Texas Roadhouse Rolls Recipe | Soft Buttery Dinner Rolls
Soft, buttery dinner rolls inspired by Texas Roadhouse, with a tender, lightly sweet crumb and a rich butter finish. Includes an optional cinnamon honey butter for serving.
Ingredients
Ingredients
- Warm whole milk (110°F/43°C)
- Active dry yeast
- Granulated sugar
- Unsalted butter, melted and cooled
- Large egg, room temperature
- All-purpose flour, plus extra for dusting
- Kosher salt
- Melted butter, for brushing
- Flaky salt (optional), for finishing
- Softened unsalted butter (for cinnamon honey butter, optional)
- Honey (for cinnamon honey butter, optional)
- Powdered sugar (for cinnamon honey butter, optional)
- Ground cinnamon (for cinnamon honey butter, optional)
- Pinch of salt (for cinnamon honey butter, optional)
Instructions
Instructions
- Warm the milk to about 110°F and whisk with sugar until dissolved, then sprinkle the yeast over the top and let it sit until foamy, about 5–10 minutes.
- Whisk in the melted butter and egg until smooth, then add about 2 1/2 cups of flour and the salt and mix until a shaggy dough forms, adding small amounts of flour as needed until the dough is soft and slightly tacky.
- Turn the dough onto a lightly floured surface and knead until smooth and elastic, 6–8 minutes by hand or 5–6 minutes in a stand mixer, then form into a ball and place in a lightly greased bowl, turning to coat.
- Cover and let the dough rise in a warm place until doubled in size, about 60–90 minutes.
- Gently punch down the dough, roll it to about 1/2 inch thick, square the edges, and cut into even squares or portion into 12–15 balls; arrange on a parchment-lined baking sheet with space between pieces.
- Cover and let the rolls puff until noticeably larger and pillowy, about 30–45 minutes, and preheat the oven to 350°F (175°C).
- Bake until light golden and the centers reach about 190°F, 13–16 minutes, then brush generously with melted butter and sprinkle with flaky salt if desired.
- For optional cinnamon honey butter, beat together 1/2 cup softened butter, 3 tablespoons honey, 2–3 tablespoons powdered sugar, 1/2–1 teaspoon cinnamon, and a pinch of salt until fluffy.
Notes
If the yeast doesn’t foam during proofing, start over with fresh yeast. The dough should remain soft and slightly tacky for the fluffiest rolls; avoid adding too much flour. Instant yeast can be used by mixing it with the flour; watch the rise times. Let baked rolls rest 5–10 minutes before serving. Store at room temperature for 2–3 days or freeze up to 2 months; reheat wrapped in foil at 300°F for 8–10 minutes.