What makes them so addictive is the balance — a hint of sweetness, that golden, pillowy texture, and, of course, the cinnamon honey butter that ties it all together. They are surprisingly easy to make, and once you try them, you’ll see why they’ve earned a permanent spot in my baking process.
What You’ll Love About This Recipe:
- These rolls come out soft, fluffy, and slightly sweet, just like the ones at the restaurant.
- The recipe uses simple, everyday ingredients that you probably already have at home.
- Baking them fills your kitchen with a warm, buttery aroma that makes the effort worthwhile.
- They’re great for family dinners, holidays, or anytime you want to impress with homemade bread.
- The cinnamon honey butter adds a creamy, sweet finish that takes them over the top.
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How to Make Copycat Texas Roadhouse Rolls
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Ingredients
2 cups milk
1/2 cup warm water
4 teaspoons active dry yeast
5 tablespoons granulated sugar (divided)
3 tablespoons melted unsalted butter
7.5 cups all-purpose flour (you might need up to 1/2 cup more)
2 eggs
2 teaspoons salt
2 tablespoons melted unsalted butter (for brushing on top)
Equipment Needed
- Large mixing bowl or stand mixer
- Small saucepan
- Pizza cutter or sharp knife
- Two baking sheets
- Parchment paper
- Clean kitchen towels
Directions
- Heat milk until small bubbles form at the edges, then remove and let cool for 10 minutes.
- In your stand mixer bowl (or large mixing bowl), combine the warm water, yeast, and 1 tablespoon of the sugar. Stir them together and let this mixture sit for 5-10 minutes. It should get really foamy – this tells you your yeast is alive and working.
- Once your yeast mixture is foamy, add the remaining sugar, the warm (but not hot!) milk, and 2 cups of flour. Beat this mixture together for a couple of minutes until it’s well combined.
- Now add the melted butter, eggs, and salt, stirring everything together until it’s mixed in.
- Here’s where it gets a bit tricky – you need to add the remaining flour gradually. Start by adding it 1 cup at a time until the dough begins to pull away from the sides of the bowl. You’ll probably use about 3-4 cups total, but then add flour 1 tablespoon at a time until the dough is no longer sticky.
- Let your dough rest for a few minutes – this makes it easier to handle.
- Time to knead! If you’re using a stand mixer, use the dough hook for about 5 minutes. If you’re doing it by hand, knead on your counter for about 5 minutes until the dough is smooth. Add a little more flour if it gets sticky while you’re kneading.
- Grease a large bowl with oil or cooking spray. Put your dough in the bowl and turn it over so all sides get coated with the grease. Cover loosely with plastic wrap.
- Find a warm spot in your kitchen and let the dough rise for about 45 minutes until it doubles in size. This timing really depends on how warm your kitchen is – in winter, I sometimes put mine near the heater.
- Once your dough has doubled, punch it down to release all those air bubbles.
- Roll the dough out on a lightly floured surface until it’s about 1/2 to 3/4 inch thick.
- Using a pizza cutter, cut the dough into approximately 2-inch squares. I usually get 30-36 rolls from this recipe but I decided to make a smaller batch this particular time.
- Let the rolls rise again until they double in size – this usually takes about an hour.
- During the last few minutes of rising time, preheat your oven to 350°F.
- Bake the rolls until they’re lightly golden brown on top, about 14-18 minutes. Rotate them halfway through to cook all the way through.
- The moment you take them out of the oven, brush the tops with melted butter. This step is absolutely essential for that authentic taste and glossy finish.
Notes on Ingredients
- Milk temperature matters: Scald milk (small bubbles at edges, not boiling).
- Too hot kills yeast, too cool won’t activate it.
- Water for yeast: Should feel like a warm bath on your wrist.
- Always check yeast freshness: Expired yeast = failed dough.
- Yeast proofing: Should foam within 10 minutes—no foam means it won’t rise.
- Honey is key: Essential for that authentic Texas Roadhouse flavor; sugar isn’t the same.
- Flour type: All-purpose flour works just fine; no need for bread flour.
Storage and Reheating
These rolls stay soft at room temperature for 4-5 days when stored in an airtight container or zip-top bag. I usually reheat them in the oven at 350°F for about 5-6 minutes, and they taste just as good as when they’re fresh.
I’ve tried freezing them, but honestly, they’re much better fresh. If you do freeze them, make sure they’re in a freezer-safe container and reheat them slowly in the oven.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, but you can skip the proofing step and add it directly with the dry ingredients. Your rise times might be a bit shorter too.
What if my yeast doesn’t get foamy?
Your yeast is either dead or your water was too hot. Start over with fresh yeast and properly tempered water – it should feel warm, not hot, on your wrist.
Can I make the dough ahead of time?
I have had mixed results with this. You can do the first rise, then refrigerate overnight, but bring it to room temperature before shaping and the final rise.
Copycat Texas Roadhouse Rolls
Course: DinnerCuisine: American20
minutes2
hours15
minutes2
hours35
minutesIngredients
2 cups milk
1/2 cup warm water
4 tsp active dry yeast
5 TBS granulated sugar (divided)
3 TBS melted unsalted butter
7.5 cups all purpose flour (+ or – up to 1/2 cup, divided)
2 eggs
2 tsp salt
2 TBS melted unsalted butter (for rubbing on top of baked rolls)
Directions
- Scald the milk in a saucepan until bubbles form around edges, then cool for 10 minutes.
- Mix warm water, yeast, and 1 TBS sugar. Let foam for 5-10 minutes.
- Add remaining sugar, cooled milk, and 2 cups flour to the yeast mixture. Beat for 2 minutes.
- Mix in melted butter, eggs, and salt.
- Add remaining flour 1 cup at a time until dough pulls from bowl sides, then add by tablespoons until not sticky.
- Let dough rest, then knead 5 minutes until smooth.
- Rise in greased bowl for 45 minutes until doubled.
- Roll out 1/2-3/4 inch thick, cut into 2-inch squares.
- Place on lined baking sheets, rise 1 hour until doubled.
- Bake at 350°F for 14-18 minutes until golden.
- Brush immediately with melted butter.
