Texas Roadhouse Copycat Rolls: Soft Buttery Dinner
Recreate the legendary soft, pillowy dinner rolls from Texas Roadhouse at home. This enriched dough combines warm milk, honey, and butter for that signature tender crumb and subtle sweetness. The rolls rise twice for optimal lift and fluffy texture. Perfect for family dinners, holiday tables, or alongside barbecue. What sets this version apart is the honey addition, which adds subtle sweetness and helps achieve that bakery-quality golden crust Texas Roadhouse is known for.
Ingredients
- 9 teaspoon active dry yeast
- 2 ½ cup whole milk, warm (110-115F)
- ½ cup honey, good quality
- 8 tablespoon butter, melted, divided
- 2 egg, large, room temperature
- 1 tablespoon kosher salt
- 8 ½ cup all-purpose flour, approximate (8-9 cups)bread flour1:1gluten_increase
creates chewier texture
Instructions
- 1
Combine yeast, warm milk, and honey in stand mixer bowl and let bloom until foamy, about 5 minutes.
- 2
Add butter, eggs, and 4 cups flour. Mix on low with dough hook until smooth.
- 3
Add remaining flour and salt. Continue kneading on low 7-9 minutes until tacky but not sticky.
- 4
Transfer to floured board and knead briefly. Place in buttered bowl, turning to coat. Cover with damp cloth.
- 5
Let rise in warm place until doubled, about 1 hour.
- 6
Brush two baking sheets with melted butter.
- 7
Punch dough down and roll into 1 inch tall rectangle on floured board.
- 8
Cut into 48 pieces in 6 rows of 8 rolls each. Space 1/2 to 1 inch apart on buttered sheets.
- 9
Cover and let rise until nearly doubled, 45-60 minutes.
- 10
Preheat oven to 350F.
- 11
Bake both pans together 12-15 minutes until golden brown.
- 12
Brush with remaining melted butter immediately after baking.
Tips
Use a thermometer to ensure milk is exactly 110-115F; too hot kills yeast, too cool slows rising.
Don't skip the second rise; it's crucial for the signature fluffy texture and proper oven rise.
Brush rolls with butter immediately after baking while still hot for best absorption and shine.
Good to Know
Store cooled rolls in airtight container at room temperature up to 2 days. Refrigerate up to 5 days. Freeze baked rolls in freezer bag up to 3 months; thaw at room temperature.
Prepare dough through first rise day ahead. Refrigerate overnight (bulk fermentation improves flavor). Remove from fridge, shape, and proceed with second rise and baking next day.
Serve warm with butter on the side. Ideal alongside barbecue, grilled meats, or holiday meals. Reheat wrapped in foil at 300F for 10 minutes.
Common Mistakes
Use water over 115F to avoid killing the yeast and preventing rise.
Skip the second rise to avoid dense, compressed rolls with poor oven spring.
Overbake to avoid dry rolls; pull at 12-15 minutes while still slightly soft inside.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these rolls ahead and freeze them?
Yes. Shape rolls on baking sheets, cover, and freeze unbaked up to 1 month. Thaw at room temperature about 1 hour, then proceed with second rise and baking. Or bake normally, cool completely, then freeze baked rolls up to 3 months.
What if my dough isn't rising properly?
Ensure your yeast is fresh and not expired. Check that milk temperature was 110-115F when added. Move dough to warmer location (oven with light on, or warm spot). Cold kitchens significantly slow yeast activity.
How long do baked rolls stay fresh?
Enjoy within 2 days at room temperature in an airtight container. After that, refrigerate up to 5 days or freeze up to 3 months. Reheat gently to restore softness.