Texas Roadhouse Rolls (Copycat) + Video
Texas Roadhouse Rolls are soft, fluffy, and buttery. The famous sweet dinner rolls you love, made easy at home with this copycat recipe!
Ingredients
- 4 1/2 teaspoons active dry yeast two packets
- 2 1/2 cups warm milk 110°F to 115°F
- 1/2 cup good honey
- 6 tablespoons unsalted butter melted and divided
- 2 large eggs room temperature
- 1 tablespoon kosher salt
- 8 to 9 cups all-purpose flour
- 2 tablespoons unsalted butter
Instructions
- Activate the Yeast: In the bowl of a stand mixer, combine 4 1/2 teaspoons active dry yeast, 2 1/2 cups warm milk, and 1/2 cup good honey. Stir gently to dissolve. Let sit until foamy and aromatic, about 5 minutes.
- Form the Dough: Add 6 tablespoons unsalted butter, 2 large eggs, and 4 cups of the 8 to 9 cups all-purpose flour. Mix on low with the dough hook until smooth. Gradually add remaining flour and 1 tablespoon kosher salt until dough comes together, tacky but not sticky. Knead in the mixer for 7–9 minutes.
- First Rise: Turn dough onto a lightly floured board and knead a few turns by hand. Place in a large greased bowl, turning once to coat. Cover with a damp cloth and let rise in a warm spot until doubled in size, about 1 hour.
- Prepare Baking Sheets: Brush 2 rimmed baking sheets with 2 tablespoons unsalted butter.
- Shape the Rolls: Punch down dough and roll into a large rectangle about 1-inch thick. Cut into 48 equal pieces (6 rows by 8 rows). Place rolls on the prepared baking sheets, spacing them 1/2–1 inch apart. Cover and let rise until nearly doubled, 45–60 minutes.
- Bake: Preheat oven to 350°F. Bake both pans for 12–15 minutes, until golden brown.
- Finish: Brush rolls immediately with the remaining melted butter. Serve warm.
Video
Notes
Dough Consistency: The dough should be tacky, not sticky. If it clings to your fingers, add flour 1 tablespoon at a time until it’s just tacky.
Warm Rise Tip: A warm kitchen helps dough rise faster. If your kitchen is chilly, briefly warm your oven to 100–125°F, turn it off, and place the covered dough inside until doubled.
Make-Ahead: Shape rolls, cover tightly, and refrigerate up to 24 hours before baking. Let them come to room temp and rise before baking.
Freezing: Freeze baked rolls in airtight bags for up to 2 months. Thaw overnight and warm in the oven at 300°F for 10 minutes.
Reheating: Wrap rolls in foil and reheat in a 325°F oven for 8–10 minutes to restore that soft, fluffy texture.
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