Print

Texas Roadhouse Rolls Copycat: Sweet, Fluffy & Easy Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/texas-roadhouse-rolls-copycat-sweet-fluffy-and-easy-recipe/