Description
Copycat Texas Roadhouse Rolls recipe that produces incredibly fluffy, buttery, and tender rolls served with a delectable cinnamon honey butter. Perfect for family dinners or special occasions, these freshly baked rolls are soft, golden brown, and brushed with melted butter for an irresistible finish.
Ingredients
Scale
Dough Ingredients
- 4 teaspoons active dry yeast
- ½ cup warm water
- 1 teaspoon sugar (to activate the yeast)
- 2 cups milk (scalded and cooled to lukewarm)
- 3 tablespoons unsalted butter (melted and slightly cooled)
- ½ cup sugar
- 7 cups all-purpose flour (up to 8 cups)
- 2 eggs
- 2 teaspoons salt
Finishing Ingredients
- 2 tablespoons unsalted butter (for brushing over finished rolls)
Cinnamon Honey Butter
- 1 stick unsalted butter (softened)
- ¼ cup powdered sugar
- ¼ cup honey
- 1 teaspoon cinnamon
Instructions
- Activate Yeast: Add the active dry yeast, warm water, and 1 teaspoon sugar into the bowl of your mixer and lightly whisk. Let it sit for 10 to 15 minutes until the yeast dissolves and begins to foam, indicating it is active.
- Mix Dough Ingredients: To the yeast mixture, add the lukewarm milk, melted butter, ½ cup sugar, eggs, and salt. Using the dough hook attachment, mix everything on low speed for about 1 minute to combine.
- Add Flour and Knead: Gradually add 7 cups of all-purpose flour, 2 to 3 cups at a time, mixing between each addition. Add more flour as needed, up to 8 cups total, until the dough forms a soft ball that pulls cleanly away from the sides of the bowl.
- First Rise: Transfer the dough into a lightly oiled bowl and cover it with a clean damp kitchen towel. Let it rise in a warm place until doubled in size, about 1 hour to 1 hour 15 minutes.
- Prepare Baking Sheets: Spray two baking sheets with cooking spray to prevent sticking and set aside.
- Shape Rolls: Punch down the risen dough and turn it onto a floured surface. Divide the dough into two portions. Roll each portion out to about ½ inch thickness and trim edges to form perfect rectangles. Cut the dough into squares or rectangles, yielding approximately 30 to 35 rolls total. Place the shaped rolls onto the prepared baking sheets.
- Second Rise: Allow the rolls to rise again until doubled in size, about 30 to 45 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- Bake Rolls: Bake the rolls for 15 to 20 minutes or until golden brown on top and fully cooked through.
- Brush with Butter: Remove the rolls from the oven and immediately brush with 2 tablespoons of melted unsalted butter for a glossy, flavorful finish.
- Make Cinnamon Honey Butter: While rolls bake, whisk together softened butter, powdered sugar, honey, and cinnamon until creamy and smooth.
- Serve: Serve warm rolls spread with the prepared cinnamon honey butter for the full Texas Roadhouse roll experience.
Notes
- This is an authentic copycat recipe for Texas Roadhouse Rolls, capturing their fluffy and tender texture.
- Adjust flour amount depending on your environment and dough consistency; the dough should be soft but not sticky.
- Ensure milk is cooled to lukewarm after scalding to prevent killing the yeast.
- Brush rolls immediately after baking for best buttery flavor absorption.
- The cinnamon honey butter can be made ahead and refrigerated; bring to room temperature before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 189 kcal
- Sugar: 8 g
- Sodium: 168 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
