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
Ingredients
- 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
Instructions
- 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
- Copycat Cafe Rio Sweet Pork Barbacoa Salads - August 3, 2025
- Red, White and Blue Jello Salad - May 22, 2025
- Ghost Krispy Treats - September 1, 2024
Kim Eicher says
does it matter what kind of milk? or what size eggs? can’t wait to try this recipe this weekend!
Katie Schafers says
Tried this recipe for Thanksgiving, and they turned out perfect! The honey ads such a perfect touch of sweetness! Thank you so much for this recipe!
Pat Hansen says
In baking I always use large eggs. I get fresh milk from an Amish dairyman – but, have used 2% in a lot of my baking.
Ashley Love says
Help!!!
My Rolls Never Seem To Turn Out Correctly. They Won’t Proof! What Am I Doing Wrong? 🙁
Precious Miller says
Awesome recipe! It came out great! I cooked the rolls at 325 degrees instead of 350 but all in all, I will be making these again. Thanks for posting!
Doris Lee says
Do you use the honey on top of the sugar or omit the sugar if I decide to use hoey?
Veronica and Nate says
These turned out fantastic. Thank you so much for this recipe!!!
Margaret Lentz says
Want to make these, but don’t know what flour to use, plain or self-rising or cake, or whatever? Please someone that has made these let me know. Thank you. Not much of a baker but absolutely love bread in any way shape or form.
Allison Miller says
Hi Margaret! You can use all-purpose flour or bread flour for these rolls. Thanks for the question and for stopping by! I hope you enjoy the rolls!
Derek Scott says
Maybe I did something wrong, but these are nothing like the Texas Roadhouse rolls
Allison Miller says
Derek, thanks for the comment! How did they turn out? Maybe I can help you figure out what might have gone wrong.
Laura says
Do you typically use all-purpose or bread flour with these rolls?
Christine says
Tried recipe twice, no rising the first time. 2nd time, got a little bit of a rise, do I kept going. When they came out, they wee very dense, I thought they should be light and airy. Can’t figure out what I did wrong. You had a lot of positive comments, so I presume I am the culprit, but not sure where I went wrong, please help.
Allison Miller says
Thanks for your comment, Christine! There are a few things that could have gone wrong. The first could be the date on your yeast. If it’s old it won’t work like it should. There’s also the possibility that the rolls didn’t have enough time to rise, making them dense. The rising time will vary depending on the temperature in your house. Our house is about 70 degrees and it takes almost two hours for these rolls to rise. The other possibility is that the water was either too hot or too cold when combined with the yeast, causing the yeast to “die.” Please let me know if you have any other questions! I hope that if you try this recipe again you’ll have more success!
Diane Lambert says
could I just make these into bread. ?? instead of rolls ? and do the receipe changes ?
Allison Miller says
Hi Diane! I’ve never tried this recipe into a loaf of bread. But if it worked, it would be SO good!! If you try it, come back and let me know how it is!
Caitlin says
I was at Texas Roadhouse last night and saw several packages of Saf-Instant yeast in the Kingdom of Rolls! When I make them for Easter, I’m going to try the Saf-Instant. It’s available through King Arthur Flour and I don’t have any stores around me that carry it 🙁 One step closer to perfection!
Kara says
Made these today, and I like them even more than the ones from the resturant. Mine came out a bit denser and less sweet than the official rolls, but I actually prefer both of those things so it was a nice surprise.
Allison Miller says
That’s great, Kara! I’m so happy you left a comment. Thanks for sharing!
tuckey says
Thanks for the great recipe, but I have just a few questions. What should be used to grease the pan with and how far appart do you place the rolls? Hope I guessed right, because I’m trying them right now. They look great in the pic so if they don’t turn out this time I will just keep trying. Thanks again for the recipe.
Allison Miller says
Hi! Thanks for the comment. Great questions! You can grease the pan with cooking spray or butter, whichever you prefer. And I usually fit about 15-20 rolls on the baking sheet, depending on small each piece of dough ends up being. You can start with a dozen and see how that looks, then add more the next batch if it seems like you can fit more. Thanks!!
Victor says
My only hope is that you consider posting this with weight instead of, or in addition to, volume measurements. It will make this recipe much more foolproof. 1 cup of flour is anywhere between 4 and 5 oz, depending in the compression of the flour in the measuring cup.
Precious says
This recipient is AWESOME! My family has really enjoyed it and I will definitely be making them again! I also tried refrigerating the dough I wasn’t able to bake in my first batch. After 2 days of Bering chilled and baking as indicated, the tools were even better! Thanks again for sharing this recipient!
Sheena says
I made these and the dough didn’t really double in size like it was supposed to to. I did everything like the directions said. But I kept on going and they good I was pleased. I made some into rolls and the other half I fried for fry bread they turned out amazing for fried bread I will defiantly use this recipe again.
Allison Miller says
Hi Sheena! I’m so glad they worked out for you in the end. That part where the dough doubles in size can take a while. I think it was 2 hours the last time I made them. And I love that you fried them! That’s such a great idea. Thanks for your comment!
Cat Davis says
Mmmm my favorite restaurant rolls are from Texas Roadhouse. I’m gonna pin this to try this weekend!
Rebecca {foodie with family} says
Those rolls look ridiculously delicious! So perfect in every way!
Shortcut Saver says
I love bread products and this looks so good.