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!
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
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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
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Hi Stephanie! My dough ended up feeling more like biscuits instead of bread dough. It feels like maybe it didn’t have enough liquid. Or is this normal?
I made these yesterday and the entire batch was gone—my family (and me) really enjoyed this one! Fluffy, buttery and delicious. I’m making them again today! Plus, this is such an easy recipe. Thank you!!!
Hi Roselle! I’m so very happy that you and your family enjoyed the rolls!! These never last long in my house either! 🤣 Thank you so much for taking the time to review!!! -Stephanie
Help !! I made these again and mine are still very dense and not fluffy as the restaurants are.what am I doing wrong? Any suggestions please
Mine was not fluffy like the restaurants were. Dont know what happened!
Can these be frozen either before or after baking?
Hey KC! I haven’t tried freezing them before baking but I’m sure you could freeze them after baking, then I’d reheat them in a warm oven, you could wrap them in foil to preventing them from browning any further or getting hard! 🙂 Enjoy! -Stephanie
Thank you Stephanie, making these with dinner. I think I’ll try to underbake them just a little then freeze them.
Great idea! 🙌🏻
Hi Stephanie – I am making these for Easter! I am not even close to a pretend baker, so this is a real jump for me.
Read through directions and have a few quick and easy questions:
1) What does “gently seal” mean? How do I do it?
2) With the milk do I bring it just to a boil and turn it off? Never have had to scald milk before either.
3) the mix/kneed for 8 minutes – do I do that in the mixer with a dough hook? How fast a speed?
Thanks for the help and what looks like an amazing recipe!
Jeff
Hi Jeff, I would recommend watching the recipe video to help you get a better feel for you to make these: https://youtu.be/Y1cmX7KXBYU
1.) Gently seal just means to press down just enough so that when you fold the dough down, it stays intact and doesn’t come apart.
2.) Yes, you’ll heat up the milk and when it just begins to boil, remove it from the heat and let it reduce to lukewarm. 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.
3.) I usually knead by hand, I’d turn to the video to see how to knead the dough. You can also view this resource for more tips on how to knead dough: https://www.youtube.com/watch?v=ySOj0fFWo1U
Enjoy Jeff!! Best of luck!
I can’t wait to make these! I have a question,in method one of your tips,do you turn the oven off after it reaches 315 degrees? As you can tell I’m a newbie at read making! Lol
Thank you for info,and great recipes
You’ll leave it on!! Enjoy!!!
Can you make these ahead of time and freeze till ready for them
I made these for my family for Thanksgiving today. Everyone was so impressed and I was so proud of myself. They turned out great! I did one batch on a lighter colored pan, and they were perfect! The other batch, I did on a darker colored pan, and I wished that I had used parchment paper instead of cooking spray. I think the bottoms were a little dark.
Good for you Emily!!! Thank you for the baking sheet info, I’ll include that on the post! Happy Thanksgiving!
Can you make these a day ahead?
Yup! Here’s what the post instructions say 🙂
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!
Do you store them at room temperature or in the refrigerator in the airtight container?
Room Temp! ❤️
Hi! Should I use unsalted or salted butter for the bread?
I personally like to use salted!