- Warm water 1/2 cup
- milk scalded ad cooled to lukewarm 2 cups
- Sugar 1/2 cup • 470 kcal
- All-purpose flour 7 cups
- Eggs 2 • 130 kcal
- butter, melted and cooled 3 tbsp
- Kosher Salt 2 tsp
- Active Dry Yeast 4 tsp
- Sugar 1 tsp • 470 kcal
- butter for brushing 2 tbsp
- For the cinamon honey butter
- Powdered sugar 1/4 cup
- Honey 1/4 cup
- unsalted butter, softned 1 stick
- Cinnamon 1 tsp
This Texas roadhouse rolls recipe is the superb homemade bread recipe you didn't know you needed in your life. It's a restaurant copycat that yields incredibly soft, buttery rolls – exactly what you'd want when baking homemade dinner rolls. Meltingly tender, these Texas roadhouse rolls are a little sweet, especially when slathered in mouthwatering honey cinnamon butter. These rolls are serious crowdpleasers that are phenomenal for all occasions. Serve them with soup, use them for sandwiches, or as a side for your favorite roasts!
How to Make Texas Roadhouse Rolls
In the bowl of your stand mixer, whisk together warm water, sugar, and yeast. Leave it about 10 minutes to activate.
Add milk, butter, eggs, sugar, and salt to the bowl. Attach the dough hook and mix the ingredients for about 1 minute. Gradually add the flour, about 2 cups at a time. The dough should be supple and come away easily from the bowl. You may need to add a little extra flour.
Lightly oil a large bowl, then place the dough into the bowl. Cover with a damp towel and put it in a warm place to double in size.
Once doubled in size, punch down the dough. Put it on a lightly floured surface and cut it in half.
Roll out the dough so that it's about 1/2-inch thick and cut into squares. Re-roll scraps and repeat the process until you've used up all the dough.
Line 2 baking sheets with parchment paper. Place the rolls onto the baking sheets, leaving them in a warm place until they've doubled in size.
Preheat your oven to 350°F. Bake the rolls for 15 to 20 minutes, depending on your oven. They should be golden brown.
Remove them from the oven and brush with melted butter.
Expert Tips for Making Perfect Texas Roadhouse Rolls
– Make sure your water is lukewarm, about 100 to 115°F. Too low, and the yeast won't activate, too high, and they'll be killed off. You'll know you're on the right track if the water-sugar-yeast mix looks foamy after about 10 to 15 minutes.
– Use dry active yeast rather than fresh yeast in this recipe.
– To help your dough rise more quickly, keep it in a warm area. If it's cold in your home, turn on the oven light and leave the dough to rise in the oven.
– This recipe yields quite a few rolls. For leftovers, you can freeze Texas Roadhouse rolls in an airtight container for up to 6 months. If you have limited space, you can always half the recipe.