Texas Roadhouse Rolls (Copycat) + Video
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These Texas Roadhouse Rolls are pure carb heaven… buttery, fluffy, and lightly sweetened with honey. They’re the kind of roll that melts in your mouth, pulling apart in soft, pillowy layers that practically beg for butter (or better yet, cinnamon honey butter). With this copycat recipe, you can skip the wait at the restaurant and fill your kitchen with that irresistible aroma of fresh-baked bread. One bite, and you’ll be hooked. This is comfort food that feels like a hug, and each batch makes four dozen cloud-like rolls… if you dare to share!
Table of Contents
WHY YOU’LL LOVE THIS TEXAS ROADHOUSE ROLLS RECIPE
- Iconic restaurant copycat you can make at home.
- Soft, fluffy, sweet, and buttery perfection.
- Budget-friendly and freezer-friendly.
- Perfect for holidays, weeknights, or Sunday dinner.
- They disappear fast, so better make a double batch!
Texas Roadhouse Rolls
Okay, y’all… let’s be real. The best darn thing about going to Texas Roadhouse isn’t the steak. It’s the basket of warm, buttery rolls they plop on your table before you even order. Am I right?
These rolls are soft, pillowy clouds with just the right touch of sweetness. Slather them with cinnamon honey butter, and they’re lick-the-plate good.
And once you make Texas Roadhouse dinner rolls at home, you’ll never look at plain dinner rolls the same way again.
Fair warning: these disappear faster than a basket at the restaurant, so maybe make two trays.
If you haven’t had enough of Texas Roadhouse yet, you should make these copycat Rattlesnake Bites next!
TEXAS ROADHOUSE ROLLS RECIPE VIDEO
Want to see how easy this comes together? Watch our quick recipe video 👇
INGREDIENT NOTES
- Yeast: Active dry yeast needs warm liquid (110-115°F) to activate. If the mixture doesn’t foam after 5 minutes, your yeast is dead. Time to start over!
- Milk: Whole milk adds richness, but 2% works too. Avoid skim, which can make your Texas Road House rolls less tender.
- Honey: Gives a signature subtle sweetness and helps feed the yeast. Don’t skip it! Natural, pure honey with a low percentage of corn syrup and artificial sweeteners is ideal.
- Butter: Unsalted lets you control the salt, and using melted butter keeps the dough tender. Brush some on top to add golden shine.
- Flour: Start with 8 cups and add more as needed. Dough should pull away from the bowl sides but still feel soft and tacky.
VARIATIONS
Cinnamon Honey Butter Rolls: Whip softened butter with powdered sugar, honey, and cinnamon for the famous spread.
Whole Wheat Version: Swap half the all-purpose flour for whole wheat flour. Rolls will be slightly denser but still fluffy.
Garlic Herb Rolls: Add 1 tablespoon garlic powder and 2 teaspoons dried Italian herbs to the dough. Brush with garlic butter after baking.
Mini Sliders: Cut dough into smaller portions for slider buns. Perfect for party sandwiches!
SERVING SUGGESTIONS
- Pair Texas Roadhouse rolls with Crockpot Cowboy Stew for the ultimate cozy dinner.
- Serve alongside copycat Olive Garden Chicken and Gnocchi for soup-and-bread night.
- Use them for holiday dinners with ham, turkey, or prime rib.
- Slather with cinnamon honey butter or maple butter for dessert-level indulgence.
- Enjoy with a glass of sweet tea or coffee for a Southern-style treat.
TEXAS ROAD HOUSE ROLLS FAQ
Yes, instant yeast works. Skip the blooming step and mix it directly into the flour. I’ll always test mine first by putting a little bit of the yeast into a small bowl of warm water to see if it foams.
Nope! You can knead by hand for 10-12 minutes until the dough is elastic and tacky.
Too much liquid or not enough flour. Add more flour 1 tablespoon at a time until the dough is tacky, not sticky. It should cling to your finger for just a moment before pulling away.
Yes, you can shape the dough into rolls, freeze them on a baking sheet, and then store them in airtight freezer bags. Thaw and let rise before baking.
Once baked, Texas Roadhouse rolls can be frozen for up to 2 months. Thaw them overnight in the refrigerator before reheating in the oven.
I’ve been making homemade rolls for over a decade, and let me tell you, these copycat Texas Roadhouse rolls are next-level.
The honey adds a subtle sweetness that feeds the yeast and gives the dough that pillowy lift.
The science here is simple: kneading develops gluten, which traps air bubbles, giving you that fluffy bakery texture.
And brushing them with butter while hot locks in moisture, so they stay soft even the next day (if they last that long).
I’ve tested this recipe for Texas Roadhouse dinner rolls countless times, and this is as close to the restaurant basket as it gets.
DONNA’S PRO TIPS
- Check Dough Temp: Warm milk that’s too hot will kill your yeast. Stick between 110–115°F.
- Rise Like a Pro: Dough should double in size. Don’t go by time alone, watch the dough.
- Cut Evenly: A pizza cutter makes it easy to get uniform rolls that bake evenly.
- Bake with Steam: Place a small oven-safe pan of hot water on the lower rack for extra-moist rolls.
- Don’t Overbake: Golden brown is perfect. Overbaking makes rolls dry.
- Freeze Smart: Wrap cooled rolls in foil and seal in freezer bags for the freshest texture.
TOOLS NEEDED
- Stand Mixer with Dough Hook: Makes kneading easier, but you can also do it by hand.
- Large Mixing Bowl: For rising the dough.
- Rolling Pin: To shape the dough evenly.
- Baking Sheets: 2 rimmed sheets, buttered for best flavor.
- Pizza Cutter or Sharp Knife: For cutting uniform rolls.
- Pastry Brush: For brushing on melted butter.
Enjoy!
With love, from our simple kitchen to yours.
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Texas Roadhouse Rolls (Copycat) + Video
Ingredients
- 4 1/2 teaspoons active dry yeast, 2 packets
- 2-1/2 cups warm milk, 110° to 115°
- 1/2 cup good honey
- 8 tablespoons butter, melted (divided)
- 2 large eggs, room temperature
- 1 tablespoon kosher salt
- 8-9 cups all-purpose flour
Instructions
- In the bowl of a stand mixer, add yeast, milk and honey. Swirl with your fingers or a spoon to dissolve the yeast. Allow the yeast to bloom. It will start to bubble and become aromatic, about 5 minutes.
- Add 6 tablespoons butter, eggs and 4 cups of flour, mix on low using dough hook, until smooth. Add enough remaining flour to for the dough to come together (mine takes the whole 4 1/2 additional cups) add salt. Allow to knead for about 7-9 minutes until dough is tacky, but not sticky.
- Turn onto a floured board; knead a few turns. Place in a bowl with 1 tablespoon butter bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.
- Meanwhile brush 2 cookie sheets with melted butter.
- Punch dough down and turn out onto a floured board. Roll dough into a rectangle, about 1” tall. Cut into 48 pieces, (6 rows cut into 8 rolls each). Place rolls on buttered cookie sheets about 1/2 – 1” apart. Cover and let rise until almost doubled in size, about 45-60 minutes.
- Preheat oven to 350°.
- Bake both pans together. 12-15 minutes or until golden brown. Brush with remaining melted butter.
- Serve and enjoy.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2013, updated and republished October 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Can you eliminate the honey or sugar? I don’t like sweet bread.
Hi! A sweetener is required in all yeast bread recipes. This one uses honey. Sugar “feeds” the yeast so it can do its job of rising the rolls. 🙂
If you want rolls or bread that don’t require sugar, quick bread recipes are what you need!! You might enjoy our buttermilk cornbread recipe!
TSRI Team member,
Becca
I love these rolls! I won’t buy store made ones for family dinners anymore. Everyone loved these and even ate them without anything on them.
The text on freezing the dough confuses me. It says if you want rolls to bake later do so (I assume that mean freeze them?) BEFORE the dough has risen. It goes on to say they won’t rise as well after freezing. So why would you freeze them before the rising and not afterwards? I hope you have time to answer this as would like to make these ahead for TG and I don’t understand the best way to make them ahead.
Can’t wait to try these ! But when do you add the salt? And does the flour need sifted? Thank you
It says to add the salt once the dough is tacky before you hand knead it! I’ve never sifted my flour and it seems to work just fine
Can i make this gluten free?
These rolls came out fantastic! Love love them!
I will definitely them again.
What’s a good honey to use?
Where’s the actual recipe? I don’t see it anywhere.
Hi Kathy,
The recipe card is located at the bottom of the post. Hope that helps.
TSRI Team Member,
Holli
little bit confused about the butter, you add (6) tablespoons to the flour mix and then recipe said to put your dough into a bowl with (1) tablespoon of butter, the recipe calls for (8)?
Butter when dough rises, as well as the pans and tops of bread when done.
In the recipe it does say 8 tablespoons go back and reread it. In the list of ingredients it says 8.
Can you make this in a bread machine, and would you do anything different using the machine
Do we use salted or unsalted butter?
This recipe is amazing, and I can’t believe how easy it was to make. The rolls turned out so fluffy and delicious! Thanks, Donna and Chad!
Hi Cassidy!
We’re so glad that you enjoyed the recipe! These rolls are a personal favorite!
TSRI Team Member,
Devlyn
Donna’s Texas Roadhouse Rolls recipe is a winner! I made a small tweak by adding a pinch of garlic powder to the dough, and it gave these rolls a subtle garlic kick that my family loved. So close to the restaurant version!
Hi Riley!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn
I’m a beginner in the kitchen, but Donna and Chad’s recipe for Texas Roadhouse Rolls was a breeze to follow. The result was restaurant-quality rolls!
These rolls are fantastic. Easy to make. Thanks for all the great recipes.
Hi!
I’m glad you enjoy the recipe!
TSRI Team Member,
Devlyn