Copycat Texas Roadhouse Rolls

These warm fluffy rolls capture the spirit of classic Texas Roadhouse bread with a real melt-in-your-mouth sweetness. The rolls are soft inside with just the right touch of honey and butter over the top. Whenever I make them for family dinners or holiday meals they are always the first thing to disappear off the table.

Every time I serve these at Thanksgiving people ask for the recipe My kitchen fills with the best bakery aroma while they bake and I find myself sneaking rolls straight from the pan

Ingredients

• Whole milk: gives the rolls a rich texture and ensures they stay soft Choose a high-quality whole milk for best flavor
• Active dry yeast or a fresh yeast packet: for reliable rising Always check the expiration date for effectiveness
• Honey: adds signature sweetness Use pure honey for deeper flavor
• Butter: brings both richness and shine Opt for real unsalted butter and reserve some to brush on top
• Large egg at room temperature: this binds the dough and adds tenderness Let your egg sit out before using for easier mixing
• Salt: balances the sweetness and helps structure the gluten Use sea salt or fine kosher salt for clean flavor
• All-purpose or bread flour: forms the base for pillowy rolls Bread flour will make them extra chewy and soft but either works great Spoon flour into your measuring cup and level it off so you do not pack it too tightly

Step-by-Step Instructions

Warm the Milk:

Heat whole milk in a small saucepan over medium until you see steam and tiny bubbles around the edges Remove from heat and cool it to lukewarm about 80 to 90 degrees This step ensures the yeast performs well and does not die from hot milk

Activate the Yeast:

Mix lukewarm milk with yeast and honey in a bowl Let it sit until it looks foamy about five minutes This confirms the yeast is active and sets the stage for a good rise

Combine Wet Ingredients and Some Flour:

In a large mixing bowl add the melted butter three tablespoons milk mixture egg salt and half of the flour Stir slowly until no streaks remain If using a mixer use the dough hook here This creates an even texture and lets the gluten start forming

Form and Knead the Dough:

Gradually add the rest of the flour while mixing The dough should pull away from the bowl and start to look smooth Knead this dough on a lightly floured surface for about eight minutes until silky and elastic Good kneading traps air so the rolls bake up soft

First Rise:

Put your dough in a greased bowl and cover with plastic wrap Let it rise in a warm spot for an hour or until doubled in size Patience here pays off as the rolls become airy and light

Shape the Rolls:

Punch down the risen dough then roll it to a half inch thickness on a floured surface Fold in half and press gently Use a sharp knife or dough cutter to cut into 24 equal squares Arrange on greased baking sheets leaving some space between each one so they can puff

Second Rise:

Cover the baking sheets and let the rolls rise again for thirty to forty minutes They should double in size and feel extremely light when pressed with your finger

Bake to Perfection:

Preheat your oven to 350 degrees Fahrenheit Bake the rolls for twelve to fifteen minutes until their tops look golden

Finish with Honey Butter:

Melt your last tablespoon of butter and brush over the warm rolls This adds shine and softness for true Texas Roadhouse style

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The honey is my favorite part Sweet but not overpowering it reminds me of childhood breakfasts at my grandma’s house She would always slip an extra spoonful into the dough and I can still smell that familiar hint while the rolls rise

Storage Tips

After cooling store the rolls in an airtight container at room temperature for up to two days For longer keeping freeze them wrapped in foil and sealed in a bag up to one month Warm in a low oven to refresh their texture before serving Homemade rolls stay fresher than store-bought so you can savor them all week

Ingredient Substitutions

If you run out of whole milk substitute with two percent or a mix of milk and half-and-half For an egg free version try a quarter cup of unsweetened applesauce If you want a more rustic flavor bread flour is best but you can also use all-purpose flour with good results Instant yeast will work just reduce the amount as noted in the ingredient section and mix with flour rather than milk

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Serving Suggestions

I love tearing these rolls open and spreading them with cinnamon honey butter They are a beautiful partner to chili roasted meats holiday ham or just served warm with extra butter Try filling with sliced turkey and cranberry sauce for the best next day sandwich ever

Cultural Context

Soft dinner rolls have been an American family table staple for decades The touch of honey in this copycat version nods to Southern traditions where a bit of sweetness in bread is always welcome This recipe captures the spirit of gathering and homemade comfort that Texas Roadhouse and classic diners strive for

Frequently Asked Questions

→ What helps make these rolls soft and fluffy?

Using scalded milk and letting the dough rise fully are key for creating a tender, airy texture.

→ Can both bread flour and all-purpose flour be used?

Yes, either type works well. Bread flour gives extra chew, but all-purpose flour keeps them light.

→ How do I know when the dough has risen enough?

The dough should double in size. Press a finger gently into the dough—if the indent remains, it's ready.

→ Is it possible to make the dough ahead of time?

Absolutely. After the first rise, you can refrigerate the dough overnight and shape rolls the next day.

→ How do you get the golden, glossy finish?

Brush freshly baked rolls with melted butter to give them a shiny, appetizing appearance.

→ Do these rolls freeze well?

Yes, once cooled, store in an airtight container or bag and freeze up to three months for best results.