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
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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
- 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
- In a standing mixer, combine lukewarm water and yeast. Let it sit until dissolved for about 5 minutes.
- Meanwhile, in a medium microwave-safe bowl, combine the milk with the butter pieces, sugar, and salt, and microwave for about a minute. Stir until everything is melted.
- Allow the liquid to cool to 110℉/43℃ so you don't kill your yeast or curdle your eggs. 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 in enough 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 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 1-2 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 about ½–1” apart. Cover lightly with a kitchen towel and let rise for about 30 minutes or until the 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.
Martina Clavio says
Will try this soon! What are the products you used for this recipe?
Imma says
You can see the ingredients list in recipe card at the bottom of the recipe. Can’t wait to know how it turns out for you.
Arlene Meyer says
I use this recipe to make cinnamon rolls. After first rise punch down and roll into 16×14 in rectangle. Mix I c brown sugar and 3 tbsp cinnamon together. Using 1/2 c soft butter spread over dough. Then add the cinnamon mix. Pat onto dough. Cut into 12-16 rolls. Put in pan to rise until double. Pour 1/2 c whipping cream over the rolls and bake at 350 till brown on top. 15-18 min. Frost with cream cheese frosting.
Imma says
Thanks for sharing, I am assuming it must be supper yummy 🙂 Stay tuned and have more fun recipes!!!
Jessica Sable says
Can you use salted butter for the dough?
Imma says
Yes, you can. However, you may want to reduce the amount of salt in the recipe by half so you don’t end up with salty bread. Please let me know how it turns out for you.
Diana wylie says
I’ve given so many people a link to this recipe because it’s my absolute fav ☺️ I even make cinnamon rolls with it sometimes or just a whole loaf of bread instead of the rolls
Imma says
Thank you so so much for spreading love with your loved ones:) Stay tuned- try more recipes and share them with your family and friends. Happy Thanksgiving!!!
Becca says
Can I do this without a stand mixer . I don’t have one
Imma says
You sure can.
Cavet says
My family loves me to make this recipe! I have made these at least 10 times.
Imma says
Hurry! I am super excited to see your love. Thank you so much 🙂
Hillary Ruiz says
I just bake them and it’s amazing they taste the same !!!!!
Imma says
Yayy, Great to hear that. Thank you so much for trying this recipe and sharing your valuable feedback with other viewers. If you have a little time to go ahead and add recipe rating that would help a lot:)
Breanne says
My dough isn’t rising. I have it in my turned off oven and put in a big bowl of hot water which helped my pretzel dough rise really well, but this is not. My yeast went well. I made sure the milk wasn’t too hot before combining. I kneaded the suggested time.
Imma says
I’m sorry that happened. You’ve already checked the three top reasons bread doesn’t rise. There’s one thing left that I can think of that it could be. Maybe the dough has too much flour, making it too dry to create bubbles effectively. I’v done that a time or two, and the bread was way too dense. I don’t know if you could knead in a tablespoon or two of milk, but that may help.
Theresa says
This going to be a good roll
Imma says
yay, it is very amazing. Go ahead and try it, don’t forget to share how it goes for you:)
Glenda says
Not enough information in the recipe. In the instructions you don’t say to scald the milk, just to put ir in the microwave with the other ingredients for about one minute. You also don’t give an approximate mixing time for the dough.
Imma says
Thank you for your feedback. Heating milk in the microwave will scald it, just make sure it cools enough not to kill the yeast before you add it. It doesn’t take long to mix in the flour, and the kneading time is 3-4 minutes. You can knead it longer if you like.”
Jessica says
I agree with Glenda. I had to Google about scalding the milk to understand what happens and if it should cool off. I didn’t see in the recipe temperature the milk will be scalded at or a indication when the milk has been scalding. Additionally, anything to say to cool off the milk or the temp it should be cooled down too as to not kill the yeast. When I make bread typically, I warm my milk to 110degF. I would recommend to update this recipe to include these things as this will be very helpful for first time bread makers. This is a good recipe. Just need these things to help new breadmakers.
Imma says
Thank you for your feedback. I will note that in the recipe card.
Jack Wawrz says
I followed the recipe except for the sugar – I used lakanto sugar alternative. Sadly, my dough did not rise. What did I do wrong?
Amina says
I’m so sorry that happened. Is your yeast still good? You can test it by putting some in a glass with water and a bit of sugar. If it doesn’t start foaming within a minute or two, the yeast is bad.
Another thing that affects rising is the temperature. The colder the weather, the longer it takes to rise.
A third reason (I’ve been guilty) is not patiently waiting for the liquid temperature to cool off enough not to kill it. Your milk and water need to be close to 90˚F (32˚C before adding it to the yeast).
Hope that helps and thanks for your comment.
MissS says
It didn’t mention scalding the milk until the “tips” at the end… Mine are in the oven now so hopefully they turn out! I wish That would have been in the ingredients or directions portion
Amina says
No problem. Instruction #2 has you heat the milk enough to melt the better. So you’re good to go.
Jane DeHart says
I’ve tried a few imitation roadhouse roll recipes and this one takes the cake. Thanks for sharing!
Tonya Jez says
Followed recipe almost exactly with the exception of not adding as much sugar. They were so soft and fluffy. They were a big hit with my kids.
imma africanbites says
Thank you for trying it out. Glad they were a big hit.
Texas Roadhouse says
This article is honestly unique and creative. I sincerely appreciate your creativity. I am very happy to find this article. The creativity that you have expressed here is awesome.
Texas Roadhouse is an American steakhouse. It’s specialized in creating steaks in Texan and Southwestern cuisine.