Texas Roadhouse Rolls (Copycat)
Bring the restaurant flavor home with Texas Roadhouse rolls that are as close to eating out as you can get but you don’t have to leave a tip. Buttery, light, and fluffy with just the perfect hint of sweetness to them, they go with everything and are simply irresistible.
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What makes Texas roadhouse rolls so good?
There’s something undeniably delightful about sinking your teeth into a warm, buttery Texas Roadhouse roll. These rolls stand out from more typical rolls due to their subtle, yet irresistible sweetness and pillow-like texture.
The recipe uses honey instead of sugar which gives the rolls a unique flavor profile that sets them apart from their more savory counterparts.
On a mission to find your favorite dinner roll recipe? Try my old-fashioned yeast rolls as well and see which is you’re favorite. They are both delicious, just a little different.
Here’s what you’ll need…
Do Texas roadhouse rolls have eggs?
They do! The eggs help the rolls rise nice and high. They also contribute to the tender crumb and the light texture of this iconic side.
Tips for Texas Roadhouse dinner rolls recipe
So you want to make magical, crave-worthy Texas Roadhouse rolls in your own home? Take a look at the following tips and tricks to get it right the first time.
- Don’t use too much flour. To achieve that light, fluffy texture, be cautious not to add too much flour during the kneading process, as it can lead to dense and heavy rolls. It’s ok for the dough to be a little sticky.
- Scald the milk. Your rolls will get a better rise. Check out the section below titled “Why scald the milk for these rolls and how do you do it?” to find out why.
- Don’t overwork the dough. Overworking the dough can cause the glutens to overdevelop which can end you with tough, dense rolls. So handle with care.
- Try using a bread machine. Using a bread machine can take a lot of pressure off here. Just use the dough cycle (it will mix and rise the dough). When the cycle is complete, shape the rolls and let them rise one more time before baking them. You might need to use special bread machine yeast and adjust the rise time, but the results should be excellent.
- Be choosy with honey. Honey comes in a seemingly endless number of variants. I suggest using raw honey here as it has the best flavor and selecting a honey that is lighter in color as it will be milder and flavor and less likely to overpower the rolls.
- Experiment with sweeteners. Consider using maple syrup or agave nectar instead of honey for a slightly different flavor profile.
- Use real butter. Use real butter. Margarine and tub butter just don’t hold a candle to the luscious, homey flavor of real, quality butter.
How to help your dough rise
Worried about your dough rising? Help it along by placing it in your oven (make sure the oven is off) with the light on.
You could also let the dough rise in the oven (turned off) with a pan of hot water on a lower rack. In this scenario, the oven light should be off.
Can you use instant yeast in Texas Roadhouse rolls?
You can. Check out the container your yeast comes in. Some require you to activate the yeast (just as you would standard yeast) by dissolving it in milk or water before adding it to the other ingredients. See my easy steps for activating yeast here.
Note that, if you choose to use instant yeast, you want all of your ingredients to be warm before making the dough. Cold ingredients will likely get in the way of the dough rising effectively.
How to make square-shaped rolls
Want to get the signature square shape that Texas Roadhouse rolls are known for? It’s easier than it seems. Here’s how to do it.
- Roll dough flat. After preparing the dough, roll it flat. Aim for even thickness throughout.
- Cut squares. Using a knife or a pizza cutter to cut the dough into squares. Keep in mind that the rolls will puff and increase in size during baking, so avoid making the squares too big.
Why scald the milk for these rolls and how do you do it?
The whey found in milk often gets in the way of the yeast working its magic on the dough (i.e. causing it to rise). Scalding the milk weakens the whey so that the yeast can help the dough rise more effectively. The warm milk also helps to activate the yeast as well as encourage the glutens in the flour to develop properly.
To scald the milk, heat it in a pot over medium heat until it starts to steam and bubbles form around the edges of the pot. Be sure not to boil the milk, as this can negatively impact the way the yeast works on the dough. Before adding the milk to the dough, allow it to cool to ~110°F (anything hotter will likely kill the yeast).
How to make Texas Roadhouse Rolls
Step 1: Start by scalding your milk. Add the milk to a small pot and heat over medium until small bubbles start to simmer around the edges of the pan. Turn the heat off and you’re done! Let the milk cool to 110 degrees before adding it to your mixture with the yeast.
Step 2: While the milk cools, mix the yeast with water and let it sit until foamy. If you are using instant yeast, see notes above or in the recipe. Once it’s foaming, add it to a large bowl or stand mixer with the yeast, milk, honey and two cups of flour and stir to combine.
Step 3: Add the butter, eggs and salt and stir to combine then add the remaining flour until a soft dough forms.
Step 4: Knead the dough by hand or in a stand mixer until smooth and elastic. Cover and let the dough rise 1 1/2 to 2 hours or until doubled.
Step 5: Once the dough rises, use as little flour as possible and roll the dough to a 10″x10″ square. Cut the square into four squares and each fourth into four more squares equalling 2 1/2″x2 1/2″. You’ll have 16 squares.
Step 6: Transfer the dough to a parchment lined baking sheet and let the squares rise until puffed–about 30 more minutes, then bake.
Choosing the right honey
There are countless different kinds of honey out there and they each have their own unique flavor.
When selecting honey for these rolls I suggest using raw honey (the flavor is just better) and a variety that is lighter in color and avoid very dark because the flavor will be too strong.
Can dairy-free milk be used?
Yes. You’ll end up with slightly less tender rolls but it’s worth it for those of you out there who are lactose intolerant.
Note that dairy-free milk doesn’t contain whey so you won’t need to scald it. Do make sure to heat it up a bit, though, before adding it to the dough. Otherwise, the dough may be slower to rise.
How to store Texas Roadhouse rolls
- Storing: Store them at room temperature in an airtight container for up to 5 days or in the freezer for up to 3 months. Do not refrigerate these rolls. They will dry out.
- Reheating: When you are ready to enjoy your dinner rolls, allow them to thaw in the refrigerator (if applicable) before arranging them on a baking sheet and brushing them with butter. Cover the rolls with aluminum foil and bake them at 350 degrees F for 10 minutes or until heated through.
Cinnamon honey butter those rolls
The honey cinnamon butter may be the best part of a good Texas Roadhouse roll. Try one of these great homemade versions and of course use real butter to make it!
Texas Roadhouse Rolls
Ingredients
- 1 cup milk scalded (see notes), see note 2
- 2 1/4 teaspoons instant yeast 1 packet see note for active dry
- 1/4 cup warm water
- 1/4 cup honey
- 4- 4 1/2 cups all-purpose flour plus more for dusting
- 2 tablespoons salted butter melted and cooled plus more for brushing
- 1 egg
- 1 teaspoon salt
Instructions
- In a medium sauce pan, add the milk and heat over medium until the milk steams and small bubbles form around the edges. Turn off the heat and set aside until the temperature of the milk reaches 110 degrees Fahrenheit.
- While the milk cools, stir together yeast and warm water. Set aside until the mixture starts to foam, about 5-10 minutes.
- In a large bowl or stand mixer with a dough hook, add the yeast mixture, milk, and honey.
- Add two cups of the flour and stir to combine.
- Stir in melted butter, eggs, and salt.
- Add the remaining flour until a soft dough forms.
- If kneading by hand, transfer the dough to a surface sprinkled with no more than 2 tablespoons flour. Knead until the dough until it’s no longer sticky and a piece stretched shows a bit of light through it. About 7 or 8 minutes by hand. If you are using a stand mixer, check the dough after 5 minutes on medium.
- Transfer the dough back to the bowl (or leave it in your stand mixer) and drizzle or spray the top with a bit of oil. Pat it all over the surface, then cover the bowl and let the dough rise in a warm place until doubled: 1 1/2 to 2 hours.
- Turn the risen dough out onto a lightly floured surface and roll the dough to a 10×10” square.
- Slice the dough into four squares, then each quarter into fourths. You’ll end up with 16 2 1/2” squares.
- Place the squares on greased or parchment lined baking sheets two to three inches apart.
- Cover them with greased plastic wrap and let the squares double in size–about 30 minutes.
- Bake the rolls at 350 degrees Fahrenheit for 10 to 15 minutes or until golden brown.
- Brush with butter and dip in honey cinnamon butter when serving.
About the Author
Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.