Texas Roadhouse Rolls

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.  

yeast rolls with honey cinnamon butter

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, 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.  Scroll down to see the 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.  Make sure you use regular white sugar for this recipe – don’t use any sugar substitutes or you will compromise the flavor.

flour, sugar, milk, butter to make yeast rolls

How to make texas roadhouse rolls

Now you don’t have to wait until you go out to eat to enjoy these amazing rolls. At the bottom of this post is the complete recipe. But first, I’m going to share a few baking tips I learned when I made them.

Notes and Suggestions:

  • 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 it and cut it before baking in the oven.

How to Proof the 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 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.

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 degrees. Place the rolls on a baking sheet and place them in the oven for 5-10 minutes or until completely warmed through.

Knead More Bread Recipes?

Try your skills with these CopyKat favorites:

Even if you have never made rolls from scratch before, these Texas Roadhouse Rolls are easy to prepare, and once you make bread from scratch I promise, you will want to do it again and again.

I like to serve this with the honey cinnamon butter, but plain butter is also good to serve with these rolls.  Now you can make this recipe at home.

warm yeast rolls served with honey butter

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!
yeast rolls with honey cinnamon butter

Texas Roadhouse Rolls

Learn how to make Texas Roadhouse Yeast Rolls and honey cinnamon butter with this easy copycat recipe and video. The best soft and sweet dinner rolls!
5 from 3 votes
Print Pin Rate Add to Collection
Course: Breads
Cuisine: American
Keyword: Texas Roadhouse Recipes
Servings: 16
Calories: 228kcal

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. 
  • 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

Recipe Tips for the Cook

  • 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 it and cut it before baking in the oven.

 

Nutrition

Calories: 228kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 241mg | Potassium: 61mg | Fiber: 1g | Sugar: 8g | Vitamin A: 335IU | Calcium: 27mg | Iron: 1.3mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Vaughn

    There is no butter or eggs in the recipe for the Texas Roadhouse rolls !! I just called the restaurant and asked the baker.

    • Erin Dudley

      How did you get them to give you the recipe?! Super jealous! Lol
      Wanna share? ????????I heard they add honey to the bread dough, is that T or F? Any info would be much appreciated!

  2. Eliz

    My husband wants this recipe done as loaf bread and I have made the rolls before so would I need to make any major changes in order to have done as loaf? I just figure better to ask before I do it. Thank you.

    • Lisa Domenech

      Thanks for your reply! I used to be a sou chef in a private oil club, and we had a baker there too. I kinda remember him doing that too. Just wanted to check with someone first as it was for Thanksgiving and I have never made rolls from scratch like that.
      Please don’t have refrigerator envy. We just moved and had not fully stocked the fridge yet. However it is a pretty good size, I couldn’t get them in there now. Also had a huge bucket in there as we brined our turkey in there too.
      Gonna have trouble getting in that Christmas Cheesecake!!!

  3. Kevin

    Oh my goodness, these are awesome. So simple and fast to make. I substituted one cup of whole wheat flour and it came out good. A little more body but not too heavy.

    Do you have any refrigerator sour dough roll recipes? My grandmother used to make some and keep the dough in the fridge and just pinch off what ever she needed for that nights dinner.

    Thank you again it was a great post.

  4. Lisa Domenech

    Can the Texas Roadhouse Rolls be made the day before, put in the refrigerator and baked the next day?
    Want to make for Thanksgiving but don’t want to mess with them the day of Thanksgiving. To be able to take out of fridge and pop into oven would be great!

    • Kay Zepeda

      I use to work in a commercial bakery, premake them to the stage of rolled and cut and ready to bake. But instead l, just cover loosely with plastic wrap, on the pan you’re going to bake on and put it in the fridge overnight as you mentioned…
      About 20 mins before baking- proof(I have an oven with this feature..)
      – (by this I mean a warmer) if not doing that- then just let them rise room temperature for an hour?
      Then bake as you would as you just made them.
      I wish I had room in my fridge to do what you’re doing 🙂

      • Lisa Domenech

        Thanks for your reply! I used to be a sou chef in a private oil club, and we had a baker there too. I kinda remember him doing that too. Just wanted to check with someone first as it was for Thanksgiving and I have never made rolls from scratch like that.
        Please don’t have refrigerator envy. We just moved and had not fully stocked the fridge yet. However it is a pretty good size, I couldn’t get them in there now. Also had a huge bucket in there as we brined our turkey in there too.
        Gonna have trouble getting in that Christmas Cheesecake!!!

  5. baker at Texas Roadhouse

    I am a baker at Texas Roadhouse and that recipe is NOT the recipe that is used at Texas Roadhouse! its very similar to our recipe but you added a couple things that we DO NOT use when we bake rolls.

    • Stephanie

      You are completely right, none of my recipes are actual restaurant recipes. I try to make them as close as possible for home cooks with ingredients they can find at the grocery store.

      • Sue Giffin

        5 stars
        I just made these so big and light and fluffy they are delicious thank you for the recipe. I wanted to show you a picture but I can’t seem to do it here. Believe me. They are delicious. I’ve never had roadhouse rolls before so nothing to compare

    • Nick

      I made these rolls today and though they did turn out just fine, they taste nothing like Texas Roadhouse rolls. Somewhat disappointed. Going to tweak it, and see if I can create a more closely flavored roll.

  6. Sarah

    Great taste but had to leave them in 375 oven for 25 mins to even get them lightly brown on top, then the bottoms were a little too dark and the rolls were a little hard, They would have been under baked if I took them out before that. They really didnt rise that well even though I used fresh Red Star Platinum instant yeast. Any suggestions to get them more light and fluffy?

    • Stephanie

      I don’t know what happened, but it sounds like the yeast didn’t do enough to help the dough rise. You could have let the dough go for a little longer, and let it raise a little more. I am sorry this didn’t work out well for you.

      • Gretchen

        I often use parchment paper to bake with… i don’t like hard/dark bottoms on my bread.

  7. Sri

    Hi,

    If I have to prep this in big batches, should I double/triple the amount of the yeast? Or, should I stick with the amount of the yeast, while the rest of the ingredients are doubled/tripled?
    Thank you for your info.

    Sri

  8. Rosemary Gonzales

    I was just wondering why do the biscuits taste like they have honey in them!? Don’t get me wrong, I LOVE THEM BISCUITS!! THANK YOU!!

  9. Karlis

    One way to get warmth for the rising of dough is to dampen a couple of towels, toss them in the dryer, turn the dryer on and leave the dough on top of the dryer. That always works like a charm for me in Northern Europe, where truly warm days are relatively uncommon.

    • Jan Granger

      Great hint! Why didn’t I thinking of this?? I make a wonderful refrigerator roll recipe that feeds a bunch of folks! An old farm recipe handed down about 4 generations, I think. Thanks for your recipe! Hugs j

  10. Elizabeth B

    I broke this recipe. 🙁 I have tried three times now and I cannot get a rise from the dough. Very tasty but a bit flattish. Any suggestions?

    • Ann Amernick

      I always try to give a plug for fresh cake “wet” yeast that was once the only kind you could get. Now, since no one knows it exists, the instant and granulated dry yeast is ubiquitous and everywhere. Once you’ve found Fleishmans cake yeast in little foil wrapped squares sold in the dairy refrigerated section in some stores (Weismarket in Carrol County in Maryland, Harris Teeter, Wegman’s used to, most stores “used to”) you won’t want to go back to dry yeast. If dry yeast even slightly over-proofs, it smells and tastes like mothballs once it’s baked. The reason the stores stopped carrying the fresh yeast was financially motivated. The stuff is perishable and has a real shelf life, not two years like the dry. They had to throw out what didn’t sell, rather than try to promote it. I buy it in the 2 ounce blocks and keep it for two months, carefully wrapped in the little butter compartment on the fridge door. I just hope someone will read this and try and locate the fresh product. The smell is heavenly.

  11. dee Taylor

    What can i do to make these gluten free? Should i substitute flour with King Arther flour and gluten free milk.? Also, could i use a round cookie cutter instead of cutting them into squares?

    • Stephanie

      I think this would need a lot of modifications. Perhaps cup for cup flour would work. This is a brand of flour. You can use a round cutter. I think milk is naturally gluten free. Did you need this recipe to be dairy free as well?

  12. Kristine

    Oh my goodness!! Thank you sooooooooo very much for this recipe!! They taste so very delicious 🙂 The butter came out runny for me, I am sure it was my mistake. My boyfriend couldn’t stop eating them..lol. definitely well be making this again! Thank you!! 🙂

  13. Danny

    I’m going to attempt this recipe for tomorrow. I have two challenges. 1) I’m at 5200 ft, 2) I’ll be under time constraints so I need to know it’s ready on time and not early or late. Oh, and I’ve never made bread. I’m not sure which high altitude adjustments I should make and am afraid it’ll rise too much too fast if I don’t adjust the yeast. I’m hoping I get a reply today, but I think I better just make a batch now to try to work out the major kinks for tomorrow’s real thing.

    • Stephanie

      Here is what I found on the Philbursy website. I can’t test this out because I am at darn near sea level. Good luck my friend!

      Yeast Dough
      At high altitudes, flours tend to be drier and therefore may absorb more liquid. If dough seems dry, add more liquid and reduce the amount of flour the next time you make the recipe. Yeast breads will require a shorter rising time and should rise only until double in size to prevent them from collapsing during baking. Allow unshaped dough to rise according to recipe directions; punch dough down. Repeat rising step once more before shaping dough.

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