Texas Roadhouse Rolls Recipe + Video

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This Texas Roadhouse rolls recipe makes fluffy, addictive bread just like the restaurant version! Make this bread recipe for dinner tonight!

Texas Roadhouse Rolls Recipe

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!

rolls ingredients: flour, milk, yeast, honey, butter, eggs

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.

yeast blooming in a stand mixer bowl
  • 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.

Flour added to stand mixer

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.

Risen dough in a bowl

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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.

Dough cut into squares with a pizza cutter

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.

Texas Roadhouse rolls risen on sheet pan

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.

The rolls are perfect as a side with your favorite roast or Italian meal. Or, you can use them to make sliders or sandwiches if you’d like to.


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Finished Texas Roadhouse rolls recipe


Watch the video below to see how easy it is to make this recipe!

texas roadhouse rolls recipe

Texas Roadhouse Rolls Copycat + Video

Donna Elick
Texas Roadhouse Rolls are buttery, fluffy sweet dinner rolls. With this copycat recipe, you can enjoy a warm Texas Roadhouse roll anytime!
Tried this recipe?Please comment and review!
Prep Time 1 hr 25 mins
Cook Time 15 mins
Total Time 1 hr 40 mins
Course Bread
Cuisine American
Method Oven
Servings 48 Rolls


  • 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.


Donna’s 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.
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. In other words, the dough should not remain on your fingers when you touch it.


Serving: 1 | Calories: 113cal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 166mg | Sugar: 3g | Fiber: 1g | Calcium: 12mg | Iron: 1mg

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.

Tried this recipe?Let us know how it was!
Texas Roadhouse rolls recipe

Originally published October 2013, updated and republished September 2020

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  1. 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!

  2. 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.

    1. 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

  3. I just made them last night. They are very good, but mine didn't turn out as light/fluffy as the Texas Roadhouse ones.

    1. 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.

    2. to anyone making any bisquets or rolls always remember never over work your dough in this case LESS IS MORE

    3. 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.

    1. 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.

    2. 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.

    1. 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!

  4. 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?

  5. 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?

    1. 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.

    2. 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 🙂

    3. 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.

  6. 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!

    1. there is a pin on pinterest for it

      2 sticks butter,
      room temperature 1 cup powdered sugar
      1 cup honey
      2 teaspoons cinnamon

      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

  7. 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…

    1. 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).

  8. 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?????

    1. 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!

    2. 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.

    1. I split the recipe in half, and used the dough cycle on my bread machine. The rolls came out perfectly, and were delicious!

    2. I split the recipe in half, and used the dough cycle on my bread machine. The rolls came out perfectly, and were delicious!

    3. 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!

    1. 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.

  9. 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.

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