Texas Roadhouse Rolls are sweet, hot, and delicious when slathered with cinnamon honey butter. These homemade yeast rolls are the perfect dinner rolls and taste just as if you were sitting in the Texas Roadhouse restaurant.
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Copycat Texas Roadhouse Rolls – The Best Rolls Out There!
Why is it that eating bread before any meal is an extra-special treat? Dinner rolls make the perfect pre-meal appetizer or dinner side dish. The Texas Roadhouse is known for its yeast rolls.
These are light, fluffy, golden brown, and they just have the right amount of sweetness to make them nothing short of amazing. And making them at home is easier than you think.
Even if you have never made rolls from scratch before, these Texas Roadhouse Rolls are easy to prepare. Once you make bread from scratch, I promise, you will want to do it again and again.
Scroll down to watch the video on how to make Texas Roadhouse Rolls.
What Makes Texas Roadhouse Rolls Unique
Just like any other basic roll, they have milk, yeast, sugar, flour, an egg, butter, and salt. What makes this different is that the dough is a little sweeter than most rolls. You are going to love this roll recipe.
Make sure you use regular white sugar for this recipe – don’t use any sugar substitutes or you will compromise the flavor.
Recipe Ingredients
Here’s what you need to make the rolls:
- Milk
- Active dry yeast
- Sugar
- All-purpose flour
- Egg
- Butter
- Salt
How to Make Texas Roadhouse Rolls
Now you don’t have to wait until you go out to eat to enjoy these amazing rolls.
- In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients.
- Using a stand mixer, I recommend the dough hook attachment or food processor, combine the flour, egg, 1/3 cup melted butter, and salt over low speed.
- Add the milk mixture and process on medium speed until you have a smooth dough; it will be stickier and wetter than regular bread dough.
- Place the dough in a bowl sprayed with cooking spray, turn the dough to grease all sides, and cover with a towel or plastic wrap. Let rise until it has doubled in size.
- When the dough has doubled, punch it down and turn it out on a floured board. Let rest for 10 minutes.
- Roll dough with a rolling pin into a large, flat rectangle approximately 1/2 inch thick. Cut dough into16 portions with a sharp knife and place on a greased baking sheet and let rise again, until doubled.
- Preheat the oven to 375 degrees. Bake the rolls for 10 minutes on the greased baking sheet or a baking sheet lined with parchment paper.
- They will be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining 1/4 cup melted butter before serving.
Yeast Roll Baking Tips, Notes, and Suggestions:
At the bottom of this post is a printable recipe card with a video. But first, I’m going to share a few baking tips I learned when I made them.
- Use warm milk to make the rolls rich tasting.
- I also suggest using Saf-instant Gold Instant Yeast. This yeast really helps to improve the flavor of the final result. Regular bread yeast works well, but the gold instant yeast allows the sweet flavors to really peak out and this can really enhance the flavor of these rolls.
- Use your bread machine to stir everything together. The machine will knead the dough and it will rise while in the machine. Then you can remove the raised dough and cut it before baking the rolls in the oven.
How to Proof Yeast
Yeast can be stored in the pantry but keep in mind it does have a shelf life. If you want to make sure your yeast lasts longer in between baking, keep it in the refrigerator. This will help but eventually, yeast will lose its intensity. So you will want to proof the yeast before using. Here’s how you do it:
- In a 1/4 cup of warm water (about 110 degrees) dissolve one package of yeast and 1 teaspoon of sugar together.
- Let the yeast mixture stand for 5-10 minutes.
- If the mixture foams up, the yeast is active and the mixture can be used.
- If it doesn’t foam, discard it and do not use it.
How to Shape Texas Roadhouse Rolls
These rolls are easy to shape! You don’t need to roll these into balls or anything special. You are simply going to lay out the dough on a lightly floured surface and use a pastry scraper or a sharp knife to cut the dough into squares.
How to Serve Yeast Rolls
Yeast rolls are best when served warm, especially when they are fresh out of the oven.
I like to serve them with cinnamon honey butter, but plain butter is also good to serve with these rolls.
Are Texas Roadhouse Rolls Vegan?
No, these are not vegan. They use milk, butter, and eggs.
How to Reheat Texas Roadhouse Rolls
The best way to reheat the rolls is in the oven. If you use the microwave, the rolls will be heated unevenly and have a softer texture.
Heat the oven to 300°F. Place the rolls on a baking sheet and place them in the oven for 5 to 10 minutes or until completely warmed through.
Knead More Bread Recipes?
Try your skills with these CopyKat favorites:
- Homemade Biscuits
- Freezer Biscuits
- KFC Biscuits
- Denver Biscuits
- Beer Biscuits
- Beer Bread Recipe with Yeast
- How to Make Breadsticks like Olive Garden
- No Knead Bread Recipe
- Cheesy Bacon Ranch Pull Apart Bread
- Cheese Puff Bread
Popular Steakhouse Recipes
- Steakhouse Potatoes
- Outback Mushrooms
- Parmesan Crusted Chicken Longhorn Recipe
- Texas Roadhouse Green Beans
Be sure to check out more of my easy bread recipes and casual dining restaurant copycat recipes.
Thinking about making these Texas Roadhouse Rolls? Let me know how you did in the comments below. And don’t forget to follow me on Facebook or Instagram or subscribe to my mailing list for the latest CopyKat recipes!
Texas Roadhouse Rolls
Ingredients
Roll Ingredients
- 1 cup milk warm 100 degrees
- 1 1/8 teaspoon active yeast or 1 package
- 1/3 cup sugar
- 3 1/2 cups all-purpose flour plus more for kneading
- 1 egg
- 1/3 cup butter melted plus 1/4 cup butter, melted (optional) (unsalted is best, salted butter is fine to use)
- 1 teaspoon salt
Honey Cinnamon Butter
- 1/2 cup salted butter softened
- 1 teaspoon cinnamon
- 2 tablespoons honey
- 2 tablespoons powdered sugar
Instructions
Roll directions
- In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients. (This is not necessary, but I prefer this to use milk cold out of the refrigerator).
- Using a stand mixer or food processor, combine the flour, egg, 1/3 cup melted butter, and salt. Add the milk mixture and process until you have a smooth dough; it will be stickier and wetter than regular bread dough. Place the dough in a greased bowl, turn the dough to grease all sides, and cover with a towel. Let rise until it has doubled in size.
- When the dough has doubled, punch it down and turn it out on a floured board. Let rest for 10 minutes.
- Roll out the dough into a large, flat rectangle approximately 1/2 inch thick. Cut into 16 portions with a sharp knife and place on a greased baking sheet and let rise again, until doubled.Â
- Preheat oven to 375 degrees. Bake the rolls for 10 minutes on the greased baking sheet. They will be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining 1/4 cup melted the butter before serving.
Honey Butter directions
- Prepare honey cinnamon butter by combining butter, cinnamon, honey, and powdered sugar with a mixer until well blended.
Video
Notes
- Use regular white sugar for this recipe – don’t use any sugar substitutes or you will compromise the flavor.
- Use warm milk to make the rolls rich-tasting
- I also suggest using saf-instant Gold Instant Yeast, 1 Pound Package. This yeast really helps to improve the flavor of the final result. Regular bread yeast works well, but the gold instant yeast allows the sweet flavors to really peak out and this can really enhance the flavor of these rolls.
- Use your bread machine to stir everything together. The machine will knead the dough and it will rise while in the machine. Then you can remove the dough and cut it before baking them in the oven.
Cesira Hussain
Do you have a copycat recipe for “La Madeleine” bran muffins with raisins??? They are off the chain and I cannot find anyone who comes close
Andrew O
Cesira – I have searched and searched for their bran muffin recipe. Found some wannabes; but you’re right – not even close.
STEPHANIE – even a good bran muffin is begrudgingly loved; but La Madeline has a killer recipe, Like you said, probably high in salt, sugar and fats – soooooo worth it. I’ve tried and failed to reproduce it. Are you up for the challenge?
Stephanie
I will keep it in mind. I am generally developing way ahead of the posts as you see them. I’ll have to give them a try. Professional bakery goods are often a frustration because you can’t always find what you need to recreate the recipes at the grocery store. This recipe would be a great example of that. I think without this yeast you really can’t do these rolls properly.
Laura
For the cinnamon butter, do you use the salted or unsalted butter?
Stephanie
I would use salted. You could use unsalted. I think the salt will bring out the sweet and savory flavors.
Kathy
The cinnamon in the butter recipe is over the top! I love their butter but it doesn’t come out brown – cut way back on that cinnamon !!
Kathy
Hey MY mistake! That’s what I get for doing two things at once.
Tina Olsen
Thank you for sharing this recipe !
Annie Strohman
Do I use salted or unsalted butter or does it matter, Thank you
Debby Foodiewife
Having just returned from a Texas vacation, we ate at a Texas Roadhouse. I had to restrain myself my gorging myself on those rolls. The first thing I did, when I got home, is to search for a recipe. Thank you, ma’am!
Stephanie Manley
Those rolls are quiet delicious! I definitely recommend that type of yeast.
Jeff Doe
I have a question. Have you tried putting condensed milk in here?
Stephanie Manley
I wouldn’t try this. I wanted to base this recipe off of a polish kolache and that not used in this type of dough. Here is a link to a bunch of sweetened condensed milk recipes though.
http://www.yummly.com/recipes/sweetened-condensed-milk-bread
Amy Medina
I made this recipe yesterday and this morning my daughter asked me to make them again. They were just that good!! We’re huge Texas Roadhouse fans so being able to make these between visits is great. Thank you so much for the recipe!
Stephanie Manley
I am so glad you use these.
Josh
If I’m using bread flour, should I use the same amount as the recipe says?
Stephanie Manley
Yes I would use the same amount.
jamie
I’ve been making this using my bread machine on the dough cycle. So far it’s our favorite roll recipe. Last time I made it I rolled it out to let it rise, but didn’t cut it until after I baked it, and that worked too. I have some dough going in my bread machine right now!
karie
when making the dough in the bread maker do you cut it and let it rise again after the dough is done? or just roll out and bake right away?
Joan
I made these using the dough cycle on my bread maker. Took it out, let it rest for about 10 minutes, rolled it out to fit my large greased cookie sheet, cut it into 20 pieces, covered it, let it rise again, then baked for 13 minutes and they came out perfect. I used All purpose flour instead of bread machine flour and they are wonderful.
Sherry
Did you just toss all the ingredients in the machine? Or did you do it in order?
Bobby Terry
I followed the instructions to a T and my dough is not rising it was also not sticky and wet like the directions say my yeast is still good so Idk what I could have done wrong
Stephanie Manley
The yeast may be inactive. Was the room a bit chilly? If the room is cold it may take a little longer.
Melvin
What is the approximate rise time to double for 1st time and the 2nd time?
Sorry but I’m new at this. Should I start over if not within time to double?
Stephanie Manley
This is a little bit flexible, it depends upon the yeast you use and the temperature of the room. I generally shoot for about a 45 minute first rise, and a little less the second time. It’s difficult to over let it raise too much 😉 Let me know how it goes.
Momuv3princesses
Texas Roadhouse rolls are a favorite in my family! My husband found your recipe on some channel on our Roku and made me watch it. I was skeptical but went ahead and ordered the yeast so I could make them with our Christmas dinner. We were very pleasantly surprised!!! They are DELICIOUS and taste EXACTLY like T.R. rolls!!! Thank you SOOOO much for sharing this recipe! I have tried others but none ever came close!
Stephanie Manley
I am glad you enjoyed the rolls. I think the yeast makes a difference. I am happy you enjoyed the recipe, and I hope you try some other recipes.
Abigail
What she said. These are aMAZEballs. Thank you so much for the recipe! I was skeptical of using all-purpose flour, but it worked just fine. (I did buy the special yeast.)
Stephanie
I am so glad you enjoyed these rolls. I really think the yeast makes all of the difference. You should make some cinnamon rolls next out of that yeast.
GeriGreene
Anyone have the Throwed Rolls recipe from Lamberts?
Kristi Kaiser
Looks fabulous Stephanie!
Stephanie Manley
Thank you very much!
Jaren
I’m really excited to see this recipe! I love their rolls!!
Sherrie Snow
Where would I find honey cinnamon butter?
stephaniemanley
It is the last 5 lines of the ingredients and the last paragraph of the instructions
Mona Greer
Can you please give us the exact amounts to make the cinnamon butter ? Thanks
stephaniemanley
It is in there in the ingredients under honey butter. It is 1/2 cup butter, 1 teaspoon cinnamon, 2 tablespoon honey, and 2 tablespoons powdered sugar
Jennib
OMG I made these today as a snack and they are almost gone. So good my kids said before they knew they were roadhouse style rolls that they tasted like a local restaurant.
stephaniemanley
I am so happy you enjoyed the rolls!
Kathy
How long does it take the dough to double in size? Thanks so much for posting this recipe, I can’t wait to try it!
stephaniemanley
The second time around it should only take about 20 minutes.
stephaniemanley
Which restaurant do you think makes the best rolls?
Tommy Graham
Spring Creek, without a doubt!
stephaniemanley
Oh my, I don’t remember their rolls.
Tommy Graham
You’ve got to try them if you have a SpringCreek in the Houston area. We have one here in Tyler, and they bring them to your table hot right out of the oven. They are great. I enjoy getting your recipes. You have some really good ones.
stephaniemanley
I will definitely have to give this a try. I hope you get a chance to try more recipes, let me know if there is something I am missing.
Annette
I am making these for thanksgiving,but I want them hot and fresh, I have to drive about 3 hours to get to where we are going. Can the dough be made ahead of time and I just wait til I get there to roll them out and bake them?
Stephanie Manley
This is what I would do. Make the dough the night before and put in the fridge. Then the day of your journey shape them and put them in the pan you will bake them in. They will rise on the way.
This assumes your car will have an inside temp of about 60-70 degrees.
Mona Greer
I think O’CHARLEY’S in Ohio makes the best rolls ever…………..if you are near one of their restaurants, you gotta try them , also their COD dinners are excellent…..I usually always get this when we eat there……