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
Connect with Like Mother, Like Daughter
Be sure to follow us on social media, so you never miss a single post!
Facebook | Instagram | Pinterest | Email
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.
Lindz says
Amazing! Easy to follow & came out great! Can the rolls be frozen before baking to preserve for another day?
Aimee says
I haven’t tried with this recipe, so I can’t say for sure – but I think with most recipes you’d freeze the rolls before the second rise, then let them thaw and rise again before baking. Let me know if you try that.
Helen Winmill says
The best ever!!!
Suzanne says
Great photo. Looks VERY professional and brought me to your great blog. I have enjoyed reading through your site. These Texas Roadhouse rolls were the first recipe I have tried from this blog.
OMG!!
These are so yummy and easy. The recipe is easy to follow and also easy to cut in 1/2 since I don’t need to many rolls. (I ended up with 15) They are soft and pillowy – just incredible. I made cinnamon honey butter to go with them.
We had them for breakfast on Day 2. 6 minutes in a warm oven, and they tasted just like fresh baked.
This is definitely a keeper and I look forward to trying more of your recipes.
Jo says
This recipe was my first attempt making bread dough. I followed the recipe exactly as printed. I cannot thank you enough for posting this! They are AMAZING!!! I am making my second batch right now, twice in a week. There are quite a few recipes out there like yours. Your photo just looked so homey & charming I was drawn in immediately. I love these. ThankYou again!
Aimee Berrett says
Jo, I’m so so glad it turned out for you and you liked it! Thanks so much for letting me know!
shiela says
hi is it really 7 and 1/2 cup of flour?
Aimee says
I haven’t made these in a long time, but yes it should be about 7.5 cups, there is a lot of water and two eggs in the recipe, so you need a lot of flour to dry it out. The recipe also makes a good amount of rolls. You could try cutting it in half for less
Conni says
I did not see this in the reviews: Is the flour self-rising or all purpose?
Aimee Berrett says
All purpose. Thanks for asking. We always use all purpose unless specifically mentioned otherwise.
John English says
Thank you for this recipe. I live in the Philippines and have not had Texas Roadhouse Rolls for many years. I look forward to tasting them again. I will try your recipe, but I have some questions based on some of the comments.
Most of the problems people have with baking is the type of yeast to use. The age of the yeast. The temperature of the proofing liquid. The temperature of air when the dough is rising, type of flour?
Your recipe calls for active dry yeast. But in the response to Cassie on Apr 20, 2014 you said that you use rapid rise yeast. Rapid rise yeast does not need to be proofed, but active dry yeast does. I suspect this is a typo on your part.
Instant yeast does not need to be proofed but I still do. Proofing the yeast tells you if your yeast is active. Just because the yeast is new is not a guarantee that it is active.
Rapid rise yeast is impossible to find in my area of the Philippines.
The biggest problem that I have with baking recipes is that regardless of the type of flour used, the recipes almost never state if the flour is sifted. And if the recipe does say sifted, it does not say if it is sifted before or after measuring. There is a big difference in the final amount of flour.
In my recipes I measure the flour, sift the flour, then measure again. Then I add the other dry ingredients. Serious bakers weigh the flour. I don’t have a good digital scale so I sift.
I use active dry yeast, but it is sometimes hard to find. Then I use instant rise yeast which is easier to find. It rises faster, but you will still get a second rise. Rapid rise yeast may not give you a second rise.
I also use bread flour. I mix 1 cup of all-purpose flour with 1 tsp of vital wheat gluten to make bread flour.
In the Philippines yeast comes in bags not pre-measured packets. Therefore I have to measure the yeast by tsp. I store my yeast in the freezer.
Please comment on how you measure the flour, and if you sift.
Thanks.
Aimee Berrett says
I’m sorry to disappoint you, I did not sift or weigh my flour. Otherwise I would have included that in the steps listed. That is when the recipe says about 7.5 cups and plus or minute 1/2 cup depending on your flour…
John English says
Please, I want to make this very clear. You did not disappoint me at all. In fact your recipe is Spot On. The rolls were great. They didn’t even last until dinner. I didn’t even have time to make a butter/ cinnamon / honey spread. I just brushed some butter on top.
I cut the 2 inch squares like you said but after the second rise they were up to 4 inches. It is hot here in the Philippines. The rolls did not look great but they tasted great. Next time I will cut the squares smaller.
The point I am trying to make is that when you have a novice baker they may have old flour, spent yeast. That is the way I was until I retired and had more time to study and learn.
I would buy flour and have it in the cabinet for 8 – 10 months. When I measured the flour I would just dip the measuring cup into the bag and pack the flour in. All my attempts at making bread were disasters. Way too dense. My yeast was old and spent, I did not know the action of the different yeasts.
The people that had trouble with your recipe probably did something wrong with the technique unrelated to the recipe.
I began to standardize my recipes. In most of my recipes I sift the flour then measure it. That means it will take more flour, but it is standardized. For instance, I halved your recipe, sifted and measured. I started with 3 1/2 cups, but ended up with a total of 4 cups of sifted flour.
We buy about 10 lbs of flour every two weeks, so it is fresh. When flour is old it begins to cake up, and a novice will pack in too much flour. I keep my yeast in the freezer. My yeast is about 1 year old, but it still works. I always proof the yeast to make sure that it is still good.
I also mix the dry ingredients together first. Then I mix the wet ingredients. Then I combine the two. This is easier for me. I rearranged your recipe to do this and it worked great.
Your recipe is great, do not change anything. I changed the sequence of the ingredients but not the ingredients.
The people that have trouble probably just do not know the un-said details.
I will try more of your recipes.
Thanks,
Eugenia says
Great recipe, thank you! I made half the recipe, reduced sugar to 2 Tbsp, made dough in the breadmaker as per their instructions (first all liquid ingredients, all the rest on top) and then proceeded as per the recipe. Turned out amazing. Don’t hesitate to use a breadmaker!
befuchan says
Thanks for leaving this comment! We have a bread machine and I’m really lazy when it comes to cooking/baking, so I’ll try using the machine. 🙂
Centoria says
When my rolls are done rising what should I do with rest of the rolls that I don’t need right now? Can I freeze them?
Aimee Berrett says
I have never frozen this dough. But if I were going to I would freeze the dough after the first rise but before the second. Or I would just cook the rolls and freeze them after they were cooked.
Kisha says
I also would like to say a couple things re: the feedback you’ve received.
1.) a ‘packet’ of yeast is about 2 1/4 tspns. I used 3 (or 1tblspn) as the recipe called for. The first rise was perfect and spot on. The second rise was slower…. but the rolls baked up large and puffy in the oven perfectly.
2.) If they aren’t rising completely on the counter or wherever, proof them in the oven that had been heated to 200* and then turn the oven off before putting the rolls in to rise.
3.) Whomever commented about the ‘heat’ of the milk is correct, too hot it will kill the yeast, too cold and it won’t activate. I don’t ‘temp test’ my liquids, but I did proof my active rise yeast before adding it to the rest of the ingredients.
4.) Depending on where you live, rising might act differently. I’m in CO at 6,000+ above sea level. That has been a whole new learning curve for me, being that I’m originally from back east.
5) realize that the Blogger here is doing what works in her kitchen, with her tools and oven, and home. She can’t create the perfect recipe for everyone – but offers a guideline to the BEST of her ability 🙂
IMHO this was one of the best roll recipes I’ve tried yet – and will definitely be putting this in my ‘To Keep Forever’ file – and not JUST on Pinterest 🙂
So thank you thank you thank you! <3
Kisha says
Delish! I made these yesterday for Easter Dinner and they were a lot of work, but PERFECT. Of course, I realized about halfway in that I was going to have twice as many rolls as I needed…lol soooo the guys at work say “thank you” for the best roll recipe yet 🙂
Cassie Kimler says
I just made these for Easter tomorrow and they taste delicious however, they did not rise as large as they look in the photos, and looked at all the feedback before making them. I did cut this recipe in half and it made 20 rolls. The main thing I noticed is it says pinch the ends together after you fold it, in which you have to make sure really well all pieces are pinched. I had a few that kind of seperated but just makes it easier for butter to slide in!
Aimee Berrett says
I’m not sure if the problems people have had with the dough rising, comes from the fast that I usually use rapid rise yeast. I may have to experiment and see how much longer these rolls take to rise with regular rise yeast instead of the rapid rise – cause I’m guessing that is the difference, however I am so glad you liked them anyway!
Catherine Montufar says
Do you use bread flour or all purpose flour?
Aimee Berrett says
I use all purpose flour in all my recipes, unless otherwise specified 🙂
Barb says
I made these and followed the recipe exactly, they turned out perfect and soooo good! I wonder if others are adding the milk before it cools enough or not have the right temp for the water. I use a thermometer for all my yeast recipes. Usually between 105 and 115 degrees works best for me. You must space yours farther apart. Mine we’re about 3/4″ apart but after raising they touched, doesn’t effect the taste at all! Thanks for sharing this recipe :-))
Carley says
Hello, I am making these for a date night but we are going to a movie first. Could i prepare the dough so that the last hour could be extended to where they would sit on the pan for 2 hours? put them in a colder place to rise slower? or will they just rise in that hour and stop rising at a certain point, an amateur cook as you can tell, would just like some help with my odd timing.
Aimee Berrett says
Sorry this may be too late to help you, you may still be fine but sometimes they rise and then deflate I’d they rise too much. I think it’d be okay if it was just the dough rise but for the second rise im not as sure. Let me know if you try it!
Stacy says
I just made these rolls and followed the recipe to a T. They are not rising. Then I checked this recipe against other Texas Roadhouse Rolls on Pinterest and found that the others I checked all said 2 packages of Yeast, not the 1 package your recipe calls for. I am very bummed that I did not compare recipes prior to all the work I just put in.
Aimee Berrett says
Stacy, I am so sorry the dough didn’t rise for you. I looked at several different recipes before choosing one and making these rolls (and adapted it to fit me) but they all have about 2 tsp-4 tsp of yeast in them, so I am not sure where you are finding others with more. However regardless, I am sorry this recipe didn’t turn out for you. Was your house at all cold? Was your yeast old? Those are both two things I can think of why the yeast wouldn’t react correctly or as quickly as it should.
Stacy says
Thanks for the response. The yeast packets only have 2 tsp in them so 4tsp would be 2 packets.
My house isn’t extremely warm but I had them in a bathroom with the heater on and door shut for the rising times. And the yeast was brand new. It was a different brand than I’ve used before so before I try the recipe again I will get the brand I’ve previously used but I will use at least 2 packets. This particular yeast called for 3 packets for one recipe of bread dough on its package and only 3 cups of flour-though I didnt think yeast had different strengths perhaps it does.
BRIAN EAVER says
Your yeast is either old or you used active dry which needs proofed and you didn’t proof properly. A packet of yeast has 2 1/4 tsp in each packet. You shouldn’t need more than this. If you watched her video you would see she only used 1 packet of yeast. The other issue could have been your milk was too hat and killed your yeast which is common. Make sure you do not heat any of your liquids beyond 105 to 115 degrees Fahrenheit. Any cooler or hotter than this will result in a failure to rise properly.
Erica says
Can I make it in the bread maker?
Aimee Berrett says
Erica, I have never worked with a bread maker before so I don’t know how this recipe would work in one. If you try it, please let me know how it works for you!
Beth R says
According to the Red Star Yeast conversion webpage that much flour requires 2 packages of yeast which is not a tablespoon. There are 3 teaspoons in 1 tablespoon which would be 1 package plus part of a seond. I think Ill follow the experts …Red Star.. and use 2 packages of yeast.
aimeeberrett says
Beth, different types of bread recipes will require different amounts of yeast, so it seems difficult to me to have a conversion chart just based on the amount of flour. I do know that 1 package is not exactly 1 TBS, but I have never had problems with using the extra 3/4 tsp of yeast in anything I’ve made.
Nevertheless, let me know how these rolls turn out for you with the extra yeast. I’m sure they will be extra extra light and fluffy!
Amber @ Dessert Now, Dinner Later! says
Did I tell you that I think these look absolutely perfect?! They do! I want one! Thanks for sharing at Sweet & Savory Saturdays #18!
~Amber @ Dessert Now, Dinner Later!
Emily says
Oh my gosh! I love texas road house rolls. I like to go eat dinner there just for the rolls. I am going to be pinning these and trying them out!
cookingwithcurls says
I LOVE their rolls…they are so good! Thank you so much for the recipe 🙂
koreanmutt says
Nom. Strangely I am in TX now and no Texas Roadhouse nearby, miss it! Used to go to that Orem one all the time. Have to try these, they look delish~~
Heidi says
Are you supposed to add the honey?
aimeeberrett says
Thanks for catching that Heidi. I edited the recipe accordingly, but you add the honey when you add the rest of the sugar.
Alli Miller @ Cupcake Diaries says
Those look so good!! I want one right now. I’m so glad you liked the recipe!!
Julie says
I LOVE Texas Roadhouse rolls—can’t find them here on the East Coast where I live! We would love for you to share at our first Super Summer Saturday party
Thanks!
Julie
marissa | Rae Gun Ramblings says
wow I just ate but now you’ve got me craving rolls. definitely pining