Texas Roadhouse Rolls Copycat: Sweet, Fluffy & Easy Recipe

Introduction

These Texas Roadhouse rolls are soft, sweet, and incredibly fluffy — a perfect homemade version of the beloved restaurant classic. With a tender crumb and buttery finish, they’re sure to become a family favorite for dinners or gatherings.

Ingredients

• 1 tablespoon warm water (105-115°F)
• 6 tablespoons (75g) granulated sugar, divided
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 cup (245g) warm whole milk (105-115°F)
• 7 tablespoons (99g) unsalted butter, melted, divided
• 1 teaspoon kosher salt
• 1 large egg, room temperature
• 3 ½ cups (444.5g) bread flour
• ¼ cup (57g) unsalted butter, softened (for dough after first rise)
• 2 tablespoons confectioners’ sugar (for Cinnamon Honey Butter)
• 2 tablespoons honey (for Cinnamon Honey Butter)
• ½ teaspoon cinnamon (for Cinnamon Honey Butter)
• ½ cup unsalted butter, softened (for Cinnamon Honey Butter, not included above)

Instructions

1. Step 1: In a large mixing bowl, combine 1 tablespoon warm water (105-115°F), 1 packet of active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently, then let sit in a warm spot for 5-10 minutes until a foamy layer forms on the surface, indicating the yeast is activated.
2. Step 2: While the yeast activates, combine 1 cup warm whole milk, about 3 tablespoons of the melted unsalted butter, and the remaining granulated sugar in a small saucepan. Heat over medium-low until the butter melts and sugar dissolves. Remove from heat and cool to lukewarm (105-115°F) to avoid killing the yeast.
3. Step 3: Pour the cooled milk and butter mixture into the bowl with the activated yeast. Add the room-temperature egg and kosher salt, then whisk to combine. Gradually add the bread flour, about 1 cup at a time, mixing until a soft, slightly sticky dough forms. Knead by hand on a floured surface for 8-10 minutes or with a stand mixer on medium-low for 6-8 minutes until smooth and elastic.
4. Step 4: Lightly grease a large bowl. Place the dough in the bowl, turning once to coat, and cover tightly with plastic wrap or a towel. Let it rise in a warm, draft-free spot (75-80°F) for 1 to 1 ½ hours, or until doubled in size.
5. Step 5: Gently punch down the dough to release gases, then turn it onto a floured surface. Fold in the softened butter (¼ cup) by kneading until fully blended. Let the dough rest for 5-10 minutes.
6. Step 6: Roll the dough into a rectangle about ½ to ¾ inch thick. Cut the dough into 2×2 inch squares using a pizza cutter or sharp knife.
7. Step 7: Lightly grease two baking sheets or line with parchment paper. Transfer the squares to the sheets, leaving about 1 inch between each. Cover loosely and let rise in a warm spot for 45-60 minutes, until puffy and nearly doubled.
8. Step 8: Preheat the oven to 350°F (175°C) about 15-20 minutes before baking. Bake the rolls for 12-18 minutes until golden brown and cooked through (internal temp 200-210°F).
9. Step 9: Remove rolls from oven and immediately brush with the remaining melted butter (about 4 tablespoons). Let cool on the baking sheets for a few minutes, then transfer to a wire rack. Serve warm.
10. Optional Step 10 (Cinnamon Honey Butter): In a small bowl, combine ½ cup softened unsalted butter, 2 tablespoons confectioners’ sugar, 2 tablespoons honey, and ½ teaspoon cinnamon. Mix until light and fluffy. Serve alongside the warm rolls.

Tips & Variations

• For softer rolls, make sure your milk mixture is lukewarm before adding to the yeast to avoid killing it.
• Add the softened butter after the first rise for extra tenderness and richer flavor.
• If you don’t have bread flour, all-purpose flour can be substituted but rolls may be less chewy.
• The cinnamon honey butter can be adjusted with more or less cinnamon and honey to suit your taste.

Storage

Store the rolls in an airtight container at room temperature for up to 3 days. To keep them longer, freeze in a sealed bag for up to 2 months. Reheat wrapped in foil at 300°F for 10-15 minutes or microwave briefly to warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it after the first rise for up to 24 hours. Bring it back to room temperature before shaping and continuing the recipe.

What makes these rolls different from regular dinner rolls?

Texas Roadhouse rolls are sweeter and richer, with added melted butter inside the dough and brushed on top, giving them a unique soft and buttery texture that sets them apart.

Texas Roadhouse Rolls Copycat: Sweet, Fluffy & Easy Recipe

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★★★★★

4.6 from 70 reviews

This Texas Roadhouse Rolls copycat recipe delivers sweet, fluffy, and buttery rolls that closely mimic the classic restaurant favorite. With a soft, pillowy texture and a golden crust, these rolls are perfect for family dinners or holiday gatherings. The recipe includes a luscious cinnamon honey butter to complement the rolls, enhancing their sweet and buttery flavor.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 15 minutes
• Yield: 12 rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 tablespoon warm water (105-115°F)
• 6 tablespoons (75g) granulated sugar, divided
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 cup (245g) warm whole milk (105-115°F)
• 7 tablespoons (99g) unsalted butter, melted and divided (for dough & brushing)
• 1 teaspoon kosher salt
• 1 large egg, room temperature
• 3 ½ cups (444.5g) bread flour
• ¼ cup (57g) unsalted butter, softened (for dough after first rise)

Cinnamon Honey Butter

• ½ cup (113g) unsalted butter, softened
• 2 tablespoons confectioners’ sugar
• 2 tablespoons honey
• ½ teaspoon cinnamon

Instructions

1. Activate the Yeast: In a large mixing bowl, combine 1 tablespoon of warm water (105-115°F), the active dry yeast, and 1 tablespoon of granulated sugar. Stir gently and let it sit in a warm spot for 5-10 minutes until a foamy layer forms, indicating the yeast is activated.
2. Prepare Milk & Butter Mixture: While the yeast activates, combine 1 cup of warm whole milk, about 3 tablespoons of melted unsalted butter (from the 7 tablespoons divided), and the remaining granulated sugar in a small saucepan. Heat over medium-low until the butter melts and sugar dissolves, then remove immediately and cool to lukewarm (105-115°F) to avoid killing the yeast.
3. Combine Wet Ingredients & Knead Dough: Pour the cooled milk and butter mixture into the bowl with the activated yeast. Add the room temperature egg and kosher salt; whisk to combine. Gradually add bread flour, about 1 cup at a time, mixing until a soft, slightly sticky dough forms. Knead by hand for 8-10 minutes or with a stand mixer and dough hook for 6-8 minutes until the dough is smooth, elastic, and passes the windowpane test.
4. First Rise (Bulk Fermentation): Lightly grease a large bowl and place the dough inside, turning it once to coat. Cover tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm spot (75-80°F / 24-27°C) for 1 to 1 ½ hours, or until doubled in size.
5. Incorporate Butter & Shape Rolls: Gently punch down the dough to release gases and transfer it to a lightly floured surface. Fold and knead in the softened butter (¼ cup) until fully blended. Rest the dough for 5-10 minutes, then roll into a large rectangle about ½ to ¾ inch thick. Cut into 2×2 inch squares using a pizza cutter or sharp knife.
6. Second Rise: Grease two large baking sheets or line them with parchment paper. Place the dough squares on the sheets, spacing them about 1 inch apart. Loosely cover with plastic wrap or a kitchen towel, and let rise for 45-60 minutes until puffy and nearly doubled.
7. Bake the Rolls: Preheat the oven to 350°F (175°C) about 15-20 minutes before the rolls finish their second rise. Bake the rolls for 12-18 minutes until golden brown and cooked through, with an internal temperature of 200-210°F (93-99°C).
8. Finishing Touches & Serve: Remove rolls from the oven and immediately brush the tops with the remaining melted butter (about 4 tablespoons). Allow rolls to cool for a few minutes on the baking sheets before transferring to a wire rack. Serve warm.
9. Optional Cinnamon Honey Butter: In a small bowl, combine the softened butter (½ cup), confectioners’ sugar, honey, and cinnamon. Mix until light and fluffy. Serve alongside warm rolls for an authentic experience.

Notes

• Ensure all liquids are lukewarm (105-115°F) to activate yeast without killing it.
• Kneading time is crucial for gluten development and a soft texture.
• Use bread flour for better structure and fluffy rolls.
• Butter should be softened (not melted) when folded into dough after the first rise.
• Keep dough covered during rises to prevent drying out.
• The cinnamon honey butter is optional but highly recommended for added flavor.
• Internal temperature of baked rolls should be around 200-210°F to ensure doneness.

Keywords: Texas Roadhouse rolls, copycat rolls, fluffy dinner rolls, sweet rolls, homemade bread