Description
These homemade Texas Roadhouse rolls are soft, fluffy, and slightly sweet—just like the restaurant favorite. Paired with rich cinnamon honey butter, they make the perfect addition to any meal or holiday gathering. This easy-to-follow copycat recipe uses simple ingredients and yields bakery-quality dinner rolls straight from your own oven. Whether you’re baking for a crowd or just want a comforting side for dinner, these rolls are sure to impress.
Ingredients
Rolls
- 1 tablespoon water, warmed (about 105–115°F)
- 6 tablespoons (75 g) granulated sugar, divided
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup (245 g) whole milk, warmed (about 105–115°F)
- 7 tablespoons (99 g) unsalted butter, melted, divided
- 1 teaspoon kosher salt
- 1 large egg, room temperature
- 3 ½ cups (444.5 g) bread flour
CINNAMON HONEY BUTTER
- ¼ cup (½ stick / 57 g) unsalted butter, softened
- 2 tablespoons confectioners’ sugar
- 2 tablespoons honey
- ½ teaspoon cinnamon
Instructions
ROLLS
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In the bowl of a stand mixer with a dough hook attachment, combine the water, 1 teaspoon of sugar, and yeast, letting it sit for about 5 minutes (or until sugar and yeast are dissolved). (Note, this will be a thick mixture.)
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Add in the remaining sugar, milk, 6 tablespoons butter, and salt and mix until just combined.
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Add in the egg and mix to combine.
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Add the flour to the yeast mixture, and mix for about 3 minutes at medium-high speed. Scrape the dough into the center of the bowl.
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Knead the dough on low speed for 3-4 minutes.
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Lightly spray a large bowl with nonstick cooking spray. Place the dough into the bowl.
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Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-2 hours (or until doubled in size).
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Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Set aside
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Gently punch down on the risen dough to deflate it. Divide the dough into 12 equal pieces. (You can do this by continuing to divide the dough in half until you are down to 12 pieces. Or, roll the dough into a log and use a bench knife or stiff spatula to cut it into 12 pieces.)
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Round each piece into a smooth ball and place in the prepared baking dish, evenly spaced.
- Cover the rolls with a kitchen towel and let them rise in a warm place for about 30 minutes, or until about doubled.
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Preheat the oven to 350°F when the rolls are nearing the end of their rise time.
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Bake for 12-15 minutes, or until golden brown.
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Remove from the oven and brush with the remaining tablespoon of melted butter. Serve warm with the cinnamon honey butter.
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In a medium bowl, combine butter, confectioners’ sugar, honey, and cinnamon. Serve with the warm rolls.
Notes
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Make Ahead: After shaping the rolls, you can refrigerate the dough overnight. Let it come to room temperature and rise before baking the next day.
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Freezing Instructions: Freeze baked rolls for up to 3 months. Thaw at room temperature and reheat in a 300°F oven for 10–15 minutes.
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Dough Freezing Option: You can also freeze shaped, unbaked rolls after the first rise. Let them thaw and rise before baking.
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Flour Tip: All-purpose flour works great, but bread flour will give a chewier texture if preferred.
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Butter Brushing: For extra softness, brush rolls with melted butter as soon as they come out of the oven.
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Cinnamon Butter Storage: Store leftover cinnamon butter in an airtight container in the refrigerator for up to 7 days. Let it soften before serving.