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Texas Roadhouse Rolls Copycat: Sweet, Fluffy & Easy Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://recipeswithria.com/texas-roadhouse-rolls-copycat-sweet-fluffy-and-easy-recipe/