These Texas Road House Rolls are soft, fluffy, buttery, sweet rolls. They’re styled after Texas Road House, and are especially delicious slathered with cinnamon honey butter.
You’ll love this recipe for Texas Roadhouse Rolls
Have you ever been to Texas Road House? To start you off, they bring you some of the most amazing rolls in the world.
The soft rolls are covered in butter, so fluffy, and delicious, and they give you a side of honey butter to go with them, they’re probably the best thing you can get at TRH.
In case you haven’t been you can make this homemade version instead. I don’t know if they are exactly like their rolls, as I haven’t eaten them side by side, but they sure are delicious!
And stay tuned for a copy of their cinnamon honey butter which is so good I could eat it by the spoonful.
These rolls are amazing topped with homemade cinnamon butter, jam, nutella, or eaten alongside your favorite grilled steaks, or chicken. I also love using them for sandwiches for burger sliders, or bbq pulled pork too.
I adapted this recipe from one of my favorite blogger friends – Allison at Cupcake Diaries, here.
These rolls are made with pantry staples, so you can make up the rolls practically any time the craving strikes.
Copycat Texas Roadhouse Rolls Ingredients
This is a quick overview of the ingredients you’ll need for this Texas Roadhouse Roll Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- active dry yeast – I haven’t tried this recipe with instant yeast, but it should work, you can skip proofing the yeast and add the ingredients together in the mixer.
- warm water – this needs to be warm, but not too hot to activate, but not kill the yeast
- granulated sugar – this helps feed the yeast and sweeten the rolls
- scalded milk – helps keep the rolls really tender
- melted unsalted butter – adds flavor to the rolls
- honey – this helps sweeten the rolls
- all purpose flour
- eggs – adds richness to the dough, and helps hold everything together
- salt – balances out the sweetness, and adds flavor
How to make Texas Roadhouse Rolls
- Activate the yeast. Add the warm water, yeast, and sugar to a small bowl, or the bowl of your stand mixer and stir them together. Let it sit for about 10 minutes to let the mixture foam up.
- Warm the milk. Add the milk to a small sauce pan and heat until the edges bubble. Then remove it from the stove and let it cool for a bit.
- Mix the ingredients. Add the yeast mixture to your stand mixer, then add in the remaining sugar, the honey, milk and 2 cups of the flour. Beat it together for a couple minutes. Then add in the melted butter, eggs, and salt and stir it all together.
- Add in the remaining flour, one cup at a time, stirring it well into the mixture until you’ve added about 7 cups. Then add in additional flour by the Tablespoon until its no longer sticky, and doesn’t stick to the sides of the bowl, and is a nice soft dough.
- Let the dough rest for a few minutes, then knead the dough with a dough hook or your hands on a flat work surface top until it’s smooth. Transfer the dough to an oiled or greased bowl and cover it with a towel, or plastic wrap. Let the dough rise in a warm place for about 40 minutes to 1 hour until the dough is doubled in size.
- Shape the rolls. Punch the roll dough down after the first rise and then roll it out onto a lightly floured surface to be about 1/2inch thick. Cut the dough into 2×2 inch squares with a pizza cutter or pastry cutter, I am able to get 30-36 rolls.
- Let the rolls rise again, by placing the dough squares onto a parchment paper lined baking sheet and cover loosely with plastic wrap. Let the rolls double in size. The last twenty minutes or so, preheat the oven.
- Bake in the preheated oven until the tops are lightly golden brown. Remove from the oven and spread melted butter over the tops of the rolls.
Texas Roadhouse Rolls Recipe tips & tricks
- Always check the expiration date on your yeast before using to ensure that it will work for your rolls. If your yeast and water mixture doesn’t grow and foam don’t use it in the rolls or they won’t rise.
- Spoon and level your flour from your measuring cup to make sure you are not over measuring your flour.
- The recipe can have anywhere from 7 to 8 cups of flour depending on your situation, so add in the last 1/2 to 1 cup of flour slowly, one Tablespoon at a time.
- The recipe can be cut in half if you don’t think you’ll need 30+ rolls, and instead want about 15 to 18 rolls.
- You can prepare the dough in a bread maker according to their instructions, then roll out and bake according to our instructions.
Texas Roadhouse Bread Storage
These Texas Roadhouse style rolls will stay good at room temperature for up to 4 or 5 days, when stored in an airtight container, or zip top bag.
How to Reheat Texas Roadhouse Copycat Rolls
Reheat the rolls in the oven at 350 F for about 5 to 6 minutes, and they will taste as good as if they are freshly baked.
The rolls are better eaten fresh, and not frozen. But if you try to freeze them, make sure they are stored carefully in a freezer safe container.
These fluffy rolls, are sweet, buttery, and so delicious. The warm rolls are so delicious with honey butter on top, or plain, you won’t be able to stop at just one. They’re one of my favorite homemade roll recipes ever.
More Roll Recipes:
- Dinner Crescent Rolls
- Potato Rolls
- Hawaiian Sweet Rolls by Baked by an Introvert
- Cinnamon Rolls
- Stuffed Pizza Rolls
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Copycat Texas Roadhouse Rolls Recipe
Ingredients
- 2 cups milk
- 1/2 cup warm water
- 4 tsp active dry yeast
- 5 TBS granulated sugar (divided)
- 3 TBS melted unsalted butter
- 1/4 cup honey
- 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)
Equipment
- Large Mixing Bowl
Instructions
- Add the milk to a small sauce pan over medium heat, stirring often. Bring to a simmer, or until small bubbles appear around the edges to scald and remove from heat. Pour the milk into another container to cool for about 10 minutes. **
- Add the water, yeast, and 1 TBS sugar to the bowl of your stand mixer, or large mixing bowl and stir them together. Let the mixture sit for 5 to 10 minutes to activate the yeast. It should be very foamy when used.
- Add the remaining sugar, honey, the warm milk (but not hot!), and 2 cups of the flour to the yeast mixture. Beat the mixture together for a couple minutes.
- Add in the melted butter, eggs and salt and stir well.
- Add additional flour 1 cup at a time until dough begins to separate from the sides of the bowl, until you've added 7 cups of the flour. Then add in the flour 1 TBS at a time until it is no longer sticky.
- Let the dough rest for a few minutes.
- Knead the dough in the stand mixer bowl with a dough hook, or with your hands on the counter for about 5 minutes. Add additional flour by the tablespoon if the dough gets sticky as it is kneaded.
- Grease a large bowl with oil or nonstick spray. Return the dough to bowl and turn it over so it all gets covered in grease. Loosely cover the bowl with plastic wrap.
- Let the dough rise in a warm spot in the kitchen for about 45 minutes until doubled in size (this will depend on how warm your kitchen is)
- Once the dough has doubled, punch it down to release the air bubbles.
- Roll the dough out till it is about 1/2 to 3/4 inch thick.
- Cut the dough into approximately 2 inch squares with a pizza cutter.
- Place the dough squares onto two lined baking sheets and cover loosely with plastic wrap.
- Let the rolls rise until doubled again, about 1 hour.
- Preheat the oven to 350 degrees Fahreinheit the last few minutes of the rolls rising time.
- Bake the rolls until they are lightly golden brown, about 14-18 minutes. (Rotate the pans if you are baking them both at the same time)
- Remove the pan from the oven and immediately rub the tops of the rolls with butter.
Notes
Nutrition
These Texas Roadhouse Rolls Copycat were first posted on June 22, 2013. The photos and text were updated for clarity on March 8, 2023.
Lorena says
Made these today for Thanksgiving. They were a HIT! Everyone loved them. I even made the copycat cinnamon butter. That was good too but I need to tweak the butter to cinnamon ratio.
Btw, I used my Kitchen Aid mixer with dough hook for the first part of the recipe. The dough kept climbing the dough hook and after adding the 7 cups of flour I just kneaded it for 5 minutes in the counter while adding TBSp of flour as needed.
Aimee says
Great tip! I’m so glad everyone loved them.
Kimberly says
How far apart for baking?!
Aimee says
1.5-2 inches should be plenty.
Carol Cluka-Long says
I changed the number of rolls to make and I don’t understand how much of each ingredient I need to use now, it’s in decimal. Can you convert it to cups and Tbls and tsps, please? I would like to try this recipe but I don’t want to make so many.
Thank you
Carol Cluka Long
lonelyturtle3@yahoo.com
Aimee says
You’ll have to do the math yourself, I wouldn’t recommend cutting the recipe more than in half, because otherwise you’ll have to figure out what portion of an egg to use etc.
How it works when you change the serving size is the automatic calculated is taking whatever percentage you changed it by and dividing – so you’ll get the weird decimals. I’d try for dividing all the ingredients in half (so by 2) for about 18 rolls.
Jasper says
They are GREAT! I half the recipe, like you said can’t just eat one.
Thanks for the copycat.
Sharon says
I am going to try these now and only have instant yeast. If there isn’t a need to proof it should I just add it to step 3 and skip step 2?
Aimee says
That should work. How did it go?
Amy says
Did you make it with instant yeast? How did it go? I would love to make these tonight!
Bernice Pressley says
I was wondering if you had the recipe for the honey/cinnamon butter?
Aimee says
Yes we do! Here you go! https://lmld.org/cinnamon-honey-butter/
Jill Baird says
These rolls are absolute perfection! They came out great and we slathered some homemade strawberry jam on them! What a treat!
Aimee says
Sounds perfect! So glad you loved them!
Brandi says
These have always been my favorite! I’m so happy I don’t have to go into the restaurant anymore.
Chantel says
How many does this make?
Aimee says
It makes about 36 rolls
Debby Briggs says
My son would love these, but he has an egg allergy. Can this be made without egg or with a substitute?
Aimee says
I haven’t tried it with an egg substitute, let me know if you do.
Halle says
Have you tried duck or quail eggs? They have different proteins than chicken eggs. Some are only allergic to the ones in chicken eggs. (Obviously consult with your doctor.)
Hayley says
Can you make this dough into loaves instead of rolls?
Aimee says
I can’t say for sure, I haven’t tried with this recipe. Let me know if you try it.
Jeny says
Can I use a different kind of milk then regular cow’s milk?
Aimee says
I think any milk should work, but I haven’t tried it to say for sure.
Samantha T. says
I am Lactose intolerant. I always just use Lactose free milk and I only ever use the Whole Milk version when baking. I have used the name brand of Lactaid. But, I mainly have the Generic Store brand on hand (due to the price) ***Another tip for lactose free milk ALWAYS buy it in the 1/2 gallon (1.89 L) containers, never the 94 oz jug! Buy 2 of the 1/2 gallon containers, you get more for your money and cheaper in the long run!***
I have used Almond and Oat milk if you dont use Cow’s milk for lifestyle/religious reasons. I use oat milk over almond. I found that almond milk is a little thinner then oat milk and sometimes it gives a little bit of a tiny taste difference, as well as soy. But I would experiment by cutting the recipe in 1/3 on your end of using oat, almond or soy milk in different renditions. Bake & try them at the same time & see what you prefer & if there is a baking difference/texture. Because everybody’s tastes are different and things one might like another person might not.
But I have used powdered milk w/this recipe, as well.. today 8/2/23 (I ran out of lactose free milk) use 1/3 c. Powder milk, 7/8 c. Filtered cold water. Mix you will yield 1 cup of milk… just pour 1/4 c. Milk for recipe and save the rest in a sealed & labled/dated container for up to a week for cooking or baking needing milk….
Hope this helps you and possibly others! 😁
Samantha T. says
UPDATE: MY MATH WAS WRONG FOR THE POWDER MILK TO LIQUID MILK IGNORE Recipe on previous comment… SORRY … Just double the 1/3 c. Powder milk & 7/8 c. Filtered Water To yield 2 cups of milk for the original recipe. I apologize!
Caz says
3 tablespoons of butter, do you melt first then measure 3 tbls. butter.
Aimee says
You can cut 3 Tablespoons of the stick of butter then melt it in a bowl and use what you have
Wynter says
I had this same issue, yeast is good and was foamy. I have narrowed it down to the boiling milk and letting it cool “slightly” which looks like its been fixed since I saved the recipe 😁
Ashlyn Doll says
Hi can I use gluten free flour?
Aimee says
I haven’t tested this recipe out, but assume a 1:1 flour would work. Let me know if you try it.
AdriePao says
I’m a professional baker and this recipe works. Those saying it didn’t work after 2 try’s clearly did something wrong. If your water temp is 95-105 it’s great. Also blooming your yeast before will show you if your yeast is alive. The measurements are perfect. I use bread flour and used more sugar and removed the honey the second time I made these. Only for personal preference. If you follow things to a T it will work. And they taste lovely.
Aimee says
This makes me so happy to hear. So glad you loved them 🙂
Ashley says
Hi can I use instant rise yeast for these?
Aimee says
Yes, it should work! Since instant yeast doesn’t technically need to be activated you may not need to leave it to foam up in the water, and your rising steps may be a little shorter.
Jasmin says
Hello… I was wondering. an this dough be prepped ahead of time and kept in thr fridge before baking or do you need to bake the same day? Also is the texture still soft the next day like Texas Roadhouse at room temp? Thank you for your help. I recently went to Texas Roadhouse and was obsessed with their rolls🤣
Aimee says
I haven’t tried a make ahead for these rolls at all, I think you could probably do the first rise, then prepare the rolls and stick them in the fridge overnight. Then bring them out for the final rise and bake when you want to make them, but I haven’t tested it so I can’t say for sure. They do still stay soft for a few days, but I do love them best fresh.
James D Sheetz says
Hi! I tried saving dough and it didn’t work out too well. Didn’t really rise right after being in the fridge/freezer so the rolls were too dense.
As for day after baked rolls…
Not sure, I never had leftovers lol
julie says
didn’t rise
Aimee says
If your rolls didn’t rise that means your yeast was old and no longer active, you added too hot of water and killed the yeast or your house was too cold/you needed more time. Make sure your yeast bubbles up in the water before adding it to your recipe or it won’t work.
Emily Greenwood says
Same and I tried the recipe twice
Aimee says
If the rolls aren’t rising at all, then it’s a problem with your yeast – was it foamy in the water before you added the other ingredients
Krys says
Mine went flat what did I do wrong 😂
Aimee says
I’m sorry that happened. I’d check if your yeast is still fresh, and if not if you over proofed the dough sometimes that can happen as well :/
Raquel says
Hi, can bread flower be used with this recipe.
Aimee says
I haven’t tried it, but you should be able to substitute it 1:1
Anna says
Hey! I used half bread flour and half all purpose and it worked well 🙂
Diane says
OMG delicious sinfully delicious
Aimee says
Thank you!