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.
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.
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 Copycat Texas Roadhouse Rolls?
- 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.
- 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.
- 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.
- 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.
- Place the dough squares onto a parchment paper lined baking sheet and cover loosely with plastic wrap. Let the rolls double in size again. The last twenty minutes or so, preheat the oven.
- Place the rolls into the oven and bake until the tops are lightly golden brown. Remove from the oven and spread melted butter over the tops of the rolls.
Tips and 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.
How to store rolls?
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.
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 Road House Rolls
- 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)
- 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.
These Texas Roadhouse Rolls Copycat were first posted on June 22, 2013. The photos and text were updated for clarity on March 8, 2023.
Debby Briggs says
My son would love these, but he has an egg allergy. Can this be made without egg or with a substitute?
I haven’t tried it with an egg substitute, let me know if you do.
Can you make this dough into loaves instead of rolls?
I can’t say for sure, I haven’t tried with this recipe. Let me know if you try it.
Can I use a different kind of milk then regular cow’s milk?
I think any milk should work, but I haven’t tried it to say for sure.
3 tablespoons of butter, do you melt first then measure 3 tbls. butter.
You can cut 3 Tablespoons of the stick of butter then melt it in a bowl and use what you have
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?
I haven’t tested this recipe out, but assume a 1:1 flour would work. Let me know if you try it.
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.
This makes me so happy to hear. So glad you loved them 🙂
Hi can I use instant rise yeast for these?
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.
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🤣
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.
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
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
Hi, can bread flower be used with this recipe.
I haven’t tried it, but you should be able to substitute it 1:1
Hey! I used half bread flour and half all purpose and it worked well 🙂
OMG delicious sinfully delicious