The Cozy Cookbook is here! 
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!
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 level it out at the top. Don’t dip the cup right into the flour or you’ll measure out too much, which will make your rolls dense.
- Alternatively, you can weigh the flour. 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 dough and refrigerate overnight
- Form the dough, let it rise, and shape into rolls.
- Cover with saran wrap and refrigerate for up to 15 hours.
- Remove from the fridge, keep covered, and let rise for up to 1 hour, then bake as outlined.
Method 2: Bake and Reheat
- 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 cool completely 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
- Form the dough, let it rise, and shape into rolls. Flash freeze on a baking sheet before the second rise. Once frozen, transfer to a freezer bag.
- When ready to bake, remove from freezer bag and let them rise on a lightly greased, covered baking sheet for 4-5 hours prior to baking.
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.
-
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.
- 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 butter. Serve with honey butter if desired!
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) Oven: This trick works great! Heat your oven to 200° for 2 minutes, then shut the heat off. Cover the dough with a dish towel (no plastic wrap in the oven), and shut the door to trap the warm air inside. Let it rise!
–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.
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
-
- Italian Wedding Soup
-
- Chicken and Rice Soup
-
- Mushroom Chicken
-
- Chicken Stew
-
- Chili Con Carne
-
- Steak with Gravy
Get My Free Meal Plan
I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!
And follow me on Facebook, Instagram, and Pinterest!
Did You Make This Recipe?
I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐
Copycat Texas Roadhouse Rolls
Ingredients
- 1 ¼ cup Milk
- 2 ¼ teaspoon Active Dry Yeast, or 1 packet
- ¼ cup Honey
- 4 tablespoons melted butter, divided
- 1 large egg, at room temperature
- 1 teaspoon salt
- 4 cups (489 grams) all-purpose or bread flour
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, salt, and half of the flour. Mix slowly until smooth. (Use a mixer with a dough hook if you have one, or by hand.) Gradually add the remaining flour and mix until a dough has formed.
- Mix/knead for 8 minutes. Transfer the dough to a floured surface and knead for a few more minutes.
- Spray a large bowl with cooking spray and place the dough inside. Cover with plastic wrap 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 light, lightly-greased baking sheets. Cover and let them rise for 30-40 minutes, until doubled in size.
- Preheat oven to 350° F 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.
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 milk, honey, butter, egg, and salt to the bread machine. Add the flour and create a small hole in the middle of the flour, don't let liquid inside the hole. Place the yeast in the hole.
- 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 place 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 a 2 lightly greased and lightly colored baking 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.
Notes
- Make Ahead Method: Check out the blog post for 3 make-ahead options!
- 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 level it out at the top. 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.
- Alternatively, you can weigh the flour. 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
Follow Me!
Join my free email list and find me on Facebook, Instagram, and Pinterest.
I’ve tried numerous rolls recipe and this is now the only one I’ll make!! Thank you
I’m so happy to hear that April! This is our go to recipe. Everyone always comments on them!😃
I would give this 10 stars if I could! These are hands down the BEST rolls I’ve ever made. I was surprised by how close they are to the real thing. I’ll definitely be making these again!
Thanks so much Abbey you’re the best!❤️ I agree, these taste so similar to the real thing! This is usually my go to Roll whenever we have company or holiday dinners!
The first rise was great, but the second wasn’t so my rolls were a little too dense, any ideas?
That’s a big strange, hmmmm. This might be a stretch but if the weather changed (if it started raining), that could have had an impact?
Can you cut them like biscuits successfully? The top and bottom didn’t stay together but they were very tasty….especially with the honey cinnamon butter and coffee the following morning! Thank you!!
Hi Virginia! Yes, that should work fine! So glad that you enjoyed them with the butter!! 🙂
We can’t remember what TR rolls taste like now. These are better. I scooped my flour, used silicone mat to reduce need for additional flour during kneading. I recommend hand kneading; knew the exact moment they were perfect. I could tell by the sweet dough smell & springiness (after 1st rise) that we had a winner. The mound rose more in a covered glass bowl in fridge overnight. Rolled out cold into flat approx 1/2″ thick slab and cut. I’ve purchased frozen TR dough & there’s no fold over so copied that instead. Let rise uncovered in warm oven for an hour until they were almost the size of baked rolls & then baked until slightly brown (11 mins in my particular oven). Delicioso. Thank you!
I’m so happy to hear you enjoyed these rolls Vanessa!😀 They’re so yummy and sweet, people are always impressed when I make them for dinner parties! Thanks so much for the awesome review!
These were perfect! Easy to make (we used a stand mixer) and baked to perfection. My son is a beginner baker and made them perfectly by himself. He has had an absolute love affair with Texas Roadhouse rolls and was ecstatic when I sent him this recipe. Thank you!
You’re very welcome! I’m so glad to hear you’re son is obsessed with these as much as I am!😃 I usually end up eating more rolls then the actual dinner. Thanks so much for the review!
I’ve read through a few comments and it sounds like if we’re planning on making these a day ahead, we can pre-bake them, then finish baking with the melted butter the day of. Would you recommend this method, or is it possible to stop after letting the little dough chunks rise and then refrigerating the dough until the next day?
Hi Alison! All of the make-ahead methods are outlined in the recipe post… any will work! I’ll paste them here for you ☺️
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.
You mention that if the dough doesn’t rise, you can try adding a package of yeast with some warm water and sugar. How much is a package of yeast? I have a glass jar of the yeast, and want to use this as a back up just in case the dough doesn’t rise sometime.
However, I did make these tonight as a practice run for Christmas day, and they turned out delicious! Your recipe for that honey cinnamon butter was perfect!
Hey Christa! I’m so happy that your trial run went well and that you enjoyed the honey butter as well!! 🙂 Each package contains 1/4 oz. or 2 1/4 teaspoons of yeast. This is approximately 7 grams, or 11 ml.
Can I make these in advance and freeze it until I’m ready to bake it?
Hi Marlene, I haven’t tried it but it should work, I just read this info from TheKitchn: “Unbaked rolls can be kept frozen for about a month, after which the yeast starts to have trouble rising the dough after thawing. The day before you want to bake the rolls, remove the shaped rolls from the freezer and arrange them in your baking pan. Cover and let them thaw overnight in the refrigerator.”
My dough came out extremely sticky. I had to add more flour because it was sticking to my hands so much. Do you have any idea what may have caused the stickiness? I used a dough hook attachment on my mixer. Could the amount of mixing time be the issue?
Hey Cass! Yes, that’s exactly it. Over-mixing can cause dough to become really sticky, and it’s easier to over-mix when you’re using a stand mixer. Adding flour to correct this can cause them to become dense.