Sweet, fluffy, and buttery copycat Texas Roadhouse Rolls generously slathered with homemade melted honey cinnamon butter. A perfect breakfast, snack, or accompaniment to any dish for a complete comfort food delight. Experience pure heavenly softness in every bite!
These heavenly rolls are copycat Texas Roadhouse rolls. Yes! Finally, I cracked the code and made my version of the famous bread rolls. And I’m telling you it wasn’t an easy journey but totally worth it!
You’d love how fluffy, buttery, and tender they are; especially brushed with warm, melted butter with the right amount of sweetness. You won’t be able to stop at one!
Good thing, they are so easy to make. The only hard thing about this recipe I guess is waiting for the dough to rise.
And these rolls here wouldn’t be complete without my version of Texas Roadhouse Cinnamon Butter from scratch.
It pairs perfectly with these Texas Roadhouse Rolls! Oh don’t worry, it only uses a few ingredients that are already sitting in your pantry and it’s sooo easy to whip up. You’ll certainly want a jar of this and generously slather it on every bread you have. 😉
Recipe Ingredients and Substitutions
This Texas Roadhouse bread recipe uses basic bread ingredients like yeast and flour. With some elbow grease and patience, you’ll be hours away to enjoy these sweet rolls of pillowy goodness.
And oh, you shouldn’t skip the Cinnamon Butter. They’re out-of-this-world amaaaazing! You’ll be needing the following to make these awesome bread rolls from scratch.
Dry Ingredients
- Yeast – I used active dry yeast for this Texas Roadhouse bread recipe. If you’re using instant yeast, you can mix it directly to the dry ingredients and no need to proof. Just separate it away from the salt coz’ the salt will kill it. To substitute active dry yeast with intant yeast, just remember this ratio: 1 teaspoon active dry yeast = 3/4 teaspoon instant yeast.
- Sugar – You can skip the sugar if you don’t want your copycat texas roadhouse rolls to be sweet.
- Salt – A dash of salt goes a long way! The best flavor enhancer and the cheapest, too!
- All-Purpose Flour – Our key ingredient in making the best Texas Roadhouse Rolls and other kinds of bread. You can easily swap it with bread flour using a 1:1 ratio. Though with bread flour, the bread will be on the chewier side but will still yield good result.
Wet Ingredients
- Water – The water temperature should be lukewarm and not too hot or you’ll kill the yeast. Ideally, it should be around 110°F – 115°F. Or check the temperature by running the water over your wrist. It should feel a little warmer than your body temperature.
- Milk – This improves the quality of our Texas Roadhouse bread. The fat content of milk gives these rolls richer flavor and softer texture. To substitute milk with water, add about 1-1 1/2 teaspoon of butter for every cup of water.
- Unsalted Butter – The butter does not only gives moisture to the dough but also makes it light and airy with a crisper crust. I prefer using unsalted butter so I’ll have more control on the addition of the salt. Substitutes for butter include margarine, lard, shortening, or coconut oil. But be mindful coz’ they may alter the flavor especially with lard and coconut oil.
- Egg – It acts a binder while adding nice color, volume, and flavor to our Texas Roadhouse rolls. Way to go, egg! 😉
Cinnamon Honey Butter
- Unsalted Butter – What makes these Texas Roadhouse rolls, real comfort food is the generous amount of butter and rich “buttery” flavor. 😉
- Powdered Sugar – I opted for powdered sugar to use in this cinnamon butter recipe for a smoother and velvety finish. You can swap it with granulated sugar but it might end up a little gritty if not mixed well.
- Honey – This has a distinct and more complex sweet flavor compared to the sweetness of plain sugar. Plus it helps the mixture to be more manageable and spreadable.
- Cinnamon Spice – The added cinnamon kick adds another layer of flavor to our luscious honey butter. It perfectly complements our Texas Roadhouse Rolls.
Recipe Variations
- Easy Dinner Rolls – Nothing beats the classic favorite dinner rolls to pair with our favorite comfort foods like Seafood Gumbo and Picadillo.
- Samoan Coconut Bread Rolls – This Polynesian delicacy are soft and fluffy bread made with coconut milk. You’ll surely love its addicting tropical delight. 😉
- Hawaiian Sweet Rolls – A sweet type of bread filled with refreshing tropical goodness from fresh pineapples. Aaah! Truly irresistible!
- Honey Wheat Rolls – Sweet and buttery bread rolls made with whole-wheat flour. A delicious and healthy bread alternative with lots of fiber that is good for our digestion. Yes!
Storage Instructions
Making Ahead
- Storing – Prepare the dough as instructed. Wrap the dough with a plastic wrap after the second rise and refrigerate overnight until ready to bake.
- Refrigerate – place the prepared dough inside the fridge for up to 48 hours.
- Freeze – or store the bread dough in the freezer for up to 1 month.
- Thaw – Let it thaw inside the fridge overnight and proceed to bake as instructed.
Storing Leftover
- Room Temperature – wrap the leftover Texas Roadhouse bread with foil or place them in a sealed container. They will stay fresh for up to 5 days at room temperature.
- Refrigerate – They can stay fresh inside the fridge for up to 10-12 days.
- Freeze – You can also freeze them for up to 6 months.
- Thaw – Let them thaw on the counter when ready to eat.
Reheating
- Microwave – Cover the bread rolls with a damped paper towel and reheat on low power for 20-30 seconds or until warm.
- Oven – Place the bread rolls in the baking sheet and wrap them with foil. Reheat at 350 degrees F for 10-15 minutes or until heated through.
FAQs
Knead the dough until it’s elastic and smooth, this will take about 4-8 minutes by hand.
Our best choice when making bread is the all-purpose flour because we’re going to add yeast as a leavening agent. Self-rising flour, on the other hand, is generally used in making biscuits and pancakes because it’s already premixed with baking soda and salt. It should never be used in bread recipes with yeast
Yes, scalding the milk kills the protein in the milk. Without the protein, the gluten remains intact. Making it easier for the dough to rise faster, double the volume, and become fluffier.
What Goes with Homemade Texas Roadhouse Rolls?
Besides cinnamon honey butter spread, these Texas Roadhouse Rolls can be eaten as a sandwich, too. Some of my favorite stuffings are Pulled Pork and Crab Salad. You can also enjoy them served with mouthwatering dishes below.
More Easy Bread Recipes
How To Make Texas Roadhouse Rolls
Prepare the Wet Mixture
- Proof the yeast – In a standing mixer combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes. (Photo 1)
- Scald the milk – Meanwhile in a microwave safe medium bowl, combine milk, with the butter pieces, sugar, salt, and microwave for about a minute. Stir until everything is melted. (Photos 2-3)
- Dump everything into the yeast mixture. (Photo 4)
- Whisk an egg into the mixture – If the mixture is too hot let it cool to a warm mixture to prevent eggs from curdling. (Photos 5-6)
Make the Bread Dough
- Mix for 2 minutes at medium speed – Add about 3 ½ cups of flour and continue mixing dough. (Photo 7)
- Add in enough additional flour – (if needed) to make soft dough. Err on the side of caution less flour, rather than more. (Photo 8)
- Knead the dough – Turn dough on lightly floured surface and knead for 3-4 minutes or more if you want airy bread. (Photo 9)
- 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 to 2 hours or until doubled. (Photos 10-11)
- Punch the dough down. (Photo 12)
Shape the Bread Dough
- Roll dough into a rectangle – about 1” thickness. Use any sharp object like knife or pizza cutter to cut dough into squares. (Photos 13-17)
- Preheat oven to 350°F.
- Spray cookie sheet pan with oil or butter – then place rolls on oiled pan about ½ – 1” apart. Cover lightly with kitchen towel and let rise for about 30 minutes or until dough is puffy. (Photo 18)
- Bake 12-15 minutes – or until golden brown. Brush with remaining melted butter.
- Remove from the baking pan and let it cool – I like to eat mine when it is still warm.
Make the 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 or refrigerate until ready to use. (Photos 19-20)
For the 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 or refrigerate until ready to use.
Watch How To Make It
This blog post was first published on March 30, 2018, and has been updated with an additional write-up and a video.
Texas Roadhouse Rolls
Ingredients
- 1/4 cup water
- 2 ¼ teaspoon (6 grams) Yeast
- 1 cup (244 ml ) milk
- 6 tablespoons (88.72 grams ) unsalted butter
- 5-6 tablespoons (73.93 grams ) sugar
- 1 1/2 teaspoons (7.5 grams ) salt
- 1 large egg
- 3 1/2 -3 3/4 cups (437.50 – 468.75 ) All purpose flour
- butter unsalted , for brushing over the finished rolls
Cinnamon Honey Butter
- 2 ounce (56.7 grams ) butter , unsalted and softened
- 1 1/2 – 2 tablespoon ( 14.79 grams) powdered sugar
- 2 tablespoon ( 29.57 ml honey
- 1/2 teaspoon ( 3 grams ) or more cinnamon spice
Instructions
- In a standing mixer combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
- Meanwhile in a microwave safe medium bowl, combine milk, with the butter pieces, sugar, salt and microwave for about a minute. Stir until everything is melted.
- Dump everything into the yeast mixture.
- Whisk an egg into the the mixture .
- If the mixture is too hot let it cool to a warm mixture to prevent eggs from curdling
- Mix for 2 minutes at medium speed. Add about 3 ½ cups of flour and continue mixing dough.
- Add in enough additional flour (if needed) to make soft dough. Err on the side of caution less flour , rather than more.
- Turn dough on lightly floured surface and knead for 3-4 minutes or more if you want airy bread.
- 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 to 2 hours or until doubled.
- Punch the dough down.
- Roll dough into a rectangle, about 1” thickness. Use any sharp object like knife or pizza cutter to cut dough into squares.
- Preheat oven to 350 F°.
- Spray cookie sheet pan with oil or butter , then place rolls on oiled pan about ½ – 1” apart. Cover lightly with kitchen towel and let rise for about 30 minutes or until dough is puffy.
- Bake 12-15 minutes or until golden brown. Brush with remaining melted butter.
- Remove from the baking pan and let it cool. I like to eat mine when it is 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 or refrigerate until ready to use.
Tips & Notes:
- To proof the yeast, the water temperature should be lukewarm about 110°F – 115°F. Or check the temperature by running the water over your wrist. It should feel a little warmer than your body temperature.
- No need to proof if you’re using instant yeast. You can mix it directly to the dry ingredients. Don’t let the salt get in contact with the yeast coz’ the salt will kill it.
- To substitute active dry yeast with instant yeast, just remember this ratio: 1 teaspoon active dry yeast = 3/4 teaspoon instant yeast.
- Don’t forget to scald the milk. This is essential to make our dough rise nicely, airy, and fluffy.
- 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 products used.
Tracey Dysert says
This recipe didn’t work for me and I’m not sure why. I’ve been making bread and rolls for years. Don’t get why you would heat your oven to 350° to make these rise the second time before baking….??? I hate wasting food items. Really wanted to make these and have with our loaded baked potato soup tomorrow. Not sure if I will try this recipe again.
ImmaculateBites says
So sorry to hear this. You let the dough rise on the counter for 30 minutes , before placing in the oven to cook.
Amanda says
What kind of yeast should I do ? First time trying to make this and I would like to know what brands to buy to have the best outcome !
ImmaculateBites says
Hi Amanda, You can get Red star or Fleischmann’s active or rapid rise yeast . Happy Baking !!
Kori says
Taste very yummy. But I do have to agree that they are not very light and fluffy. Is there anything I could be doing differently?
ImmaculateBites says
You have to let the dough rise until double in size before deflating . It makes the dough airy and light.
Kaitlyn williams says
I think when I originally made it I let mine rise too much bc they were dEF big and I think I made them too big . But I doubled it and they came out awesome , airy light and fluffy just not kinda dense like TR rolls are . Making them again for another gathering thing I with 2 1/2 it bc family loved them so much . Gotta have enough to go around lol but great recipe. Also if you wanted to FREEzE them you would roll out and shape after first rose then rise halfway and immediately freeze .. that’s in the morning in warm kitchen and back as usual!!
ImmaculateBites says
Great! Thanks for the feedback.
Megan says
Are you supposed to use active dry yeast or rapid rise?
ImmaculateBites says
They both work out just fine. It all depends on the rising time.
Megan says
Can you make it without the stand mixer I don’t have one
ImmaculateBites says
Yes you can. Mix the dough with your hands instead.
Kellie says
These rolls were so good but they wasn’t as light and fluffy as they are at the restaurants. Is there anything you can suggest to getting a lighter texture?
Abby says
I made them too. Mine were a bit dense. I recommend adding less flour. Mix it until it comes together and then add flour until it’s not as sticky.
ImmaculateBites says
Thanks for sharing .
Melissa says
This was very good. Good job with the rolls!
ImmaculateBites says
Thanks
Ashlee says
Can you make this in a bread maker? If so, do you have the instructions?
ImmaculateBites says
Sorry I don’t .
Toni Horton says
I made these today and the dough was a delight to work with, the rolls rose beautifully, they browned amazingly and they tasted heavenly!! I will be impressing my guests with these rolls AND the delicious honey cinnamon butter as soon as it is safe to have company over again! Thanks sooo much for this awesome recipe!!
ImmaculateBites says
Thanks for taking time out to share your thoughts with us.
eden says
can i let it sit over night ?
ImmaculateBites says
Yes you sure can, in the fridge
Karen Trent says
I need to make these Christmas eve and the bake for Christmas lunch. When you say store in fridge do you mean the raw rolls in the pan? And then just bake the next day? I am to busy Christmas day to make so would like to do in advance. Thank you
ImmaculateBites says
Yes that’s what I mean. Do all the time – store in the fridge, all ready to go- all I do is bake in the morning .
Happy Holidays!!
Alexandra says
Hi, what kind of milk should I use? Whole milk? So excited to use your recipe!! 🙂
ImmaculateBites says
Hi Alexandra! Whole milk will work perfectly. Looking forward to you trying this recipe :).
SarahLyn says
Could I use instant yeast and would the measurement change?
ImmaculateBites says
Yes, you can. The measurements will be the same :).
NatG says
Could I use instant yeast and if I can would it be the same measurement.
ImmaculateBites says
Yes, you can. The measurements will be the same :).
Grace Gordon says
Can you use the dough hooks on your stand mixer to do the kneading? If so, about how long should you knead with the hooks?
ImmaculateBites says
Hi Grace! Yes, you can. About 5 minutes will do the trick :).
Jennifer says
This recipe was fantastic, and It was so easy to follow thanks to your pictures and video!
My family couldn’t get enough of the rolls.
Thanks again 🙂
Kalit says
Thank you!!!! best recipe ever, I followed it closely, but the only substitution I made was that I used bread flour, and they came soft and delicious!!!!!!
ImmaculateBites says
Hi Kalit! High-five on Acing this recipe :)!!! I am so glad it turned out great for you. Thank you for the feedback!
Jeremy Hayes says
These are great! I am making them again tomorrow for dinner and was wondering if I can make the dough ahead of time?
ImmaculateBites says
Yes you can. Make it let it proof , shape and keep in the fridge for the following day.
owenhopper:) says
They were great, but mine did not rise at all. Any tips?
ImmaculateBites says
I am so sorry you had trouble with your rolls! There are many possible reasons why your dough did not rise. Next time, check the yeast to make sure it is still good and not expired. Also, make sure you put your dough in a warm enough area to rise. Hope this helps!
Naz says
I tried this recipe and buns cane out just awesome!!!! Extra soft and better than texas thnx alot for sharing this recipe.
ImmaculateBites says
Fantastic!! I am so glad this was a hit with you, Naz! Thanks for stopping by!
Lovelyn says
How much water you need with the yeast?
ImmaculateBites says
Hi Lovelyn. For this recipe, 1 Tablespoon of lukewarm water.
Hannah says
How would you store them after baking? They came out amazing but not sure if I should put them in the frigde or?
ImmaculateBites says
I would let it cool, then freeze in a single layer . After rolls are hard store in a zip lock bag in the freezer .When ready to eat remove and reheat in the oven until heated through.
Emily says
Can you make these without a microwave??
ImmaculateBites says
Yes you can. Heat the butter milk combination stove top.
Ashley says
Baby Jesus shed tears over how amazing these rolls are! This is my new favorite recipe!
Denise says
You do not call for using sugar when activating the yeast. Should I be using the instructions to activate the yeast from the package or does it really not need sugar!
Jenny says
Really good, but mine came out kind of dry. What did I do wrong?
ImmaculateBites says
One possible reason might be that it was baked too long. Cut down on your baking time and see how it turns out .
Peg says
Can these be made with Almond flour?
ImmaculateBites says
Hi Peg. I haven’t tried this recipe with Almond Flour. I think the dough will not rise as much and the rolls will be a little dense, but still delicious I believe. Do let me know how it works out for you 🙂 !
Eky says
I made this before using instant Yeast, trying it again with Active yeast and not getting the same result. Is it 2 teaspoons or 2 tablespoons of yeast? Your recipe calls for teaspoons.
ImmaculateBites says
Is your dough not rising? It’s 2 1/4 teaspoons. Make sure your yeast is not too old.
Eky says
I found the error, your recipe did not say I needed to activate the yeast. That why it did not raise. Thanks
ImmaculateBites says
Hi Eky. The yeast is activated. See instruction #1.
Amanda says
My dough isn’t raising. The yeast is fresh. I followed the instructions exactly. What is wrong? Can I make it raise some how?
ImmaculateBites says
Hi Amanda! So sorry you are having trouble with your dough. Given that you have done everything right, it will be hard to actually pin-point what could have gone wrong. Usually the yeast is the culprit. It may be the temperature in your kitchen and it might just need more time to rise.
Kandralyn Steele says
Sometimes if your water is too warm it can kill the yeast…I hope you find the answer so you can make these amazing rolls!
ImmaculateBites says
Thanks for sharing
Kandra Steele says
Oh my, these were amazing. I didn’t have butter so I skipped the sugar and substituted 5-6 TBS sweet condensed milk. I also added a TBS of applesauce to the yeast and water mixture. The dough was so soft and fluffy like A light pillow. My family devoured them. I will be making these again.
ImmaculateBites says
Fantastic ! Thanks for taking time to share this with us.
Becky Ponder says
Can you use this recipe and make a loaf bread
Imma Adamu says
i dont see why not. But I added my favorite Brioche bread recipe for you to try out. You will love the texture. Let me know how it turns out.
https://www.africanbites.com/homemade-brioche-bread/
Olivia says
This recipe turned out really well!
ImmaculateBites says
Thanks for the feedback.
Amy says
Definitely a new family fave! So easy to make, and the kids could easily help!
Lynn says
I just made these to eat with our Easter dinner and they were a hit. My son now wants me to make them for every holiday meal. I’m not a great baker and these turned out perfect.
Kate says
Could you use bread flour for this recipe? They look delicious but I’m running low on ap flour!
Imma Adamu says
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!
Imma Adamu says
Yes of course you can. Let me know this turns out. I am curious to try!
Kate says
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.
Kyla Kath says
Hi! I only have instant active dry yeast, is this ok?
Thank you
ImmaculateBites says
Hello,
Yes it is.
Julieta says
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!
ImmaculateBites says
High Five!!! So happy for you.
Robin says
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!
imma africanbites says
Yaaay! Awesome! So happy to hear you and your family love this.
Yadira says
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.
imma africanbites says
Adding honey sounds incredible! I’m so glad you and your family love this as much as we do. Thanks for letting me know.
Maria says
The rolls came out great!! Only question I have is what’s the secret to make the rolls more fluffy??
ImmaculateBites says
Awesome! Use less flour and make sure it doubles in size, before baking. Hope this helps.
Robin says
This was the best recipe they came out great thanks
imma africanbites says
Yaay! Awesome! Thank you for letting me know. And happy New Year, too!
NeneSweets says
Awesome recipe!! It’s a keeper. It was loved at our thanksgiving dinner. Thank you. 🙂
imma africanbites says
Thank you for making this recipe a part of your Thanksgiving dinner! Happy long weekend!
Mai says
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!
imma africanbites says
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.
Jenny says
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!
imma africanbites says
Yaaay! So excited for you, Happy baking!
Marcella says
Hi! Do you think I could make the dough in a bread machine?
ImmaculateBites says
Hello,
Yes you can. You will have to remove the dough and shape . Enjoy!
Emily says
Can these be made as a loaf instead of rolls? I apologize if I overlooked this question already!
ImmaculateBites says
I don’t see why not. It will take a longer time to cook.
Ruby says
I had one problem
The bottom cooked too fast and they were hard. How can I fix this.
Anna Dowding Suddeth says
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!
imma africanbites says
Thanks for the wonderful feedback, Anna. And that piggy back burgers sounds delish! Perfect for this weekend.
Clara says
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.
imma africanbites says
That’s awesome to hear, Clara. Glad this recipe comes handy whenever those craving strikes. 🙂
Selena says
Can I still make these without the stand mixer?
Imma says
Of course! A powerful hand mixer works as well! Or you just use your hands, which works even better 🙂
Carol wenthur says
I want to know if I can prepare them to the point of baking and freeze them, and then bake when needed
imma africanbites says
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
Christy says
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!
imma africanbites says
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.
Kelsey says
Could you check the flour measurement in grams again. 156 grams is for one cup or 3-1/2 cups?
ImmaculateBites says
Sorry about that! I just did and it’s been updated . Thanks Kelsey
Julia says
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!
ImmaculateBites says
Oh you are SO sweet! So glad I could be of help. Happy Easter to you too!
Leslie says
Can bread flour be used instead of all purpose flour.
Thanks!!
ImmaculateBites says
Yes, bread flour works as well.
Lolo says
Happy Easter Imma,
although these rolls are neither African nor southern, I appreciate you putting them up, at least for variety.
ImmaculateBites says
Hi Lolo,
So happy you do! Hope you take the time out to make them. So Fluffy !
Amy Moore says
What Type of Yeast are you using? I have 2 different types in my pantry and would love to make these for Easter Sunday.
ImmaculateBites says
I used active dry yeast . Happy Easter!!!
Ann Mazz says
Can I use Instant Yeast?
ImmaculateBites says
Yes you sure.