If you adore those soft, buttery rolls served at Texas Roadhouse and have been dreaming of making them at home, you’re in the right place. I’m excited to share my Copycat Texas Roadhouse Rolls Recipe that’s not only ridiculously delicious but surprisingly straightforward. These rolls come out perfectly fluffy with that signature honey cinnamon butter glaze that steals the show—trust me, your family and friends will go nuts for them!
Why You’ll Love This Recipe
- Unmatched Softness: These rolls come out super tender and fluffy every single time, just like the restaurant version.
- Easy Enough for Home Bakers: Even if you’re not a pro with yeast dough, you’ll find this recipe approachable and foolproof.
- Honey Cinnamon Butter Magic: The homemade finishing butter is the secret that takes these rolls from good to legendary.
- Perfect for Any Occasion: Whether it’s a holiday feast or a simple weeknight dinner, these rolls fit right in and impress.
Ingredients You’ll Need
What’s cool about the ingredients in my Copycat Texas Roadhouse Rolls Recipe is how kitchen staples come together to create something magical. Just a heads-up: scalding the milk and cooling it down before mixing is key to getting that perfect dough texture.
- Active dry yeast: The backbone of your fluffy rolls, make sure it’s fresh so it activates properly.
- Warm water: Just warm enough to wake up the yeast, not hot, or you risk killing it.
- Sugar (to activate the yeast): Feeds the yeast so it gets nice and bubbly.
- Milk: Scalded then cooled – this step helps tenderize the dough and adds richness.
- Butter (for dough and for brushing): Using unsalted lets you control the seasoning, making the rolls perfectly buttery.
- Sugar (for sweetness): Balances the buttery flavor with a gentle sweetness that makes these rolls irresistible.
- All-purpose flour: The bulk of your dough; be prepared to add it gradually as humidity can affect how much you need.
- Eggs: Adds richness and helps with rising and structure.
- Salt: Enhances all the flavors and balances the sweetness.
- Powdered sugar, honey, and cinnamon (for the finishing butter): These three turn regular melted butter into that iconic cinnamon honey butter you’ll want to slather on every roll.
Variations
I like to think of this Copycat Texas Roadhouse Rolls Recipe as a canvas—you can absolutely tweak it to make it your own. Sometimes I add a tiny splash of vanilla to the dough for an extra flavor twist, but the basics are pure perfection on their own.
- Whole Wheat Variation: I swapped half the all-purpose flour for whole wheat flour once, and the texture was still soft, with a lovely nutty flavor that my family enjoyed.
- Garlic Herb Twist: Mixing fresh chopped rosemary or garlic into the dough before the final rise turns these into a savory side for dinner parties.
- Dairy-Free Option: You can sub plant-based milk and vegan butter if needed—and honestly, it still turns out great!
- Mini Rolls: Making smaller rolls is super fun for parties and they bake faster—you get way more rolls to share.
How to Make Copycat Texas Roadhouse Rolls Recipe
Step 1: Activate the Yeast and Prep Your Dough
First, dissolve your yeast and sugar in warm water. I like to whisk it gently and then set it aside for 10 to 15 minutes until the mixture gets foamy—it’s like your yeast’s way of saying, “I’m ready!” This step is crucial; skipping it can lead to dense rolls. Once that’s bubbly, add your scalded (and cooled to lukewarm) milk, melted butter, sugar, eggs, and salt to your mixer bowl.
Step 2: Mix in the Flour and Knead the Dough
Using a dough hook attachment, slowly add the flour in batches—start with 2 or 3 cups and mix to combine, then keep adding until you have a soft but not sticky dough. You’ll need between 6 to 8 cups depending on your kitchen’s humidity. When the dough pulls away cleanly from the sides of the bowl and feels springy, it’s ready to rise.
Step 3: Let the Dough Rise
Place your dough in a lightly oiled bowl, cover it with a damp cloth, and set it in a warm spot. You’ll want it to double in size—it usually takes about an hour. I’ve learned that a cozy oven (turned off) or a sunny windowsill works wonders for this.
Step 4: Shape Your Rolls
After the dough has doubled, punch it down gently and transfer it onto a floured surface. I like rolling mine out to about ½ inch thick, then trimming it into a clean rectangle for neatness. Next, cut into squares or rectangles depending on your vibe—you should get around 30 to 35 rolls. Place them on baking sheets sprayed with cooking spray.
Step 5: Final Rise and Bake
Let these little beauties rise again until doubled in size—about 30 to 40 minutes. Meanwhile, preheat your oven to 350°F. Bake for 15 to 20 minutes or until tops are golden brown. When they’re fresh out of the oven, brush the rolls generously with melted butter. That buttery sheen? Totally essential.
Step 6: Whip Up the Cinnamon Honey Butter
While the rolls bake, whisk together softened butter, powdered sugar, honey, and cinnamon to create that signature spread. I love how the sweetness and spice complement each warm roll—a spoonful really elevates the whole experience.
Pro Tips for Making Copycat Texas Roadhouse Rolls Recipe
- Perfect Yeast Activation: Always make sure your yeast foams up in the warm water; if it doesn’t, start over with fresh yeast.
- Flour Patience: Add flour slowly—too much flour makes the rolls dense, too little makes them sticky and hard to handle.
- Second Rise Matters: Don’t rush the second rise; it’s key for that airy interior everyone loves.
- Butter Brushing Timing: Brush the rolls with melted butter right out of the oven for that glossy, melt-in-your-mouth finish.
How to Serve Copycat Texas Roadhouse Rolls Recipe
Garnishes
I always serve these with a generous dollop of the cinnamon honey butter—you can sprinkle a little extra cinnamon on top for that eye-catching sparkle. Sometimes, fresh herbs like finely chopped parsley on the side can add a subtle color contrast that makes the presentation pop.
Side Dishes
These rolls are a natural fit alongside hearty meals—think grilled steaks, roasted chicken, or even a smoky chili. My go-to sides usually include creamy mashed potatoes, honey-glazed carrots, or a fresh garden salad for balance.
Creative Ways to Present
For holidays or special occasions, I like arranging the rolls in a braided or circular pattern on a large serving platter, brushing extra honey butter on top for shine. You could also use mini muffin tins to bake them individually for perfect portion control and a cute presentation.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store the rolls in an airtight container at room temperature for up to two days. Wrapping them in foil can prevent drying out, and reheating gently brings back their fresh-baked softness.
Freezing
I freeze uncooked rolls arranged on a baking sheet, then transfer them into a freezer bag once firm. When I want rolls, I thaw them overnight in the fridge and let them rise again before baking—this trick keeps that fresh-out-of-the-oven magic intact.
Reheating
To reheat, I pop leftover rolls in a 300°F oven covered loosely with foil for about 10 minutes—or until warmed through. A quick brush of melted butter right after reheating revives the softness and shine effortlessly.
FAQs
-
Can I substitute instant yeast for active dry yeast in this recipe?
Absolutely! If you use instant yeast, you can skip the activation step in warm water and sugar; just mix it directly with the dry ingredients and proceed. However, keep an eye on the dough as rising times may be slightly faster.
-
Why do I need to scald and cool the milk?
Scalding the milk deactivates certain enzymes that can interfere with dough rising and texture. Cooling it down after scalding prevents killing the yeast. This results in softer, more tender rolls with a better crumb.
-
What if my dough is too sticky or too dry?
If it’s sticky, add a little more flour, one tablespoon at a time, until it’s manageable but still soft. If too dry and crumbly, add a teaspoon of warm water or milk gradually. It takes some feel, but aiming for a soft, elastic dough is the goal.
-
Can I make these rolls gluten-free?
Unfortunately, gluten-free flours behave very differently. While you might experiment with a gluten-free baking mix, the texture and rise won’t replicate the classic rolls. For the best results, stick with all-purpose or bread flour.
-
How do I know when the rolls are fully baked?
Look for golden brown tops and a hollow sound when you tap the bottom of a roll. The rolls should feel light yet springy to the touch. Resist the urge to over-bake, or they’ll dry out.
Final Thoughts
This Copycat Texas Roadhouse Rolls Recipe has quickly become a family favorite in my home. Whenever I pull these out of the oven and spread that cinnamon honey butter, the room fills with an aroma that’s impossible to resist. You’re not just making rolls; you’re creating moments around the table filled with warmth and joy. I can’t wait for you to try them and make your own memories—trust me, these rolls are worth every step!
Print
Copycat Texas Roadhouse Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 30 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These Texas Roadhouse Rolls are fluffy, tender, and buttery homemade yeast rolls topped with a luscious cinnamon honey butter. Perfectly soft and slightly sweet, they make an irresistible side for any meal and bring a warm, comforting touch to your table.
Ingredients
Dough
- 4 teaspoons active dry yeast
- ½ cup warm water
- 1 teaspoon sugar (to activate the yeast)
- 2 cups milk (scalded and cooled to lukewarm)
- 3 tablespoons unsalted butter (melted and slightly cooled)
- ½ cup sugar
- 7 cups all-purpose flour (up to 8 cups as needed)
- 2 eggs
- 2 teaspoons salt
For Brushing
- 2 tablespoons unsalted butter (for brushing over the finished rolls)
Cinnamon Honey Butter
- 1 stick unsalted butter (softened)
- ¼ cup powdered sugar
- ¼ cup honey
- 1 teaspoon cinnamon
Instructions
- Activate Yeast: In the bowl of your mixer, combine the active dry yeast, warm water, and 1 teaspoon sugar. Lightly whisk and let sit for 10 to 15 minutes until the yeast dissolves and becomes foamy, indicating it is active.
- Mix Dough Ingredients: Add the lukewarm milk, melted butter, remaining sugar, eggs, and salt to the yeast mixture. Using the dough hook attachment, mix everything together for about 1 minute until combined.
- Add Flour: Gradually add the all-purpose flour 2 to 3 cups at a time, mixing after each addition. Continue adding flour until a soft dough forms that pulls clean from the sides of the bowl. You may need anywhere between 6 to 8 cups depending on humidity and flour type.
- First Rise: Transfer the dough to an oiled bowl and cover with a clean damp kitchen towel. Place in a warm spot to rise until doubled in bulk, about 1 to 1.5 hours.
- Prepare Baking Sheets: Spray two baking sheets with cooking spray to prevent sticking.
- Shape Rolls: Punch down the risen dough and turn it onto a floured surface. Divide into two portions. Roll each portion out to about ½ inch thickness into a rectangle. Trim the ends for neat edges, then cut into squares or rectangles to form about 30 to 35 rolls total.
- Second Rise: Place the shaped rolls on the prepared baking sheets, spacing them evenly. Cover and let rise until doubled in size, about 30 to 45 minutes. Meanwhile, preheat your oven to 350℉ (175℃).
- Bake Rolls: Bake the rolls in the preheated oven for 15 to 20 minutes or until they turn golden brown on top.
- Brush with Butter: Immediately after removing the rolls from the oven, brush them generously with melted unsalted butter to keep them soft and add flavor.
- Prepare Cinnamon Honey Butter: While the rolls bake, whisk together the softened butter, powdered sugar, honey, and cinnamon until smooth and creamy.
- Serve: Serve the warm rolls alongside the cinnamon honey butter for spreading. Enjoy these soft, buttery rolls with every bite.
Notes
- This recipe is a copycat of the famous Texas Roadhouse Rolls known for their fluffiness and buttery richness.
- The cinnamon honey butter adds a sweet, spiced finish that perfectly complements the rolls.
- Adjust flour quantities as needed since humidity affects dough consistency.
- Don’t skip brushing butter on top of the rolls right after baking to keep them tender and flavorful.
- These rolls are best enjoyed fresh but can be stored in an airtight container for 2 days or frozen for longer storage.
Nutrition
- Serving Size: 1 roll
- Calories: 189 kcal
- Sugar: 8 g
- Sodium: 168 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
