Texas Roadhouse Rolls are homemade rolls that taste just like the buttery, fluffy rolls you get at Texas Roadhouse, complete with the homemade Cinnamon Honey Butter. Try my Easy Dinner Rolls Recipe for another buttery bread that will melt in your mouth!
Texas Roadhouse Rolls
Whenever I would go to Texas Roadhouse, I would fill up on the peanuts and rolls before my meal was even served! There was something so amazing about those rolls and the cinnamon honey butter just put them over the top. And, of course, I could never turn them down. But, with restaurants closed right now, the neverending basket of Texas Roadhouse Rolls is not an option, so I decided to make my own. I am not sure I should have, though…they were just as good and just as gone😊.
Ingredients
Milk: I prefer to use whole milk in this recipe, but you can use skim or 2% as well. It should be heated to about 105-115°F to activate the yeast properly.
Flour: In this recipe, you will need bread flour. Bread flour has a higher protein than other flour (above 12%). It also gives this bread a chewier texture.
Butter: I use unsalted butter in both the rolls and the honey butter for this recipe.
How to Store Texas Roadhouse Rolls
Store any leftover rolls in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 7 days. I do recommend room temperature storage over the refrigerator, as placing baked goods in the refrigerator often leads to them drying out faster.
How to Freeze Rolls
Allow the rolls to come to room temperature. Wrap each roll individually in plastic wrap, then store them in an airtight, freezer-safe container. Wrapping them individually will help to prevent freezer burn from occurring. If stored properly, these rolls can last up to two months in the freezer. Allow the rolls time to thaw completely before serving.
More Bread Recipes
Texas Roadhouse Rolls
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
- 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.)
- Add in the remaining sugar, milk, 6 tablespoons butter, and salt and mix until just combined.
- Add in the egg and mix to combine.
- 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.
- Knead the dough on low speed for 3-4 minutes.
- Lightly spray a large bowl with nonstick cooking spray. Place the dough into the bowl.
- 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).
- Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Set aside
- 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.)
- 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.
- Preheat the oven to 350°F when the rolls are nearing the end of their rise time.
- Bake for 12-15 minutes, or until golden brown.
- Remove from the oven and brush with the remaining tablespoon of melted butter. Serve warm with the cinnamon honey butter.
CINNAMON HONEY BUTTER
- In a medium bowl, combine butter, confectioners' sugar, honey, and cinnamon. Serve with the warm rolls.
Video
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My almost 2-year-old helped make these (like actually measuring the sugar and yeast), so I was a little unsure how they would turn out, but they were SO good and fluffy!! There were only 2 rolls left, and don’t tell my son, but I ate the last one… Now my dad has added them to his Christmas list.
Do you have a recipe for a cheese ball that uses an apple and a pear? I saw it but don’t know where. Thanks for your help.
These were AMAZING!!! I have already made a second batch since Thanksgiving as we had no leftovers. I only was able to get 16 rolls from the batch so maybe I made them to big but either way HIGHLY recommend this I am not a baker (I hate to measure when I cook) and these were so easy to make. Thank you so much for sharing this. <3
I make these all of the time! I skip the 1 tablespoon of water and just let the yeast proof in warm milk with a teaspoon of sugar. They also take about 30 minutes to bake – not 15. It’s a favorite at our house! If we have leftovers, I make mini ham and cheese sandwiches and freeze them for my kids to take them in their lunch. I pull them out of the freezer the morning of and they are thawed by lunch!
Is the dough supposed to be very sticky when you put it in the bowl for the first rise?
Just made these for the first time. They turned out wonderful, everyone loved them. I will double the cinnamon butter recipe next time though. 🙂
If I made this with AP flour, what would change?
Hello! I just premade these for Thanksgiving. On Turkey day, how do you suggest reheating these? Temp and time in oven?
Love this! The first time I made them they were perfect, I’m making them again and it won’t rise ?
Could be humidity or temperature.
Thank you for replying today, we do live in Texas and it’s humid all the time.
Can you use all purpose flour?
I used AP and mine turned o it perfectly! They took 25 minutes to bake, not 15.
Hi there! Is the butter supposed to be melted when adding to the yeast/sugar/water mixture? Also if I double the recipe, do I double the rose time?
Is it only 1 t of water? That seems like very little water to make yeast activate.
Perfect! Thank you so much! I’ve been trying for years to make a decent yeast roll and finally did it with this recipe.
Where can I find your recipe for your butter swim biscuits? I’ve been looking but can’t find it. !!! Looks delicious for a large group of people.
Thank you and keep on cooking and
Here it is: https://iambaker.net/butter-swim-biscuits/
I have been on a quest for the perfect copycat Roadhouse roll recipe for over a year. THIS is it!! But what I found is that while these are the softest, pillowyiest, (is that a word??) yummiest rolls right out of the oven, they weren’t quite Roadhouse rolls. . . until the next day!! Their flavors melded and they got much sweeter after sitting and thinking about what they’d done, overnight. That fact makes this recipe all the more perfect! I can make them ahead and then pop them in the oven to refresh when I’m ready to serve and they are fantastic!! Thank you SO much for this winner and an end to my obsession, I’ll be scrolling your site first when my next quest begins!
How long do you leave them in the oven for a refresh :)?
I have made these and are delish, but could I make the night before and place on baking sheet in fridge till next morning?
These rolls had a great taste and were amazing! I used my bread machine to mix the dough and do the first rise and it worked out well. I also used 1% milk. I’d highly recommend!
I did one batch in the bread maker and one the mixer. The breadmaker rolls came out so much bigger and better…..
Great, our family enjoy😀
I do t have a stand mixer will this work by hand?
Yes I make bread all the time by hand. I deal with chronic pain and one day I decided to knead the dough in the bowl sitting down. It worked like a charm, now I do it all the time that way. I switch hands kneading but when you think about it, that’s what a stand mixer does. Give it a go.