Texas Roadhouse Rolls Copycat + Video

This post may contain affiliate links. Please read my disclosure policy.

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.

If you haven’t had enough of Texas Roadhouse yet, you should see my popular Copycat Rattlesnake Bites!

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. 

Don’t miss a thing! Follow us on
Facebook | Twitter Pinterest | Instagram 


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 5 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

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.

The Simple Kitchen cookbook affiliate linked banner

107 Comments

  1. 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!

  2. 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

  3. 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.

  4. 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.

    1. 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!

  5. 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

    1. 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???

  6. 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?

  7. 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.

  8. 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.

  9. Lovely recipe! Turned out near perfect. Even my husband said it tasted like Texas Road House. I used on the lower amount of flour.

  10. 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.

  11. Donna- when is the salt added? I see one Tablespoon, which seems like a lot, but don't see it in the instructions. Thanks!

  12. Mine turned out really well! Light fluffy golden brown! Just missing the sweetness. Can you add maybe a little sugar to the dough?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating