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 >>
Love these rolls….love that it makes a lot…they freeze and reheat like a dream
Has anyone tried refrigerating the dough to bake several days later? Or freeze? Just curious if it worked
Can you use self-rising flour?
No, you never use self-rising flour for yeast doughs.
I made these tonight and my family loved them! Before I even had a chance to tell them they were copycats, they had already commented that they tasted just like Texas Roadhouse rolls. Thanks for sharing the recipe!
I have a KitchenAid mixer and the mixer instructions tell you to use a shorter mixing time because of the movement of the dough hook. Would that apply to this recipe ? Also, when using some recipes the measurements are given in ounces and grams. That would make it foolproof, but I found that a cup of flour weighs different amounts each time you measure that way. Dipping and spooning also make a difference. I am dying to try your recipe as I think that's the only reason my husband goes to Roadhouse
No, for yeast bread, the longer you mix it, the lighter it can get.
most commercial places have a bread warm to put the bread in to let it rise, that helps a lot
I made this with a bread machine and they turned out wonderfully. I just dumped all of the ingredients in and let it go! Although I would definitely recommend checking it a few times to see if it needs more flour or not since the recipe doesn't have a concrete amount.
I used half bread flour and half AP turned out great
What about the cinnamon butter? They aren't the same without it. lol
I've never read so many problems from one little ole roll recipe.
this page explains about the gluten content…hope it helps..http://www.thekitchn.com/whats-the-difference-cake-flou-74565
It's very easy. And easily doubles and halves. 1 stick of unsalted butter, 1/2 cup of honey, 1/2 cup powdered sugar, and teaspoon of cinnamon. Just whip them all together in a stand mixer until well incorporated.
I want to have these fresh for tomorrow. Can i leave the dough out or fridged overnight?
You can make the dough. Rise the first time. Then cut and place on cookies sheets. Refrigerate. You can do the second rise tomorrow (which will take longer because they are cold) and then bake them. Enjoy!
I made a half recipe of these this morning with some of the Cinnamon Honey Butter and everything turned out just great. The rolls were soft, tender and were delicious by themselves, with just plain butter and the Road House Butter. As you can tell, I ate three rolls hardly without stopping. Thanks for the great recipe. Ron Wikoff
i too want only to make 1/2 the recipe as there are only 3 of us. However,some recipes do not conclude as would be if full recipe. are there any specific instructions for 1/2 recipe???
Just half everything.
I hope this question wasn't already asked but I'm sure it was. I just didn't take time to read throught all the comments so..
Can this recipe be used in a bread machine?
Yes it can
King Arthur flour…the end
I am not a baker by any means. Heck, I can barely put a decent meal together but I made these rolls today. I just cut the recipe in half. OMG, they were amazing. Even my husband was blown away by how yummy they tasted. Thank you for posting this recipe. I will surely make the rolls again and again.
I use 2 tablespoon of Dough enhancer added while mixing the dough and they are PERFECT!
Donna, I have made these rolls several times and each and every time, they are perfect! I have not altered your recipe. Thank you so much for this winner.
Can I simply cut the recipe in half to make half batch?
Lovely recipe! Turned out near perfect. Even my husband said it tasted like Texas Road House. I used on the lower amount of flour.
How much sugar can a substitute instead of honey ?
I made this recipe today and everyone raved on how delicious they were. I also made the honey/cinnamon butter (excellent). I did use the instant yeast and bread flour and I kneaded it till it was nice and silky feeling. They rose beautifully and were so light and tender. I cut them on the larger side and they were perfect…will definitely make these again. Thank you for sharing this recipe.
Donna- when is the salt added? I see one Tablespoon, which seems like a lot, but don't see it in the instructions. Thanks!
Mine turned out really well! Light fluffy golden brown! Just missing the sweetness. Can you add maybe a little sugar to the dough?
There’s a half cup of honey in there. That should make it perfectly sweet!