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
Did you make this recipe?
You can tag me at @iamhomesteader.
I. Only. Have. All purpose flour. Hope they will turn out when I am able to make them.
Absolutely delicious! I made these rolls tonight along with the cinnamon butter and my family loved them. Tasted very much like the restaurant ones. Will definitely be making these again.
Everything looks so YUMMY!
If I’m using a bread maker for the dough do I still heat the milk? I’m thinking not but I want to make sure. I love Texas Roadhouse rolls so I want to make sure I do everything right.
These are a huge yet! So yummy! The first time I made them, everything turned out great. The last two times, the dough is very very sticky. Am I able to add a TBS at a time more flour to combat this?
Yes, that is a great option.
These came out AMAZING! I accidentally added 2 eggs instead of 1, managed to remove the second yolk and a little white. I also added probably about 1/2-1tsp of honey, don’t know how much of a a difference that makes since i’ve never made these before. Nevertheless, The rolls came out so fluffy and the right amount of sweetness. Wonderful recipe and clear instructions!
Great recipe, if you want Texas Roadhouse, go there. These are as close as you can get.
How long would you hand knead it ?
I made these, followed your recipe all the way through, the rolls weren’t bad they were good, but not a copy of Texas Roadhouse, something was missing they weren’t as sweet as Texas Roadhouse rolls are.
I will be making them again and probably add some honey into the dough to give the sweet taste.
The butter was perfect the exact same as Texas Roadhouse!
If you are looking for something even sweeter try this https://iambaker.net/hawaiian-rolls/
Can gluten free ingredigents be used w this receipe? Substitute flour?
I haven’t made it GF, but was told by other readers that they used a good quality GF 1:1 blend with success. I think they mentioned adding a bit more liquid as GF flour can seem dryer. Here are high-altitude tips: https://iambaker.net/high-altitude-baking-tips/
That’s the best way to check the temperatures ?
Is there an altitude adjustment for baking texas biscuts at 8,000 feet? Thank you.
Very good recipe, easy too.
favorite type of roll. Thank you
Can you use a sugar substitute?
I use Lakanto brand Monkfruit sweetener. It works well as a sugar substitute
Is there a way to freeze part of the dough before shaping it? We are only 2 people, and they would go stale before we could eat them all.
I would bake the rolls and freeze the leftovers. Did you try that?
I have made these several times and they are fantastic! Easily all gone at each setting! I use my bread maker by following instructions in my book for the first part of kneading and then follow rest of recipe! Have some rising now for bday dinner. Thank you so much for posting and developing this recipe!! The best ever roll recipe!! Could be a 5 star plus!! 😊
I made this delectable rolls for Thanksgiving dinner, they were a real hit! The host asked for the recipe and I gladly shared it.
Thank you, Amanda
So glad you enjoyed them, Sarah!
How hot is the milk supposed to be?
What if I only have All Purpose Flour? Will they still turn out right?
Typically all-purpose and bread flour are a 1:1 substitute. It should be ok. 🙂
Never let the milk get hotter than 110 degrees or the heat will kill the yeast. They say that you heat the liquid to be as warm as a baby’s bath water.
What if you don’t have a stand mixer and only have a hand mixer. Will the receipe still work?
You can knead by hand it will just take some time.