Texas Roadhouse Rolls Copycat: Sweet, Fluffy & Easy Recipe

Introduction

These Texas Roadhouse Rolls Copycat are incredibly sweet, fluffy, and easy to make at home. Soft on the inside with a golden crust and topped with melted butter, they’re perfect for any meal. Experience the warmth and comfort of homemade rolls straight from your oven.

Ingredients

• 1 tablespoon warm water (105-115°F)
• 6 tablespoons (75g) granulated sugar, divided
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 cup (245g) warm whole milk (105-115°F)
• 7 tablespoons (99g) unsalted butter, melted, divided (for dough & brushing)
• 1 teaspoon kosher salt
• 1 large egg, room temperature
• 3 ½ cups (444.5g) bread flour
• ¼ cup (57g) unsalted butter, softened (for dough after first rise)
• 2 tablespoons confectioners’ sugar (for Cinnamon Honey Butter)
• 2 tablespoons honey (for Cinnamon Honey Butter)
• ½ teaspoon cinnamon (for Cinnamon Honey Butter)

Instructions

1. Step 1: In a large mixing bowl, combine 1 tablespoon warm water (105-115°F), yeast, and 1 tablespoon of the granulated sugar. Stir gently, then let sit in a warm spot for 5-10 minutes until a foamy layer forms, indicating activated yeast.
2. Step 2: While yeast activates, combine warm milk, about 3 tablespoons of melted butter (from the 7 tablespoons), and the remaining granulated sugar in a small saucepan. Heat gently until butter melts and sugar dissolves. Remove from heat and cool to lukewarm (105-115°F).
3. Step 3: Pour the milk and butter mixture into the yeast bowl. Add the egg and salt; whisk to combine. Gradually add bread flour, about 1 cup at a time, mixing until a soft, slightly sticky dough forms. Knead on a floured surface for 8-10 minutes or with a stand mixer for 6-8 minutes until smooth and elastic.
4. Step 4: Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover tightly and let rise in a warm, draft-free spot for 1 to 1 ½ hours until doubled in size.
5. Step 5: Punch down the dough and turn onto a floured surface. Work softened butter into the dough by folding and kneading until blended. Rest dough for 5-10 minutes. Roll into a rectangle about ½ to ¾ inch thick and cut into 2×2 inch squares.
6. Step 6: Prepare two greased or parchment-lined baking sheets. Arrange dough squares spaced about 1 inch apart. Cover loosely and let rise in a warm spot for 45-60 minutes until puffy and nearly doubled.
7. Step 7: Preheat oven to 350°F (175°C) about 15-20 minutes before baking. Bake rolls for 12-18 minutes until golden brown and cooked through (internal temp 200-210°F).
8. Step 8: Remove rolls from oven and immediately brush tops with remaining melted butter (about 4 tablespoons). Cool on baking sheets a few minutes, then transfer to a wire rack. Serve warm.
9. Step 9: For Cinnamon Honey Butter, mix confectioners’ sugar, honey, cinnamon, and ½ cup softened unsalted butter until fluffy. Serve alongside warm rolls for an authentic touch.

Tips & Variations

• Use bread flour for the best texture; all-purpose flour can result in less chewy rolls.
• Ensure liquids are lukewarm to avoid killing the yeast but warm enough to activate it properly.
• Try adding a pinch of cinnamon to the dough for a subtle warmth.
• Make the Cinnamon Honey Butter in advance and keep refrigerated for up to one week.
• For softer tops, cover rolls with foil during the last few minutes of baking.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 3 months. Reheat frozen rolls by wrapping in foil and warming in a 350°F oven for about 10-15 minutes. Refresh leftover rolls by lightly brushing butter on top before warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about 2 teaspoons and mix it directly into the dry ingredients without proofing. Adjust rise times as needed since instant yeast works faster.

How do I know when the rolls are fully baked?

The rolls should be golden brown on top and sound hollow when tapped. Using a thermometer, an internal temperature between 200-210°F confirms they are fully cooked inside.

Texas Roadhouse Rolls Copycat: Sweet, Fluffy & Easy Recipe

Print Recipe

★★★★★

4.5 from 150 reviews

Enjoy soft, sweet, and fluffy Texas Roadhouse-style rolls with this easy homemade copycat recipe. These rolls are enriched with butter and yeast, featuring a tender crumb and golden crust. Paired with optional cinnamon honey butter, they make the perfect comforting side for any meal or gathering.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 50 minutes
• Yield: 16 rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Rolls

• 1 tablespoon warm water (105-115°F)
• 6 tablespoons (75g) granulated sugar, divided
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 cup (245g) warm whole milk (105-115°F)
• 7 tablespoons (99g) unsalted butter, melted, divided (for dough & brushing)
• 1 teaspoon kosher salt
• 1 large egg, room temperature
• 3 ½ cups (444.5g) bread flour
• ¼ cup (57g) unsalted butter, softened (for dough after first rise)

For the Cinnamon Honey Butter (Optional)

• ½ cup unsalted butter, softened
• 2 tablespoons confectioners’ sugar
• 2 tablespoons honey
• ½ teaspoon cinnamon

Instructions

1. Activate the Yeast: In a large mixing bowl, combine 1 tablespoon warm water (105-115°F), 1 packet (2 ¼ teaspoons) active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and let sit in a warm spot for 5-10 minutes until a foamy layer forms on the surface, indicating activated yeast.
2. Prepare Milk & Butter Mixture: While yeast activates, combine 1 cup warm whole milk, approximately 3 tablespoons of the melted unsalted butter (from the 7 tablespoons divided), and the remaining granulated sugar in a small saucepan. Heat over medium-low heat until butter melts and sugar dissolves. Immediately remove from heat and cool to lukewarm (105-115°F) to avoid killing the yeast.
3. Combine Wet Ingredients & Knead Dough: Pour the cooled milk and butter mixture into the bowl with the activated yeast. Add the room-temperature large egg and 1 teaspoon kosher salt; whisk to combine. Gradually add the 3 ½ cups bread flour, about 1 cup at a time, mixing until a soft, slightly sticky dough forms. Knead by hand on a lightly floured surface for 8-10 minutes, or with a stand mixer fitted with a dough hook on medium-low speed for 6-8 minutes, until the dough is smooth, elastic, and passes the windowpane test.
4. First Rise (Bulk Fermentation): Lightly grease a large clean bowl with oil or cooking spray. Place the dough ball in the bowl, turning once to coat. Cover tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free spot (75-80°F / 24-27°C) for 1 to 1 ½ hours, or until it has doubled in size.
5. Incorporate Butter & Shape Rolls: Gently punch down the risen dough to release gases. Turn dough onto a lightly floured surface. Incorporate the ¼ cup (57g) softened unsalted butter into the dough by gently folding and kneading until fully blended. Allow dough to rest for 5-10 minutes. Roll the dough into a large rectangle, approximately ½ to ¾ inch thick. Using a pizza cutter or sharp knife, cut the dough into individual 2×2 inch squares.
6. Second Rise: Lightly grease two large baking sheets or line with parchment paper. Carefully transfer the cut dough squares to the prepared baking sheets, leaving about 1 inch of space between each roll. Loosely cover the baking sheets with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm, draft-free spot for another 45-60 minutes, or until noticeably puffy and nearly doubled in size.
7. Bake the Rolls: About 15-20 minutes before the rolls finish their second rise, preheat your oven to 350°F (175°C). Place baking sheets into the preheated oven and bake for 12-18 minutes, or until the tops are beautifully golden brown and the rolls are cooked through. (Internal temperature should be 200-210°F / 93-99°C.)
8. Finishing Touches & Serve: Once baked, immediately remove the baking sheets from the oven. Generously brush the tops of the hot rolls with the remaining melted unsalted butter (approximately 4 tablespoons from the 7 tablespoons divided). Allow rolls to cool on the baking sheets for a few minutes before transferring to a wire rack. Serve warm.
9. Optional Cinnamon Honey Butter: To prepare Cinnamon Honey Butter: In a small bowl, combine 2 tablespoons confectioners’ sugar, 2 tablespoons honey, and ½ teaspoon cinnamon with ½ cup softened unsalted butter. Mix until light and fluffy. Serve alongside the warm rolls for an authentic experience.

Notes

• Make sure the water and milk are between 105-115°F for proper yeast activation without killing the yeast.
• Kneading is key to developing gluten for the perfect fluffy texture; do not skip the windowpane test.
• Use room temperature egg and butter to help maintain dough temperature and yeast activity.
• Allow each rise to fully complete; patience ensures tender, well-risen rolls.
• Brush rolls with butter immediately after baking for a soft, rich crust.
• Cinnamon honey butter can be stored in the refrigerator for up to 1 week and used as a spread for other breads.
• These rolls freeze well before baking or after baking; thaw and warm before serving.

Keywords: Texas Roadhouse Rolls, Copycat Rolls, Soft Rolls, Homemade Bread, Sweet Rolls, Yeast Rolls, Dinner Rolls