I love Texas Roadhouse rolls so much that I once called ahead and ordered a box of frozen rolls to bake at home– yeah, you can do that. As much as I enjoyed that experience, I knew there had to be a better way to get these rolls in my hands on the regular. It turns out, these simple yeast rolls are super easy to make with simple ingredients, an easy method, and plenty of butter!
What’s in This Texas Roadhouse Rolls Recipe?
Milk: Adds moisture to the dough. I prefer whole milk since I find it makes the dough softer and richer, but any kind of milk will work. Butter: Unsalted butter adds richness and flavor to the dough and helps the rolls turn out flaky. Yeast: Active dry yeast helps the dough rise to create light and fluffy rolls. Sugar: Granulated sugar feeds the yeast to help it activate. It also adds a touch of sweet flavor to the rolls. Honey: Adds that signature floral sweetness to these rolls and helps keep them soft for days. Egg: Enriches the dough and provides additional structure to bind the ingredients together. Salt: Kosher salt enhances the overall flavor of the rolls. Flour: All-purpose flour gives these rolls structure through the formation of a gluten network.
Tips for Success
Make sure the milk is heated exactly to the stated temperature range (105-110°F). If it is too cold, the yeast will remain dormant, and if it is too hot, it will kill the yeast. Both extremes will result in unrisen bread. If the yeast mixture does not appear foamy after resting for a few minutes, discard it and start again with fresh yeast. Measure the flour using the spoon-and-level method to avoid dense, dry rolls. The dough is kneaded properly when it is smooth and springs back slowly when gently poked with a finger. The total rise time will depend on the ambient temperature of your kitchen. If your kitchen is warm, the dough will take less time to proof; if it is cold, it will take longer. Once you’ve shaped the rolls, you can freeze them for up to 3 months this way. Just thaw overnight in the fridge before baking.
How to Store and Reheat
Store leftover Texas Roadhouse rolls in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months. If frozen, let thaw overnight in the refrigerator before reheating in a 350°F oven for about 5 minutes.
Serving Suggestions
Of course, these Texas Roadhouse rolls were meant to be served with honey cinnamon butter, but they’re also great with classic salted butter. I love to bring Texas Roadhouse home by serving these rolls with a baked blooming onion, grilled ribeye, baked potato, and green beans with bacon! It’s my go-to order!
How to Make Texas Roadhouse Rolls Step by Step
Mix the Dough: In the bowl of a stand mixer, combine 1 cup of whole milk, ¼ cup of melted unsalted butter, 2¼ teaspoons of active dry yeast, ¼ cup of granulated sugar, and 3 tablespoons of honey. Let it sit for a few minutes until foamy. Beat in 1 large egg and 1 teaspoon of kosher salt until incorporated. Add in 4 cups of all-purpose flour, 1 cup at a time, mixing on low after each addition. Continue mixing on low for 5 minutes to knead the bread. Knead the Dough: Turn the dough out on the counter and give it a few kneads by hand. Proof the Dough: Transfer the dough to a large bowl. Cover with a towel and place in a warm place to rise for 1 hour until doubled in size. Shape the Dough: Turn the dough out onto a floured surface, then roll out the dough in a rectangle shape to a 1-inch thickness. Cut the dough into 24 evenly-sized squares (approx. 41 grams each) and place on a baking sheet. Proof Again: Cover with a towel and place in a warm environment to rise for 1 hour. During the last 30 minutes of rising, preheat the oven to 350°F. Bake and Serve: Bake the rolls for 14-16 minutes, or until golden brown. Brush the biscuits with the remaining ¼ cup of melted butter before serving with Texas Roadhouse Butter.
