Texas Roadhouse Rolls are what many people know the restaurant for. Their steaks, ribs, and chicken are all good, sure, but these rolls are simple puffs of heaven. This Copycat Texas Roadhouse Rolls recipe is so easy, that means you can enjoy as many of these rolls as you want without having to leave your house!
Roadhouse Rolls are light, fluffy, yeasty, and so amazing, and don’t forget about that homemade cinnamon butter to slather all over them! They might be called a dessert rather than an appetizer or side.
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Texas Roadhouse Rolls
You know that amazing smell that hits you in the face when you walk into a Texas Roadhouse- that’s the bread baking in the oven! They do a fantastic job placing the bakery right up by the front doors (in most restaurants) so when you walk in that is the first thing you smell. Well, now you get to bring that aroma straight to your kitchen.
Why are Texas Roadhouse Buns So Good?
- The flour mix is a little sweeter than a typical dinner roll. Once baked, melted butter is brushed over the tops of the buns. The resulting soft dinner roll is sweet, a little doughy, and buttery, something fans of the restaurant have loved.
- These iconic rolls are always delicious to indulge in while you wait for your main course. They’re so good, it’s hard not to eat the whole basket full.
Rolls go with just about anything, these are like dinner rolls, they can be paired with your main course and side dish or eat them while you’re cooking the rest. Whatever makes your belly happy!!!
You only need 8 ingredients to bake these amazing rolls and another 5 for the homemade cinnamon butter. These are all very common ingredients, stuff you already have in your kitchen… so you can be excited to get down to business and learn to make these copycat rolls from the comfort of your own kitchen!
Can I Use Instant Yeast?
• This recipe calls for Active Dry Yeast, but yes, you can use Instant yeast.
• Instant dry yeast can be added straight into dry ingredients and it doesn’t need to proof or sit. It rises quicker.
• Active dry yeast has a coarse texture so it needs to be dissolved in warm liquid before being added to the recipe.
• To use instant yeast in place of active, skip the step of dissolving the yeast in milk and add it directly to the dry ingredients.
What if I Don’t Have a Stand Mixer?
• I use my stand mixer and let the dough hook attachment do the kneading. If you don’t have one, knead the dough by hand.
• In a large mixing bowl stir the dough with a spoon (I use a wooden spoon) until it thickens and is too thick to stir anymore.
• Turn the dough out onto a lightly floured work surface and knead the dough until smooth and elastic (the dough should be soft to the touch and just a little sticky and bounces back after pushing on it).
• Gather ingredients together before you start.
• In the bowl of a stand mixer fitted with a whisk attachment combine milk, yeast and 2 teaspoons of sugar.
• Proof (let sit) for 5 minutes or until frothy.
• Add the eggs, remaining sugar and brown sugar and mix to combine. Mix in butter. Next add flour and salt. Swap your mixer attachment to a dough hook and knead on medium speed for 6 minutes, until the dough bounces back after pushing on it.
• Once the dough is finished kneading, remove the bowl from the mixer and cover with plastic wrap.
• Let rise for 1 hour or until doubled in size. Once the dough has doubled, turn out onto a clean floured surface.
• Roll the dough out into a rectangle about ½-inch thick. Using a pizza cutter, cut the dough into strips, then cut into square or rectangle rolls. You should get about 40 rolls total.
• Spray a baking sheet with baking spray, then place the rolls on it, spacing them out ½-inch. Let the rolls rise for 30-45 minutes or until risen.
• Towards the end of the rising time preheat the oven to 350° F.
• Once risen, place the rolls into the preheated oven on the middle rack. Bake for 35 minutes, until golden brown. For best results, turn the pan around mid-baking.
• Make the Cinnamon-Honey Butter: In the bowl of a stand mixer fitted with a paddle attachment, combine butter, powdered sugar, honey, cinnamon and vanilla. Beat on medium speed until smooth.
What to Serve With Texas Roadhouse Rolls
These rolls go with every dinner (or lunch) recipe you want to whip up. But here are a few recipes we think they’d pair perfectly with:
Chicken Parmesan Casserole
Pasta Primavera
Maple Glazed Pork Chops
Creamy Ranch Chicken
Baked Ranch Pork Chops
Oven Baked Chicken Thighs
French Onion Chicken Skillet
Slow Cooker Beef Ribs
Texas Roadhouse Rolls Tips
- Having the correct temperature of milk is very important when making these dinner rolls. If your milk is too hot, it will kill the yeast, causing you to need to start over. If the milk is too cold, the yeast won’t activate and you’ll end up with dough wads instead of rolls. The optimal temperature is between 105°F-110°F.
- Be sure to measure your flour properly, for more info on this, check out the question below about ending up with dense rolls.
Why Did My Rolls Turn Out Dense or Hard?
- It’s disappointing if you got dense rolls instead of the nice light and fluffy ones. But no worries, I have the answer!
- Most likely you ended up with hard rolls because you didn’t use the right amount of flour, or kneaded it too long.
- Getting an accurate, correct flour measurement is very vital. Be sure to NOT just dip the measuring cup right into the flour or you’ll measure too much and wind up with dense rolls. You want fluffy rolls, right?!
- Instead, scoop out the flour with a spoon and into your measuring cup before using a knife to level off the top of the measuring cup.
- Don’t knead the dough too long. Just to where it becomes smooth and elastic and just a touch sticky
- Fat in the dough makes for soft rolls, so they will be softer with whole milk.
Other Tasty Bread Recipes
Easy Classic Cornbread
Skillet Cornbread
Butter Dip Biscuits
Easy Buttermilk Biscuits
How to Store Texas Roadhouse Rolls
Store these Texas Roadhouse Homemade Rolls in a bag on the counter or in the refrigerator for up to 3 days. To prolong their shelf life, freeze them according to the directions above.
How to Reheat Texas Roadhouse Dinner Rolls
Pop these Roadhouse Rolls back in the oven on a warm setting to reheat them on 350F for 10-15 minutes, or until thoroughly warm, or in the microwave to rewarm them all the way through.
Can You Freeze These Dinner Rolls?
- Yes, that’s one thing I absolutely LOVE about this recipe. These rolls freeze really well and still taste just like they’ve been freshly made and just popped out of the oven when you thaw and reheat them.
- Once your homemade rolls have cooled completely, place them on a parchment lined baking sheet and place them in the freezer for 30 minutes to an hour.
- After the rolls have frozen, remove them from the freezer and place them in a zip top freezer-safe bag and place them back in the freezer. They’ll keep for up to 2-3 months.
- To thaw them, simply remove however many you want from the bag and place them in the refrigerator to thaw overnight. Reheat and enjoy!
These are some of the best rolls I’ve ever had! When served slathered with honey cinnamon butter, these rolls are really exceptional.
If you made these soft and flavorful dinner rolls, please let me know how you liked them. You can leave a comment with a star rating below.
Texas Roadhouse Rolls
Equipment
- Stand Mixer with dough hook attachment
Ingredients
Rolls
- 2 ⅓ cups Warm Whole Milk 105°-110° F
- 3 ½ teaspoons Active Dry Yeast
- ⅓ cup Sugar
- 2 Eggs + 2 Yolks
- 1 ½ Tablespoons Brown Sugar
- ¼ cup Melted Butter
- 8 cups Flour
- 1 ½ teaspoons Salt
- Butter for Brushing on Baked Rolls
Cinnamon Honey Butter
- ½ cup Softened Butter
- 3 Tablespoons Powdered Sugar
- 2 Tablespoons Honey
- 1 - 1 ½ teaspoons Cinnamon
- ½ teaspoon Vanilla
Instructions
Rolls
- In the bowl of a stand mixer fitted with a whisk attachment combine milk, yeast and 2 teaspoons of sugar.
- Proof for 5 minutes or until frothy. Add the eggs, remaining sugar and brown sugar and mix to combine. Mix in butter. Next add flour and salt. Swap your mixer attachment to a dough hook and knead on medium speed for 6 minutes, until the dough bounces back after pushing on it.
- Once the dough is finished kneading, remove the bowl from the mixer and cover with plastic wrap. Let rise for 1 hour or until doubled in size.
- Once the dough has doubled, turn out onto a clean floured surface. Roll the dough out into a rectangle about ½-inch thick. Using a pizza cutter, cut the dough into strips, then cut into square or rectangle rolls. You should get about 40 rolls total.
- Spray a baking sheet with baking spray, then place the rolls on it, spacing them out ½-inch. Let the rolls rise for 30-45 minutes or until risen.
- Towards the end of the rising time preheat the oven to 350° F.
- Once risen, place the rolls into the preheated oven on the middle rack. Bake for 35 minutes, until golden brown. For best results, turn the pan around mid-baking.
- Once baked, remove from the oven and place on a wire cooling rack. Brush the hot rolls with melted butter. Serve warm with cinnamon honey butter.
Cinnamon Honey Butter
- In the bowl of a stand mixer fitted with a paddle attachment, combine butter, powdered sugar, honey, cinnamon and vanilla. Beat on medium speed until smooth.
Notes
Substitutions
- Warm milk - Warm water may be used instead.
- Brown sugar - Regular granulated sugar may be used in place of the brown
sugar.
To Use Instant Yeast
• This recipe calls for Active Dry Yeast, but you can use Instant yeast.• Instant dry yeast can be added straight into dry ingredients and it doesn’t need to proof or sit. It rises quicker.
• Active dry yeast has a coarse texture so it needs to be dissolved in warm liquid before being added to the recipe.
• To use instant yeast in place of active, skip the step of dissolving the yeast in milk and add it directly to the dry ingredients.
Tips
Having the correct temperature of milk is very important when making these rolls.If your milk is too hot it will kill the yeast and you will need to start over. If it's too cold, the yeast won't activate. The ideal proofing temperature is between 105°-110° F.
Did you make this recipe? Let me know!