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 sweet dinner rolls recipe makes four dozen rolls to pass around the dinner table.
Don’t skip the video at the bottom of the post with guidance for kneading and rising!
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 my copycat cinnamon butter Texas Roadhouse recipe!
It’s the absolute cherry on top, and it goes well with so many other recipes – sweet and savory alike.
Texas Roadhouse Rolls Ingredients & 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 sweet dinner rolls 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!
Tips for Perfecting Your Texas Roadhouse Rolls Dough
Did you know that it’s possible to overknead your dough? In fact, it’s one of the worst things you can do!
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!
You want to knead until it’s tacky but not “sticky,” meaning bits of wet dough gets stuck 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.
Finally, let it rise properly! Don’t rush it – it’ll take somewhere between 45 and 60 minutes for it to almost double in size.
If your kitchen is too chilly for the 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.
Freezing, Storing, and Reheating
To make a sweet dinner rolls recipe to bake later, then do so 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, let them partially freeze, and 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. Feel free to also go ahead and bake the rolls, freeze, and reheat within 3 months.
Wondering how to reheat Texas Roadhouse rolls? 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!
Texas Roadhouse Rolls FAQ
Texas Roadhouse rolls calories come out to roughly 113. This varies depending on the kind of milk and honey used, so consider your ingredients when calculating calories!
The sweet spot is somewhere between 7 and 9 minutes.
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.
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 rolls! The video in this post is a helpful guide for timing and visual cues in dinner roll baking as well.
Enjoy!
With love, from our simple kitchen to yours.
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Other Delicious Bread Recipes
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 November 2022
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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!