Texas Roadhouse Rolls Recipe – Sweet, fluffy, and generously slathered with homemade honey cinnamon butter, these copycat Texas Roadhouse rolls will be the star of your dinner table! Experience pure heavenly softness in every bite! It makes the perfect breakfast, snack, or accompaniment to any dish for a complete comfort food delight.
Who doesn’t enjoy those soul-satisfying rolls served at Texas Roadhouse? I swear I could make a whole meal off them. Finally, I cracked the code and made my version of the famous bread rolls. It wasn’t easy, but totally worth it!
You’ll love how fluffy, buttery, and tender they are, especially hot out of the oven and smothered in melted butter. Bet you can’t eat just one! Good thing they’re so easy, the waiting being the hardest part.
What Makes Texas Roadhouse Rolls So Amazing
If you’ve ever bit into a Texas Roadhouse roll, you know how soft and satisfying they are. And the signature cinnamon butter makes them even better. Moisture hydrates the dough so it rises higher for more squishiness. Butter delivers the right amount of fat, and milk brings it all together for an amazingly soft dough.
However, the key ingredient is patience, so give the yeast time to make the dough rise and develop flavor. Then, after making the rolls, let it rise again until at least doubled. You know you’ll be a star when your family walks in the door to the tantalizing aroma of fresh-baked bread.
Ingredient List
- Dry Ingredients – All-purpose flour, active dry yeast, sugar, and salt provide structure and give the rolls a good rise. Bread flour works, as do other forms of yeast (instant, fast-acting, and bread machine yeast).
- Wet Ingredients – Milk, unsalted butter, and water give the rolls their rich buttery flavor and make them light and tender. The egg adds fat, flavor, and a nice color.
- Cinnamon Honey Butter – Butter, powdered sugar, honey, and cinnamon combine to complement these fabulous rolls perfectly.
How to Make Texas Roadhouse Rolls
Make the Dough
- Proof Yeast – Combine lukewarm water and yeast in a stand mixer and let dissolve for about 5 minutes. (Photo 1)
- Liquids – Combine the milk, butter, sugar, and salt in a microwave-safe bowl and microwave for about a minute. Stir until everything melts. (Photo 2)
- Combine – Allow the liquid to cool to 110℉/43℃ so you don’t kill your yeast or curdle your egg. Then, dump it into the yeast mixture.
- Egg – Whisk an egg into the mixture. (Photo 3)
- Mix for 2 minutes at medium speed. Add about 3½ cups of flour and continue mixing the dough. (Photo 4)
- Knead – Add as much flour as needed to make a soft dough. Err on the side of caution, less flour is better than more. Turn dough on a lightly floured surface and knead for 3-4 minutes or more. (Photos 5-6)
- First Rise – Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1-2 hours or until doubled. Punch the dough down. (Photo 7)
Make the Rolls
- Roll dough into a rectangle about 1″ thick. Use a sharp knife or pizza cutter to cut dough into squares. (Photo 9)
- Prep – Preheat oven to 350F°/177℃.
- Second Rise – Spray a cookie sheet pan with oil or butter, then place rolls on an oiled pan ½–1″ apart. Cover lightly with a kitchen towel and let rise for about 30 minutes or until the dough is puffy. (Photo 10)
- Bake for 12-15 minutes or until golden brown. Brush with remaining melted butter. Remove from the baking pan and let it cool. I like eating mine when they’re still warm. (Photo 11)
- Cinnamon Honey Butter – Combine butter, confectioners’ sugar, honey, and cinnamon in a small bowl. Then mix with a mixer or by hand until blended. Serve with rolls (refrigerate leftovers). (Photo 12)
To Use a Bread Machine
- In the bread machine pan, add the liquid ingredients first (water, milk, melted butter, beaten egg). Then, add the dry ingredients (sugar, salt, flour). Finally, make a small indentation in the flour and add the yeast.
- Select the “Dough” cycle to mix and knead, then let the dough rise.
- Once the dough cycle is complete, remove it from the bread machine. On a floured surface, divide and shape the dough into rolls.
- Then, follow the rest of the rising and baking instructions.
Flavor Variations
- Adjust sweetness. Feel free to omit the sugar and let the honey shine.
- Texas Roadhouse mini rolls. Divide the dough into smaller squares for mini rolls that are perfect for a breakfast charcuterie board.
- Savory rolls. Leave out the sugar and add rosemary, oregano, and thyme to the dough for a herby, savory dinner roll.
Recipe Notes
- Make sure the water to activate the yeast is lukewarm (98-105℉/37-40℃). It should feel slightly warm on your wrist. Too cold will make the yeast sluggish, and too hot will kill it.
- Making the rolls roughly the same size will help them bake evenly.
- If your yeast doesn’t wake up and get frothy, it may be expired. Check the expiration date and get fresh if needed.
Make-Ahead and Storage Instructions
Texas Roadhouse rolls are the perfect make-ahead recipe. The dough’s texture and flavor keep improving in the refrigerator for up to a week. Store it in an airtight container, pull off as many 60-80-gram balls as you want for dinner, and bake them as usual.
Having frozen Texas Roadhouse roll dough on hand, ready to bake fresh, is also amazing. Prepare as instructed, wrap the dough in plastic wrap, and freeze for a couple of months. Thaw the dough, knead it, make the rolls, let rise, and bake.
Store leftover rolls in an airtight container for 2-3 days at room temperature or 5-6 days in the refrigerator. Toast them lightly in the oven when ready to serve. You can also freeze them for 3-4 months in a freezer bag (squeeze as much air out as possible).
What Pairs With Texas Roadhouse Rolls
These light and airy rolls are a delicious complement to hearty soups and stews. Pair them with slow cooker beef stew, sausage lentil soup, or chicken cabbage soup for a quick weeknight dinner option. Or pile on the pulled pork or crab salad for a tasty sandwich.
More Heavenly Bread Recipes to Try
- Easy Dinner Rolls
- Samoan Coconut Bread Rolls
- Hawaiian Sweet Rolls
- Homemade Brioche Buns
- Homemade Crescent Rolls
Watch How to Make It
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This blog post was originally published in March 2018 and has been updated with additional tips, new photos, and a video
Texas Roadhouse Rolls
Ingredients
The Bread Rolls
- ¼ cup (60ml) water
- 2¼ teaspoon (7g) yeast
- 1 cup (240ml) milk
- 6 tablespoons (90g) unsalted butter
- 5-6 tablespoons (60-72g) sugar
- 1½ teaspoons (10g) salt
- 1 large egg
- 3½-3¾ cups (420-470g) all-purpose flour
- unsalted butter for brushing the finished rolls
Cinnamon Honey Butter
- 2 ounces (57g) butter, unsalted and softened
- 1½-2 tablespoons (21-28g) powdered sugar
- 2 tablespoons (30ml) honey
- ½ teaspoon (3g) cinnamon or more
Instructions
The Bread Rolls
- In a stand mixer, combine lukewarm water and yeast and let dissolve for about 5 minutes.
- Meanwhile, combine the milk with the butter, sugar, and salt in a medium microwave-safe bowl and microwave for about a minute. Stir until everything melts.
- Allow the liquid to cool to 110℉/43℃ so you don't kill your yeast or curdle your egg. Then, dump it into the yeast mixture.
- Whisk an egg into the mixture.
- Mix for 2 minutes at medium speed. Add about 3½ cups of flour and continue mixing the dough.
- Add as much flour as needed to make a soft dough. Err on the side of caution, less flour is better than more.
- Turn dough on a lightly floured surface and knead for 3-4 minutes or more.
- Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1-2 hours or until doubled.
- Punch the dough down.
- Roll dough into a rectangle about 1" thick. Use a sharp knife or pizza cutter to cut dough into squares.
- Preheat oven to 350F°/177℃.
- Spray a cookie sheet pan with oil or butter, then place rolls on an oiled pan ½–1" apart. Cover lightly with a kitchen towel and let rise for about 30 minutes or until the dough is puffy.
- Bake for 12-15 minutes or until golden brown. Brush with remaining melted butter.
- Remove from the baking pan and let it cool. I like eating mine when they're still warm.
Cinnamon Honey Butter
- Combine butter, confectioners' sugar, honey, and cinnamon in a small bowl. Then mix with a mixer or by hand until blended. Serve with rolls (refrigerate leftovers).
Tips & Notes:
- Make sure the water to activate the yeast is lukewarm (98-105℉/37-40℃). It should feel slightly warm on your wrist. Too cold will make the yeast sluggish, and too hot will kill it.
- Making the rolls roughly the same size will help them bake evenly.
- If your yeast doesn’t wake up and get frothy, it may be expired. Check the expiration date and get fresh if needed.
- No need to proof if you’re using instant yeast. You can mix it directly into the dry ingredients.
- To substitute active dry yeast with instant yeast, just remember this ratio: 1 teaspoon active dry yeast = ¾ teaspoon instant yeast.
- You can substitute all-purpose flour with bread flour using a 1:1 ratio.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Martina Clavio says
Will try this soon! What are the products you used for this recipe?
Imma says
You can see the ingredients list in recipe card at the bottom of the recipe. Can’t wait to know how it turns out for you.
Arlene Meyer says
I use this recipe to make cinnamon rolls. After first rise punch down and roll into 16×14 in rectangle. Mix I c brown sugar and 3 tbsp cinnamon together. Using 1/2 c soft butter spread over dough. Then add the cinnamon mix. Pat onto dough. Cut into 12-16 rolls. Put in pan to rise until double. Pour 1/2 c whipping cream over the rolls and bake at 350 till brown on top. 15-18 min. Frost with cream cheese frosting.
Imma says
Thanks for sharing, I am assuming it must be supper yummy 🙂 Stay tuned and have more fun recipes!!!
Jessica Sable says
Can you use salted butter for the dough?
Imma says
Yes, you can. However, you may want to reduce the amount of salt in the recipe by half so you don’t end up with salty bread. Please let me know how it turns out for you.
Diana wylie says
I’ve given so many people a link to this recipe because it’s my absolute fav ☺️ I even make cinnamon rolls with it sometimes or just a whole loaf of bread instead of the rolls
Imma says
Thank you so so much for spreading love with your loved ones:) Stay tuned- try more recipes and share them with your family and friends. Happy Thanksgiving!!!
Becca says
Can I do this without a stand mixer . I don’t have one
Imma says
You sure can.
Cavet says
My family loves me to make this recipe! I have made these at least 10 times.
Imma says
Hurry! I am super excited to see your love. Thank you so much 🙂
Hillary Ruiz says
I just bake them and it’s amazing they taste the same !!!!!
Imma says
Yayy, Great to hear that. Thank you so much for trying this recipe and sharing your valuable feedback with other viewers. If you have a little time to go ahead and add recipe rating that would help a lot:)
Breanne says
My dough isn’t rising. I have it in my turned off oven and put in a big bowl of hot water which helped my pretzel dough rise really well, but this is not. My yeast went well. I made sure the milk wasn’t too hot before combining. I kneaded the suggested time.
Imma says
I’m sorry that happened. You’ve already checked the three top reasons bread doesn’t rise. There’s one thing left that I can think of that it could be. Maybe the dough has too much flour, making it too dry to create bubbles effectively. I’v done that a time or two, and the bread was way too dense. I don’t know if you could knead in a tablespoon or two of milk, but that may help.
Theresa says
This going to be a good roll
Imma says
yay, it is very amazing. Go ahead and try it, don’t forget to share how it goes for you:)
Glenda says
Not enough information in the recipe. In the instructions you don’t say to scald the milk, just to put ir in the microwave with the other ingredients for about one minute. You also don’t give an approximate mixing time for the dough.
Imma says
Thank you for your feedback. Heating milk in the microwave will scald it, just make sure it cools enough not to kill the yeast before you add it. It doesn’t take long to mix in the flour, and the kneading time is 3-4 minutes. You can knead it longer if you like.”
Jessica says
I agree with Glenda. I had to Google about scalding the milk to understand what happens and if it should cool off. I didn’t see in the recipe temperature the milk will be scalded at or a indication when the milk has been scalding. Additionally, anything to say to cool off the milk or the temp it should be cooled down too as to not kill the yeast. When I make bread typically, I warm my milk to 110degF. I would recommend to update this recipe to include these things as this will be very helpful for first time bread makers. This is a good recipe. Just need these things to help new breadmakers.
Imma says
Thank you for your feedback. I will note that in the recipe card.
Jack Wawrz says
I followed the recipe except for the sugar – I used lakanto sugar alternative. Sadly, my dough did not rise. What did I do wrong?
Amina says
I’m so sorry that happened. Is your yeast still good? You can test it by putting some in a glass with water and a bit of sugar. If it doesn’t start foaming within a minute or two, the yeast is bad.
Another thing that affects rising is the temperature. The colder the weather, the longer it takes to rise.
A third reason (I’ve been guilty) is not patiently waiting for the liquid temperature to cool off enough not to kill it. Your milk and water need to be close to 90˚F (32˚C before adding it to the yeast).
Hope that helps and thanks for your comment.
MissS says
It didn’t mention scalding the milk until the “tips” at the end… Mine are in the oven now so hopefully they turn out! I wish That would have been in the ingredients or directions portion
Amina says
No problem. Instruction #2 has you heat the milk enough to melt the better. So you’re good to go.
Jane DeHart says
I’ve tried a few imitation roadhouse roll recipes and this one takes the cake. Thanks for sharing!
Tonya Jez says
Followed recipe almost exactly with the exception of not adding as much sugar. They were so soft and fluffy. They were a big hit with my kids.
imma africanbites says
Thank you for trying it out. Glad they were a big hit.
Texas Roadhouse says
This article is honestly unique and creative. I sincerely appreciate your creativity. I am very happy to find this article. The creativity that you have expressed here is awesome.
Texas Roadhouse is an American steakhouse. It’s specialized in creating steaks in Texan and Southwestern cuisine.