Texas Roadhouse Rolls
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Posted: 10/25/23
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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!
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
Copycat Texas Roadhouse Rolls are light, tender and fluffy. Brushed with butter after baking to melt in your mouth.
Video
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.
Tips
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.
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.
It’s been an hour and my dough is not doubled in size – what should I do?
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.
How long will the rolls keep?
The will keep for a few days at room temperature as long as they are stored in an airtight container.
Can you freeze the rolls?
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.
Nutrition Information
Calories: 325kcal (16%), Carbohydrates: 61g (20%), Protein: 9g (18%), Fat: 5g (8%), Saturated Fat: 3g (19%), Trans Fat: 1g, Cholesterol: 17mg (6%), Sodium: 107mg (5%), Potassium: 107mg (3%), Fiber: 2g (8%), Sugar: 4g (4%), Vitamin A: 135IU (3%), Vitamin C: 1mg (1%), Calcium: 27mg (3%), Iron: 3mg (17%)
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!
Maddie Bradley says
My rolls are currently on the last rise, and made more than 30 so I hope they turn out. I also forgot to melt the butter however it was soft so we will see how they turn out …
Julie Evink says
Sounds like you’ve got a whole batch ready to go — love it! Soft butter should still work just fine, so fingers crossed they rise up beautifully. Hope they turn out delicious and fluffy — let me know how they came out! 😊
Rhonda R Eckenroth says
made these rolls and cinnamon butter,they were delicious. Wondering if they could be frozen on last rise?
Julie Evink says
Yes, you can freeze the rolls on the last rise! After shaping them, let them rise until they’re just starting to puff, then freeze on a baking sheet. Once solid, transfer to a freezer bag. When ready to bake, thaw in the fridge overnight, let them come to room temp and rise fully, then bake as usual.
Ashley says
Can’t wait to make these tomorrow! I did notice an error on the video. The very 1st ingredient (the milk) is listed as butter in the video. I’m a very visual person and always watch the videos for recipes if available and was thrown at 1st but then realized it’s milk, haha. Will update with how they turn out!
Julie Evink says
Thanks for catching that! I hope they turned out!
Jacki says
Hi Julie! Have you ever frozen the dough after shaped, and then let rise from a frozen state?
Julie Evink says
Hi! Yes, you can freeze the shaped dough—just place the rolls on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to bake, let them thaw and rise at room temperature (this can take a few hours), then bake as usual.
AJ says
Nice recipe! I like how my rolls turned out, it’s buttery and soft. I just want to ask though, do you know why it got so hard after about 2 hours?
Julie Evink says
Thank you, I’m glad you enjoyed the recipe! If the rolls turned hard after a couple of hours, it could be due to overbaking or not covering them while cooling—try baking a minute or two less next time and storing them in an airtight container or covering with a clean towel to keep them soft.
Josh says
i was wondering if this recipe can be made but cooked next day?
Julie Evink says
You can try putting the dough in the fridge over night to ensure it doesn’t overproof.
Julia says
They are easy to make and taste good 8 rating
Julie Evink says
I’m happy to hear you enjoyed the recipe!
Jo says
Hi, I’m allergic to dairy. have you tried this with soy or coconut milks?
Julie Evink says
No I personally have not, but other people have commented in the past about using it! You can give it a try, let me know if you do and how they turn out!
Devin says
These were the best recipe I’ve tried yet! You know they’re good when every single member of the house requests them to be part of the weekly dinner rotation.
Julie Evink says
I’m so happy to hear that Devin!
Shirley says
I did everything except forgot to melt the butter. Will that make the rolls not rise like yours did? The first rise in the bowl was good but the second rise didn’t do so well. What am I doing wrong?
Julie Evink says
Yes, that may be the reason they didn’t rise properly. Also the temperature of your house can effect the rise. You can try putting them in a warmer place like your oven with the light on to help!
M says
My 14yo made them, delicious!
Julie Evink says
That’s so great to hear! Thank you for sharing that!
Mary Beth says
this recipe is excellent. thank you.
Julie Evink says
Thank you Mary Beth!
Nick says
I absolutely love this recipe. I make them for my family like once a week now lol.
Julie Evink says
That’s awesome! I’m glad you enjoy them!
Steven says
I’ve tried this recipe 2 times and they don’t taste like Texas road house rolls . The first time I threw them out and made sure I did everything as the recipe stated but it didn’t work.
Brooke Kill says
I’m sorry to hear that Steven.