Texas Roadhouse Rolls Copycat Recipe with Video
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Texas Roadhouse Rolls are easily the highlight of the meal. My family is always ordering just one more basket! The bread is soft and moist, the tops are buttery and golden brown, and the texture goes beyond fluffy — they’re absolutely cloud-like! In less than two hours, this Texas Roadhouse bread recipe makes four dozen rolls to pass around the dinner table.
These fluffy rolls paired with cinnamon honey butter are a snacking dream come true.
And I’m pretty much obsessed with this simple copycat recipe that proves that homemade rolls aren’t hard to make!
This copycat Texas Roadhouse rolls recipe makes the most delicious soft rolls and is a great recipe to make right at home.
I made these sweet rolls all the time, and then I make sure that I focus on the buttered tops once they’re done baking. They’re literally the best thing ever!
Don’t forget to pair these delicious rolls with honey cinnamon butter. I forget the first time that I made them because I just kept gobbling them up without thinking!
Don’t skip the video at the bottom of the post with guidance for kneading and rising!
Texas Roadhouse Rolls
I just had to learn how to make my own Texas Roadhouse rolls recipe at home!
Between that incredible melt-in-your-mouth texture and the warm, buttery flavor, these are easily my favorite restaurant rolls out there.
And don’t forget to make my copycat cinnamon butter to slather on this Texas Roadhouse bread!
It’s the absolute cherry on top, and it goes well with so many other recipes — sweet and savory alike.
If you haven’t had enough of Texas Roadhouse yet, you should see my popular Copycat Rattlesnake Bites!
Ingredient Notes & Suggested Swaps
- Active Dry Yeast – If you want fluffy, soft bread, then you absolutely need to use yeast!
Not only that, but it has a characteristic smell and taste that you will certainly miss if not used. - Warm Milk & Salt – Both are necessary to activate the yeast for baking. Warm milk, not cold or room temperature, is what you need to get a good yeast bloom!
Any milk is fine — so long as it’s warm. - Honey – A good quality honey makes all the difference in this Texas Roadhouse bread recipe! It will be a prominent flavor, after all, so we should invest in it!
Natural, pure honey with a low percentage of corn syrup and artificial sweeteners is ideal.
- Melted Butter – For the inside and the outside… Delicious! Salted butter will give the best contrast to the sweet dough.
You can also use unsalted butter if you want for the soft dough and the tops of the rolls. It’s up to you.
I just like the way that salted butter tastes with this yeast bread recipe. - All-Purpose Flour – You don’t want to use self-rising flour because we’re using our own active yeast and salt.
I always keep additional flavor handing just in case I need it.
You never know when you might need a small amount of flour for stickiness or something so, having additional flour can be helpful.
Bread flour or cake flour, however, are totally fine substitutes!
Tips for Perfecting Your Texas Roadhouse Bread Dough
Did you know that it’s possible to over-knead your dough? In fact, it’s one of the worst things you can do!
Copycat Texas Roadhouse rolls made with overworked dough will be tough and dense — not to mention it’ll be hard to form the dough into rolls in the first place!
- Knead until it’s tacky but not “sticky.”
This means that bits of wet dough will stick to your hands after touching it.
If it’s still sticky after a good bit of kneading, add small amounts of flour until your hands come away clean.
- Let it rise properly!
Don’t rush it — it’ll take somewhere between 45 and 60 minutes for the dough to almost double in size.
If your kitchen is too chilly for Texas Roadhouse bread dough to rise properly, then heat your oven to 100 – 125°F and let your dough rise there — in an oven-safe bowl, of course.
Storing and Reheating Copycat Texas Roadhouse Rolls
You can easily make this Texas Roadhouse rolls recipe to bake later — but you’ll need to store before the dough has risen.
It won’t rise after freezing quite as well as it does fresh, and that’s the key to getting fluffy bread!
Go ahead and shape the dough into rolls, flash freeze for about an hour, then store in a freezer bag.
Let frozen Texas Roadhouse rolls thaw in the fridge for at least a couple of hours, ideally overnight, and then bake as instructed.
Unbaked rolls can be frozen for up to a month.
Wondering how to reheat Texas Roadhouse rolls that are already baked? Pop them back into the oven at a lower temperature, closer to 300 – 325°F, until warmed through the center.
You may want to brush on a bit more butter and broil for just a few minutes to get the same texture on the top!
Baked Texas Roadhouse rolls can be frozen for up to 3 months.
Texas Roadhouse Rolls Recipe FAQ
There are roughly 113 calories in each of these copycat Texas Roadhouse rolls.
Exact counts will vary depending on the kind of milk and honey used, so consider your ingredients when calculating calories!
The sweet spot is somewhere between 7 and 9 minutes for this Texas Roadhouse bread recipe.
Keep in mind that this time is based on using a stand mixer. Kneading by hand will take a good bit longer — this is when it’s better to judge based on texture rather than timing.
There’s more than one thing that could make your rolls fall flat.
You may have overworked the dough, it may not have risen for long enough or at a warm enough temperature, or the yeast could not have activated for long enough.
Be sure to follow the recipe exactly to guarantee fluffy Texas Roadhouse rolls! The video in this post is a helpful guide for timing and visual cues in dinner roll baking as well.
If your rolls went flat the first time, be sure to follow the recipe card exactly for the second time.
Yes, just be sure that the yeast mixture is active. I’ll always test mine first by putting a little bit of the yeast into a small bowl of warm water. If the mixture starts to foam up, then that shows that it’s active. Give it a few minutes to activate. If it doesn’t, then it means that the yeast is likely past its expiration date and you need to get new yeast.
This is literally the first step that I do when prepping to make these baked rolls because having yeast is key! You can’t move forward with making a bowl of dough and then prepping the buttery rolls is you don’t have active yeast.
Enjoy!
With love, from our simple kitchen to yours.
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Other Delicious Bread Recipes
Texas Roadhouse Rolls Copycat Recipe with Video
Ingredients
- 4 1/2 teaspoons active dry yeast, 2 packets
- 2-1/2 cups warm milk, 110° to 115°
- 1/2 cup good honey
- 8 tablespoons butter, melted (divided)
- 2 large eggs, room temperature
- 1 tablespoon kosher salt
- 8-9 cups all-purpose flour
Instructions
- In the bowl of a stand mixer, add yeast, milk and honey. Swirl with your fingers or a spoon to dissolve the yeast. Allow the yeast to bloom. It will start to bubble and become aromatic, about 5 minutes.
- Add 6 tablespoons butter, eggs and 4 cups of flour, mix on low using dough hook, until smooth. Add enough remaining flour to for the dough to come together (mine takes the whole 4 1/2 additional cups) add salt. Allow to knead for about 7-9 minutes until dough is tacky, but not sticky.
- Turn onto a floured board; knead a few turns. Place in a bowl with 1 tablespoon butter bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.
- Meanwhile brush 2 cookie sheets with melted butter.
- Punch dough down and turn out onto a floured board. Roll dough into a rectangle, about 1” tall. Cut into 48 pieces, (6 rows cut into 8 rolls each). Place rolls on buttered cookie sheets about 1/2 – 1” apart. Cover and let rise until almost doubled in size, about 45-60 minutes.
- Preheat oven to 350°.
- Bake both pans together. 12-15 minutes or until golden brown. Brush with remaining melted butter.
- Serve and enjoy.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2013, updated and republished September 2024
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Carbivore – I like that! I always say I'm a breadaholic! I'm with you on that not needing to order anything, just bread and butter. These look great!
Being a carboholic, I'm going to have to skip dinner and make these rolls instead!
Has anyone tried these? I tried a recipe similar to this (a copycat one) and they still didn't turn out as light as the texas roadhouse ones.
This one is better than the copycat recipe I tried. In that one they had you do alot more kneading and I think that her the fluffiness of them
I just made them last night. They are very good, but mine didn't turn out as light/fluffy as the Texas Roadhouse ones.
They may have needed to rise longer. Next time give them an extra 1/2 hour to rise. Enjoy!
I have found if I use to much flour from not fluffing the flour before measuring I ended up with heavy rolls
bread, cake etc. Also being in a hurry and not letting it rise enough. Also I never add more flour than the recipe calls for when kneading or shaping. Also if I feel if the texture is correct when kneading I don't add all the flour the recipe may call for.
to anyone making any bisquets or rolls always remember never over work your dough in this case LESS IS MORE
leah is right about biscuits (quick breads that are made with baking powder), but not yeast breads. For yeast breads, the more you work the dough, the more gluten is developed, so the lighter they are able to get. So knead, knead, knead.
Cake flour would probably make them lighter than all-purpose flour. I'm going to give it a try.
No way. The higher the gluten content, the more air bubbles it can trap. Using cake flour is a good way to make them heavier, not lighter.
Cake flour actually has less gluten than AP flour. Both pastry and cake flour have less gluten. Bread flour has a higher gluten content than AP flour.
That is why you should not use cake flour. You need the gluten to make air bubbles. Air bubbles are what make bread light and not dense.
Use bread flour. Not cake flour. They will be lighter and fluffier.
I think Bead Flour would work better than AP Flour.
I agree with the bread flour. I also make rolls that have anything like eggs and milk a day ahead and put them in the refrigerator over night to rise. They always come out perfect that way, and I feel that it is a safer way to let them rise to their "full potential" :). I will try it with the recipe as well!
using bread flour or adding some gluten to the mix will help them rise more, thus making them lighter
I'm in the process of making now but the recipe is a little confusing. The ingredients call for 8-9 cups of flour but when reading the directions, it references 4 cups of flour vs. the 8-9. When I used the 4, they were too wet so should I add more flour?
Yes, add enough remaining from for the dough to come together. Mine takes 4 1/2 cups more. Enjoy!
I made these yesterday and they turned out more biscuity the roll like. I tried the pastry flour as read above to make them lighter but that didn't happen. Not sure what I did wrong. Any suggestions?
See my own reply: cake/pastry flour will make them heavier rather than lighter because there isn't enough gluten to trap the air bubbles.
A biscuit-like consistency is caused by two things:
a) Not enough kneading. By hand, this is 8 minutes BY THE CLOCK.
b) Over-rising the formed rolls. I strongly advise against rising them until doubled because this can wreck the texture. Rise them until almost doubled (say 3/4 of the way there) and then bake.
Thanks for the advice! I am going to try again and see what happens. I also have a question about using quick rise yeast, should I avoid it? Because maybe that has a little something to do with the failure of my rolls? Also I use a stand mixer with a dough hook and it ran for 9 minutes. Any help would be appreciated 🙂
Following the recipe to the letter is the only way to guarantee the same results. I would recommend using Active Dry Yeast for this recipe. It is the only way it was tested. Let us know how it goes! Enjoy.
Pastry flour doesn't have enough gluten to make a good bread dough. Try bread flour and longer rise.
Pastry flour doesn't have enough gluten to make a good bread dough. Try bread flour and longer rise.
I made these tonight. They were a big hit with my family. Thank you for the recipe. They were very good.
So happy you loved them.
I just made these today and I couldn't be happier. They won't last long in this house, they are a huge hit!
I have never been to the Texas Roadhouse to compare these to the real thing, but I couldn't resist trying this recipe. They turned out great. They were light and fluffy and SO good! Thanks for the recipe. I will for sure make this again!
Can u use a bread maker to start it on dough cycle
I do not use a bread maker, but I believe it would work. If you try it let me know. Thanks!
Anyone know how to make the butter that Texas Roadhouse serves with the bread? 🙂
there is a pin on pinterest for it
Ingredients
2 sticks butter,
room temperature 1 cup powdered sugar
1 cup honey
2 teaspoons cinnamon
Directions
Use a stand mixer, food processor, or hand mixer to whip all ingredients together until smooth. Cover and store in the refrigerator. Allow to sit out at room temperature for about 30 minutes before serving for easy spreading. – See more at: http://www.foodfanatic.com/2013/10/texas-roadhouse-cinnamon-honey-butter-homemade-happiness/#sthash.AHjWHTYk.dpuf
Made these today, using bread flour. Excellent! Family says they were better than TRH!!!
Mmmmmmmmm bread is my weakness. Thanks so much for these recipes. They look amazing!
I don't want to make 48 rolls, can I make them bigger individually so there will be less? Or can I just cut the recipe in half to make less? I don't want to ruin the recipe…
You certainly can make the rolls bigger. I have made giant ones (making 24). Also, you can freeze the cooked ones and defrost and eat at a later day. I wrap them in plastic wrap, then foil, then place them in a freezer bag. Good for at least 6 months. Hope that helps! Enjoy. (I have never halved the recipe, so I can not say whether that would work. Baked goods are touchy with halving and doubling).
What did you mean in the directions when you said "allow to knead 7-9 minutes until dough is tacky, not sticky". You then go on to say, "turn onto floured board (to knead)" that didn't make sense to me and I've made rolls before. Thought someone would have asked that right away?????
You are allowing the stand mixer to knead the dough for 7-9 minutes (the dough should be tacky, not sticky if you touch it). Turn onto a floured board and knead for a few turns. What is it that isn't making sense, perhaps I can clarify. Thanks!
Made perfect sense to me………I always do that when I take the dough out of the bowl.
The dough mixed up perfectly, now to wait for the finished product!
Thanks for the recipe.
Can you start these in a bread maker?
I do not use a bread maker, but I believe it would work. If you try it let me know. Thanks!
I'd be curious to know if the bread machine worked on these if you tried them?
I split the recipe in half, and used the dough cycle on my bread machine. The rolls came out perfectly, and were delicious!
I split the recipe in half, and used the dough cycle on my bread machine. The rolls came out perfectly, and were delicious!
I also used the dough cycle on my bread machine and used bread flour, instead of all purpose flour. The rolls were delicious and were light and fluffy in texture. Definitely going to make these again!
What if you don't have a stand mixer? Can you mix by hand and get similar results?
I made these by hand tonight. I suck at kneading, so they didn't turn out as fluffy as Texas Roadhouse's, but that's okay. Also, I seem to remember the originals being sweeter than these. I think next time, I'll add maybe a 1/4 cup more honey? I don't know. This is only my second time making bread. Also, it took me almost 5 hours start to finish, so make sure you have time to do this by hand.
I love YOU! The best I ever had……
I made these they are like heavy biscuits…must have done something wrong
My guess is that your yeast was dead, either in the package or your milk was too hot and killed it.
I made these tonight, followed recipe exactly but used bread flour instead of A.P. Absolutely fantastic! I'm really glad I didn't have time to make the honey butter recipe above, or I would have skipped my meal and just had salad/rolls…then rolls honey butter for dessert! Thanks so much for rhe recipe! Now that I know what to expect from this recipe, I think next time I will freeze half ( or even 3/4) of the dough after the first rise. I do it all the time with bread dough, so I would think it would work with this dough also.