Texas Roadhouse Rolls Recipe | Soft Buttery Copycat Dinner Rolls
Soft, buttery copycat Texas Roadhouse-style rolls that are fluffy, lightly sweet, and perfect with honey butter. Simple, beginner-friendly steps yield tall, tender dinner rolls.
Ingredients
Ingredients
- 1 cup whole milk, warm (105–110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1 large egg
- 3 1/2 to 4 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- Neutral oil or soft butter, for greasing
- 4 tablespoons unsalted butter, very soft (for honey butter)
- 2 to 3 tablespoons honey (for honey butter)
- Pinch of cinnamon, optional (for honey butter)
- Pinch of salt (for honey butter)
Instructions
Instructions
- Warm the milk to 105–110°F and pour it into a large mixing bowl.
- Whisk in the sugar, then sprinkle the yeast over the milk and let sit until foamy, 5–8 minutes.
- Whisk in the melted butter and egg until smooth.
- Add 3 1/2 cups of flour and the salt, stirring until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead 6–8 minutes, adding small amounts of flour as needed, until soft, slightly tacky, and smooth.
- Shape the dough into a ball and place in a lightly greased bowl, turning to coat; cover and let rise in a warm spot until doubled, 60–90 minutes.
- Grease a 9x13-inch pan or line a large baking sheet with parchment.
- Gently deflate the dough and pat into a 1/2-inch-thick rectangle; cut into 15–16 squares or divide and shape into 15–16 balls, then arrange with slight spacing in the pan.
- Cover loosely and let rise until puffy and nearly touching, 30–45 minutes.
- Preheat the oven to 350°F.
- Bake the rolls for 15–18 minutes until lightly golden and the centers register 190–195°F.
- Stir together the soft butter, honey, pinch of cinnamon (optional), and a pinch of salt to make honey butter.
- Brush the hot rolls generously with honey butter and serve extra on the side.
Notes
Start with 3 1/2 cups flour and add only as needed to keep the dough soft. Watch the dough, not the clock, for rise cues. A 9x13 metal pan browns bottoms more; a parchment-lined sheet pan yields lighter bottoms. For instant yeast, mix it with the dry ingredients and proceed; rise times are similar. To make ahead, refrigerate shaped rolls up to 18 hours and let sit 45–60 minutes before baking. Store rolls airtight at room temperature up to 2 days or freeze up to 2 months. Rewarm at 300°F before serving. For dairy-free, use plant milk, vegan butter, and omit the egg, adding 2–3 tablespoons extra milk.