The fluffy and lightly sweet rolls that keep everyone coming back to Texas Roadhouse that can now be made at home!
Our family has made the move to Utah and we’re up and running with the internet! Woo hoo! I was starting to feel lost there for a bit. This last weekend was a busy one trying to get everything from our home in Idaho to our new place in Utah. We had a lot of people helping us this weekend and we really appreciate everything that was done for us to get us here. We have the greatest friends and family ever.
One of my favorite things about Texas Roadhouse is those darn rolls. Wow, those things are deliciously dangerous. There’s no way I can eat just one…basket. Seriously though, they’re amazing. I’d like to thank the person who came up with the idea to serve those lovelies to the guests as a starter. Bless you. My husband and I treated my mom and sisters to Texas Roadhouse this last weekend for helping us so much with moving. When we sat down with those rolls in front of us I remembered that I have a copycat recipe for them that I’ve been needing to share. So let’s get to it!
Copycat Texas Roadhouse Rolls
- 1 package active dry yeast
- 1/2 c. warm water
- 2 c. milk boiled then cooled to room temperature
- 3 Tbsp. melted butter slightly cooled
- 1/2 c. sugar
- 7-7.5 c. flour
- 2 eggs
- 2 tsp. salt
- 1/2 c. honey
- Place milk in a saucepan over medium heat. Bring to a boil and remove from heat. Allow to cool to room temperature.
- Melt the butter in the microwave and set aside. In a stand mixer with the whisk attachment, combine yeast, warm water, and 1 Tbsp sugar . Let the yeast get bubbly.
- Add the rest of the sugar, honey, milk, and 3 1/2 c. flour to the yeast mixture. Beat together for two minutes. Add butter, eggs, and salt. Mix again, well.
- Remove the whisk attachment and start using the hook attachment from here. Add the rest of the flour a half a cup at a time until the dough begins to separate from the sides of the bowl. Let it rest for 3-5 minutes.
- Knead the dough in the bowl for 5 minutes. Add flour a tablespoon at a time if the dough seems sticky. Get out a large bowl and grease it with butter.
- Remove dough from the mixing bowl and place in the greased bowl. Flip it around till the entire outside is nice and shiny. Loosely cover the bowl with plastic wrap and allow the dough to double in size (about 45 minutes to 2 hours, depending on the temperature of your kitchen). Once the dough has doubled, smash it down with your fists (also called “punching”) for about a minute.
- Roll the dough out to about a 1/2 inch thick. Then fold the dough in half, now making it an inch thick, and roll over with a rolling pin to seal it together. Cut the dough into 2-inch squares using a dough scraper (or whatever you have that will work well to cut the dough).
- Place the dough on a greased baking sheet, a dozen on a pan like you would cookies, and cover lightly with plastic wrap. Allow the dough to double in size again (about 1 hour).
- Bake at 350 degrees for 15 minutes, or until golden brown. Immediately rub the tops with a little bit of butter for that fabulous shine. Enjoy!
recipe adapted from Eat Cake for Dinner
Kitchen tools and gadgets needed for this recipe:
And you can’t make the famous rolls without making Copycat Texas Roadhouse Cinnamon Honey Butter to go with them!
Copycat Texas Roadhouse Cinnamon Honey Butter
- 14 Days of Valentine’s Day with FREE Printable Tags - January 20, 2023
- The Very Best Appetizers for New Year’s Eve - December 17, 2022
- Black and White Spider Web Cupcakes - September 10, 2021
Lisa-The Domestic Life Stylist says
Oh yeah…this recipe will get me into trouble. I can already see it.
jyl from @momitforward says
I literally just ate at Texas Roadhouse last night. I’m not a huge bread fan (I know! Weird!), but I tried their cheese fries for the first time and they were delish. My husband would love this recipe. And the butter. 🙂
Tara U says
I must try this! In my younger days, we used to go to Texas Roadhouse for peach margaritas and the ROLLS! They are still a favorite when we go. We will be making these soon!!
These look really delicious! I have never been to a Texas Roadhouse. I have also not heard of putting honey in rolls so this would be an experiment for me. Hopefully I can get them to come out as yummy as yours look.
I adore this recipe. I wish I could make it. Maybe I’ll try one day when I’m feeling really, really brave. 🙂
This looks SO amazing, and it may very well send me over the edge… I’m about to commit carbicide (ssshhh don’t tell my trainer!)
Linda Williams says
Hi,just wondering,the recipe says scalded milk but your directions say boil. Scalded milk is heated at low temp till it has sort of a film or skin on top,so that might be why some tries are failing. I want to try this recipe! Sounds so good!
Allison Miller says
Thanks for your comment, Linda! I made the changes in the recipe. Thanks again!
Okay so I see that in the directions, I need a whisk and hook attachment but don’t have those just a regular hand blender and a hand held whisk, if I use these tools will my rolls come out the same or will they come out all wrong????
Allison Miller says
Great question, Brianna! You can still use a hand blender and a handheld whisk, but you’ll be doing more work with the handheld whisk is all. You’ll just have stronger arm muscles than the rest of us! But it will totally work!
I use my Cuisinart, the rolls always turn out fabulous.
Good to know, Danele! Thanks so much for sharing!
Can I cut this recipe in half? If so how would I do it I have not ever made homemade bread or rolls before
Allison Miller says
Great question, Heather! Yes, the recipe can be cut in half. Instead of doing one packet of yeast, you can either use half a packet or you can buy a jar of yeast and use 1 1/8 tsp. instead. Everything else you can just use half the ingredients listed. Thanks, Heather! Let me know if you have any other questions!
Erika Poynter says
Oh my! My boyfriend took me to Texas Roadhouse for the first time last year and ever since then I’ve been looking for a copy cat recipe. I dream about their rolls!!! I’m going to try to make a healthier version of these. I’m not sure it’s possible but I HAVE to try!
Allison Miller says
Yay! That’s great! Hopefully you’ll like this recipe. They’re so dreamy.
Has anyone tried making the dough in a bread maker on the dough-only setting? Just wondering what modifications to make this work.
Thank you for this recipe
I made these yesterday as they looked and sounded yummy! Now I have never had original Texas Roadhouse Rolls,so I cant make the comparison.I had no trouble making them and believe me when I tell you I am not a baker type person!
I had no issues with making them and I only used 6 & 1/2 cups of flour.
Well they were loved by everyone that ate them and that was four adults here and a three year old! Then I took a plate over to a neighbor whos hub was out of town and she also raved about them! Definitely a hit ! I did think for my own opinion they were delicious but a little on the sweet side,so I may cut some of the sweetness out next time,but I thought they were yummy too! Thanks for the recipe! I will definitely make them again! I baked them on lightly sprayed with Pam parchment paper! 😉 Heart these! Laura
Allison Miller says
I’m so glad, Laura! Thank you so much for leaving your comment. It makes me happy that everyone loved them!
I’m trying these in the bread machine now! 🙂 I should have maybe cut the recipe in half. lol My bread machine isn’t big so it’s definitely working hard!!!! I will let you know how they turn out! I have to make 14 dozen rolls today for a luncheon! haha
Just wasted an entire afternoon and all those ingredients.
I’m sorry, Lisa! This recipe can definitely be tricky. I’m sorry that it didn’t work out for you!
The Texas Road house roll is your basic dinner roll. The sweetness comes from a clear sugar water glaze that they brush on top after baking them. I saw them do this. That’s the way my husbands grandmother did it. tastes just like the way she made them.
Thank you for the recipe Alli! I have made these now dozens of times and they always turn out wonderful. I am an experienced amateur baker having baked my own bread for nearly 30 of my 50 years, so I found your instructions spot on. I would suggest that the less experienced baker note a couple very import principals in your recipe:
1. The temperature of the scalded milk must cool down substantially to avoid killing the proofed yeast, or it will kill the yeast. No active yeast, no fluffy rolls.
2. The method of mixing most/all of the wet ingredients into half of the flour is absolutely brilliant and guarantees great consistency from roll to roll. And is a lot easier for those of us with arthritis.
3. Kneading the dough thoroughly for the wonderful stretchy, bouncy, but smooth texture is critical.
These are really great tips! Thanks so much for sharing! And I’m SO glad you like the recipe.
Made these rolls tonight and they were absolutely A-MA-ZING!!!! Almost identical to Texas Roadhouse. My family loved them. Thanks so much for a great recipe!
Amanda, that’s great! I’m thrilled that your family loved them. Your comment made my day! Have a fabulous Thanksgiving!
Amanda, thank you thank you thank you for this comment! It made my day! (And sorry I’m just now responding to it. Wow!)
Wow, these just look so amazingly awesome.. im totally drooling
I just made a similar recipe for Texas Roadhouse rolls using my bread maker. They are in the oven on their last rise. I will be making the cinnamon honey butter to go with them. The recipe I used didn’t call for honey so I don’t know if they will be as good. I’m also attempting to copy their awesome sweet potatoes tonight if I can remember what was on them!
Awesome, Marlene! I wish I was at your house right about now. haha I bet it is all delicious!