The Cozy Cook

Texas Roadhouse Rolls

These Copycat Texas Roadhouse Rolls are brushed with sweet honey butter and can be made in a bread machine or by hand! A perfect side dish idea for holidays and family dinners!

Love Copycat Recipes? Try my Texas Roadhouse Butter and Steak Rub recipes next!

Several Texas Roadhouse Rolls Stacked up on top of each other, glistening with butter on top

Guys, I’m not a baker by a long shot. So if I can nail down these rolls, you have an amazing shot of doing the same. I’ve been making these rolls for years, it’s the only time you’ll see me with a rolling pin.

The ingredients that you need are incredibly simple, and you can even use a bread maker for these!

Ingredients

  • Active Dry Yeast -See below for using Rapid Rise instead
  • Milk
  • Honey
  • Butter
  • Egg
  • Salt
  • Flour- All-purpose or bread flour may also be used

Subbing Instant/Rapid Rise Yeast for Active Dry

  • Cooks Illustrated recommends using 25% less yeast if using Instant instead of Active Dry.
  • In this recipe, that equates to 1 + 3/4 teaspoons.
  • Combine the yeast with the flour instead of adding it to the warm milk.
  • Proceed as outlined, no need to let the milk stand for 5 minutes after combining it with the honey.

Measuring The Flour

  • Be sure to scoop your flour out with a spoon and sift it into a measuring cup. Don’t dip the cup right into the flour or you’ll measure out too much, which will make your rolls dense.
  • This resource from King Arthur Flour indicates that 1 cup of all-purpose or bread flour weighs 120 grams. So 4 cups = 480 grams, be sure to subtract the measuring cup from the weight.

Make Ahead Method

Method 1: 

  • Prepare rolls, let them rise twice, cover with saran wrap and refrigerate overnight until ready to bake. The bake as outlined.

Method 2:

  • Bake for no more than 12 minutes, before the tops start to brown too much.
  • Don’t top them with the melted butter yet. Let them come to room temperature and store them in an airtight container.
  • When ready to serve, bake for a few minutes at 350°, until the tops are golden brown.
  • Top with melted butter and serve!

Method 3:

  • Freeze unbaked rolls for up to 1 month, (no longer than that). Arrange on a baking sheet and cover them. Let them thaw in the refrigerator overnight. Bake as instructed.

Can You Use a Bread Machine?

  • Yes. Scald the milk first and let it reduce to lukewarm. Then add the ingredients to a bread machine in the order listed in the recipe card and select the dough setting.
  • From there, proceed with rolling and cutting the rolls. Place them on baking sheets, cover, and let them rise until doubled in size.
  • Bake and brush with honey butter.

Round ball of roll dough on floured wooden surface

Side by side images of risen roll dough and punching it down

Side by side images of rolled out roll dough and folding it in half

How to Make Dough Rise:

Dough needs a warm environment in order to rise. If you’re having trouble, try these tricks. Note: it may take the dough longer to rise with these methods:

Method #1: (👉My favorite)- Preheat the oven to 315° F and place the bowl on top of a warm spot on the oven. For me, the warmest spot is right in the front of the oven between the front two burners.

Method #2: Place a baking tray on the bottom rack in the oven. Remove the top rack. Boil water and pour it into the tray, then place the bowl of dough on top and close the door.

-Method #3: (Assuming you have a warm place for the dough to rise but it still isn’t)-Take a new package of active dry yeast and mix it with 1/4 cup of warm water and 1/2 teaspoon of sugar. Let it sit for 10 minutes until it starts to foam. Knead the yeast mixture into the dough, and place it in a warm place to rise.

Side by side images of cutting roll dough and placing rolls on baking sheet

Side by side images of risen roll dough

How Do You Scald Milk and Why?

Scalding milk is the first step in this recipe, and it requires you to bring the milk to a near boil, remove it from the heat, and allow it to come down in temperature.

-Scalding milk helps to ensure that the dough is light and fluffy by killing the protein in the milk, which keeps the gluten intact. The gluten is what aids in the breakdown of the sugar and yeast, which in turn allows it to rise.

What to Serve with Texas Roadhouse Rolls

Three texas roadhouse rolls stacked on top of each other, shining with melted butter on top

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Copycat Texas Roadhouse Rolls

4.85 from 104 votes
These Copycat Texas Roadhouse Rolls are brushed with sweet honey butter and can be made in a bread machine or by hand! A perfect side dish idea for holidays and family dinners!

Ingredients

  • 1 ¼ cup Milk
  • 1 teaspoon salt
  • 4 Tablespoons melted Butter, separated
  • 1 large Egg, at room temperature
  • ¼ cup Honey
  • 4 cups all-purpose Flour, or Bread Flour
  • 2 ¼ teaspoon Active Dry Yeast, or 1 packet

Instructions

  • If using a bread machine, see next section below.
  • Bring the milk to a near boil. Remove it from heat when you see it begin to steam and small bubbles form on the side of the pan. Let it reduce to lukewarm, between 80-90 degrees.
  • Mix the milk, yeast, and honey in a small bowl until well combined. Let it sit for 5 minutes.
  • In a large bowl, mix 3 tablespoons of the butter, the milk mixture, the room temperature egg, and 2 cups of flour. Mix slowly until smooth. (Use a mixer with a dough hook if you have one, otherwise it works by hand.) Gradually add the remaining 2 cups of flour and mix until a dough has formed.
  • Add salt, and mix/knead for 8 minutes. Then drop the dough onto a floured surface and knead for a few more minutes.
  • Spray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
  • Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
  • Cut into 24 squares of even size and place on 2 lightly greased cookie sheets. Cover them and let them rise for 30-40 minutes,, until doubled in size.
  • Preheat oven to 350 degrees and bake for 12-15 minutes, or until the top is a light golden brown.
  • Melt the remaining tablespoon of butter and brush the top of the rolls.

If using a Bread Machine:

  • Bring the milk to a near boil. Remove it from heat when you see it begin to steam and small bubbles form on the side of the pan. Let it reduce to lukewarm, between 80-90 degrees.
  • Add the ingredients to the bread machine in the order listed in the ingredient section of this recipe card. If your manual indicates a different order, follow that.
  • Set the bread machine to the dough cycle, let it do the work from there.
  • Once complete, Spray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
  • Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
  • Cut into 24 squares of even size and place on 2 lightly greased cookie sheets. Cover them and let them rise for 30-40 minutes,, until doubled in size.
  • Preheat oven to 350 degrees and bake for 12-15 minutes, or until the top is a light golden brown.
  • Melt the remaining tablespoon of butter and brush the top of the rolls. Serve with Copycat Texas Roadhouse Butter.

Video

Notes

Make sure your yeast is fresh and not expired!

Subbing Instant/Rapid Rise Yeast for Active Dry:

  • Cooks Illustrated recommends using 25% less yeast if using Instant instead of Active Dry.
  • In this recipe, that equates to 1 + 3/4 teaspoons.
  • Combine the yeast with the flour instead of adding it to the warm milk.
  • Proceed as outlined, no need to let the milk stand for 5 minutes after combining it with the honey.

Measuring the Flour:

  • Be sure to scoop your flour out with a spoon and sift it into a measuring cup. Don't dip the cup right into the flour or you'll measure out too much, which will make your rolls dense.
  • Bread flour or all-purpose flour both work well in this recipe.
  • This resource from King Arthur Flour indicates that 1 cup of all-purpose or bread flour weighs 120 grams. So 4 cups = 480 grams, be sure to subtract the measuring cup from the weight.

If your dough doesn't rise:

If you're baking on a chilly Fall or Winter day, it might be tougher to get your dough to rise as it needs to do so in a warm place. These tricks can get you out of a bind, just note that it may take longer for your dough to rise if these methods are needed:
-Method #1: Preheat the oven to 315 degrees and place the bowl on top of a warm spot on the oven. For me, the warmest spot is right in the front of the oven between the front two burners.
-Method #2: Place a baking tray on the bottom rack in the oven. Remove the top rack. Boil water and pour it into the tray, then place the bowl of dough on top and close the door.
-Method #3: (Assuming you have a warm place for the dough to rise but it still isn’t)-Take a new package of yeast and mix it with 1/4 cup of warm water and 1/2 teaspoon of sugar. Let it sit for 10 minutes until it starts to foam. Knead the yeast mixture into the dough, and place it in a warm place to rise.

Nutrition

Calories: 117kcal, Carbohydrates: 19g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 13mg, Sodium: 122mg, Potassium: 54mg, Sugar: 3g, Vitamin A: 90IU, Calcium: 19mg, Iron: 1mg

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These sweet and buttery Copycat Texas Roadhouse rolls are just like from the restaurant itself! They have a hint of sweetness and pair perfectly with homemade honey butter. | The Cozy Cook| #Baking #Rolls #CopycatRecipes #TexasRoadhouse #Dough #Bread #Sides #SideDishes

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Recipe Rating




419 comments on “Texas Roadhouse Rolls”

  1. These are delicious and so easy to make I will be making again!!!

  2. I don’t get it, I’ve made these things like three or four times. The first time I made them, I think I over did it with the mixer cause they were like weights. These last two times, the dough was super sticky but it was in the mixer for quite a long time. It never formed a ball inside the mixer, and afterward when kneading the dough, it stuck to my hands so bad I was losing my marbles. I think I followed the closest I could to your recipe but I have no idea what I did wrong. After making them two days ago, they came out dense but not bad, really very little fluff to speak of, my fear is that today will be the same as well.

    This is so frustrating, when I made Brioche it turned out well. Why can’t I get these.

    • Hi Brandon! Dense rolls can be the result of using too much flour, are you measuring the flour by spooning sifted flour into a measuring cup? If you dunk the cup right into the four you’ll end up using a lot more.

  3. Can you tell me how big you cut your squares ? I cut the dough in half after folding, and then at about 2 inches. I only got 16 ftom it.

    • Hi Martha, I haven’t measured the exact length before before but my estimate would be just under 2 inches, maybe 1.5 inches? If you have 16 rolls it is still fine to bake them, they’ll just be slightly larger! 🙂

  4. This is the 4 th time making these and have been a great success each time. They taste wonderful and easy enough to do. I use a bread machine to make the dough. I have also frozen some for future use. Also very easy to follow directions.  Recommend.

  5. Did you use salted or unsalted butter?

  6. No sugar? 

  7. Could I make the dough today and after both sets of rising put them in the fridge to bake them tomorrow? 

  8. I want to make these for Thanksgiving dinner, however I won’t have time to do all the steps…can I make them the day before and finish with the baking process the day of?  

    • Hi Patty!! Yes- I’ll paste the info from the post here for you, enjoy!!

      Can These Be Made Ahead of Time?

      -Yes! Here’s how to make these rolls ahead of time:

      Bake for no more than 12 minutes, before the tops start to brown too much.
      Don’t top them with the melted butter yet. Let them come to room temperature and store them in an airtight container.
      When ready to serve, bake for a few minutes at 350°, until the tops are golden brown.
      Top with melted butter and serve!

      • Made these for Thanksgiving dinner a day early.  Turned out smelling soooo good.  I finished baking one pan , and will finish baking the other pan tomorrow!  Daughter and I had to test…..so yummy!  Didn’t disappoint!  

      • Hey Patty! I am SO happy to hear that, (taste testing is super important, haha! 😉) – Thank you SO much for the review, I really appreciate it, Happy Thanksgiving!! -Stephanie

  9. My family LOOOOOVES these rolls. However it is so time consuming to makes these. I don’t know why I can’t figure out how to get the recipe. It seems to take forever for the dough to rise and the rolls never come out pretty. However, they taste fabulous and everyone devours them. Thanks for the recipe and I will keep trying. I was informed I was ruining Thanksgiving if I dared to buy rolls from Publix. Ugh, doesn’t matter that I have to cook a ham and a Turkey in the oven!

  10. I always have issues with my bread not rising. I see your note about letting it rise in the oven at 315 degrees. I can do that for both steps 6 (1 hour) & 8 (30-40 min) (no bread machine) and it won’t cook them too much?  Thank you!! 

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