Copycat Texas Roadhouse Rolls Recipe

A close up of a basked of square style dinner rolls.

4.91 from 54 votes

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.

Cook Time15

Course: Side Dish

Cuisine: American

Keyword: buttery, Copycat Texas Roadhouse Rolls Recipe, texas roadhouse

Servings: rolls

Calories: 137kcal

Equipment

Stand Mixer
Large Mixing Bowl

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)

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

** I swapped steps 1 and 2 to ensure the milk is being cooled sufficiently so it doesn't kill the yeast. (You want it cooled below 138 F, but around 110 F is good)

Nutrition