There’s something magical about that moment at Texas Roadhouse when the server brings out a basket of warm, pillowy rolls. The sweet, yeasty aroma, the golden-brown tops, and that heavenly cinnamon honey butter – it’s practically impossible to resist. After countless attempts to recreate these beloved rolls at home, I’ve finally cracked the code. This recipe delivers all the tender, buttery goodness you love, with the satisfaction of making them yourself.
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Table of Contents
Copycat Texas Roadhouse Rolls – The Best Rolls Out There!
Why is it that eating bread before any meal is an extra-special treat? Dinner rolls make the perfect pre-meal appetizer or dinner side dish. The Texas Roadhouse is known for its yeast rolls.
These are light, fluffy, golden brown, and they have the right amount of sweetness to make them nothing short of amazing. And making them at home is easier than you think.
Even if you have never made rolls from scratch, these Texas Roadhouse Rolls are easy to prepare. Once you make bread from scratch, I promise you will want to do it again and again.
Scroll down to watch the video on how to make Texas Roadhouse Rolls.
Why This Recipe Works
What sets Texas Roadhouse rolls apart is their subtle sweetness and incredibly soft texture. This recipe perfectly balances the sugar content to achieve that signature taste, while the precise rising times ensure that cloud-like texture we all love. Even if you’re new to bread making, these rolls are surprisingly achievable.
Recipe Ingredients
Here’s what you need to make the rolls:
- Whole milk – creates tender crumb and enriches dough
- Active dry yeast – one standard packet, provides rise and structure
- Sugar – creates signature sweetness and feeds yeast
- All-purpose flour – provides structure and texture
- Egg – adds richness and helps with texture
- Butter – creates richness and flavor
- Salt – enhances flavors and controls yeast growth
How to Make Texas Roadhouse Rolls
Now you don’t have to wait until you go out to eat to enjoy these amazing rolls.
- In a cup or small bowl, stir the warm milk, sugar, and yeast together. Allow the yeast to proof and activate while preparing the other ingredients.
- Using a stand mixer, I recommend the dough hook attachment or food processor, combined with the flour, egg, 1/3 cup melted butter, and salt over low speed.
- Add the milk mixture and process on medium speed until you have a smooth dough; it will be stickier and wetter than regular bread dough.
- Place the dough in a bowl sprayed with cooking spray, turn the dough to grease all sides, and cover with a towel or plastic wrap. Let rise until it has doubled in size.
- When the dough doubles, punch it down and turn it on a floured board. Let rest for 10 minutes.
- Roll dough with a rolling pin into a large, flat rectangle approximately 1/2 inch thick. Cut dough into 16 portions with a sharp knife, place on a greased baking sheet, and let rise again, until doubled.
- Preheat the oven to 375 degrees. Bake the rolls for 10 minutes on the greased baking sheet or a baking sheet lined with parchment paper.
- They will be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining 1/4 cup melted butter before serving.
Yeast Roll Baking Tips, Notes, and Suggestions:
At the bottom of this post is a printable recipe card with a video. But first, I’m going to share a few baking tips I learned when I made them.
- Use warm milk to make the rolls rich tasting.
- I also suggest using Saf-instant Gold Instant Yeast
. This yeast helps to improve the flavor of the final result. Regular bread yeast works well, but the gold instant yeast allows the sweet flavors to peak out, which can really enhance the taste of these rolls.
- Use your bread machine to stir everything together. The machine will knead the dough and it will rise while in the machine. Then, you can remove the raised dough and cut it before baking the rolls in the oven.
How to Proof Yeast
Yeast can be stored in the pantry, but remember that it has a shelf life. If you want to ensure your yeast lasts longer between baking, keep it in the refrigerator. This will help, but eventually, yeast will lose its intensity. So you will want to proof the yeast before using. Here’s how you do it:
- In a 1/4 cup of warm water (about 110 degrees) dissolve one package of yeast and 1 teaspoon of sugar together.
- Let the yeast mixture stand for 5-10 minutes.
- If the mixture foams up, the yeast is active and the mixture can be used.
- If it doesn’t foam, discard it and do not use it.
How to Shape Texas Roadhouse Rolls
These rolls are easy to shape! You don’t need to roll these into balls or anything special. You will simply lay out the dough on a lightly floured surface and use a pastry scraper or a sharp knife to cut the dough into squares.
How to Serve Yeast Rolls
Yeast rolls are best when served warm, especially when they are fresh out of the oven.
I like to serve them with cinnamon honey butter, but plain butter is also good for these rolls.
How to Reheat Texas Roadhouse Rolls
The best way to reheat the rolls is in the oven. If you use the microwave, the rolls will be heated unevenly and have a softer texture.
Heat the oven to 300°F. Place the rolls on a baking sheet and place them in the oven for 5 to 10 minutes or until completely warmed through.
Knead More Bread Recipes?
Try your skills with these CopyKat favorites:
- Homemade Biscuits
- Freezer Biscuits
- KFC Biscuits
- Denver Biscuits
- Beer Biscuits
- Beer Bread Recipe with Yeast
- How to Make Breadsticks like Olive Garden
- Cheesy Bacon Ranch Pull Apart Bread
- Cheese Puff Bread
Popular Steakhouse Recipes
- Steakhouse Potatoes
- 25 Best Texas Roadhouse Copycat Recipes
- Outback Mushrooms
- Parmesan Crusted Chicken Longhorn Recipe
- Texas Roadhouse Green Beans
Be sure to check out more of my easy bread recipes and casual dining restaurant copycat recipes.
Are you thinking about making these Texas Roadhouse Rolls? Let me know how you did in the comments below. And don’t forget to follow me on Facebook or Instagram or subscribe to my mailing list for the latest CopyKat recipes!
Texas Roadhouse Rolls
Ingredients
Roll Ingredients
- 1 cup milk warm 100 degrees
- 2 1/4 teaspoon active yeast or 1 package
- 1/3 cup sugar
- 3 1/2 cups all-purpose flour plus more for kneading
- 1 egg
- 1/3 cup butter melted plus 1/4 cup butter, melted (optional) (unsalted is best, salted butter is fine to use)
- 1 teaspoon salt
Honey Cinnamon Butter
- 1/2 cup salted butter softened
- 1 teaspoon cinnamon
- 2 tablespoons honey
- 2 tablespoons powdered sugar
Instructions
Roll directions
- In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients. (This is not necessary, but I prefer this to use milk cold out of the refrigerator).
- Using a stand mixer or food processor, combine the flour, egg, 1/3 cup melted butter, and salt. Add the milk mixture and process until you have a smooth dough; it will be stickier and wetter than regular bread dough. Place the dough in a greased bowl, turn the dough to grease all sides, and cover with a towel. Let rise until it has doubled in size.
- When the dough has doubled, punch it down and turn it out on a floured board. Let rest for 10 minutes.
- Roll out the dough into a large, flat rectangle approximately 1/2 inch thick. Cut into 16 portions with a sharp knife and place on a greased baking sheet and let rise again, until doubled.
- Preheat oven to 375 degrees. Bake the rolls for 10 minutes on the greased baking sheet. They will be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining 1/4 cup melted the butter before serving.
Honey Butter directions
- Prepare honey cinnamon butter by combining butter, cinnamon, honey, and powdered sugar with a mixer until well blended.
Video
Notes
- Use regular white sugar for this recipe – don’t use any sugar substitutes or you will compromise the flavor.
- Use warm milk to make the rolls rich-tasting
- I also suggest using saf-instant Gold Instant Yeast, 1 Pound Package
- Use your bread machine to stir everything together. The machine will knead the dough, and it will rise while in the machine. Then, you can remove and cut the dough before baking it in the oven.
- Use fresh yeast and proof it first
- Keep milk temperature between 110-115°F
- Don’t add extra flour – the dough should be slightly sticky
- Use real butter, not margarine
- Let dough rise in a warm, draft-free spot
- Don’t overbake – rolls should be light golden
Nutrition
Make Ahead Options
- Prepare dough through the first rise
- Shape rolls and refrigerate overnight
- Bring to room temperature before the final rise
- Continue with baking instructions
Troubleshooting Timeline
- 0-5 minutes: Yeast should start foaming
- 60 minutes: First rise complete (doubled)
- 10 minutes: Rest period
- 30 minutes: Second rise
- 10-12 minutes: Baking time
- Total time: About 2 hours 40 minutes
Hi,
I have not made this recipe yet, but I’m anxious to try it. Can this be made as a loaf of bread made in my bread machine?
Thank you
I don’t see why not. I think that would work.
I hate going out to a restaurant right now, I thought these rolls were pretty close.
Thanks,
Don
The bread is awesome, and pretty easy to make. I always double the butter recipe. My family loves it!
There is no butter or eggs in the recipe for the Texas Roadhouse rolls !! I just called the restaurant and asked the baker.
How did you get them to give you the recipe?! Super jealous! Lol
Wanna share? ????????I heard they add honey to the bread dough, is that T or F? Any info would be much appreciated!
That’s wrong- I have a severe egg allergy and have asked them multiple times if they have egg in them… and they do.
How well does the dough freeze?
My husband wants this recipe done as loaf bread and I have made the rolls before so would I need to make any major changes in order to have done as loaf? I just figure better to ask before I do it. Thank you.
Thanks for your reply! I used to be a sou chef in a private oil club, and we had a baker there too. I kinda remember him doing that too. Just wanted to check with someone first as it was for Thanksgiving and I have never made rolls from scratch like that.
Please don’t have refrigerator envy. We just moved and had not fully stocked the fridge yet. However it is a pretty good size, I couldn’t get them in there now. Also had a huge bucket in there as we brined our turkey in there too.
Gonna have trouble getting in that Christmas Cheesecake!!!
Does it make a difference if you use whole milk or 2%? Thanks
Oh my goodness, these are awesome. So simple and fast to make. I substituted one cup of whole wheat flour and it came out good. A little more body but not too heavy.
Do you have any refrigerator sour dough roll recipes? My grandmother used to make some and keep the dough in the fridge and just pinch off what ever she needed for that nights dinner.
Thank you again it was a great post.
Can the Texas Roadhouse Rolls be made the day before, put in the refrigerator and baked the next day?
Want to make for Thanksgiving but don’t want to mess with them the day of Thanksgiving. To be able to take out of fridge and pop into oven would be great!
I use to work in a commercial bakery, premake them to the stage of rolled and cut and ready to bake. But instead l, just cover loosely with plastic wrap, on the pan you’re going to bake on and put it in the fridge overnight as you mentioned…
About 20 mins before baking- proof(I have an oven with this feature..)
– (by this I mean a warmer) if not doing that- then just let them rise room temperature for an hour?
Then bake as you would as you just made them.
I wish I had room in my fridge to do what you’re doing 🙂
Thanks for your reply! I used to be a sou chef in a private oil club, and we had a baker there too. I kinda remember him doing that too. Just wanted to check with someone first as it was for Thanksgiving and I have never made rolls from scratch like that.
Please don’t have refrigerator envy. We just moved and had not fully stocked the fridge yet. However it is a pretty good size, I couldn’t get them in there now. Also had a huge bucket in there as we brined our turkey in there too.
Gonna have trouble getting in that Christmas Cheesecake!!!
I am a baker at Texas Roadhouse and that recipe is NOT the recipe that is used at Texas Roadhouse! its very similar to our recipe but you added a couple things that we DO NOT use when we bake rolls.
You are completely right, none of my recipes are actual restaurant recipes. I try to make them as close as possible for home cooks with ingredients they can find at the grocery store.
I just made these so big and light and fluffy they are delicious thank you for the recipe. I wanted to show you a picture but I can’t seem to do it here. Believe me. They are delicious. I’ve never had roadhouse rolls before so nothing to compare
I made these rolls today and though they did turn out just fine, they taste nothing like Texas Roadhouse rolls. Somewhat disappointed. Going to tweak it, and see if I can create a more closely flavored roll.
Absolutely correct !! There is no butter or eggs in the recipe for these rolls !!
What is the real recipe then?
Made these tonight. Thank you for the recipe. So easy and my family loved them.
Great taste but had to leave them in 375 oven for 25 mins to even get them lightly brown on top, then the bottoms were a little too dark and the rolls were a little hard, They would have been under baked if I took them out before that. They really didnt rise that well even though I used fresh Red Star Platinum instant yeast. Any suggestions to get them more light and fluffy?
I don’t know what happened, but it sounds like the yeast didn’t do enough to help the dough rise. You could have let the dough go for a little longer, and let it raise a little more. I am sorry this didn’t work out well for you.
I often use parchment paper to bake with… i don’t like hard/dark bottoms on my bread.
Hi,
If I have to prep this in big batches, should I double/triple the amount of the yeast? Or, should I stick with the amount of the yeast, while the rest of the ingredients are doubled/tripled?
Thank you for your info.
Sri
I would add more yeast, in proportion to the rest of the ingredients. So if you are going to double the recipe, be sure to double the yeast.
IC. Thank you so much for your prompt reply. Tried this the other day, it was a big success.
Thank you, again!
Sri
I am glad you liked them.
I was just wondering why do the biscuits taste like they have honey in them!? Don’t get me wrong, I LOVE THEM BISCUITS!! THANK YOU!!
I can’t taste honey, but I can taste they are sweet. I have added some sugar to the yeast dough to account for these tasting sweet.
Tried your recipe before and was wonderful. will tryagain thanks again .
I am very glad you enjoyed the recipe.
One way to get warmth for the rising of dough is to dampen a couple of towels, toss them in the dryer, turn the dryer on and leave the dough on top of the dryer. That always works like a charm for me in Northern Europe, where truly warm days are relatively uncommon.
Great hint! Why didn’t I thinking of this?? I make a wonderful refrigerator roll recipe that feeds a bunch of folks! An old farm recipe handed down about 4 generations, I think. Thanks for your recipe! Hugs j
That’s a great idea 😉 I don’t know why I don’t make more refrigerator rolls.
I broke this recipe. 🙁 I have tried three times now and I cannot get a rise from the dough. Very tasty but a bit flattish. Any suggestions?
I don’t think you broke the recipe. What temperature is your inside of the house is it cold? Is your yeast still in date? Are you adding the sugar the recipe? It sounds like there is a problem with the yeast, not the recipe 😉
I always try to give a plug for fresh cake “wet” yeast that was once the only kind you could get. Now, since no one knows it exists, the instant and granulated dry yeast is ubiquitous and everywhere. Once you’ve found Fleishmans cake yeast in little foil wrapped squares sold in the dairy refrigerated section in some stores (Weismarket in Carrol County in Maryland, Harris Teeter, Wegman’s used to, most stores “used to”) you won’t want to go back to dry yeast. If dry yeast even slightly over-proofs, it smells and tastes like mothballs once it’s baked. The reason the stores stopped carrying the fresh yeast was financially motivated. The stuff is perishable and has a real shelf life, not two years like the dry. They had to throw out what didn’t sell, rather than try to promote it. I buy it in the 2 ounce blocks and keep it for two months, carefully wrapped in the little butter compartment on the fridge door. I just hope someone will read this and try and locate the fresh product. The smell is heavenly.
How do you use cake yeast? Is one little square the same as one package of dry yeast?
1 cake yeast is the equivalent of 1 package of dry yeast.
What can i do to make these gluten free? Should i substitute flour with King Arther flour and gluten free milk.? Also, could i use a round cookie cutter instead of cutting them into squares?
I think this would need a lot of modifications. Perhaps cup for cup flour would work. This is a brand of flour. You can use a round cutter. I think milk is naturally gluten free. Did you need this recipe to be dairy free as well?
Oh my goodness!! Thank you sooooooooo very much for this recipe!! They taste so very delicious 🙂 The butter came out runny for me, I am sure it was my mistake. My boyfriend couldn’t stop eating them..lol. definitely well be making this again! Thank you!! 🙂
Any suggestions on how to store them? And reheat them?
I’m going to attempt this recipe for tomorrow. I have two challenges. 1) I’m at 5200 ft, 2) I’ll be under time constraints so I need to know it’s ready on time and not early or late. Oh, and I’ve never made bread. I’m not sure which high altitude adjustments I should make and am afraid it’ll rise too much too fast if I don’t adjust the yeast. I’m hoping I get a reply today, but I think I better just make a batch now to try to work out the major kinks for tomorrow’s real thing.
Here is what I found on the Philbursy website. I can’t test this out because I am at darn near sea level. Good luck my friend!
Yeast Dough
At high altitudes, flours tend to be drier and therefore may absorb more liquid. If dough seems dry, add more liquid and reduce the amount of flour the next time you make the recipe. Yeast breads will require a shorter rising time and should rise only until double in size to prevent them from collapsing during baking. Allow unshaped dough to rise according to recipe directions; punch dough down. Repeat rising step once more before shaping dough.