temperature and rise until they are puffed up like the picture we have.
Melanie says
I have cooked this recipe for 3-4 years now. The rolls are SO SO good. In the fall and winter, we make them 1-2x a week! SO delicious!
Jo Cooks Team 2 says
Awesome! We are so glad you like them, Melanie 🙂
Jahnaye Sanchez says
i am very much a fan of this recipe. the rolls are absolutely perfect i love the rolls. the butter had a bit too much of a honey flavor i wish it eas a bit sweeter. other than that it was a great dupe.