If you love the rolls from Texas Roadhouse, wait until you try this homemade copycat. They’re soft, fluffy rolls that you can serve warm with homemade cinnamon butter as a side with any meal. These are so much better fresh from the oven!
DIY Texas Roadhouse Rolls
Is there anything better than warm, fluffy dinner rolls fresh from the oven? I’ve been making these copycat Texas Roadhouse rolls for ages, usually to serve with a ribeye steak or baby back ribs. They remind me a lot of my homemade Hawaiian rolls because they’re soft, sweet, and pillowy. And like that recipe, homemade is so much better than store-bought!
Why This Texas Roadhouse Rolls Copycat Steals the Show
- Simple to make. Take it from someone who makes pie crust in the blender, even an *ahem* lazy baker like myself can perfect these Texas Roadhouse rolls. They need only 7 ingredients!
- Better than frozen. Once you’ve made these at home, you’ll never seek out the freezer aisle again.
- Sweet or savory. Serve the rolls with cinnamon butter, or brush them with garlic butter and serve them with savory dishes. Try cowboy butter for a Southwestern twist!
Ingredients You’ll Need
You only need a few simple ingredients to recreate the Texas Roadhouse rolls at home. Scroll down to the recipe card for the printable recipe with exact amounts.
- Active Dry Yeast – You’ll activate the yeast with sugar and warm water. Make sure the water is between 100˚F and 110˚F.
- Sugar – To feed the yeast. I recommend granulated white sugar or light brown sugar.
- Milk – The milk should be lukewarm, between 100˚F and 105˚F. If the milk or water is too hot, it may kill the yeast.
- Unsalted Butter – Melted and cooled, not hot. You can also melt additional butter to brush over the rolls after baking.
- Egg – Brought to room temperature.
- Flour and Salt – Measure the flour using a kitchen scale (you’ll need 450 grams), or use the spoon-and-level method: fluff the flour, spoon it into the measuring cup, and level it off with a butter knife.
How to Make Cinnamon Butter
I’ll come right out and say it: My homemade Texas Roadhouse butter is pretty spot on. And it’s really so simple to make!
Combine ½ cup of softened butter with ¼ cup honey, ¼ cup powdered sugar, and 1 teaspoon cinnamon. Beat until the mixture is smooth and fluffy, and voila! Copycat cinnamon butter to go with your copycat rolls.
Tips for Getting Dough to Rise
Dough rises in a warm, dark environment. Depending on your kitchen or the time of year, or if you just can’t get your dough to rise, these tips can help.
- Use the oven. Set the oven to 200ºF for about 2 minutes. Then, switch off the oven, and place your covered dough inside. Make sure to cover it with a dishcloth, and not plastic wrap. Close the door, and leave the dough to rise in the residual heat.
- Use the dryer. This is an old-timey trick that still works! Run the empty dryer for 5 minutes, then shut it off. Place the dough inside and let it rise.
- Check your temperatures. If your dough still isn’t rising even in a warm location, it could be due to faulty or dead yeast. Ingredients that are too hot will kill the yeast, preventing the dough from rising. Use a thermometer if you can to check that the milk, water, and melted butter aren’t over 110ºF.
What to Serve With Texas Roadhouse Rolls
I love smearing these Texas Roadhouse rolls with generous amounts of cinnamon butter and serving them with our favorite meals throughout the week.
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Bloom the yeast. Add the active dry yeast and the sugar to a bowl. Add the warm water and stir. Cover the yeast and set it aside for 5-10 minutes, or until it’s foamy.
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Add the wet ingredients. Add the warm milk, melted butter, and yeast mixture to the bowl of a stand mixer. Add the egg and salt and mix until well combined.
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Add flour. Attach the dough hooks and gradually add the flour to the milk mixture while mixing. The dough should start to pull away from the sides of the bowl as it comes together. If the dough is still sticky and not coming together, add a little more flour as needed.
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Rise the dough. Transfer the dough to a slightly oiled bowl and cover it with a clean kitchen towel. Let the dough rise for 1½ hours or until doubled in size.
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Roll out the dough. Punch down the dough and roll it to ½-inch thickness rectangle. Line a large baking sheet with parchment paper.
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Cut out the dough. Cut your dough into 15 squares or rectangles. Transfer the square rolls to the parchment paper-lined baking sheet. Cover them with a clean kitchen towel and let them rise until doubled in size, about 30 to 45 minutes.
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Baking time. Preheat your oven to 350ºF. Then, bake the rolls for 20 minutes.
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Serve. Once baked, remove the dinner rolls from the oven and immediately brush them with melted butter. Let them cool for about 5 to 10 minutes. Serve as desired or with cinnamon butter.
- How to make cinnamon butter: Beat ½ cup unsalted, softened butter with ¼ cup honey, ¼ cup powdered sugar, and 1 teaspoon cinnamon; beat until fluffy.
- Sweet or savory: You can serve rolls both sweet and savory – with cinnamon butter or as a side dish for a savory meal.
- Warm, not hot, ingredients: Make sure your milk and water are not too hot, or it may kill the yeast.
Serving: 1roll | Calories: 153kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 167mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 0.001mg | Calcium: 27mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Texas Roadhouse Rolls
- Bloom the yeast. First, add the yeast, sugar, and warm water to a bowl and stir. Leave it to activate for 5-10 minutes, until foamy. If you notice after 10 minutes that the mixture hasn’t foamed, your yeast may be dead or expired. You’ll need to start again with a fresh packet.
- Add the wet ingredients. Next, combine the milk, melted butter, and yeast mixture in your stand mixer’s bowl. Add the egg, then the salt, and mix so that it’s well combined.
- Add the flour. Use the dough hooks to knead the flour into the wet ingredients. Mix, adding a little more flour as necessary, until the dough starts to pull away from the bowl.
- Rise. Place your dough ball into a greased bowl, and cover it with a clean dishcloth. Leave the dough in a warm spot to rise until it’s doubled in size, about 1½ hours.
- Roll and cut the dough. Roll out the dough to about a ½-inch thickness. Use a sharp knife or a pizza cutter to cut the dough into 15 squares, and transfer the squares to a parchment-lined baking sheet.
- Rise again. Cover the rolls with a dishcloth again, and let them rise a second time until they’re doubled in size.
- Bake! When you’re ready, bake the rolls in a 350ºF oven for 20 minutes. After they come out of the oven, I like to brush the golden-baked rolls with melted butter for extra flavor.
How to Store
- On the counter. Keep the cooled rolls covered at room temperature for up to 4 days.
- Freeze. To freeze these homemade Texas Roadhouse rolls, double-wrap them tightly in plastic wrap. Freeze for up to 3 months. Thaw the rolls at room temperature.
