Copycat Texas Roadhouse Rolls

These buttery & soft Copycat Texas Roadhouse Rolls are completely irresistible when served warm with whipped cinnamon honey butter! The fluffy, melt-in-your-mouth tender rolls are casual enough and easy for family dinners on Sunday evenings, but they are also worthy of a spot on the table when it’s holiday season and you’re assigned to bring the rolls!

I confess that I will often skip dessert and go back for more rolls instead. They are that good!

There is nothing as good as freshly baked rolls right when they come out of the oven. Hopefully they make it to your dinner plates before eating them all. 😉

If you aren’t familiar with Texas Roadhouse, the best thing there as far as I’m concerned, are the baskets of rolls they bring out with cinnamon honey butter. They serve them fresh, like Olive Garden does with their breadsticks and salad or Red Lobster does with its biscuits. The rest of the food is decent, but the thing everybody always remembers and keeps coming back for more of are the rolls.

You will get about 2 dozen rolls from a batch, but you can easily double, or triple the batch if you are feeding a crowd! And for the record, I would plan on AT LEAST 2-3 rolls per person.

I found this recipe at my friends at House of Nash Eats.

RH 1

Ingredients these Rolls:

  • Active dry yeast: This is the kind of yeast I use most often and is the type that you “proof” in warm water for a few minutes until foamy. But instant yeast will work as well (I’ll include instructions for instant yeast in the recipe notes).
  • Sugar: This ingredient adds a hint of sweetness to the rolls and also helps proof the yeast.
  • Whole milk: Using whole milk makes the most tender, wonderful rolls, but 2% or even skim milk will work if that’s all you have on hand.
  • Butter: The added butter to the roll dough makes them wonderfully buttery and rich. Plus, you will brush some extra melted butter on top of the rolls right as they come out of the oven for a buttery taste to every bite.
  • Flour: I think bread flour is best for these rolls since it makes them a bit chewier, but all-purpose will work just fine if that’s what you have on hand. I’ve made it both ways and the difference is slight, so don’t make an extra trip to the store if you don’t have bread flour for this Texas Roadhouse rolls recipe.
  • Eggs: Eggs enrich bread and roll dough so it’s extra wonderful and has the best texture and flavor.
  • Salt: Of course we need a little salt to add flavor and make sure the rolls aren’t bland. I’ve forgotten this ingredient in bread and rolls before and it makes a big difference.
Activating the yeast
prepping the dough
Cutting the rolls & letting then rise
RH 1

Copycat Texas Roadhouse Rolls

These buttery & soft Copycat Texas Roadhouse Rolls are completely irresistible when served warm with whipped cinnamon honey butter!
Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Course Bread
Cuisine American
Servings 2 dozen rolls


  • 2 cups whole milk
  • 3 tbl salted butter + 3 additional tablespoons for rubbing on top of the rolls
  • 2 tsp salt
  • 1 tbl active dry yeast
  • ½ cup warm water
  • ½ cup granulated sugar, divided
  • ½ cup honey
  • 2 lg eggs
  • 7-8 cups 7 to 8 cups all-purpose flour or bread flour


  • Scald the milk in a medium saucepan over medium-high heat by bringing to a boil, then removing from the heat. Add the butter and salt to the scalded milk. Stir until butter is melted. Cool until lukewarm.
  • Combine the yeast, warm water, and 2 teaspoons of the sugar in a large bowl of a stand mixer. Stir together and let sit for 5 minutes until foamy. Once the yeast has proofed, add the remaining sugar, honey, the scalded milk and butter mixture, and 3 cups of the flour. Beat well to combine.
  • Add eggs and beat well
  • Add the flour 1 cup at a time, kneading until the dough is soft and starts to separate from the sides of the bowl. Let it rest for 5-10 minutes, then knead for 5 minutes on medium speed using a dough hook attachment or for 7-8 minutes by hand until a smooth, supple dough forms. It should be tacky, but not sticky.
  • Transfer the dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap and set in a warm spot. Let the dough rise until doubled in size, about 45-60 minutes. Punch down the dough, then let rest for 5-10 minutes.
  • Turn the dough out onto a lightly floured surface and roll out to about ½-inch thick. Fold dough over in half so it is 1-inch thick. Roll again lightly to press both parts together. The dough will be about ¾-inch to 1-inch thick.
  • Cut the dough into 2-inch squares using a bench scraper or pizza cutter. Cover loosely with plastic wrap and let rise for 30-60 minutes until puffy.
  • Preheat the oven to 350°F while the rolls are rising.
  • Bake for 15 minutes until golden brown. Rub the tops of the hot rolls with the remaining butter.


Leftover rolls can be kept in an airtight container on the counter for about 3-5 days before they start getting stale. Or you can freeze the cooled rolls in freezer-safe bags for 4-6 months. Just thaw and reheat wrapped in foil in the oven before serving.

Tips & tricks for the best homemade dinner rolls

  • Let the dough rise. If your house is cold, try placing them in a window that gets a lot of sun or on the counter next to your oven or stove.
  • You can use instant yeast instead of active dry yeast, if that's what you have available to you. Instead of proofing the yeast, just go ahead and add the yeast and water with the flour and mix the ingredients without waiting for the yeast to proof.
Keyword Bread, Rolls, Texas Roadhouse

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating