These copycat Texas Roadhouse Rolls are soft, fluffy, buttery, and wonderfully tender. Baked until golden and brushed with melted butter while still warm, they have the classic homemade roll texture everyone loves. Serve them with honey cinnamon butter for a sweet, creamy finish that makes every bite feel extra special.
The best part about making these Texas Roadhouse-style rolls at home is that the process is simple and rewarding. The dough rises into a light, pillowy texture, and the finished rolls are perfect for family dinners, holiday meals, Sunday suppers, or anytime you want warm homemade bread on the table.
This copycat Texas Roadhouse Rolls recipe uses basic baking ingredients, including active dry yeast, milk, butter, eggs, flour, sugar, and salt. The yeast gives the rolls their airy rise, while the milk, butter, and eggs help create a soft, rich dough. Once baked, a final brush of melted butter gives the rolls their signature glossy top and comforting flavor.
Do I need a stand mixer to make these rolls?
A stand mixer can make the dough easier to mix and knead, but it is not required. You can knead the dough by hand on a lightly floured surface until it becomes smooth and elastic. A bread machine may also be used to mix, knead, and rise the dough if that is your preferred method. The most important part is giving the dough enough time to rise until doubled in size.
Directions
- Prep the yeast: Add the active dry yeast, warm water, and 1 teaspoon of sugar to the bowl of your mixer. Whisk lightly, then let the mixture sit for about 10 minutes, or until the yeast dissolves and begins to foam. This step helps confirm that the yeast is active before you make the dough.
- Form the dough: Scald the milk in a small saucepan over medium-low heat, stirring often so it does not burn on the bottom. Heat until the milk begins to steam and small bubbles form around the edges, then remove it from the heat and let it cool to lukewarm. Add the cooled milk, melted butter, sugar, eggs, and salt to the yeast mixture. Mix lightly with the dough hook for about 1 minute. Add the flour 2 to 3 cups at a time, mixing until the dough pulls away from the sides of the bowl and is soft but manageable.
- Allow the dough to rise: Transfer the dough to a lightly oiled bowl. Cover it with a clean damp kitchen towel and place it in a warm area. Let the dough rise until it has doubled in size. This rise is what gives the rolls their soft, fluffy texture.
- Assemble the rolls: Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 2 portions to make shaping easier. Roll each portion to about 1/2 inch thick, then trim the edges to create a rectangle. Cut the dough into squares or rectangles. Repeat with the remaining dough. You should get about 30 to 35 rolls. Place the cut dough on oiled baking sheets and let the rolls rise again until doubled in size.
- Bake the rolls: Preheat the oven to 350 F. Bake the rolls for 15 to 20 minutes, or until the tops are golden brown. Brush the hot rolls immediately with melted butter for the best flavor and shine.
Texas Roadhouse Rolls are delicious on their own, but they are even better served warm with creamy honey cinnamon butter. The combination of soft bread, melted butter, honey, and cinnamon makes these rolls a memorable side dish for almost any meal.
Details
30-35 rolls
1 hour 30 minutes
15 minutes
1 hour 45 minutes
Copycat Texas Roadhouse Rolls
Recipe by April KingCourse: Sides
30-35 rolls
servings
1
hour
30
minutes
15
minutes
1
hour
45
minutes
Ingredients
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4 tsp active dry yeast
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1/2 cup warm water
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1 tsp sugar
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2 cups milk, scalded and cooled to lukewarm
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3 Tbsp unsalted butter, melted and cooled
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1/2 cup white sugar
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7 cups all purpose flour
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2 eggs
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2 tsp salt
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2 Tbsp unsalted butter, melted, for brushing on warm rolls
Directions
- Add the yeast, warm water, and 1 teaspoon of sugar to the bowl of your mixer. Whisk lightly and let the mixture rest for about 10 minutes, until the yeast dissolves and begins to foam.
- In a small saucepan, heat the milk over medium-low heat. Stir frequently so the milk does not thicken or burn on the bottom. Heat until it begins to steam and small bubbles appear around the edges. Remove from the heat and cool to lukewarm.
- Add the cooled milk, melted butter, white sugar, eggs, and salt to the yeast mixture. Mix with the dough hook for about 1 minute. Add the flour 2 to 3 cups at a time and continue mixing until the dough no longer sticks to the sides of the bowl.
- Place the dough in an oiled bowl. Cover with a clean damp kitchen towel and let it rise in a warm place until doubled in size.
- Punch down the dough and turn it onto a floured surface. Divide it into 2 portions. Roll each portion to about 1/2 inch thick, trim the edges into a rectangle, and cut into squares or rectangles. You should get about 30 to 35 rolls. Place the rolls on oiled baking sheets and let them rise again until doubled in size.
- Preheat the oven to 350 F.
- Bake for 15 to 20 minutes, or until golden brown. Brush the rolls immediately with melted butter.
- Serve warm with honey cinnamon butter, if desired.
Notes
- Always check the expiration date on your yeast before starting. Expired yeast can prevent the dough from rising properly and may make the rolls dense.
- Make sure the water is warm, not hot. Water that is too hot can kill the yeast and stop the dough from rising. The ideal water temperature for proofing is between 105 F and 110 F.
- To help the dough rise faster, heat your oven to 200 F, then turn it off. Place the covered dough inside the warm oven and let it rise until doubled in size.
- For the softest texture, avoid adding too much extra flour while shaping. Use just enough flour to prevent sticking.
- Brush the rolls with melted butter as soon as they come out of the oven so the tops stay soft and flavorful.
Copycat Texas Roadhouse Rolls
Ingredients
- 4 tsp active dry yeast
- 1/2 cup warm water
- 1 tsp sugar
- 2 cups milk, scalded and cooled to lukewarm
- 3 Tbsp unsalted butter, melted and cooled
- 1/2 cup white sugar
- 7 cups all purpose flour
- 2 eggs
- 2 tsp salt
- 2 Tbsp unsalted butter, melted, to brush on warm rolls
Instructions
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Proof the yeast with warm water and sugar for about 10 minutes, until foamy.
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Scald the milk, then cool it to lukewarm before adding it to the yeast mixture.
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Mix in the butter, sugar, eggs, salt, and flour until a soft dough forms.
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Let the dough rise in an oiled bowl until doubled in size.
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Shape the rolls, place them on oiled baking sheets, and let them rise again until doubled.
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Bake at 350 F for 15 to 20 minutes, until golden brown.
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Brush immediately with melted butter and serve warm.
Notes
- Use fresh yeast for the best rise.
- Keep proofing water between 105 F and 110 F.
- A warm, draft-free area helps the dough rise evenly.