Texas Roadhouse rolls are legendary for a reason. They're not just rolls; they're a buttery, fluffy, and slightly sweet experience that makes you want to skip the main course and fill up on bread alone. Served warm with a generous smear of cinnamon honey butter, they are a perfect example of what a simple bread can be.

Recreating these rolls at home is a rewarding process, and it all comes down to a few key techniques. This recipe focuses on creating a dough that is soft, enriched, and handled with care to ensure the final product is as light and airy as the ones you get at the restaurant. The secret is in the double rise and the generous brush of melted butter just as they come out of the oven.

So, get your mixing bowl ready, because you're about to make a batch of rolls that will make you the star of your next family dinner.

Buttery Texas Roadhouse Rolls

This recipe makes a large batch, perfect for sharing.

Yields: 24-30 rolls

Prep time: 20 minutes

Rise time: 2-2.5 hours

Cook time: 12-15 minutes

Ingredients

For the Rolls:

  • 2 cups milk

  • ½ cup granulated sugar

  • 3 tablespoons unsalted butter, melted and cooled

  • 1 large egg, at room temperature

  • 2 teaspoons salt

  • 4 teaspoons active dry yeast (or 2 packets)

  • ½ cup warm water (105-110°F / 40-43°C)

  • 7-8 cups all-purpose flour, divided

For the Cinnamon Honey Butter:

  • ½ cup (1 stick) unsalted butter, softened

  • ¼ cup honey

  • ½ teaspoon ground cinnamon

Instructions

1. Activate the Yeast

  1. In a small bowl, dissolve the yeast and 1 teaspoon of the granulated sugar in the warm water. Let it sit for 5-10 minutes until the mixture becomes foamy and frothy. This indicates that the yeast is active.

2. Make the Dough

  1. Combine wet ingredients: In a large bowl or the bowl of a stand mixer, combine the milk, the remaining sugar, the cooled melted butter, egg, and salt.

  2. Add yeast mixture: Pour the activated yeast mixture into the bowl and stir to combine.

  3. Add flour: Slowly add the flour, 1 cup at a time, mixing with a wooden spoon or the dough hook of a stand mixer until a shaggy dough forms. Continue adding flour until the dough is soft and just slightly sticky to the touch. You may not need all 8 cups.

  4. Knead: Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes, or use a stand mixer with a dough hook on medium speed for 5-7 minutes. The dough should be smooth, soft, and elastic.

3. The First Rise

  1. Rise: Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm, draft-free place to rise for 1-1.5 hours, or until it has doubled in size.

    • Pro Tip: A good place to let dough rise is in a microwave or oven that has been warmed briefly and then turned off.

4. Shape and Second Rise

  1. Punch down: Gently punch the risen dough down to release the air.

  2. Roll and Cut: Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle about ½-inch thick. Using a pizza cutter or a bench scraper, cut the dough into 24-30 small squares.

  3. Second Rise: Place the squares on a baking sheet lined with parchment paper or lightly greased. Cover them with a clean kitchen towel and let them rise again for about 45 minutes, or until they look puffy and have almost doubled in size.

5. Bake and Serve

  1. Preheat: While the rolls are rising for the second time, preheat your oven to 350°F (175°C).

  2. Bake: Bake the rolls for 12-15 minutes, or until they are a light golden brown. Be careful not to overbake them, as this will make them tough.

  3. Make the Butter: While the rolls are baking, combine the softened butter, honey, and cinnamon in a small bowl. Use a fork or a hand mixer to beat until the mixture is light and fluffy.

  4. Brush and Serve: As soon as the rolls come out of the oven, brush the tops generously with a little extra melted butter. Serve them warm with the cinnamon honey butter.