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.
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 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.
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!
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.
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.
Texas Roadhouse Rolls Recipe FAQ
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!
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.
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.
With love, from our simple kitchen to yours.
Other Delicious Bread Recipes
Texas Roadhouse Rolls Copycat + Video
- 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.
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 2023
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