Texas Roadhouse Rolls

These soft, fluffy Texas Roadhouse Rolls are sheer perfection paired with that signature sweet cinnamon honey butter made famous at Texas Roadhouse restaurants across the country. Whether you’re craving that classic restaurant experience at home or looking for the best copycat Texas Roadhouse rolls recipe, we’ve got you covered with step-by-step tips to help you bake the perfect batch every time.

Easy Texas Roadhouse Rolls Recipe

If you’ve ever been to Texas Roadhouse, you know the real star of the show isn’t just the steak, it’s those legendary Texas Roadhouse rolls that come out warm, golden, and dripping with that sweet cinnamon honey butter. Soft and perfectly buttery, these fluffy rolls are what bread lovers dream about. The best part? You don’t have to wait for your next restaurant visit to enjoy them! With a few simple ingredients and some easy baking tips, you can make Texas Roadhouse rolls right in your own kitchen that taste just like the ones you can’t stop thinking about.

Checkout this quick list of ingredients you’ll need to make copycat Texas Roadhouse Rolls: (Scroll down for the full printable recipe card.)

• Flour – All purpose flour forms the base of the bread dough.
• Milk – Whole milk for moisture,
• Yeast – Active dry yeast gives the rolls a fluffy texture.
• Sugar – Granulated sugar facilitates activating the yeast.
• Honey – Honey for sweetness.
• Butter – Unsalted butter for the dough and softened butter )salted or unsalted butter) to grease the bowl and the pan.
• Whole Egg – One large egg stabilizes the bread dough and gives it a rich taste.
• Salt – Kosher salt balances the flavor.
• Butter Glaze – Salted butter and honey.

How to Make the BEST Texas Roadhouse Rolls Recipe

• Warm Milk – Warm the milk in a small saucepan until the temperature reaches 105°F (40°C).
• Bloom the Yeast – Pour the warm milk into the bowl of a stand mixer, then add the yeast, granulated sugar, and honey. Let sit for 8-10 minutes, or until the yeast blooms.
• Add Egg, Butter and Flour – Using the dough hook attachment, mix in the egg, butter, and salt gradually adding the flour. Knead until the dough is elastic and not sticky.
• First Rise – Let dough rise in a bowl covered with a damp towel until doubled in size.
• Roll Dough and Cut into Squares – Gently punch the dough down turn out onto a floured surface rolling into a rectangle, then fold in half lengthwise. Cut the dough crosswise into 16-18 squares.
• Second Rise – Arrange the dough squares onto a buttered pan, not touching. Let rise until the rolls have doubled in size.
• Oven – Brush the tops with melted butter then bake in a preheated oven per the cooking time in the recipe.
• Serve – Brush tops of yeast rolls again with remaining honey butter and serve warm with the cinnamon butter.

Kitchen Equipment to Make Texas Roadhouse Rolls Copycat

• Large bowl, medium bowl, small bowl.
• Measuring cups and spoons.
• Stand mixer or hand mixer fitted with a dough hook.
• Pastry brush for brushing the tops with butter.
• Sheet pan.
• Pizza wheel, pastry wheel or sharp knife to divide the dough into squares.

Recipe Variations, Tips and Substitutions

• Butter Variations – Skip the honey and brush the baked rolls with melted butter mixed with parsley, chives, or dill for extra flavor and a glossy finish.
• Garlic – You may choose to brush the rolls with garlic-herb butter. When doing so, omit the honey.
• Milk – Replace some milk with buttermilk for a tangy, extra tender texture that’s reminiscent of classic Southern biscuits.
• Flour – You could use bread flour in place of all purpose flour.
• Adjust the Rising Time According to Climate – Ambient temperature can have an affect on how long it takes for the dough to rise. It could take less time or more time. Adjust accordingly.
• Roll the Dough into Even Thickness – It’s important to roll the dough into an even thickness prior to cutting into portions for the final rise.
• Keep the Dough Uniform – When cutting the dough into portions, it’s equally important to make the rolls similar in size for even baking. These are homemade dinner rolls and won’t be perfectly uniform, but they should be very similar in size.
• Don’t Overwork the Dough – When placing the dough squares onto the baking pan, you can use your hands to shape them prior to rising the second time. Don’t manipulate them after they rise or they could deflate.
• Leave Space for the Rolls to Rise – When arranging the dough on the pan for the second rise, leave enough space on the pan between the rolls so they won’t stick together.
• Double the Glaze – You can double the honey butter glaze and use more than called for in the recipe. There’s no such thing as too much butter in my kitchen!
• See my recipe for Copycat Texas Roadhouse Cinnamon Honey Butter here.

Storage and Leftovers

• Leftovers – Store leftover Texas Roadhouse Rolls Copycat Recipe in an airtight container at room temperature for 2 days or chilled in the fridge for up to 4 days.
• Freezer – They can also be frozen for up to 2 months.
• Reheating – Reheat dinner rolls in single servings in the microwave.

More Bread Recipes to Make

• Shareable Dollywood’s Famous Cinnamon Bread.
• Easy Garlic Cheese Rolls are scrumptious dipped in warm pizza sauce or marinara sauce.
• Homemade Cinnamon Raisin Bread is so fun to make!
• These Cheese Rolls are a savory version made like cinnamon rolls.
• Easy Caramel Pecan Sticky Rolls don’t require any bread making at all.
• Copycat Homemade Hawaiian Sweet Rolls.
• Pull Apart Christmas Tree Bread is an edible centerpiece for your holiday table.
• Glazed Poppy Seed Bread from That Skinny Chicken Can Bake.

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Helpful Kitchen Items:

• Sheet Pan
• Mixing Bowls
• Mixer
• Measuring Set

Print

Copycat Texas Roadhouse Rolls Recipe

Course Bread, Side Dish

Cuisine American, Southern

Keyword copycat-texas-roadhouse-rolls-recipe, texas-roadhouse-rolls

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Rise time 3 hours hours 30 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Servings 18 servings

Calories 174kcal

Ingredients

• 1 cup whole milk
• 1 (1/4 oz) packet active dry yeast
• 1/4 cup granulated sugar
• 1/4 cup honey
• 4 Tbsp unsalted butter melted
• 1 large egg room temperature
• 1 tsp kosher salt
• 4 cups all purpose flour or bread flour plus additional for dusting work surface
• additional softened butter to grease bowl
• Butter Glaze:
• 3 Tbsp salted butter melted
• 1/2-1 tsp honey

Instructions

• Warm the milk in a small saucepan over medium heat until bubbles start to form around the edges of the pot. Reduce the heat to low and continue cooking until the temperature reaches 105°F (40°C).
• Pour the warm milk into the bowl of a stand mixer, then add the yeast, granulated sugar, and honey. Gently stir, then let sit for 8-10 minutes, or until the yeast blooms and the mixture looks foamy.
• Using the dough hook attachment mix in the egg, butter, and salt on medium speed.
• With the mixer running on medium speed gradually add the flour, ½ a cup at a time. Continue kneading and mixing until the dough is elastic and pulls away from the sides of the bowl. Around 7–8 minutes. (Dough may be tacky, but not sticky).
• Grease a large bowl with additional softened butter, then place the dough ball into the greased bowl, turning to coat with butter on all sides.
• Cover the bowl with a damp towel or plastic Saran wrap and let the dough rise in a warm, draft-free place for 2 hours, or until the dough has doubled in size.
• Gently punch the dough down with your fist to remove air. Turn out onto a lightly floured surface and roll out to a ½-inch-thick rectangle. Fold in half lengthwise. Use a pizza cutter to cut the dough crosswise into 18 even squares.
• Grease a baking sheet with softened butter (or spray with cooking spray), then arrange the dough squares on the pan, spacing evenly without touching. Cover with a damp towel or plastic wrap and let rise in a warm place for 60-90 minutes OR until the rolls have doubled in size.
• Bake: Preheat the oven to 350°F. Melt 3 Tbsp butter in a small bowl. Brush the tops lightly. (Mix the honey with the remaining butter)
• Bake the rolls for 15-20 minutes OR until the tops of the rolls are light golden brown. Brush again with remaining honey butter.
• Serve the rolls warm with the cinnamon butter or sweet cream butter.

Notes

• Butter Variations – Skip the honey and brush the baked rolls with melted butter mixed with parsley, chives, or dill for extra flavor and a glossy finish.
• Garlic – You may choose to brush the rolls with garlic-herb butter. When doing so, omit the honey.
• Milk – Replace some milk with buttermilk for a tangy, extra tender texture that’s reminiscent of classic Southern biscuits.
• Flour – You could use bread flour in place of all purpose flour.
• Adjust the Rising Time According to Climate – Ambient temperature can have an affect on how long it takes for the dough to rise. It could take less time or more time. Adjust accordingly.
• Roll the Dough into Even Thickness – It’s important to roll the dough into an even thickness prior to cutting into portions for the final rise.
• Keep the Dough Uniform – When cutting the dough into portions, it’s equally important to make the rolls similar in size for even baking. These are homemade dinner rolls and won’t be perfectly uniform, but they should be very similar in size.
• Don’t Overwork the Dough – When placing the dough squares onto the baking pan, you can use your hands to shape them prior to rising the second time. Don’t manipulate them after they rise or they could deflate.
• Leave Space for the Rolls to Rise – When arranging the dough on the pan for the second rise, leave enough space on the pan between the rolls so they won’t stick together.
• Double the Glaze – You can double the honey butter glaze and use more than called for in the recipe. There’s no such thing as too much butter in my kitchen!
• See my recipe for Copycat Texas Roadhouse Cinnamon Honey Butter here.

Nutrition

Serving: 1serving | Calories: 174kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 150mg | Potassium: 63mg | Fiber: 1g | Sugar: 8g | Vitamin A: 154IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 0.3mg

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