These pillowy, buttery rolls taste just like the basket everyone reaches for first at the steakhouse. I have tested this dough countless times to get that tender, slightly sweet crumb with a golden top you can tear into while it is still warm. Do not skip the honey cinnamon butter — it is the dreamy finish.
Why You’ll Love This Texas Roadhouse Rolls Copycat Recipe
- Soft, cloud-like texture with a lightly sweet finish
- Reliable rise and simple steps for bakery-quality rolls at home
- Family-friendly and freezer-friendly for holidays or weeknights
- Includes the signature honey cinnamon butter
- Detailed tips, weights, and swaps for perfect results
Texas Roadhouse Rolls Copycat Recipe Ingredients & Substitutions
For the rolls
- Whole milk 1 cup plus 2 tbsp, warm to 105 to 110 F (300 g) — swap with 2 percent or unsweetened oat milk
- Active dry yeast 2 and 1/4 tsp, one packet — swap with 2 tsp instant yeast
- Granulated sugar 1/4 cup, 50 g — honey works, use 3 tbsp
- Large egg 1, room temp — for egg-free, add 2 tbsp milk and 1 tbsp neutral oil
- Unsalted butter 4 tbsp, melted and cooled — salted butter works, reduce added salt slightly
- All-purpose flour 3 and 3/4 to 4 cups, 470 to 510 g — bread flour gives chewier rolls
- Kosher salt 1 and 1/2 tsp — reduce to 1 tsp if using salted butter
- For finishing: 2 to 3 tbsp melted butter for brushing
For the honey cinnamon butter
- Unsalted butter 1/2 cup, very soft
- Powdered sugar 1/4 cup
- Honey 2 to 3 tbsp
- Ground cinnamon 1 tsp
- Pinch of fine salt and 1/4 tsp vanilla, optional
Makes 16 to 20 rolls depending on size.
Step-by-Step Instructions to Make Texas Roadhouse Rolls Copycat Recipe
Step 1: Warm the milk and proof the yeast
Warm the milk to 105 to 110 F. In the bowl of a stand mixer, whisk warm milk, yeast, and 1 tbsp sugar. Let sit 5 to 8 minutes until foamy. No foam means the yeast is inactive and you should start over with fresh yeast.
Step 2: Mix the dough
Whisk in remaining sugar, egg, and melted butter. Add 3 and 1/2 cups flour and salt. Using a dough hook, mix on low until a shaggy dough forms, then on medium for 6 to 8 minutes, adding remaining flour 1 tbsp at a time until the dough is smooth, slightly tacky, and clears the sides of the bowl. Hand-kneading takes about 8 to 10 minutes.
Step 3: First rise
Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 60 to 75 minutes. The dough should spring back slowly when gently pressed.
Step 4: Shape the rolls
Turn the dough onto a lightly floured surface. Gently press into a rectangle about 1/2 inch thick. Use a bench scraper to cut even squares or rectangles, about 2 to 2 and 1/2 inches wide. Arrange on a parchment-lined sheet with a little space between pieces.
Step 5: Second rise
Cover and let rise until puffy, 25 to 35 minutes. They should look lighter and jiggle slightly when the tray is nudged.
Step 6: Bake
Preheat oven to 375 F. Bake 12 to 15 minutes until tops are golden and internal temp is about 195 F. Rotate the pan once for even color.
Step 7: Butter finish
Brush hot rolls generously with melted butter. Let cool 5 to 10 minutes before serving so the crumb sets but the rolls stay warm.
Step 8: Make the honey cinnamon butter
Beat softened butter with powdered sugar until fluffy. Mix in honey, cinnamon, salt, and vanilla. Adjust honey to taste. Serve at room temp for easy spreading.
Tips for Success
- Milk temperature matters. Aim for 105 to 110 F to activate yeast without killing it.
- Weigh your flour for consistent results. Start low and add only until the dough is smooth and slightly tacky.
- Windowpane test. A small piece of dough should stretch thin without tearing after kneading.
- Gentle shaping. Press the dough rather than rolling hard to keep the crumb tender.
- Steam boost. Pop a small tray with hot water on the bottom rack for a softer crust.
Variations of Texas Roadhouse Rolls Copycat Recipe
- Garlic herb butter: mix butter with garlic, parsley, and chives
- Honey wheat: swap 1 cup flour with white whole wheat and add 1 tbsp honey
- Jalapeño cheddar: fold in diced jalapeños and shredded cheddar during shaping
- Maple cinnamon butter: replace honey with maple syrup
- Dairy-free: use plant milk and vegan butter
Serving Suggestions: What to Pair with Texas Roadhouse Rolls Copycat Recipe
- Grilled steak, roast chicken, or BBQ pulled pork
- Chili, tomato soup, or creamy potato soup
- Holiday mains like turkey or ham
- Crisp salads with tangy vinaigrettes to balance the sweetness
Storage & Reheating Instructions
- Room temp: Keep cooled rolls in an airtight bag up to 2 days.
- Freeze: Wrap well and freeze up to 3 months. Thaw at room temp in the bag to retain moisture.
- Reheat: 300 F oven for 6 to 8 minutes, or air fryer at 300 F for 3 to 4 minutes. Microwave 10 to 15 seconds with a damp towel for ultra soft rolls.
- Honey cinnamon butter: Refrigerate up to 1 week or freeze 2 months. Soften before serving.
Memories Made Around the Table
Whenever a warm tray hits the table, my family starts reaching in before I can set down the butter. It is the one moment of quiet at dinner, followed by happy sighs and buttery smiles.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes. Use 2 tsp instant yeast. Skip the proofing step and mix it directly with the flour, then proceed.
Why are my rolls dense?
Common culprits are milk that is too hot, under-kneading, or adding too much flour. The dough should be soft, a little tacky, and well kneaded.
Can I make the dough ahead?
Yes. After the first rise, shape, cover, and refrigerate up to 18 hours. Let sit at room temp 45 to 60 minutes, then bake.
How do I get perfect square rolls?
Gently press the dough to a uniform 1/2 inch thickness and use a bench scraper or knife to cut even pieces. Do not twist the cutter.
Can I double the recipe?
Absolutely. Mix in batches so the mixer is not overloaded, and use two sheet pans.
Final Thoughts
Once you taste these soft, buttery rolls with a swipe of honey cinnamon butter, you will want them on repeat for dinners, holidays, and everything in between. Happy baking.
Texas Roadhouse Rolls Copycat Recipe (Soft, Fluffy)
Equipment
- 1 Stand mixer with dough hook or mix by hand
- 1 Large mixing bowl
- 1 Bench scraper for cutting even squares
- 1 Baking Sheet parchment-lined
- 1 Parchment Paper
- 1 Pastry Brush for buttering tops
Ingredients
For the rolls
- 1.125 cup whole milk warmed to 105–110°F; 300 g
- 2.25 tsp active dry yeast one packet
- 0.25 cup granulated sugar divided
- 1 large egg room temperature
- 4 tbsp unsalted butter melted and cooled
- 3.75 cup all-purpose flour start with 3 1/2 cups; add up to 4 cups as needed (470 to 510 g)
- 1.5 tsp kosher salt reduce to 1 tsp if using salted butter
- 3 tbsp unsalted butter melted, for brushing hot rolls; use 2 to 3 tbsp
For the honey cinnamon butter
- 0.5 cup unsalted butter very soft
- 0.25 cup powdered sugar
- 3 tbsp honey use 2 to 3 tbsp to taste
- 1 tsp ground cinnamon
- 1 pinch fine salt optional
- 0.25 tsp vanilla extract optional
Instructions
Make the rolls
- Warm the milk to 105–110°F. In the bowl of a stand mixer, whisk warm milk, yeast, and 1 tbsp of the sugar. Let sit 5–8 minutes until foamy; if no foam, start over with fresh yeast.
- Whisk in remaining sugar, egg, and melted butter. Add 3 1/2 cups flour and salt. Using a dough hook, mix on low until shaggy, then on medium 6–8 minutes, adding more flour 1 tbsp at a time until the dough is smooth, slightly tacky, and clears the bowl. Hand-kneading takes about 8–10 minutes.
- Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 60–75 minutes. The dough should spring back slowly when gently pressed.
- Turn dough onto a lightly floured surface. Gently press into a rectangle about 1/2 inch thick. Use a bench scraper to cut even squares/rectangles about 2 to 2 1/2 inches wide. Arrange on a parchment-lined sheet with slight space between pieces.
- Cover and let rise until puffy, 25–35 minutes. They should look lighter and jiggle slightly when the tray is nudged.
- Preheat oven to 375°F. Bake 12–15 minutes until tops are golden and internal temp is about 195°F, rotating the pan once.
- Brush hot rolls generously with melted butter. Cool 5–10 minutes before serving so the crumb sets while rolls stay warm.
Honey cinnamon butter
- Beat softened butter with powdered sugar until fluffy. Mix in honey, cinnamon, salt, and vanilla. Adjust honey to taste and serve at room temperature for easy spreading.