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.
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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 >>
Carbivore – I like that! I always say I'm a breadaholic! I'm with you on that not needing to order anything, just bread and butter. These look great!
Being a carboholic, I'm going to have to skip dinner and make these rolls instead!
Has anyone tried these? I tried a recipe similar to this (a copycat one) and they still didn't turn out as light as the texas roadhouse ones.
This one is better than the copycat recipe I tried. In that one they had you do alot more kneading and I think that her the fluffiness of them
I just made them last night. They are very good, but mine didn't turn out as light/fluffy as the Texas Roadhouse ones.
They may have needed to rise longer. Next time give them an extra 1/2 hour to rise. Enjoy!
I have found if I use to much flour from not fluffing the flour before measuring I ended up with heavy rolls
bread, cake etc. Also being in a hurry and not letting it rise enough. Also I never add more flour than the recipe calls for when kneading or shaping. Also if I feel if the texture is correct when kneading I don't add all the flour the recipe may call for.
to anyone making any bisquets or rolls always remember never over work your dough in this case LESS IS MORE
leah is right about biscuits (quick breads that are made with baking powder), but not yeast breads. For yeast breads, the more you work the dough, the more gluten is developed, so the lighter they are able to get. So knead, knead, knead.
Cake flour would probably make them lighter than all-purpose flour. I'm going to give it a try.
No way. The higher the gluten content, the more air bubbles it can trap. Using cake flour is a good way to make them heavier, not lighter.
Cake flour actually has less gluten than AP flour. Both pastry and cake flour have less gluten. Bread flour has a higher gluten content than AP flour.
That is why you should not use cake flour. You need the gluten to make air bubbles. Air bubbles are what make bread light and not dense.
Use bread flour. Not cake flour. They will be lighter and fluffier.
I think Bead Flour would work better than AP Flour.
I agree with the bread flour. I also make rolls that have anything like eggs and milk a day ahead and put them in the refrigerator over night to rise. They always come out perfect that way, and I feel that it is a safer way to let them rise to their "full potential" :). I will try it with the recipe as well!
using bread flour or adding some gluten to the mix will help them rise more, thus making them lighter
I'm in the process of making now but the recipe is a little confusing. The ingredients call for 8-9 cups of flour but when reading the directions, it references 4 cups of flour vs. the 8-9. When I used the 4, they were too wet so should I add more flour?
Yes, add enough remaining from for the dough to come together. Mine takes 4 1/2 cups more. Enjoy!
I made these yesterday and they turned out more biscuity the roll like. I tried the pastry flour as read above to make them lighter but that didn't happen. Not sure what I did wrong. Any suggestions?
See my own reply: cake/pastry flour will make them heavier rather than lighter because there isn't enough gluten to trap the air bubbles.
A biscuit-like consistency is caused by two things:
a) Not enough kneading. By hand, this is 8 minutes BY THE CLOCK.
b) Over-rising the formed rolls. I strongly advise against rising them until doubled because this can wreck the texture. Rise them until almost doubled (say 3/4 of the way there) and then bake.
Thanks for the advice! I am going to try again and see what happens. I also have a question about using quick rise yeast, should I avoid it? Because maybe that has a little something to do with the failure of my rolls? Also I use a stand mixer with a dough hook and it ran for 9 minutes. Any help would be appreciated 🙂
Following the recipe to the letter is the only way to guarantee the same results. I would recommend using Active Dry Yeast for this recipe. It is the only way it was tested. Let us know how it goes! Enjoy.
Pastry flour doesn't have enough gluten to make a good bread dough. Try bread flour and longer rise.
Pastry flour doesn't have enough gluten to make a good bread dough. Try bread flour and longer rise.
I made these tonight. They were a big hit with my family. Thank you for the recipe. They were very good.
So happy you loved them.
I just made these today and I couldn't be happier. They won't last long in this house, they are a huge hit!
I have never been to the Texas Roadhouse to compare these to the real thing, but I couldn't resist trying this recipe. They turned out great. They were light and fluffy and SO good! Thanks for the recipe. I will for sure make this again!
Can u use a bread maker to start it on dough cycle
I do not use a bread maker, but I believe it would work. If you try it let me know. Thanks!
Anyone know how to make the butter that Texas Roadhouse serves with the bread? 🙂
there is a pin on pinterest for it
Ingredients
2 sticks butter,
room temperature 1 cup powdered sugar
1 cup honey
2 teaspoons cinnamon
Directions
Use a stand mixer, food processor, or hand mixer to whip all ingredients together until smooth. Cover and store in the refrigerator. Allow to sit out at room temperature for about 30 minutes before serving for easy spreading. – See more at: http://www.foodfanatic.com/2013/10/texas-roadhouse-cinnamon-honey-butter-homemade-happiness/#sthash.AHjWHTYk.dpuf
Made these today, using bread flour. Excellent! Family says they were better than TRH!!!
Mmmmmmmmm bread is my weakness. Thanks so much for these recipes. They look amazing!
I don't want to make 48 rolls, can I make them bigger individually so there will be less? Or can I just cut the recipe in half to make less? I don't want to ruin the recipe…
You certainly can make the rolls bigger. I have made giant ones (making 24). Also, you can freeze the cooked ones and defrost and eat at a later day. I wrap them in plastic wrap, then foil, then place them in a freezer bag. Good for at least 6 months. Hope that helps! Enjoy. (I have never halved the recipe, so I can not say whether that would work. Baked goods are touchy with halving and doubling).
What did you mean in the directions when you said "allow to knead 7-9 minutes until dough is tacky, not sticky". You then go on to say, "turn onto floured board (to knead)" that didn't make sense to me and I've made rolls before. Thought someone would have asked that right away?????
You are allowing the stand mixer to knead the dough for 7-9 minutes (the dough should be tacky, not sticky if you touch it). Turn onto a floured board and knead for a few turns. What is it that isn't making sense, perhaps I can clarify. Thanks!
Made perfect sense to me………I always do that when I take the dough out of the bowl.
The dough mixed up perfectly, now to wait for the finished product!
Thanks for the recipe.
Can you start these in a bread maker?
I do not use a bread maker, but I believe it would work. If you try it let me know. Thanks!
I'd be curious to know if the bread machine worked on these if you tried them?
I split the recipe in half, and used the dough cycle on my bread machine. The rolls came out perfectly, and were delicious!
I split the recipe in half, and used the dough cycle on my bread machine. The rolls came out perfectly, and were delicious!
I also used the dough cycle on my bread machine and used bread flour, instead of all purpose flour. The rolls were delicious and were light and fluffy in texture. Definitely going to make these again!
What if you don't have a stand mixer? Can you mix by hand and get similar results?
I made these by hand tonight. I suck at kneading, so they didn't turn out as fluffy as Texas Roadhouse's, but that's okay. Also, I seem to remember the originals being sweeter than these. I think next time, I'll add maybe a 1/4 cup more honey? I don't know. This is only my second time making bread. Also, it took me almost 5 hours start to finish, so make sure you have time to do this by hand.
I love YOU! The best I ever had……
I made these they are like heavy biscuits…must have done something wrong
My guess is that your yeast was dead, either in the package or your milk was too hot and killed it.
I made these tonight, followed recipe exactly but used bread flour instead of A.P. Absolutely fantastic! I'm really glad I didn't have time to make the honey butter recipe above, or I would have skipped my meal and just had salad/rolls…then rolls honey butter for dessert! Thanks so much for rhe recipe! Now that I know what to expect from this recipe, I think next time I will freeze half ( or even 3/4) of the dough after the first rise. I do it all the time with bread dough, so I would think it would work with this dough also.