Home Recipes Bread Texas Roadhouse Rolls
4.94 from 786 votes
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By: Julie Evink249 Comments
Posted: 10/25/23
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Sweet, fluffy copycat Texas Roadhouse Rolls are always a hit! Slather them with our homemade cinnamon butter and you will feel like you are eating in the restaurant. They melt in your mouth and are so light and tender.
Who else is like me and goes to Texas Roadhouse, eats all the rolls, and ends up taking their dinner home in a takeout box? Happens every time! I can’t resist those buttery, soft rolls especially when paired with cinnamon honey butter.
I love them so much I came up with a copycat recipe to make at home. Now you don’t have to go out to get your fix – you can make these melt-in-your-mouth dinner rolls at home. They are so good and great for holidays, special dinners, or whenever you get a craving!
Contents show
Why You’ll Love this Recipe!
- What makes these rolls so soft and delicious is the enriched dough. It’s made with yeast, and butter and egg are added for flavor and texture. They taste just like the original!
- They’re not hard to make – they just take time. Like all yeast dinner rolls, you need to allow time for the dough to rise twice. The actual hands-on time is short.
- I’m showing you how to make them, plus sharing all my tips so you can make the best copycat Texas Roadhouse rolls recipe.
Once you try them, you won’t have to wait for a table at the restaurant the next time you get a craving. Plus, you will wow your family when you pull them out of the oven! Everyone will think these are the best rolls ever.
What are Texas Roadhouse rolls made of?
- Yeast – We use Active dry yeast
- Milk – Heated to a temperature of 105 to 110 degrees Fahrenheit.
- Sugar – Adds a bit of sweetness to the rolls to make them have that authentic taste.
- Egg – Acts as a binding agent in the recipe.
- Kosher salt
- Flour – Regular old all-purpose flour works great in this recipe.
- Butter – Use unsalted so you can control the salt in the recipe. Melt it before you add it to the dough.
How to Make Texas Roadhouse Rolls
Follow our step by step directions with tips and tricks to get the perfect fluffy rolls every time.
How to Activate the Yeast
The first thing you need to do is activate the yeast. This process “wakes” it up, so it will work to leaven your rolls once it’s mixed into the dough.
Combine the milk and sugar in a small bowl. Sprinkle the yeast over the top and then leave it for five minutes or until it’s foamy.
Pro Tip
Be sure to use warm milk that is between 105 to 110 degrees Fahrenheit.
You can warm it on the stove or in the microwave. If the milk is too hot, it can kill the yeast. Too cold, and the yeast may not activate.
How to Make the Dough
Pour the yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add the softened butter, egg, salt, and two cups of flour. Mix until the batter is smooth.
With the mixer running, slowly add the rest of the flour until the dough forms a soft ball. Increase the mixer speed to high so that the dough hook can knead the dough.
After about two to three minutes, the dough should be tacky but not sticky. If it’s sticky, add a small amount of flour in batches until the dough is no longer sticky.
Pro Tip
A stand mixer makes everything more manageable, but you can knead the dough by hand.
Once the dough forms a ball, turn it out onto a lightly floured surface. Knead it until it’s no longer sticky. Just keep in mind, it will take longer to do it by hand.
First Rise
Place the dough in a greased bowl and turn to coat it. Cover the bowl with a dish towel and leave it in a warm place to rise until it’s doubled its size. This usually takes about 45 to 60 minutes.
How to Roll and Cut the Dough
When the dough is doubled in size, gently punch it down to deflate it and then let it rest while you prepare the baking sheets.
Turn the dough out onto a work surface and roll it out to a 12×8” rectangle that is ½” thick.
Second Rise
Cut the dough into approximately 24 to 30 squares. Cutting them with a pizza cutter works great. Place them on the prepared baking sheets, cover them with a dishtowel, and leave them to rise for 45 to 60 minutes or until doubled in size.
Pro Tip
The squares should be the same size, so the rolls bake evenly. You don’t need to get scientific with a ruler, but try to make them approximately the same size.
T
How to Bake the Rolls
Once the rolls have doubled in size, remove the towel and bake them for 12 to 15 minutes at 350 degrees Fahrenheit or until they are golden brown.
While they’re warm, brush the tops with melted butter! Serve them with homemade cinnamon butter and watch them disappear.
Can I use Instant Yeast?
You sure can! This type of yeast requires no proofing so you can simply add the yeast to the res of the ingredients and mix. You will still need all your ingredients in the recipe.
Tips for Using Yeast
- Always make sure to check the expiration date on your yeast.
- To keep yeast fresh and last longer store unopened yeast packages or jars in a cool dry place or even in the refrigerator.
- If you open a jar of yeast it needs to be stored in the refrigerator or in the freezer. If you store it in the freezer make sure to let it come to room temperature before using.
- If your yeast does NOT froth in step 2, then discard and try again. Your dough will not rise.
Why didn’t my dough rise?
One reason might be the yeast. Expired yeast won’t activate or if your milk was too hot or cold the yeast might not work properly. Make sure that your yeast froths in step 2. If it does not, discard and try again.
The other thing to consider is the temperature of the room. If it’s cold the dough will take longer to rise, so it may need more time.
Best Place for Dough to Rise
If your house is cold and you can’t get your dough to rise preheat your oven to 200 degrees Fahrenheit.
Turn off the oven and place your dough in it with the door close to help it rise.
How to Store Leftover Rolls
Room Temperature: You can store these rolls right on the counter wrapped in foil or plastic wrap for up to5 days.
Freezer: You canfreezethese rolls after baking by placing them on a baking sheet placing in the freezer for 1-2 hours until frozen and then transferring to a freezer bag or airtight container. They will last for up to6monthsand can be thawed right on the counter when ready to eat.
When your family tries these warm buttery rolls, they will think you picked them up at the restaurant! They are the best copycat Texas Roadhouse rolls and always a hit when I make them.
Make sure to pair your warm rolls with our homemade honey cinnamon butter. Enjoy your homemade rolls!
More Copycat Recipes
- Crock Pot Zuppa Toscana tastes just like Olive Garden’s. It’s a creamy soup loaded with sausage, potatoes, and kale made easy in the slow cooker.
- Love Red Lobster biscuits? Make a batch of Cheddar Bay Biscuits at home to satisfy your craving!
- Super soft Lofthouse Cookies with frosting are one of my favorite copycat recipes. They taste just like the original but better because you know exactly what’s in them!
- Make a Blooming Onion just like the kind you get at Outback Steakhouse! It’s easier than you think and just as delicious.
- For another bread recipe, you have to try my copycat Macaroni Grill Rosemary Bread. It goes great with pasta and soup!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Texas Roadhouse Rolls
Copycat Texas Roadhouse Rolls are light, tender and fluffy. Brushed with butter after baking to melt in your mouth.
Prep:15 minutes mins
Cook:15 minutes mins
Rise Time:2 hours hrs
Total:2 hours hrs 30 minutes mins
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Ingredients
- 1 packet packet active dry yeast
- 1 ¼ cups warm milk (about 105-110 degrees F)
- ⅓ cup granulated sugar
- ¼ cups unsalted butter room temperature, (½ stick)
- 1 large egg room temperature
- 1 teaspoon kosher salt
- 3 ½ – 4 cups all-purpose flour plus more for kneading
- 3 Tablepsoon unsalted butter melted
Instructions
In a small bowl, add milk and sugar, sprinkle yeast over it.
Let the yeast set until foamy, about 5 minutes.
Add the yeast mixture to large mixing bowl. Then add ¼ cup butter, egg, salt and 2 cups flour. Beat the mixture on medium speed until batter is smooth.
Gradually add flour until soft ball of dough forms. Then increase speed on mixer to medium high and beat for 2-3 minutes longer. Dough should be tacky, but not sticky. If too sticky, add more flour 1 tablespoon at a time.
Lightly grease large bowl and place dough in ball, turning once to coat. Cover the bowl with clean dish towel and set in warm place to rise until doubled in size, about 45-60 minutes.
Punch the dough down dough gently. Lightly flour work surface and turn dough out of bowl. Knead lightly if necessary.
Let set a few minutes while you prepare the baking sheets with a silicone mat or by spraying with non-stick cooking spray.
Roll dough out to 12×8 inch rectangle, ½ inch thick.
Cut the dough into even pieces using a sharp knife so you have 24-30 pieces of dough.
Transfer rolls to prepared baking sheets. Cover with dish towel and let rise in a warm place until almost doubled in size, about 45-60 minutes.
About 20 minutes prior to rising being done, preheat oven to 350 degrees F.
Place the rolls in the preheated oven at 350 degrees F. Bake rolls for 12-15 minutes or until golden brown.
Remove from oven and brush with melted butter.
Tips
Why didn’t my dough rise?
One reason might be the yeast. Expired yeast won’t activate or if your milk was too hot or cold the yeast might not work properly.
The other thing to consider is the temperature of the room. If it’s cold the dough will take longer to rise, so it may need more time.
It’s been an hour and my dough is not doubled in size – what should I do?
Dough will take longer to rise in a colder room so just leave it until it’s doubled, which may take longer than an hour. Or, you can move it to a warmer spot to speed it up.
How long will the rolls keep?
The will keep for a few days at room temperature as long as they are stored in an airtight container.
Can you freeze the rolls?
You can, but I think they’re best when they’re made fresh. If you freeze them, be sure to store them in a freezer container.
Video
Nutrition Information
Calories: 325kcal (16%), Carbohydrates: 61g (20%), Protein: 9g (18%), Fat: 5g (8%), Saturated Fat: 3g (19%), Trans Fat: 1g, Cholesterol: 17mg (6%), Sodium: 107mg (5%), Potassium: 107mg (3%), Fiber: 2g (8%), Sugar: 4g (4%), Vitamin A: 135IU (3%), Vitamin C: 1mg (1%), Calcium: 27mg (3%), Iron: 3mg (17%)
© Julie's Eats & Treats ®
We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.
Meet Julie Evink
I'm here to help you win in the kitchen again! Life is Busy, Life is Crazy, but that doesn't mean you can't make your family dinner! Julie's goal is to provide you with easy, family, friendly recipes that use pantry staples. Dinnertime will be stress free again!
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Reader Interactions
4.94 from 786 votes (674 ratings without comment)
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Macy says
I Love this recipe I made it with your cinnamon butter recipe and it makes a great pair!!!Reply
Julie Evink says
Wonderful to hear Macy!
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Kim says
Can you use almond milk for this?Reply
Julie Evink says
I’m sorry I’ve never tested it with almond milk Kim! If you do, let us know how it goes.
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TexasRoadhouseRollLover says
It took me five hours at a leisurely pace for my family of four. We gobbled them up in seconds. After cooking 10 min at 350° I put an egg wash on them and added 2 min in the oven. We ate it with the recommended cinnamon butter. Deliciousness beyond expectations!!!!Reply
Julie Evink says
Glad you enjoyed it!
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Joanna says
I agree they don’t take just like Texas Roadhouse Rolls but they are delicious!!! That’s a win for me. Nothing is ever exactly the same as actually being there. This was pretty darn close though. Definitely make sure you’re patient when letting your dough rise. It’s key in getting that light fluffy buttery goodness that you get at TRH. I added more sugar but not much probably half a scoop of my 1/3 measuring cup. We use these rolls to make mini cheeseburger sliders if they make it that long before being gobbled up.Reply
Julie Evink says
Glad you enjoyed them!
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Tiff says
This is my go to recipe, turns out perfectly every time. Thank you for sharing!Reply
Sarah Hill says
You’re welcome! So glad to hear it’s a go to for you!
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Taylor L Golden says
Hi am I able to add more sugar or will that make the rolls more runny and dark? We love this recipe just aiming for more like Hawaiian bread roll sweet. Thank you so much in advanceSarah Hill says
This is definitely something I haven’t tried. If a dough has a high percentage of sugar, it will need more yeast than bread made without sugar and it will take longer to rise. That being said, you might benefit into looking for a Hawaiian bread roll recipe which would give you that sweetness versus trying to alter this one!
Kimberly Cao says
This is amazing. Wow! Made for an impressive dinner. Very easy just added an egg wash.Reply
Sarah Hill says
So glad you enjoyed these!
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CJV says
would it work to freeze the dough before baking and only take out (and bake) as many as needed? I wouldn’t ever need 24 rolls at once. Max I’d need is 4-5.
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Sarah Hill says
You can certainly freeze them after their first rise and shaping. Be sure to store them in a freezer container!
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Sarah says
These were so yummy. My kids love the rolls from Texas Roadhouse and they said these are much better! I usually don’t eat the rolls there so I don’t remember what they taste like, but this recipe is a keeper!Reply
Sarah Hill says
Yay – so happy it’s a winner for the kiddos! Thanks so much for sharing and rating this recipe!
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Sarah says
I substituted the all purpose flour with bread flour and it was spot on so dense and soft. I also rolled them into balls instead of making them square and saved a little time.I will definitely will keep making them based off your recipe.Reply
Sarah Hill says
So great to hear your success with bread flour! Thanks so much for commenting and rating!
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Keisha Mejia Russell says
yumReply
Sarah Hill says
Best compliment – thanks!
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Sage says
I did everything step by step i even set a day aside to make these and they have to be the worst tasting rolls I’ve ever had in my entire life.
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Sarah Hill says
I’m sorry these didn’t turn out for you! I’m not sure what might have happened but thank you for trying!
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Julie says
Dumb question, but if I make the day before, what’s the best way to reheat?
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Sarah Hill says
While these are definitely best fresh, it is possible to reheat these! Pop them back into the oven at a lower temperature, closer to 300 – 325°F, until warmed through the center. You may want to brush on a bit more butter and broil for just a few minutes to get the same texture on the top!
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barbara heath-hinkle says
I’m gonna make these for my husband, he loves them.Reply
Sarah Hill says
We hope he loves them!
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Kim says
Excellent. Served with honey butter. To be fair, I don’t ever go to Texas Roadhouse, but now I don’t need to HAHA 🤣I also generally don’t bake with yeast because it’s a lot of work and overwhelming for me but these were straightforward and honestly pretty easy. The rise was perfect both times.
Done by hand (don’t have a mixer) so I did do a decent amount of kneading after the first rise and before the second.
I thought they were plenty flavorful and light – just the right amount of sweet.
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Sarah Hill says
I’m so glad you enjoyed these! Thanks for commenting and rating this recipe!
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Rebekah says
Really light and fluffy rolls but like other commenters have mentioned, my husband and I did not find them to be “Texas Roadhouse copy cats”. I would describe them as a cross between Texas Roadhouse rolls and Spring Creek BBQ rolls. I think if the crumb was tighter and the rolls more dense they would actually taste like Texas Roadhouse ones.Reply
Jaime says
I totally agree Rebekah! I think next time I’m going to use bread flour, I think it would provide a little more gluten to give them that Texas Roadhouse “pull apart” goodness that I’m craving. Overall, still excellent rolls, just a little off the mark of the roadhouse.Reply
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