Texas Roadhouse Rolls
Soft, fluffy, buttery rolls are served with a sweet, cinnamon honey butter making it feel as though Texas Roadhouse had served them up.
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Servings: 40 rolls
Calories: 150kcal
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 the rolls for about 15 to 20 minutes or 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. Immediately 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.
Storage
Rolls may be stored in an airtight container or baggie for up to 3 days.Nutrition
Calories: 150kcal