Texas Roadhouse Rolls are buttery and fluffy, just like you get at the restaurant, complete with homemade cinnamon honey butter!
In the bowl of a stand mixer, 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, butter, and salt and stir.
Whisk an egg into the mixture.
Add the flour to the yeast mixture, beating with the flat beater for about 3 minutes at medium-high speed. Scrape the dough into the center of the bowl.
Using the dough hook attachment, knead the dough for 3-4 minutes.
Place the dough into a greased bowl, turning the dough to grease the entire ball of dough.
Cover the dough with a clean kitchen towel and let it rise for 1-2 hours (or until doubled in size).
Prepare a 9x13-inch pan by lightly greasing it.
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 it on the greased pan, evenly spaced.
Cover the rolls with a kitchen towel and let them rise for about 30 minutes. They should be nice and puffy.
Preheat the oven to 350°F when the rolls are just about done rising.
Bake for 12-15 minutes, or until golden brown.
Remove from the oven and brush with melted butter. Let them cool a bit before turning them out onto a wire rack. Serve warm with the cinnamon honey butter.
In a small bowl, combine the butter, confectioners' sugar, honey, and cinnamon. Mix with a mixer or by hand until well blended. Serve with the rolls.