Sweet, fluffy copycat Texas Roadhouse Rolls are always a hit! Slather them with our homemade cinnamon butter and you will feel like you are eating in the restaurant. They melt in your mouth and are so light and tender.
Who else is like me and goes to Texas Roadhouse, eats all the rolls, and ends up taking their dinner home in a takeout box? Happens every time! I can’t resist those buttery, soft rolls.
I love them so much I came up with a copycat recipe to make at home. Now you don’t have to go out to get your fix – you can make these melt-in-your-mouth dinner rolls at home. They are so good and great for holidays, special dinners, or whenever you get a craving!
Why This Recipe Works
- What makes these rolls so soft and delicious is the enriched dough. It’s made with yeast, and butter and egg are added for flavor and texture. They taste just like the original!
- They’re not hard to make – they just take time. Like all yeast dinner rolls, you need to allow time for the dough to rise twice. The actual hands-on time is short.
- I’m showing you how to make them, plus sharing all my tips so you can make the best copycat Texas Roadhouse rolls.
Once you try them, you won’t have to wait for a table at the restaurant the next time you get a craving. Plus, you will wow your family when you pull them out of the oven!
- Active dry yeast
- Warm milk (105 to 110°F)
- Granulated sugar
- Room temperature unsalted butter
- Room temperature large egg
- Kosher salt
- All-purpose flour
- Melted unsalted butter
How to Activate the Yeast
The first thing you need to do is activate the yeast. This process “wakes” it up, so it will work to leaven your rolls once it’s mixed into the dough.
Combine the milk and sugar in a small bowl. Sprinkle the yeast over the top and then leave it for five minutes or until it’s foamy.
Tip: Be sure to use warm milk that is between 105 to 110°F. You can warm it on the stove or in the microwave. If the milk is too hot, it can kill the yeast. Too cold, and the yeast may not activate.
How to Make the Dough
Pour the yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add the softened butter, egg, salt, and two cups of flour. Mix until the batter is smooth.
With the mixer running, slowly add the rest of the flour until the dough forms a soft ball. Increase the mixer speed to high so that the dough hook can knead the dough.
After about two to three minutes, the dough should be tacky but not sticky. If it’s sticky, add a small amount of flour in batches until the dough is no longer sticky.
Tip: A stand mixer makes everything more manageable, but you can knead the dough by hand. Once the dough forms a ball, turn it out onto a lightly floured surface. Knead it until it’s no longer sticky. Just keep in mind, it will take longer to do it by hand.
Place the dough in a greased bowl and turn to coat it. Cover the bowl with a dish towel and leave it in a warm spot to rise until it’s doubled its size. This usually takes about 45 to 60 minutes.
How to Roll and Cut the Dough
When the dough is doubled in size, gently punch it down to deflate it and then let it rest while you prepare the baking sheets.
Turn the dough out onto a work surface and roll it out to a 12×8” rectangle that is ½” thick.
Cut the dough into approximately 24 to 30 squares. Place them on the prepared baking sheets, cover them with a dishtowel, and leave them to rise for 45 to 60 minutes or until doubled in size.
Tip: The squares should be the same size, so the rolls bake evenly. You don’t need to get scientific with a ruler, but try to make them approximately the same size.
How to Bake the Rolls
Once the rolls have doubled in size, remove the towel and bake them for 12 to 15 minutes at 350°F or until they are golden brown.
While they’re warm, brush the tops with melted butter! Serve them with homemade cinnamon butter and watch them disappear.
One reason might be the yeast. Expired yeast won’t activate or if your milk was too hot or cold the yeast might not work properly.
The other thing to consider is the temperature of the room. If it’s cold the dough will take longer to rise, so it may need more time.
Dough will take longer to rise in a colder room so just leave it until it’s doubled, which may take longer than an hour. Or, you can move it to a warmer spot to speed it up.
The will keep for a few days at room temperature as long as they are stored in an airtight container.
You can, but I think they’re best when they’re made fresh. If you freeze them, be sure to store them in a freezer container.
When your family tries these warm buttery rolls, they will think you picked them up at the restaurant! They are the best copycat Texas Roadhouse rolls and always a hit when I make them. Enjoy your homemade rolls!
More Copycat Recipes
- Crock Pot Zuppa Toscana tastes just like Olive Garden’s. It’s a creamy soup loaded with sausage, potatoes, and kale made easy in the slow cooker.
- Love Red Lobster biscuits? Make a batch of Cheddar Bay Biscuits at home to satisfy your craving!
- Make a Blooming Onion just like the kind you get at Outback Steakhouse! It’s easier than you think and just as delicious.
- For another bread recipe, you have to try my copycat Macaroni Grill Rosemary Bread. It goes great with pasta and soup!
Love this recipe? Be sure and comment below and leave a 5-star rating! I know you’ll love this delicious recipe as much as we do!
And if you’re like me and snap photos, be sure to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way, I’m sure to see your delicious dish!!!
Texas Roadhouse Rolls
- 1 packet packet active dry yeast
- 1 ¼ c. warm milk (about 105-110 degrees F)
- ⅓ c. granulated sugar
- ¼ c. unsalted butter room temperature, (½ stick)
- 1 large egg room temperature
- 1 tsp kosher salt
- 3 ½ – 4 c. all-purpose flour plus more for kneading
- 3 Tbsp unsalted butter melted
- In a small bowl, add milk and sugar, sprinkle yeast over it.
- Let the yeast set until foamy, about 5 minutes.
- Add the yeast mixture to large mixing bowl. Then add ¼ cup butter, egg, salt and 2 cups flour. Beat the mixture on medium speed until batter is smooth.
- Gradually add flour until soft ball of dough forms. Then increase speed on mixer to medium high and beat for 2-3 minutes longer. Dough should be tacky, but not sticky. If too sticky, add more flour 1 tablespoon at a time.
- Lightly grease large bowl and place dough in ball, turning once to coat. Cover the bowl with clean dish towel and set in warm place to rise until doubled in size, about 45-60 minutes.
- Punch the dough down dough gently. Lightly flour work surface and turn dough out of bowl. Knead lightly if necessary.
- Let set a few minutes while you prepare the baking sheets with a silicone mat or by spraying with non-stick cooking spray.
- Roll dough out to 12×8 inch rectangle, ½ inch thick.
- Cut the dough into even pieces using a sharp knife so you have 24-30 pieces of dough.
- Transfer rolls to prepared baking sheets. Cover with dish towel and let rise in a warm place until almost doubled in size, about 45-60 minutes.
- About 20 minutes prior to rising being done, preheat oven to 350 degrees F.
- Place the rolls in the preheated oven at 350 degrees F. Bake rolls for 12-15 minutes or until golden brown.
- Remove from oven and brush with melted butter.