Copycat Texas Roadhouse Rolls Recipe
This copycat Texas Roadhouse rolls recipe yields soft, fluffy, rolls that taste just like the restaurant favorite! These slightly sweet, soft rolls come together easily enough that even a beginning baker can make these.
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If you’ve ever gone to Texas Roadhouse and filled up on the rolls before your meal even arrived, this recipe is for you.
These copycat rolls are soft, slightly sweet, and bake up fluffy just like the ones everyone loves at the restaurant.
Making them at home means you can enjoy that same comfort food favorite whenever the craving hits or serve them up as a side for family dinners, holidays, or any time you want to make the meal feel a little extra special.
And don’t be intimidated by the idea that baking homemade rolls is difficult.
This copycat Texas Roadhouse rolls recipe is beginner friendly with easy dough prep.
You’ll be whipping these up and serving them with cinnamon honey butter in no time at all!
Ingredients
To make these you’ll need:
- Milk– Whole milk warmed to 110 degrees F. Use a food thermometer to be sure. The milk should feel warm, but not hot, or roughly the temperature of a baby’s bath water.
- Honey– To give the rolls their signature slightly sweet flavor
- Yeast– 1 packet of active dry yeast
- Butter– Softened to room temperature
- Eggs– Also at room temperature
- Salt
- Flour– All purpose flour not bread flour
- Melted Butter– To brush the tops of the rolls with
How to Make
These Texas Roadhouse rolls are pretty easy to make.
Fit your stand mixer with the dough hook and stir together the warm milk, honey and yeast in the stand mixer bowl.
Let it sit for 5 minutes or until the yeast looks frothy
Mix the butter, eggs, salt and half the flour on low until a wet dough forms.
Once a wet dough forms, mix in the remaining flour ½ cup at a time until the dough is smooth and elastic, mixing well after each addition.
Knead with the stand mixer for 5 minutes.
Put the kneaded dough into a lightly oiled bowl and cover it with plastic wrap.
Let the covered dough sit on the counter for one hour or until it doubles in size.
Punch down the dough and turn it out onto a clean, lightly floured surface.
Roll the dough out into a 8×12 rectangle, then cut into 2×2 squares.
Transfer the squares to a baking sheet lined with parchment paper.
Cover the dough squares and let them rise again for about 30 minutes.
Bake the rolls in a preheated 350 degree oven for 12-15 minutes, or until golden and puffed.
Brush the hot rolls with melted butter.
Serve and enjoy!
Storing
If you have leftover rolls, let them cool to room temperature.
Then store them in a ziplocking bag or airtight container on the counter for 3 to 4 days.
Freezing Instructions
Making these ahead of time to freeze?
Make the recipe as directed above through cutting the rolls into 2 inch squares.
Do not let them have their second rise.
Instead, put them on a parchment lined baking sheet with room in between them and put the sheet flat in the freezer.
Once the rolls have frozen solid, transfer them them to a freezer safe, sealing bag, pushing as much air out of the bag as you can before freezing them.
Freeze them for up to 3 months.
Before baking them, put the frozen rolls in a pan and cover the pan loosely.
Let the rolls thaw and rise for at least 4 hours on the counter or thaw on the fridge and rise for about an hour on the counter before baking as directed.
Tips and Tricks
- Make sure the milk isn’t too hot or you’ll kill the yeast. If it is too cold, the yeast won’t activate. The milk should feel warm to the touch but not hot.
- Pay attention to the time you knead the dough with the stand mixer. Under 5 minutes and the gluten won’t develop enough, and over 5 minutes and the glutens will over develop and make the rolls dense.
- Room temperature butter and eggs combine into the dough much more easily than cold butter and eggs.
Other Easy Bread and Rolls
This copycat Texas Roadhouse rolls recipe is one you’ll be making over and over again if you love the restaurant’s bread!
Whip them up and enjoy your favorites right at home!
Looking for other easy bread and rolls?
Try these:
- Irish Soda Bread Recipe
- Jalapeno Cheddar Skillet Cornbread
- Cheesy Pull Apart Potato Rolls
- Shortcut Focaccia Bread
- Garlic Herb Pull Apart Rolls
- Black Pepper Parmesan Beer Bread
- No Knead Crusty Dutch Oven Bread
If you’ve tried these TEXAS ROADHOUSE ROLLS RECIPE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Texas Roadhouse Rolls (Copycat Recipe)
Ingredients
- 1 cup whole milk warmed to 110F
- ¼ cup honey
- 2 ¼ teaspoon active dry yeast 1 packet
- ¼ cup butter room temperature
- 2 large eggs room temperature
- 1 teaspoon salt
- 3 ½ - 4 cups flour
- ¼ cup melted butter
Instructions
- In the bowl of a stand mixer fitted with the dough hook, add the milk, honey and yeast and stir to combine. Allow to sit for 5 minutes, or until the yeast has “bloomed” and looks frothy1 cup whole milk, ¼ cup honey, 2 ¼ teaspoon active dry yeast
- Add the butter, eggs, salt and half the flour and mix on low until a wet dough forms. Add the remaining flour ½ cup at a time until the dough is smooth and elastic, mixing well after each addition. Knead with the stand mixer for 5 minutes.¼ cup butter, 2 large eggs, 1 teaspoon salt, 3 ½ - 4 cups flour
- Transfer to a lightly oiled bowl and cover with plastic wrap. Allow to sit on the counter for one hour or until doubled in size.
- Punch down the dough and transfer to a lightly floured surface. Roll into a 8x12 rectangle, then cut into 2x2 squares.
- Transfer the squares to a baking sheet lined with parchment paper. Cover and allow to rise for about 30 minutes.
- During the second rise, preheat the oven to 350 F.
- Bake the rolls for 12-15 minutes, or until golden and puffed.
- Brush the hot rolls with melted butter.¼ cup melted butter
Notes
- Make sure the milk isn't too hot or you'll kill the yeast. If it is too cold, the yeast won't activate. The milk should feel warm to the touch but not hot.
- Pay attention to the time you knead the dough with the stand mixer. Under 5 minutes and the gluten won't develop enough, and over 5 minutes and the glutens will over develop and make the rolls dense.
- Room temperature butter and eggs combine into the dough much more easily than cold butter and eggs.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
