Texas Roadhouse Rolls
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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 especially when paired with cinnamon honey butter.
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 You’ll Love this Recipe!
- 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 recipe.
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! Everyone will think these are the best rolls ever.
What are Texas Roadhouse rolls made of?
- Yeast – We use Active dry yeast
- Milk – Heated to a temperature of 105 to 110 degrees Fahrenheit.
- Sugar – Adds a bit of sweetness to the rolls to make them have that authentic taste.
- Egg – Acts as a binding agent in the recipe.
- Kosher salt
- Flour – Regular old all-purpose flour works great in this recipe.
- Butter – Use unsalted so you can control the salt in the recipe. Melt it before you add it to the dough.
Products Needed
How to Make Texas Roadhouse Rolls
Follow our step by step directions with tips and tricks to get the perfect fluffy rolls every time.
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.
Pro Tip
Be sure to use warm milk that is between 105 to 110 degrees Fahrenheit.
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.
Pro 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.
First Rise
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 place 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.
Second Rise
Cut the dough into approximately 24 to 30 squares. Cutting them with a pizza cutter works great. 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.
Pro 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.
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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 degrees Fahrenheit 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.
Can I use Instant Yeast?
You sure can! This type of yeast requires no proofing so you can simply add the yeast to the res of the ingredients and mix. You will still need all your ingredients in the recipe.
Tips for Using Yeast
- Always make sure to check the expiration date on your yeast.
- To keep yeast fresh and last longer store unopened yeast packages or jars in a cool dry place or even in the refrigerator.
- If you open a jar of yeast it needs to be stored in the refrigerator or in the freezer. If you store it in the freezer make sure to let it come to room temperature before using.
- If your yeast does NOT froth in step 2, then discard and try again. Your dough will not rise.
Why didn’t my dough rise?
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. Make sure that your yeast froths in step 2. If it does not, discard and try again.
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.
Best Place for Dough to Rise
If your house is cold and you can’t get your dough to rise preheat your oven to 200 degrees Fahrenheit.
Turn off the oven and place your dough in it with the door close to help it rise.
How to Store Leftover Rolls
Room Temperature: You can store these rolls right on the counter wrapped in foil or plastic wrap for up to 5 days.
Freezer: You can freeze these rolls after baking by placing them on a baking sheet placing in the freezer for 1-2 hours until frozen and then transferring to a freezer bag or airtight container. They will last for up to 6 months and can be thawed right on the counter when ready to eat.
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.
Make sure to pair your warm rolls with our homemade honey cinnamon butter. 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!
- Super soft Lofthouse Cookies with frosting are one of my favorite copycat recipes. They taste just like the original but better because you know exactly what’s in them!
- 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!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Texas Roadhouse Rolls
Ingredients
- 1 packet packet active dry yeast
- 1 ¼ cups warm milk (about 105-110 degrees F)
- ⅓ cup granulated sugar
- ¼ cups unsalted butter room temperature, (½ stick)
- 1 large egg room temperature
- 1 teaspoon kosher salt
- 3 ½ – 4 cups all-purpose flour plus more for kneading
- 3 Tablepsoon unsalted butter melted
Instructions
- 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.
Everynow&thenbaker says
This recipe was easy and the rolls turned out perfect 👌
Rachel says
Definitely making these for my next dinner guests! So good and tastes just as good as the stakehouse
Sarah Hill says
Thank you! I’m glad you enjoyed them!
Laura says
These were incredible! My kids gobbled them up. They are soooo authentic and the recipe is soooo easy. Thank you for posting ❤️❤️
Sarah Hill says
Thank you! I’m so glad the kiddos enjoyed them too! Thanks for commenting and rating this recipe!
Sandie Davis says
We love this recipe! …and weve found that just by adding a little bit more sugar, they taste much more like Texas Roadhouse rolls. We really like them just as the recipe is written, tho!
I am curious how much flour you end up using in total? I start with the 2 cups it calls for and then add til it makes a ball. Im finding that I am needing to add approx a cup more? is this what you do?
Sarah Hill says
That is typically the amount I end up using however it varies from time to time. It is best to judge by feel and adjust accordingly! So happy you love the recipe!
Tracy says
I loved the taste however I made a mistake somewhere I know my yeast of ok but after the second proof they didn’t really rise did I over work the dough or add to much flour possibly
Courtney says
I hope it turns out perfect for you when you try making them again! 🙂
Keishla says
This recipe was great for me the rolls were nice and fluffy and just delicious the cinnamon butter made them even better!
Courtney says
Thank you!!
Jess says
Light and fluffy yes but ZERO taste and not close to TRH. I wish I would of read the comments prior too but definitely missing something to make them sweet
Courtney says
Thank you for your input. We enjoy these rolls especially when paired with the cinnamon butter.
Christy says
I agree with the other comments, not even close to TRH. I wouldn’t say it’s a copy cat recipe at all!!! They are light and fluffy and very good though. no comparison to the Roadhouse. I can stop at one or two with these and not devour a whole basket lol. Maybe that’s a good thing 😜 Perhaps adding more sugar to the dough would make it closer?? I will try that next time. Also, I mixed the dough to windowpane, noting the recipe didn’t specify.
Courtney says
Hmm.. a lot of people do love this recipe including us! Please adjust the sugar content as needed.
Christy says
We really enjoyed the recipe! They just weren’t a true copy cat flavor to the TRH ones, at least for our Easter crowds opinion. They do last longer than TRH, and we like them two days later even! Don’t get that with the TRh rolls. They are still soft and it’s a very delicious recipe. If we didn’t all go in expecting roadhouse, there would be no disappointment, as little as it was. As I said, still excellent rolls. I wanted to edit, but it wouldn’t allow me to do that. Also, your directions are well done.
Do you mix to windowpane?
Jennifer Settell says
So, to be honest, this is the fourth time trying this recipe! The first two my bread did not rise the second time. The third time my yeast (which was new and not expired) did not bubble or activate due to using the right temp of milk, but my bowl was cold. So onto the fourth time….FINALY!!! I got it right. I did add a cup of sugar to make it taste more like THR. My missing step was to knead it after the first rise. Please everyone knead after the first rise. Not asking or as much (as you can tell I don’t have a mixture as it says, so I didn’t by hand) but it says to knead if needed. It is NEEDED! I did about 50 strokes and FINALLY it rose the second time. It was amazing
Courtney says
So glad it finally worked for you! I will try adding more sugar the next time I make these! Thanks for the suggstion.
Kiara V. says
This is a good yeast roll recipie, but it tastes NOTHING like Texas roadhouse rolls. First, they are too dense, they don’t become light and fluffy like the recipie says it will. Second, it just doesn’t taste like Texas roadhouse rolls, its missing the sweetness of those rolls. These rolls taste great, but they are not Texas roadhouse rolls.
Courtney says
Interesting, sorry to hear they didn’t meet your expectations!
Emily a says
Hi I was wondering if I could make the dough a few days advance and then bake it later. Will the dough keep for a few days before you make the rolls?
Courtney says
I think they are best made fresh!
Tina says
I didn’t have any milk so I used Half and Half instead and it worked just fine. I’m sure whole milk will work too.
Courtney says
Great to hear! Thank you.
Emily Hoyle says
Love this recipe! Easy to follow and delicious! Definitely pair it with accompanying butter recipe.
Courtney says
Thank you!
Ashley says
I already have whole milk on hand. Can I use that instead of 2% milk or will it hinder the deliciousness
Tina says
I didn’t have any milk so I used Half and Half instead and it worked just fine. I’m sure whole milk will work too.
Courtney says
I’ve only used the 2% milk when making these. I don’t think it will alter the recipe.