This Texas Roadhouse rolls recipe makes fluffy, addictive bread just like the restaurant version! Make this bread recipe for dinner tonight!
I’m an admitted carbivore and every meal is just a little bit better with bread, rolls, or breadsticks. I’ve already shared quite a few of my favorite recipes with you.
Bacon Cheeseburger Pull Apart Bread is bursting with bacon and ooey gooey cheese. It’s an easy recipe that you are sure to make again and again.
Amish White Bread is a simple recipe that creates a soft and tender, slightly sweet white bread. It is so easy, it is nearly a no-fail recipe.
Sausage, Egg, and Cheese Monkey Bread is the perfect pull-apart breakfast of your dreams.
They are soft and tender bread bites with sausage, fluffy scrambled eggs, and ooey gooey cheese, topped with a garlic herb butter!
Texas Roadhouse Rolls Recipe Notes
- The dough should be tacky, not sticky.
If it is sticky (leaves dough on your fingers when you touch it and pull your fingers away), add a little more flour, 1 tablespoon at a time, until it becomes tacky.
In other words, the dough should not remain on your fingers when you touch it.
- A warm kitchen helps dough to rise.
If your kitchen is cold, turn your oven on for a few minutes to a low temperature and warm it to 100-125°F.
Then, turn it off and place your oven-safe bowl in the oven. Allow the dough to rise until doubled in size.
- What kind of yeast is best for making rolls?
You will need two packets of active dry yeast to make this Texas Roadhouse Rolls recipe. This is the most commonly used type of yeast for making bread and rolls at home.
But, you can also use instant yeast when baking. Active yeast will need to be dissolved in water before you can use it and instant yeast does not.
- Can you substitute instant yeast for active dry yeast?
If you want to substitute instant yeast for active dry yeast in this recipe, you can. You just need to make a few simple adjustments.
Use about 25 percent less yeast. So, instead of two packets, you will need to use 3/4 teaspoon of instant yeast for each packet in the recipe.
And, you do not need to allow the yeast to proof before using it. You can simply add it to the ingredients and go.
Freezing unbaked dough balls
If you want to prepare the dough balls ahead of time and freeze them, you can. It’s an easy way to save time in the kitchen.
All you need to do is to place the dough balls on a greased baking pan and place them in the freezer. When they are frozen, remove them from the pan and place them in a freezer bag.
To reheat them, allow them to defrost in the refrigerator overnight. Then, bake them as you would normally.
You can make a big batch all at once and freeze half of them. They will stay good for up to 6 months this way.
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If you don’t have a stand mixer, you can still make this Texas Roadhouse Rolls recipe. A powerful hand mixer will work just as well.
Or, you can stir the ingredients by hand. A stand mixer just makes the stirring process a little bit easier.
Can I make the dough in a bread machine?
Yes, you can make the dough in a bread machine if you want to instead of using a mixer. But, you will need to take the dough out to shape it before you can bake the rolls.
If you prefer to bake this as bread in your bread machine, you can do that as well. But, it will take longer to cook depending on the type of bread machine you have.
What can I serve with rolls?
Of course, the best thing to serve with Texas Roadhouse bread is some delicious Texas Roadhouse Butter. The cinnamon butter is creamy and very easy to make.
With love from our simple kitchen to yours.
Texas Roadhouse Rolls Copycat + Video
- 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
- 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.
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 September 2020
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