Bake pillowy soft and deliciously sweet Copycat Texas Roadhouse Rolls at home! These legendary rolls feature a rich yeast dough with honey, milk and butter. Easy to make and ready in 2 hours!
My kids and husband can't get enough of Texas Roadhouse Rolls. We don't live near one, but anytime we are traveling they have to stop there to eat. Honestly, it is a little embarrassing how many baskets of rolls they go through!
On our last trip there, the wait was much longer than expected. It was a chilly day, so I squeezed in next to the bread making station to watch them work with the dough. I took that as an opportunity to really see the consistency of the rolls, how they shape them into those pillowy pockets, and decided I was ready to tackle them at home. I had tried a few other recipes online for copycat Texas Roadhouse rolls but, honestly, they all fell short.
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I think this is about as close as a home baker can get to making Texas Roadhouse Rolls at home. My husband and family are thrilled!
Why this Recipe Works
This is a new and unique take on making the Texas Roadhouse Rolls at home. My family thinks they are much better than the frozen rolls, cheaper too. Here is a little science behind why this recipe works:
- The double yeast lift: This recipe uses a higher ratio of yeast than standard dinner rolls. This helps to get that fluffy rise.
- Enriched Dough (No Conditioners): Texas Roadhouse likely uses a commercial flour mixture containing dough softeners and other additives to keep the rolls soft. To replicate that enriched dough for a home cook, I used scalded milk and real butter.
- Honey and Sugar Blend: This recipe uses both granulated sugar and honey. This not only creates the unique sweet flavor, but the honey adds some additional moisture to keep the rolls soft.
Ingredients
- Active Yeast: This recipe uses more yeast than other recipes to help the heavy dough rise.
- Warm Water: Needed for proofing the yeast. The temperature of the water should be between 105-110°F. Any higher and it will kill the yeast; any lower and the yeast will not properly activate.
- Milk: For a richer dough, I recommend using 2% or whole milk. You will scald the milk on the stovetop. This helps break down some of the milk proteins.
- Granulated Sugar: Adds that signature hint of sweetness to the rolls.
- Honey: I used just a mild Texas honey. It adds flavor and moisture.
- Eggs: You'll need a couple of large eggs for this recipe.
- Table Salt: I use standard table salt here. If you only have salted butter on hand, you can absolutely use it, just reduce the added table salt to 1 teaspoon so the rolls aren't too salty. Avoid a coarse salt here, as it won't dissolve easily in the dough.
- Flour: All-purpose flour is all you need for these. I use unbleached all-purpose flour. Be sure not to pack the measuring cups and instead use the spoon and level method. If you use too much flour, the rolls will not turn out as soft as they should be.
How to Make Soft Texas Roadhouse Rolls at Home
Proof yeast and scald milk:
Visual cues for baking success: The yeast mixture should look foamy and bubbly after 5 minutes. If it is flat, start over. Also, be sure the scalded milk mixture has cooled to lukewarm (105°F) before adding to the yeast mixer.
First Rise:
Transfer dough to a lightly greased bowl, cover and let rise for 1 hour, or until doubled.
Visual Cues for Success: Dough before the first rise, after the first rise, and being punched down to show the consistency.
Pat the dough into a rectangle:
Pat the dough into a 10x15-inch rectangle that is ¾" thick, roughly the size of a cookie sheet.
Shape the rolls:
Using a pizza cutter, cut the dough into 4 equal strips. Then using a bench scraper, cut each strip of dough into 6 rolls. You should have a total of 24 rolls that are about 2 ½" square.
Final rise:
Place rolls on lightly greased baking sheets, cover and let rise for about 30-45 minutes, or until puffy.
Bake:
Preheat oven to 350°F. Place rolls in preheated oven and bake for 17-20 minutes or until the tops of rolls are golden brown. Remove from oven and immediately brush with melted butter.
Recipe Tips for Soft & Fluffy Rolls
- Be sure the yeast activates. The mixture should be foamy and bubbly after 5 minutes. If it is not, discard the yeast mixture and start again.
- Watch the temperature. Let the scalded milk and butter mixture cool to lukewarm before adding it to the rest of the ingredients. If you add it while it is too hot, you risk killing the yeast and scrambling the eggs.
- Don't add too much flour. This is a slightly sticky dough before the first rise. If you add too much flour, the rolls will be heavy. The flour absorbs moisture during the first rise. If the dough is still too difficult to work with after the first rise, you can add a couple of tablespoons of flour at a time.
- Avoid over-proofing the rolls. After you shape the rolls, they need to rise until puffy (30-45 minutes). If they sit out too long, they risk over-proofing, which causes them to collapse in the oven and brown too quickly. If you can't bake them in time, after you shape them, it would be best to place them in the fridge.
- Bake until lightly golden brown. I find the standard sized rolls bake in 17-20 minutes. Avoid over baking them. Brush them with melted butter as soon as you remove them from the oven. Alternatively, you can brush them with milk or butter before baking.
Storage and Serving
Serving Suggestions: Serve these homemade dinner rolls warm with honey or sweet cream butter. They make a delicious addition to special family meals, holiday tables or paired with soups and stews.
Make them into Slider Buns: To use these as buns, simply shape the dough slightly larger before baking. Slice the baked rolls in half and toast them on a cast-iron skillet with butter until lightly browned. I love using these to make sandwiches for my kids' lunch!
Storage: Let the rolls completely cool, then transfer them to an airtight storage container and store at room temperature. Best if eaten within about 4 days.
Freezer: Baked rolls may also be frozen. Place cooled rolls in a freezer-safe bag or container for up to 3 months. Reheat in the oven wrapped in foil.
📖 Recipe
Soft Texas Roadhouse Dinner Rolls (Copycat Recipe)
Ingredients
- 4 ½ teaspoons active dry yeast
- ½ cup warm water (105-110°F)
- 1 ½ cups milk, scalded
- ½ cup unsalted butter, melted and slightly cooled
- ¼ cup granulated sugar, divided use
- ¼ cup honey
- 2 large eggs
- 2 teaspoons table salt
- 6 ½ - 7 cups all-purpose flour
Instructions
- Proof yeast: In the bowl of a stand mixer, combine warm water, yeast and 1 teaspoon of sugar. Let sit for 5-10 minutes until mixture is foamy.
- Scald milk: Heat milk until steaming. Remove from heat and stir in the butter until melted. Let the mixture cool until lukewarm (about 105°F).
- Add wet ingredients: Add the cooled milk mixture, remaining sugar, honey, eggs and salt. Stir by hand until combined.
- Add flour: Using the dough hook on the mixer, add flour one cup at a time mixing on low. Continue adding flour until you add 6 cups. Add remaining flour gradually until the dough pulls away from the side of the bowl. Knead dough on low speed for 5-7 minutes.
- First Rise: Transfer dough to a lightly greased bowl, cover and let rise for 1 hour, or until doubled.
- Shaping Rolls: After dough has risen, punch down dough and turn onto a lightly floured surface. Pat the dough into a 10x15-inch rectangle that is ¾" thick, roughly the size of a cookie sheet. Using a pizza cutter, cut the dough horizontally into 4 equal pieces. Then using a bench scraper, cut each strip of dough into 6 rolls. You should have a total of 24 rolls that are about 2 ½" square. Place rolls on lightly greased baking sheets, cover and let rise for about 30-45 minutes, or until puffy.
- Bake: Preheat oven to 350°F. Place rolls in preheated oven and bake for 17-20 minutes or until the tops of rolls are golden brown. Remove from oven and immediately brush with melted butter.
Notes
Nutrition
FAQ
Can I make Texas Roadhouse Rolls ahead of time? Yes, shape the rolls, cover and place in the fridge overnight. When ready to bake, remove from the fridge and let sit and come to room temperature (about 30-45 minutes). Then place in a preheated oven and bake as directed.
Can you freeze Texas Roadhouse Rolls? Yes, the baked rolls freeze beautifully! Simply allow the rolls to completely cool, then place in a freezer-safe container and freeze. Best if used within 3 months. To reheat, wrap in foil and warm in the oven.
How many calories and carbohydrates do these rolls have? These rolls contain approximately 200 calories, 30 grams of carbohydrates and 5 grams of protein per roll. This is an enriched dough recipe, so it does have a little more protein than many dinner rolls. They also contain simple ingredients that many people have in their homes - butter, honey, sugar, flour, eggs and milk.
I hope your family enjoys these Sweet and Soft Texas Roadhouse Rolls as much as mine does! I am always amazed how quickly these disappear.
Happy Baking!
Alaine
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Alaine says
These have quickly become a family favorite. No more store-bought frozen rolls. I love that they can be ready in about 2 hours!