Copycat Texas Roadhouse Rolls
Ingredients
- 6 tablespoons butter
cut into tablespoon-size pieces
- 1/2 cup honey
- 1 1/2 cups 2% or whole milk
scalded, see note
- 1 cup room temperature water
- 1 1/2 tablespoons instant or active dry yeast
- 2 large eggs
- 1 tablespoon salt
- 7 3/4 to 8 cups all-purpose or bread flour
- Melted butter
for brushing
Directions
- 1
Add the butter and honey to the bowl of a stand mixer fitted with the dough hook. Pour in the scalded milk. Mix for a few seconds. Let the mixture rest until the butter is mostly melted.
- 2
Add the water. Let the mixture cool until 105-110 degrees F (on an instant-read thermometer).
- 3
Add the yeast and mix to combine. Let the mixture sit for 5-7 minutes until the yeast is bubbling and the top of the liquid looks foamy.
- 4
Add the eggs, salt and 2-3 cups of the flour. With the mixer on medium-low speed, continue adding flour until the dough pulls away from the sides of the bowl. Don't over flour the dough. It should be soft and slightly sticky, not stiff.
- 5
Knead on medium speed for 4-5 minutes, adding additional flour only if the dough clings to the sides of the bowl and is really sticky.
- 6
Cover and let rise until doubled in size.
- 7
Scrape the dough onto a lightly greased or very lightly floured counter and roll or pat into a thick rectangle, about 15X10-inches in size and 1/2- to 3/4-inch thick.
- 8
Cut the dough into 24 square or rectangle shapes. The rolls are meant to be a bit rustic, so don't worry if they aren't all the exact same size or shape.
- 9
Line two rimmed, half sheet pans with parchment paper and lightly grease with cooking spray. Place the rolls 1/2-inch apart on the baking sheets (I place them in four rows of three each).
- 10
Cover and let rise until noticeably puffy or doubled in height, 60-90 minutes, depending on the warmth of your kitchen.
- 11
Preheat the oven to 350 degrees F. Bake the rolls for 18-22 minutes until lightly golden on top and bottom.
- 12
Immediately out of the oven, brush the top of the rolls with melted butter.
Copycat Texas Roadhouse Rolls
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About this Recipe
Craving those famous, melt-in-your-mouth rolls that make any meal feel like a special occasion? These Copycat Texas Roadhouse Rolls bring that bakery-quality experience right to your kitchen, without the need for a reservation. You'll love how straightforward it is to recreate that iconic taste and texture at home.
What makes these rolls truly special is the thoughtful combination of ingredients designed for maximum flavor and an incredibly tender crumb. The use of scalded milk contributes to a soft, rich texture, while a generous half-cup of honey infuses each roll with that signature sweet undertone. Adding two large eggs also ensures a luxurious, pillowy dough that’s a joy to work with, guaranteeing a fluffy roll every time.
Prepare for a truly delightful treat with these homemade Copycat Texas Roadhouse Rolls. Each bite offers a perfect balance of sweetness and savory, with a wonderfully light and airy texture that practically dissolves on your tongue. The golden crust, brushed with additional melted butter fresh from the oven, adds an irresistible richness that makes these rolls incredibly addictive. They’re designed to be a standout side that elevates any meal.
Customizing these rolls is simple. The recipe specifically calls for either all-purpose or bread flour, giving you flexibility depending on what you have on hand or prefer – bread flour will yield a chewier texture, while all-purpose often results in a softer crumb. You can also adjust the sweetness slightly by playing with the amount of honey, though the provided half-cup delivers that authentic flavor profile. For the milk, feel free to use 2% or whole milk, both contributing to a rich dough.
These rolls are perfect for family dinners, holiday gatherings, or simply to elevate a weeknight meal. Serve them warm from the oven, perhaps alongside a hearty chili, a juicy steak, or a classic barbecue spread, always with extra melted butter on the side for dipping.