Texas Roadhouse Rolls (Plus VIDEO)
Texas Roadhouse Rolls Recipe – Sweet, fluffy, and generously slathered with homemade honey cinnamon butter, these copycat Texas Roadhouse rolls will be the star of your dinner table! Experience pure heavenly softness in every bite! It makes the perfect breakfast, snack, or accompaniment to any dish for a complete comfort food delight.
Who doesn’t enjoy those soul-satisfying rolls served at Texas Roadhouse? I swear I could make a whole meal off them. Finally, I cracked the code and made my version of the famous bread rolls. It wasn’t easy, but totally worth it!
You’ll love how fluffy, buttery, and tender they are, especially hot out of the oven and smothered in melted butter. Bet you can’t eat just one! Good thing they’re so easy, the waiting being the hardest part.
What Makes Texas Roadhouse Rolls So Amazing
If you’ve ever bit into a Texas Roadhouse roll, you know how soft and satisfying they are. And the signature cinnamon butter makes them even better. Moisture hydrates the dough so it rises higher for more squishiness. Butter delivers the right amount of fat, and milk brings it all together for an amazingly soft dough.
However, the key ingredient is patience, so give the yeast time to make the dough rise and develop flavor. Then, after making the rolls, let it rise again until at least doubled. You know you’ll be a star when your family walks in the door to the tantalizing aroma of fresh-baked bread.
Ingredient List
- Dry Ingredients – All-purpose flour, active dry yeast, sugar, and salt provide structure and give the rolls a good rise. Bread flour works, as do other forms of yeast (instant, fast-acting, and bread machine yeast).
- Wet Ingredients – Milk, unsalted butter, and water give the rolls their rich buttery flavor and make them light and tender. The egg adds fat, flavor, and a nice color.
- Cinnamon Honey Butter – Butter, powdered sugar, honey, and cinnamon combine to complement these fabulous rolls perfectly.
How to Make Texas Roadhouse Rolls
Make the Dough
- Proof Yeast – Combine lukewarm water and yeast in a stand mixer and let dissolve for about 5 minutes. (Photo 1)
- Liquids – Combine the milk, butter, sugar, and salt in a microwave-safe bowl and microwave for about a minute. Stir until everything melts. (Photo 2)
- Combine – Allow the liquid to cool to 110℉/43℃ so you don’t kill your yeast or curdle your egg. Then, dump it into the yeast mixture.
- Egg – Whisk an egg into the mixture. (Photo 3)
- Mix for 2 minutes at medium speed. Add about 3½ cups of flour and continue mixing the dough. (Photo 4)
- Knead – Add as much flour as needed to make a soft dough. Err on the side of caution, less flour is better than more. Turn dough on a lightly floured surface and knead for 3-4 minutes or more. (Photos 5-6)
- First Rise – Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1-2 hours or until doubled. Punch the dough down. (Photo 7)
Make the Rolls
- Roll dough into a rectangle about 1″ thick. Use a sharp knife or pizza cutter to cut dough into squares. (Photo 9)
- Prep – Preheat oven to 350F°/177℃.
- Second Rise – Spray a cookie sheet pan with oil or butter, then place rolls on an oiled pan ½–1″ apart. Cover lightly with a kitchen towel and let rise for about 30 minutes or until the dough is puffy. (Photo 10)
- Bake for 12-15 minutes or until golden brown. Brush with remaining melted butter. Remove from the baking pan and let it cool. I like eating mine when they’re still warm. (Photo 11)
- Cinnamon Honey Butter – Combine butter, confectioners’ sugar, honey, and cinnamon in a small bowl. Then mix with a mixer or by hand until blended. Serve with rolls (refrigerate leftovers). (Photo 12)
To Use a Bread Machine
- In the bread machine pan, add the liquid ingredients first (water, milk, melted butter, beaten egg). Then, add the dry ingredients (sugar, salt, flour). Finally, make a small indentation in the flour and add the yeast.
- Select the “Dough” cycle to mix and knead, then let the dough rise.
- Once the dough cycle is complete, remove it from the bread machine. On a floured surface, divide and shape the dough into rolls.
- Then, follow the rest of the rising and baking instructions.
Flavor Variations
- Adjust sweetness. Feel free to omit the sugar and let the honey shine.
- Texas Roadhouse mini rolls. Divide the dough into smaller squares for mini rolls that are perfect for a breakfast charcuterie board.
- Savory rolls. Leave out the sugar and add rosemary, oregano, and thyme to the dough for a herby, savory dinner roll.
Recipe Notes
- Make sure the water to activate the yeast is lukewarm (98-105℉/37-40℃). It should feel slightly warm on your wrist. Too cold will make the yeast sluggish, and too hot will kill it.
- Making the rolls roughly the same size will help them bake evenly.
- If your yeast doesn’t wake up and get frothy, it may be expired. Check the expiration date and get fresh if needed.
Make-Ahead and Storage Instructions
Texas Roadhouse rolls are the perfect make-ahead recipe. The dough’s texture and flavor keep improving in the refrigerator for up to a week. Store it in an airtight container, pull off as many 60-80-gram balls as you want for dinner, and bake them as usual.
Having frozen Texas Roadhouse roll dough on hand, ready to bake fresh, is also amazing. Prepare as instructed, wrap the dough in plastic wrap, and freeze for a couple of months. Thaw the dough, knead it, make the rolls, let rise, and bake.
Store leftover rolls in an airtight container for 2-3 days at room temperature or 5-6 days in the refrigerator. Toast them lightly in the oven when ready to serve. You can also freeze them for 3-4 months in a freezer bag (squeeze as much air out as possible).
What Pairs With Texas Roadhouse Rolls
These light and airy rolls are a delicious complement to hearty soups and stews. Pair them with slow cooker beef stew, sausage lentil soup, or chicken cabbage soup for a quick weeknight dinner option. Or pile on the pulled pork or crab salad for a tasty sandwich.
More Heavenly Bread Recipes to Try
- Easy Dinner Rolls
- Samoan Coconut Bread Rolls
- Hawaiian Sweet Rolls
- Homemade Brioche Buns
- Homemade Crescent Rolls
Watch How to Make It
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This blog post was originally published in March 2018 and has been updated with additional tips, new photos, and a video
Texas Roadhouse Rolls
Ingredients
The Bread Rolls
- ¼ cup (60ml) water
- 2¼ teaspoon (7g) yeast
- 1 cup (240ml) milk
- 6 tablespoons (90g) unsalted butter
- 5-6 tablespoons (60-72g) sugar
- 1½ teaspoons (10g) salt
- 1 large egg
- 3½-3¾ cups (420-470g) all-purpose flour
- unsalted butter for brushing the finished rolls
Cinnamon Honey Butter
- 2 ounces (57g) butter, unsalted and softened
- 1½-2 tablespoons (21-28g) powdered sugar
- 2 tablespoons (30ml) honey
- ½ teaspoon (3g) cinnamon or more
Instructions
The Bread Rolls
- In a stand mixer, combine lukewarm water and yeast and let dissolve for about 5 minutes.
- Meanwhile, combine the milk with the butter, sugar, and salt in a medium microwave-safe bowl and microwave for about a minute. Stir until everything melts.
- Allow the liquid to cool to 110℉/43℃ so you don't kill your yeast or curdle your egg. Then, dump it into the yeast mixture.
- Whisk an egg into the mixture.
- Mix for 2 minutes at medium speed. Add about 3½ cups of flour and continue mixing the dough.
- Add as much flour as needed to make a soft dough. Err on the side of caution, less flour is better than more.
- Turn dough on a lightly floured surface and knead for 3-4 minutes or more.
- Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1-2 hours or until doubled.
- Punch the dough down.
- Roll dough into a rectangle about 1" thick. Use a sharp knife or pizza cutter to cut dough into squares.
- Preheat oven to 350F°/177℃.
- Spray a cookie sheet pan with oil or butter, then place rolls on an oiled pan ½–1" apart. Cover lightly with a kitchen towel and let rise for about 30 minutes or until the dough is puffy.
- Bake for 12-15 minutes or until golden brown. Brush with remaining melted butter.
- Remove from the baking pan and let it cool. I like eating mine when they're still warm.
Cinnamon Honey Butter
- Combine butter, confectioners' sugar, honey, and cinnamon in a small bowl. Then mix with a mixer or by hand until blended. Serve with rolls (refrigerate leftovers).
Tips & Notes:
- Make sure the water to activate the yeast is lukewarm (98-105℉/37-40℃). It should feel slightly warm on your wrist. Too cold will make the yeast sluggish, and too hot will kill it.
- Making the rolls roughly the same size will help them bake evenly.
- If your yeast doesn’t wake up and get frothy, it may be expired. Check the expiration date and get fresh if needed.
- No need to proof if you’re using instant yeast. You can mix it directly into the dry ingredients.
- To substitute active dry yeast with instant yeast, just remember this ratio: 1 teaspoon active dry yeast = ¾ teaspoon instant yeast.
- You can substitute all-purpose flour with bread flour using a 1:1 ratio.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Could you use bread flour for this recipe? They look delicious but I’m running low on ap flour!
I don’t see why not. Honestly I have not tried that. can you let me know how it turns out. I am going to learn a thing or two from you!
Yes of course you can. Let me know this turns out. I am curious to try!
They turned out well! They were a little chewier bc I used the bread flour, but still delicious! I think next time I’m going to try kneading the dough for a little longer.
Hi! I only have instant active dry yeast, is this ok?
Thank you
Hello,
Yes it is.
Oh my goodness!!! Amazing recipe!! It was my very first time baking bread and my second time baking. First time baking it was an upside down banana cake. My rolls turned out perfect and tasted amazing!
Thank you SO much for sharing Imma!
High Five!!! So happy for you.
OMGOSH, just made a double batch for Sunday dinner, they were delicious!! Everyone loved them. The recipe was easy, and dough came together beautifully. We have a new family favorite, can’t thank you enough!
Yaaay! Awesome! So happy to hear you and your family love this.
They taste like the rolls are Texas Road House. Delicious! We just finish eating them, and all my family loved them. My girls told me ” they taste like Texas Road House’s rolls”
I love honey flavor, and I mixed a little bit of honey to the melted butter to brush the rolls.
Adding honey sounds incredible! I’m so glad you and your family love this as much as we do. Thanks for letting me know.
The rolls came out great!! Only question I have is what’s the secret to make the rolls more fluffy??
Awesome! Use less flour and make sure it doubles in size, before baking. Hope this helps.
This was the best recipe they came out great thanks
Yaay! Awesome! Thank you for letting me know. And happy New Year, too!
Awesome recipe!! It’s a keeper. It was loved at our thanksgiving dinner. Thank you. 🙂
Thank you for making this recipe a part of your Thanksgiving dinner! Happy long weekend!
I want to make this for Thanksgiving this year. I was wondering if I can make them the day before (Wednesday), pop the raised dough in the fridge overnight, and bake them on Thanksgiving. If this is a possibility, how would you recommend I do this? How long should I let the dough sit at room temperature before I pop it in the oven? Any tips? Please advise!
Hi. Thank you for dropping by. Yes, you can make these rolls ahead a day ahead. You may refrigerate the entire dough just after it has risen or cut and shape them first. No need to let the ball of dough come to room temperature before shaping them. As for the already shaped ones, take them at least an hour or so before baking and let them rise until fluffy. Here’s a very good reference that you can check out for making ahead the rolls >>> https://www.thekitchn.com/how-to-freeze-dinner-rolls-cooking-lessons-from-the-kitchn-197254.
My husband LOVES Texas Roadhouse rolls so my excitement is through the roof to get to make these. I’ve got the recipe written down and my grocery list made. Will be baking these tomorrow! Thank you so much for sharing! They look divine!
Yaaay! So excited for you, Happy baking!
Hi! Do you think I could make the dough in a bread machine?
Hello,
Yes you can. You will have to remove the dough and shape . Enjoy!
Can these be made as a loaf instead of rolls? I apologize if I overlooked this question already!
I don’t see why not. It will take a longer time to cook.
I had one problem
The bottom cooked too fast and they were hard. How can I fix this.
Just made these for buns for my piggy back burgers. (Ground beef w bacon and pork shoulder ground in) they are perfection!!! If you had an empty site w nothing but this recipe, I’d vote it “internet winner!” lol
Thank you for the great recipe!!
Hugs from Texas!
Thanks for the wonderful feedback, Anna. And that piggy back burgers sounds delish! Perfect for this weekend.
OMGoodness the best bread ever! Made some yesterday and my husband loved them. Today I am making them once again. Thank you for this recipe. Texas roadhouse is a 45 min drive from where I live. So it’s easy to just make at home.
That’s awesome to hear, Clara. Glad this recipe comes handy whenever those craving strikes. 🙂
Can I still make these without the stand mixer?
Of course! A powerful hand mixer works as well! Or you just use your hands, which works even better 🙂
I want to know if I can prepare them to the point of baking and freeze them, and then bake when needed
Yes, you can make it ahead of time but not too long or your yeast will lose much of its ability to let the dough rise. You can refer to this article here on options to make the dough ahead >>> https://www.thekitchn.com/how-to-freeze-dinner-rolls-cooking-lessons-from-the-kitchn-197254
Mine turned out a little too dense. Do you have any suggestions on what ingredients I may need to modify? (I’m not a regular bread baker.). Thanks so much!
Sorry to hear that. There could be a couple of reasons why your bread turned out dense.It could be that you use too much flour than the recipe calls for or the age of the flour itself. It could also have something to do with the yeast like leaving the dough to rise in place that’s too hot or adding too much salt. And even too much kneading could result to denser rolls.
Could you check the flour measurement in grams again. 156 grams is for one cup or 3-1/2 cups?
Sorry about that! I just did and it’s been updated . Thanks Kelsey
You are my food hero for posting this recipe! I haven’t been to a Texas Roadhouse in years and years, but I always adored their “bread wedges” and honey butter. It’s amazing that I can make them for myself now =)
Hope you have a lovely Easter!
Oh you are SO sweet! So glad I could be of help. Happy Easter to you too!
Can bread flour be used instead of all purpose flour.
Thanks!!
Yes, bread flour works as well.
Happy Easter Imma,
although these rolls are neither African nor southern, I appreciate you putting them up, at least for variety.
Hi Lolo,
So happy you do! Hope you take the time out to make them. So Fluffy !
What Type of Yeast are you using? I have 2 different types in my pantry and would love to make these for Easter Sunday.
I used active dry yeast . Happy Easter!!!
Can I use Instant Yeast?
Yes you sure.