Copycat Texas Roadhouse Rolls Recipe

The Ultimate Copycat Texas Roadhouse Rolls: Soft, Pillowy, and Perfectly Sweet

You know that exact moment you walk through the doors and that warm, yeasty scent hits your face? It’s better than a hug. We’ve all been there sitting at the table, ignoring the steak menu, and just waiting for that basket of warm Texas Roadhouse Rolls to arrive with a mountain of cinnamon honey butter.

They are velvety, slightly sweet, and honestly, a little bit addictive.

But here’s the thing: you don’t have to wait for a Friday night out to get them. I’ve spent way too many weekends tweaking dough hydration and proofing times to get this Texas Roadhouse Rolls recipe just right.

If you’ve ever ended up with rolls that feel more like hockey pucks than clouds, don't worry. I’ve made those mistakes so you don’t have to. We’re going to make Homemade Yeast Rolls that are actually better than the restaurant version because they’re fresh out of your oven.

So, grab your flour and let’s get into why this works. If you love a good dough project, you might also want to try my Cinnamon Rolls: Proper Fluffy Recipe with Tangy Glaze — it uses a very similar enriched dough base!

The Science of Achieving a Soft, Pillowy Texture

The magic of these Texas Roadhouse Rolls lies in the "enriched dough" process. Unlike a crusty sourdough that only uses flour, water, and salt, we are adding fat (butter), sugar (honey), and protein (egg and milk).

The Science of Why it Works:

• Protein Interference: The fats in the butter and milk coat the flour proteins, preventing them from forming long, tough gluten strands. This is why the crumb is so tender and "velvety" rather than chewy.
• The Maillard Reaction: The combination of honey and milk proteins causes the crust to brown beautifully at a lower temperature, creating that signature golden brown glow without drying out the center.
• Hygroscopic Honey: Honey is a humectant, meaning it holds onto moisture. This keeps your Roadhouse Rolls soft for days, unlike rolls made with plain white sugar which can dry out faster.

Essential Ingredients for Texas Roadhouse Rolls

To get that authentic Copycat Texas Roadhouse Rolls flavor, we have to be specific. Don't skip the clover honey; it provides a floral sweetness that's distinct from standard wildflower honey.

Ingredient Substitution Table

Nutrition Information

step-by-step: How to Make Copycat Texas Roadhouse Rolls

Prep Time: 30 minutes Cook Time: 15 minutes Total Time: 1 hour 15 mins (plus rising) Yield: 24 rolls

1. Activating the Yeast and Mixing the Base

Warm your 1.5 cups of whole milk to about 105°F it should feel like warm bath water. Add 0.25 cup honey and 1 packet of active dry yeast. Let it sit for 5- 10 minutes until it looks foamy and smells like a brewery. Whisk in 4 tbsp of melted unsalted butter and 1 large egg.

2. Kneading and Managing the First Rise

Slowly add 4.25 cups of all-purpose flour and 1 tsp sea salt. Knead for about 5- 7 minutes until the dough is smooth and slightly tacky but not sticking to your fingers. Place in a greased bowl, cover, and let it rise in a warm spot until doubled (usually about 1 hour).

3. Rolling and Cutting the Dough Into Squares

The Secret Behind the Signature Square Shape: Don't roll these into balls! Punch the dough down and roll it into a large rectangle, about 1/2 inch thick. Use a pizza cutter to slice the dough into 24 squares. This is how you get those iconic "folded" looking edges.

4. Proofing and Baking for Maximum Loft

Place the squares on a baking sheet, cover, and let them rise again for 45 minutes. They should look puffy. Bake at 350°F for 12- 15 minutes until the tops are golden brown.

5. The Finishing Touch: Cinnamon Honey Butter Recipe

While they bake, whip together 0.5 cup salted butter, 0.25 cup powdered sugar, 0.25 cup honey, and 1 tsp ground cinnamon. Slather this over the Texas Roadhouse Rolls and Butter the second they come out of the oven.

Chef's Expert Tips for Success

• The "Windowpane" Test: Before you stop kneading, pull a small piece of dough. It should stretch thin enough to see light through it without tearing. If it tears, keep kneading!
• Cold Proof for Flavor: If you have time, let the dough rise in the fridge overnight. The slow fermentation creates a much deeper, more complex flavor.
• Don't Over Flour: It’s tempting to keep adding flour when the dough is sticky. Resist! A slightly sticky dough makes a lighter, airier roll. Use oiled hands instead of floured hands to handle it.

Troubleshooting/Common Baking Mistakes

Storage, Reheating, and Freezing Instructions

Maintaining the Ideal Proofing Temperature: If your house is chilly, place the dough on top of the refrigerator or near a running dishwasher to help it rise.

How to Store Leftovers for Lasting Freshness: Store your Texas Roadhouse Rolls in an airtight bag at room temperature for up to 3 days. To keep them velvety, don't put them in the fridge it actually crystallizes the starches and makes them go stale faster!

Freezing Dough vs. Fully Baked Rolls:

• To Freeze Dough: After cutting into squares, freeze them on a tray, then bag them. Thaw and let rise for 4- 5 hours before baking.
• To Freeze Baked Rolls: Let them cool completely, wrap in foil, and freeze.

The Best Way to Reheat for Softness: Wrap a roll in a damp paper towel and microwave for 10 15 seconds. It recreates that "fresh from the oven" steam!

These Texas Roadhouse Rolls are the ultimate crowd pleaser. Whether it’s for a holiday dinner or just a Tuesday night when you need some comfort food, this Texas Roadhouse Rolls Recipe is a guaranteed winner.

Just make sure you make the full batch at 170 calories per roll, they disappear faster than you’d think! Happy baking!