Copycat Texas Roadhouse Rolls
Light and fluffy and deliciously buttery, Texas Roadhouse Rolls are THE perfect dinner roll! Now you can make them at home anytime with this simple copycat recipe!
The Best Dinner Rolls EVER
Normally when I go to a restaurant, I try to stay away from the bread basket because I want to save my appetite for the good stuff. But Texas Roadhouse bread is different.
If you know, then you know.
This is a simple yeast dinner roll recipe, but for some reason, it just tastes that much more amazing. Perhaps it’s that little bit of extra sweetness that takes them to the next level — my husband adds sugar to his pepperoni roll recipe too. Or maybe it’s when that famous cinnamon honey butter melts into the bread.
You don’t need a bread maker…just your oven! And believe it or not, there’s really no “secret” here…it’s just an awesome recipe! Yep, you can make Texas Roadhouse buns at home anytime you want!
So, if you’re looking for a spot-inn recipe for the rolls at Texas Roadhouse, I’ve got ya covered!
Affiliate links provided for your convenience in re-creating this recipe; read disclosure policy here.
Texas Roadhouse Rolls Ingredients
- Active dry yeast — You can also use instant yeast; read my notes on this later in the post.
- Water — warm, but not hot
- White sugar
- Milk — hot, but not boiling
- Butter — melted
- Egg
- All-purpose flour
- Salt
Kitchen Tools Used:
- Stand mixer (we bought ours refurbished and saved a ton of money!)
- 9×13″ baking dish
- Cake Scraper — This works perfectly for cutting our doll into rolls!
How to Make Texas Roadhouse Rolls
Combine the yeast, warm water, and 1 teaspoon white sugar in a mixing bowl and allow to sit for 5 minutes, until foamy. You can also do this in the bowl of your stand mixer.
Heat milk in the microwave until it is hot, but not boiling. I do this in 20 second increments so I don’t overheat it. If you have a thermometer, it should read between 95°F and 110°F.
Add the warm milk, remaining sugar, and 2 Tablespoons of the melted butter to the yeast mixture and mix on low speed.
Add in the egg and continue mixing until fully incorporated.
Add 2 cups of the flour and the salt. After this is well mixed, continue to add flour a half cup at a time until you have added 3 1/2 cups of flour. Continue mixing as you do this.
Knead the dough in the bowl for about 6-8 minutes until a soft ball forms. The dough should begin to pull cleanly away from the sides of the bowl. If needed, add up to 1 more cup of flour until the dough ball forms.
Remove the dough from the bowl and place into a separate greased bowl. Cover with plastic wrap and a clean kitchen towel and allow to rise for 1 hour. The dough will just about triple in size during that time.
Grease two 9″ x 13″ casserole dishes and set aside.
Flip the dough out of the bowl and onto a floured work space. Punch down the risen dough and then cut into 6 equal pieces.
Roll out each piece of dough into a long strip, and then cut those strips into four equal pieces.
Roll each piece of dough to 1/2″ thickness and then fold back onto itself. This is the classic Texas Roadhouse bun shape.
Arrange the rolsl in your prepared casserole dishes.
Cover the casserole dishes with plastic wrap and kitchen towels and allow to rise a second time. Again, for about 1 hour.
Preheat oven to 350°F. Remove all coverings from your casserole dish and bake for 20-22 minutes. You’ll know the rolls are done when they’re nice and puffy and golden brown.
TIP: At the fifteen minute mark, brush the rolls with the melted butter.
Serve rolls warm with our Texas Roadhouse Cinnamon Honey Butter!
Can I Use Instant Yeast Instead of Active Yeast?
If you choose to use instant yeast instead, you won’t need to do any proofing. The big difference between instant and active dry is the proofing. You’ll just need to add the yeast to the mixture and mix.
Now will this affect the recipe?
Perhaps slightly. But the main difference is in prep time. Using instant or rapid rise yeast will shave off a few minutes that you’d normally spend soaking the active yeast. It will also cause your dough to rise a little bit faster.
Many purists swear by active yeast, but if you’re looking for a shortcut, instant yeast could be a good timesaver!
If you decide to try swapping instant yeast, you can use a 1:1 ratio.
Can you Freeze Texas Roadhouse Buns?
Absolutely! If you’d like to make a batch ahead and then freeze them for later, these rolls can last for up to 6 months in the freezer.
After baking and cooling completely, individually wrap each roll in plastic, then place them all in a freezer safe bag.
That way you are able to reheat them one at a time if you’d like!
How to Reheat Frozen Rolls
The best way to reheat frozen dinner rolls is in the oven. Wrap the rolls in foil, then place the foil-wrapped rolls on a baking sheet. The foil prevents the bread from drying out while reheating.
Bake for 5-10 minutes at 350°F, just until the rolls are warmed through.
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Copycat Texas Roadhouse Rolls Recipe (Printable Copy)
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Copycat Texas Roadhouse Rolls
Ingredients
- 1 Tablespoon active dry yeast
- 1/2 cup water warm
- 1/4 cup white sugar
- 1 cup milk warm
- 1/4 cup butter melted
- 1 egg
- 3 1/2 cups all-purpose flour extra as needed
- 1 teaspoon salt
- 1 teaspoon white sugar
Instructions
- In the bowl of all stand mixer, combine the yeast, warm water, and 1 teaspoon white sugar. Allow to sit and "proof" for 5 minutes, until yeast is foamy.
- Heat milk in the microwave so that it is hot, but not boiling. If you have a thermometer you can check to make sure it is in the range of 95°F to 110°F.
- Add warm milk, remaining white sugar, and 2 Tablespoons melted butter to the yeast mixture and mix on low until combined.
- Add the egg and continue mixing until fully incorporated.
- Add 2 cups of the flour and the salt. Continue adding flour by half cups until you have added 3 1/2 cups of flour -- mixing as you add.
- Knead the dough for 6-8 minutes until a soft ball forms and the dough pulls cleanly away from the sides of the bowl. Add up to 1 cup more flour, as needed to help the dough form.
- Remove the dough from the bowl and place in a new, greased bowl. Cover with plastic wrap and a clean kitchen towel and allow to rise on the counter for an hour. It should almost triple in size.
- Grease two 9" x 13" casserole dishes and set aside.
- Remove the risen dough from bowl to a floured countertop. "Punch" down the dough and then divide into 6 equal pieces.
- Use a rolling pin to flatten out each piece of dough into a strip. Cut each strip into four pieces.
- Roll each piece to 1/2" thickness and then fold back onto itself once.
- Place the rolls inside your prepared casserole dishes.
- Cover the casserole dishes with plastic wrap and kitchen towels and allow to rise a second time, for about 1 hour.
- Preheat oven to 350°F.
- Remove plastic wrap and towels and place in oven to bake.
- After fifteen minutes in the oven, brush the rolls with melted butter and continue baking until you've hit 20-22 minutes. You'll know they're done when they are nice and puffy and golden brown on top.
Notes
Nutrition
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