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.
can i let it sit over night ?
Yes you sure can, in the fridge
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
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!!
Hi, what kind of milk should I use? Whole milk? So excited to use your recipe!! 🙂
Hi Alexandra! Whole milk will work perfectly. Looking forward to you trying this recipe :).
Could I use instant yeast and would the measurement change?
Yes, you can. The measurements will be the same :).
Could I use instant yeast and if I can would it be the same measurement.
Yes, you can. The measurements will be the same :).
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?
Hi Grace! Yes, you can. About 5 minutes will do the trick :).
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 🙂
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!!!!!!
Hi Kalit! High-five on Acing this recipe :)!!! I am so glad it turned out great for you. Thank you for the feedback!
These are great! I am making them again tomorrow for dinner and was wondering if I can make the dough ahead of time?
Yes you can. Make it let it proof , shape and keep in the fridge for the following day.
They were great, but mine did not rise at all. Any tips?
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!
I tried this recipe and buns cane out just awesome!!!! Extra soft and better than texas thnx alot for sharing this recipe.
Fantastic!! I am so glad this was a hit with you, Naz! Thanks for stopping by!
How much water you need with the yeast?
Hi Lovelyn. For this recipe, 1 Tablespoon of lukewarm water.
How would you store them after baking? They came out amazing but not sure if I should put them in the frigde or?
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.
Can you make these without a microwave??
Yes you can. Heat the butter milk combination stove top.
Baby Jesus shed tears over how amazing these rolls are! This is my new favorite recipe!
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!
Really good, but mine came out kind of dry. What did I do wrong?
One possible reason might be that it was baked too long. Cut down on your baking time and see how it turns out .
Can these be made with Almond flour?
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 🙂 !
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.
Is your dough not rising? It’s 2 1/4 teaspoons. Make sure your yeast is not too old.
I found the error, your recipe did not say I needed to activate the yeast. That why it did not raise. Thanks
Hi Eky. The yeast is activated. See instruction #1.
My dough isn’t raising. The yeast is fresh. I followed the instructions exactly. What is wrong? Can I make it raise some how?
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.
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!
Thanks for sharing
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.
Fantastic ! Thanks for taking time to share this with us.
Can you use this recipe and make a loaf bread
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/
This recipe turned out really well!
Thanks for the feedback.
Definitely a new family fave! So easy to make, and the kids could easily help!
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.