Texas Roadhouse Rolls Copycat + Video

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Texas Roadhouse Rolls are easily the highlight of the meal. My family is always ordering just one more basket! The bread is soft and moist, the tops are buttery and golden brown, and the texture goes beyond fluffy — they’re absolutely cloud-like! In less than two hours, this Texas Roadhouse bread recipe makes four dozen rolls to pass around the dinner table.

titled: Texas Roadhouse Rolls Copycat


 

Don’t skip the video at the bottom of the post with guidance for kneading and rising!

measured ingredients for homemade texas roadhouse rolls

Texas Roadhouse Rolls

I just had to learn how to make my own Texas Roadhouse rolls recipe at home!

Between that incredible melt-in-your-mouth texture and the warm, buttery flavor, these are easily my favorite restaurant rolls out there.

And don’t forget to make my copycat cinnamon butter to slather on this Texas Roadhouse bread!

It’s the absolute cherry on top, and it goes well with so many other recipes — sweet and savory alike.

blooming yeast in mixer bowl

Ingredient Notes & Suggested Swaps

  • Active Dry Yeast – If you want fluffy, soft bread, then you absolutely need to use yeast!

    Not only that, but it has a characteristic smell and taste that you will certainly miss if not used. 
  • Warm Milk & Salt – Both are necessary to activate the yeast for baking. Warm milk, not cold or room temperature, is what you need to get a good yeast bloom!

    Any milk is fine — so long as it’s warm. 
  • Honey – A good quality honey makes all the difference in this Texas Roadhouse bread recipe! It will be a prominent flavor, after all, so we should invest in it!

    Natural, pure honey with a low percentage of corn syrup and artificial sweeteners is ideal.
     
  • Melted Butter – For the inside and the outside… Delicious! Salted butter will give the best contrast to the sweet dough.
  • All-Purpose Flour – You don’t want to use self-rising flour because we’re using our own active yeast and salt.

    Bread flour or cake flour, however, are totally fine substitutes! 
dough ingredients in mixer bowl

Tips for Perfecting Your Texas Roadhouse Bread Dough

Did you know that it’s possible to over-knead your dough? In fact, it’s one of the worst things you can do!

Copycat Texas Roadhouse rolls made with overworked dough will be tough and dense — not to mention it’ll be hard to form the dough into rolls in the first place!

  • Knead until it’s tacky but not “sticky.”

This means that bits of wet dough will stick to your hands after touching it.

If it’s still sticky after a good bit of kneading, add small amounts of flour until your hands come away clean.

  • Let it rise properly!

Don’t rush it — it’ll take somewhere between 45 and 60 minutes for the dough to almost double in size. 

If your kitchen is too chilly for Texas Roadhouse bread dough to rise properly, then heat your oven to 100 – 125°F and let your dough rise there — in an oven-safe bowl, of course. 

risen dough in bowl

Storing and Reheating Copycat Texas Roadhouse Rolls

You can easily make this Texas Roadhouse rolls recipe to bake later — but you’ll need to store before the dough has risen.

It won’t rise after freezing quite as well as it does fresh, and that’s the key to getting fluffy bread! 

Go ahead and shape the dough into rolls, flash freeze for about an hour, then store in a freezer bag.

Let frozen Texas Roadhouse rolls thaw in the fridge for at least a couple of hours, ideally overnight, and then bake as instructed.

Unbaked rolls can be frozen for up to a month.

Wondering how to reheat Texas Roadhouse rolls that are already baked? Pop them back into the oven at a lower temperature, closer to 300 – 325°F, until warmed through the center.

You may want to brush on a bit more butter and broil for just a few minutes to get the same texture on the top!

Baked Texas Roadhouse rolls can be frozen for up to 3 months.

homemade rolls unbaked on sheet pan

Texas Roadhouse Rolls Recipe FAQ

How many calories are in Texas Roadhouse rolls?

There are roughly 113 calories in each of these copycat Texas Roadhouse rolls.

Exact counts will vary depending on the kind of milk and honey used, so consider your ingredients when calculating calories!

How long do you have to knead the dough?

The sweet spot is somewhere between 7 and 9 minutes for this Texas Roadhouse bread recipe.

Keep in mind that this time is based on using a stand mixer. Kneading by hand will take a good bit longer — this is when it’s better to judge based on texture rather than timing.

Why are my dinner rolls not light and fluffy?

There’s more than one thing that could make your rolls fall flat.

You may have overworked the dough, it may not have risen for long enough or at a warm enough temperature, or the yeast could not have activated for long enough.

Be sure to follow the recipe exactly to guarantee fluffy Texas Roadhouse rolls! The video in this post is a helpful guide for timing and visual cues in dinner roll baking as well.

basket of homemade Texas Roadhouse rolls

Enjoy!
With love, from our simple kitchen to yours. 

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roll split in half on top of basket of rolls

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!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 1 hour 25 minutes
Cook Time 15 minutes
Total Time 1 hour 40 minutes
Course Bread
Cuisine American
Method Oven
Servings 48 Rolls

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

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.

Nutrition

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!
titled image (and shown): Texas Roadhouse dinner roll copycat

Originally published October 2013, updated and republished October 2023

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102 Comments

  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. 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.

    2. 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.

    3. 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

      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

  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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