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Copycat Texas Roadhouse Rolls

Copycat Texas Roadhouse Rolls
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Incredibly soft, fluffy, and buttery dinner rolls that taste just like the famous ones from Texas Roadhouse. Each roll is slightly sweet with a pillowy interior and a golden-brown top, perfect for mopping up honey cinnamon butter.

Ingredients

Scale
  • 1 cup whole milk, warmed to 110°F / 43°C
  • 1/4 cup granulated sugar
  • 1 packet active dry yeast (2 1/4 tsp)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted and cooled
  • 1 1/2 tsp fine sea salt
  • 3 1/2 cups all-purpose flour (about 455g), plus more for dusting
  • 2 tbsp unsalted butter, softened (for brushing after baking)
  • For honey cinnamon butter (optional): 1/2 cup unsalted butter, softened; 2 tbsp honey; 1/2 tsp ground cinnamon; 1/4 tsp fine sea salt

Instructions

  1. In a stand mixer bowl, combine the warmed milk (110°F / 43°C), sugar, and active dry yeast. Let stand for 5-7 minutes until foamy; this proves the yeast is alive and ensures the rolls will rise properly. If the mixture doesn’t foam, the yeast may be dead—start over.
  2. Add the room-temperature eggs, melted and cooled butter, and fine sea salt to the yeast mixture. Whisk lightly by hand until combined. The butter must be cool enough not to cook the eggs; test a drop on your wrist—it should be warm, not hot.
  3. Attach the dough hook to the mixer. Add the flour, 1 cup at a time, mixing on low speed. After all flour is added, increase to medium speed and knead for 6-8 minutes until the dough is smooth, elastic, and pulls away from the bowl. If the dough is too sticky, add a tablespoon of flour at a time—up to 1/4 cup—until it cleans the bowl.
  4. Transfer the dough to a lightly greased large bowl (use butter or nonstick spray). Turn once to coat the surface, cover tightly with plastic wrap, and let rise in a warm (75-80°F / 24-27°C) draft-free place for 60-75 minutes, until doubled in size. A good test: press two fingers into the dough—if the indent remains, it’s ready.
  5. Gently punch down the dough to release air. Turn out onto a lightly floured surface. Divide the dough into 12 equal pieces (each about 60g). Roll each piece into a smooth ball by cupping your hand and rotating against the counter until tight.
  6. Arrange the dough balls in a greased 9×13-inch baking dish, placing them in 4 rows of 3, with a slight gap between each. Cover loosely with greased plastic wrap and let rise for 30-40 minutes, until the rolls have nearly doubled and are touching each other.
  7. While the rolls rise, preheat the oven to 350°F / 177°C with the rack in the center position. If you have a baking stone, place it on the rack below for even heat distribution.
  8. Bake the rolls for 12-15 minutes, rotating the pan halfway through, until the tops are deep golden brown and the internal temperature reaches 190°F / 88°C when measured in the center of a roll. The aroma will fill the kitchen when they are done.
  9. Remove from the oven and immediately brush the hot rolls with the softened 2 tbsp unsalted butter. The butter melts into the crust, creating that signature soft, tender top. Let cool in the pan for 5 minutes, then transfer to a wire rack.
  10. Serve warm with honey cinnamon butter: In a small bowl, beat together the softened butter, honey, cinnamon, and salt until fluffy. This butter can be made ahead and kept at room temperature for up to 2 days.
  11. For perfectly even browning, avoid opening the oven door too often during the first 10 minutes of baking, as the abrupt temperature drop can prevent the rolls from rising fully.
  12. If the rolls are browning too quickly on top but not done in the center, tent loosely with aluminum foil for the last 3-4 minutes of baking. This protects the crust while the interior finishes baking.

Notes

Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freezing: Freeze fully baked, cooled rolls in a zip-top freezer bag for up to 3 months. Thaw at room temperature, then reheat. Reheating: Place rolls on a baking sheet in a 350°F / 177°C oven for 5-7 minutes, or microwave a single roll for 15-20 seconds. For best results, cover with foil while reheating to retain moisture.

Nutrition

Keywords: Texas Roadhouse rolls, copycat rolls, dinner rolls, buttery rolls, soft rolls, yeast rolls, honey butter rolls, American comfort food, bread rolls, side dish recipe

Find it online: https://copycatkitchenco.com/copycat-texas-roadhouse-rolls/