Put a basket of these pillowy soft copycat Texas Roadhouse Rolls on the table before dinner, and don’t be surprised that everyone is full by the time it’s time to eat!
I know many of you, like myself, have probably made trips to Texas Roadhouse just for the bread. It’s love at first bite, and after that, you can’t get it out of your head. Then start the cravings for these soft, fluffy, and straight from the oven rolls.
As true Roadhouse fans do, we love them warm and tender with a spread of cinnamon honey butter. However, they’re just as amazing for soaking up sauces and juices from your plate – like from these steak bites.
So, naturally, we all deserve a homemade version that we can enjoy anytime we want.
These are always a hit no matter the occasion and are great for everything from dinners during the week, potlucks, the holidays, and whenever else you’re craving Texas Roadhouse rolls!
Texas Roadhouse Rolls
Why you’ll love this recipe
- The rolls are made with simple ingredients you’ve probably got on hand.
- They’re made with just 10 minutes of prep time and 12 minutes of baking time. Everything else is just rest time.
- These are the type of rolls that are just as good, if not better than the main meal they’re accompanying.
- Soft, fluffy, tender, and meltingly delicious!
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Whole milk – the liquid we use to bring the dry ingredients together to form a dough. The higher the fat content, the richer the consistency.
- Granulated white sugar – Yeast feeds on sugar, but we’re also using it for a bit of sweetness as a flavor.
- Active dry yeast – Make sure your packet is fresh and hasn’t expired yet.
- Large eggs – Bring them to room temperature about 30 minutes before you begin. Starting with room temperature ingredients helps with even baking, but it also helps the ingredients blend together better.
- Unsalted butter – Melted and cooled for the dough, plus you’ll need some melted butter for brushing the tops of the buns before baking.
- Salt – To balance out the flavor of the dough, and enhance its overall flavor.
- All-purpose flour – Measure it accurately so you don’t end up with heavy, dense rolls. Use a kitchen scale or the spoon and level method.
- Olive oil – To grease the bowl to prevent the dough from sticking. It also helps to keep everything moist as it rests.
How to make Texas Roadhouse Rolls
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Proof the yeast by adding it to a large mixing bowl or bowl of a stand mixer with milk that’s been warmed to about 100°F and the sugar. Stir gently and then let it sit until the yeast is foamy.
- Step Two: Once foamy, add the eggs, butter, and salt and mix on low speed. Add the flour and continue mixing on low speed until the dough comes together.
- Step Three: Turn the dough out onto a large, clean work surface and use your hands to knead for about 5 minutes until the dough is smooth. Form it into a ball and place it into an oiled mixing bowl, swirling to coat the entire surface.
- Step Four: Cover the bowl with plastic wrap and let it rest for an hour or until it has doubled in bulk. Once it has risen, turn the dough out onto a lightly floured surface and roll it out into a large rectangle, about an inch thick. Use a pizza cutter to cut the dough into 24 squares and place them on two separate parchment-lined baking sheets.
- Step Five: Cover with clean kitchen towels and let them rise for another hour before brushing the tops with melted butter and baking for 12-15 minutes until golden brown.
How to serve them
Pairing copycat Texas roadhouse rolls with a copycat cinnamon honey butter is the obvious play.
You can also serve them on the side of other fun copycat recipes like this chicken tortilla soup from On the Border or pesto cavatappi from Noodles and Co.
KFC chicken pot pie needs something to scoop up the extra filling, and of course, slow cooker chicken gnocchi soup, an Olive Garden copycat always needs a fluffy roll on the side.
- A stand mixer with the dough hook attachment or a mixing bowl with an electric hand mixer both work well for mixing the dough.
- Make sure the milk is around 100°F. If it’s too hot, it will kill the yeast. If it’s not hot enough, it won’t activate it.
- An extra tip is to scald the milk first and then let it cool to 100 degrees. This will result in extra fluffy rolls as this process kills the milk proteins which can cause dough to become tough.
- I like to brush the tops of the buns with extra melted butter once they’re hot out of the oven.
- If you prefer round rolls over square, skip rolling the dough into a rectangle and cutting with a pizza cutter. Just roll them into dough balls.
Storage & Reheating
How to store leftovers
Copycat Texas Roadhouse rolls don’t need to be refrigerated. You can keep them airtight at room temperature. As long as they’re covered so they don’t dry out, they’ll keep fresh for up to 3 days.
Freezing Instructions
You can freeze the dough balls (or squares) for up to 1 month. I would flash freeze the first so they’re solid when stored. Or add layers of parchment paper between them so they don’t stick together when frozen.
When you’re ready to bake them, lay them out on a baking sheet, cover them, and refrigerate overnight to thaw. Then, bake as directed.
You can also freeze baked rolls for up to 6 months. Thaw on the counter and reheat until warm if you’d like.
Reheating Instructions
These are best when eaten warm straight out of the oven when they’re pillowy soft, so to recreate that, your best bet is to microwave it for 10 seconds.
FAQs
What makes Texas Roadhouse rolls so good?
The soft, fluffy texture comes from enriched dough containing eggs, milk, and plenty of butter! Not only that, but when they’re slathered with the signature Texas Roadhouse butter, it’s an unforgettable taste experience.
Can I use a bread maker for this recipe?
I have not, but you definitely can. Mix the ingredients in your bread machine and when it’s time to roll it out into a rectangle, you can follow the directions from there.
What if I only have instant yeast?
I created the recipe using active dry yeast, but you can use it. It means you won’t have to proof it with the milk and sugar beforehand.
Need more bread recipes? Try these:
Click here to view my entire collection of bread recipes.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Copycat Texas Roadhouse Rolls
Ingredients
- 1 ½ cups whole milk
- ¼ cup granulated white sugar
- 2 ¼ teaspoons active dry yeast one packet
- 3 large eggs at room temperature
- 4 Tablespoons unsalted butter melted & cooled
- 4 teaspoons kosher salt
- 6 ¾ cups all purpose flour + more for rolling
- 1 teaspoon olive oil
- 4 Tablespoons unsalted butter melted, for brushing
Instructions
- Add the milk to a large microwave safe mixing bowl and heat in 30 second increments in the microwave until warm to the touch – it should be around 100°F.1 ½ cups whole milk
- Pour the warm milk into the bowl of a stand mixer fitted with a dough hook, or a large mixing bowl, and add the sugar and yeast. Lightly stir and then leave it alone until the yeast is foamy.¼ cup granulated white sugar, 2 ¼ teaspoons active dry yeast
- Once the yeast is foamy, add the eggs, melted butter, and salt and mix on low speed with the dough hook, or a hand mixer, until just combined.3 large eggs, 4 Tablespoons unsalted butter, 4 teaspoons kosher salt
- Add the flour and mix on low until the dough comes together.6 ¾ cups all purpose flour
- Turn the dough out onto a large, clean floured surface and knead for approximately 5 minutes or until smooth. Form into a ball.
- Drizzle the olive oil into a large mixing bowl, swirling to coat, and then add the dough ball. Cover with plastic wrap and let rise for an hour, or until doubled in size.1 teaspoon olive oil
- Line two baking sheets with parchment paper and set aside.
- Once the dough has risen, dust a large surface with flour, turn the dough out and roll it into a large rectangle, approximately 1" thick.
- Use a pizza cutter or a knife to cut the dough into 24 squares. Transfer 12 dough squares to each prepared baking sheet, approximately 1/2" apart.
- Cover the baking sheets with clean towels and let rise another hour.
- Preheat the oven to 375°F and melt the remaining 4 Tablespoons of butter.4 Tablespoons unsalted butter
- Once risen, use a pastry brush to brush half the melted butter evenly over the rolls. Bake for 12-15 minutes or until golden brown.
- Remove from the oven and brush the hot rolls with the remaining melted butter.
- Serve warm with cinnamon honey butter.
Notes
- Store leftovers covered at room temperature for up to 3 days.
- A stand mixer with the dough hook attachment or a mixing bowl with an electric hand mixer both work well for mixing the dough.
- Make sure the milk is around 100°F. If it’s too hot, it will kill the yeast. If it’s not hot enough, it won’t activate it.
- Skip the rectangle shape and cut, simply roll the dough into balls instead.
Freezing Instructions
- You can freeze the dough balls (or squares) for up to 1 month. I would flash freeze the first so they’re solid when stored. Or add layers of parchment paper between them so they don’t stick together when frozen.
- When you’re ready to bake them, lay them out on a baking sheet, cover them, and refrigerate overnight to thaw. Then, bake as directed.
- You can also freeze baked rolls for up to 6 months. Thaw on the counter and reheat until warm if you’d like.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
This is my first time using this recipe and the bottom of my rolls burnt
Sorry to hear that, which type of pan did you use?