Texas Roadhouse is known for their soft, fluffy rolls served warm with sweet cinnamon honey butter, and our Texas Roadhouse Rolls are every bit as good as theirs. Made with simple ingredients and brushed with melted butter, they’re perfect for Sunday lunch, holiday spreads, or any time you want a little steakhouse comfort at home.
It doesn’t matter how full you are; there’s always room for one more.
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The first time I had one of these at Texas Roadhouse, I nearly asked for a dozen to go. It was roll perfection! Soft, buttery, and just the right amount of sweet.
So, of course, I had to figure out how to make a copycat recipe at home. Took a few tries, but this version gets it right. Same fluffy texture, same golden top, same “grab one before they’re gone” goodness.
Serve them with a bit of honey cinnamon butter on the side, and folks will be asking if you trained at Texas Roadhouse!
Made with only pantry staples, you’re probably already closer to fresh-baked homemade rolls than you think.
Turn your house into Texas Roadhouse for the night by serving these buttery rolls alongside our tender and juicy Mississippi Pot Roast.
Or cook up our Easy Roasted Chicken for a no-fuss dinner that tastes like it came straight off the restaurant grill. Just make sure to have a full basket of our Texas Roadhouse Rolls on hand!
Ingredients
Gather the ingredients to prepare our Texas Roadhouse Rolls recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Make the Cinnamon Honey Butter Too?
I love the cinnamon honey butter they serve at Texas Roadhouse. You spread it on a warm roll, and suddenly the bread basket’s gone and everyone’s pretending they didn’t take the last one.
Lucky for us, it’s easy to make homemade cinnamon butter: no fancy tools, no measuring spoons. Mix softened butter with a spoonful of honey, a pinch of cinnamon, and a bit of powdered sugar to smooth it out.
I always make a little extra to keep in the fridge. Try it on toast or pancakes and tell me it doesn’t beat plain butter by a mile!
How to Make Texas Roadhouse Rolls
Follow along with my simple step-by-step instructions to learn how to make Texas Roadhouse Rolls in your home kitchen.
Bring the milk to a near boil, then remove it from the heat when you see it begin to steam and small bubbles form on the side of the pan. Let it cool to a lukewarm temperature, between 80°F and 90°F.
- Add the milk, yeast, and honey to a small bowl.
- Mix until well combined. Let the mixture sit for 5 minutes.
- Add three tablespoons of the melted butter, the milk and yeast mixture, the room temperature egg, table salt, and half of the flour to the bowl of a stand mixer fitted with the dough hook attachment.
- Mix slowly until it’s smooth.
- Gradually add the remaining flour and mix until a dough has formed.
- Continue mixing on low for 8 minutes.
- Transfer the dough to a lightly floured surface and knead for 1-2 minutes.
- Lightly grease two baking sheets and set aside until needed.
- Lightly coat a large bowl with olive oil. Place the dough in the bowl and cover with plastic wrap or a clean kitchen towel.
- Let the dough rise for 1 hour in a warm, draft-free area of the kitchen.
- Place the dough on a lightly floured surface.
- Punch down the dough and use a rolling pin to roll it out until it’s about ½ inch thick.
- Fold the dough in half and press the edges to seal.
- Cut the dough into 24 squares.
Preheat oven to 350°F
- Place the squares onto the two prepared baking sheets.
- Cover with plastic wrap or a clean kitchen towel and let them rise for 30-40 minutes, until doubled in size.
- Place the baking sheets on the middle rack of the preheated oven and bake for 12-15 minutes, or until the tops are a light golden brown.
- Melt the remaining butter and brush the tops of the rolls with it.
Easy to make and always a hit, our Texas Roadhouse rolls are the kind of warm, buttery addition your friends and family will ask for again and again.
Just don’t be surprised if they disappear faster than the main course!
How to Store and Reheat
Let the warm rolls cool completely, then store them in an airtight container at room temperature for up to 2 days.
To reheat, wrap them in foil and warm in a 300°F oven for about 10 minutes, until they are soft and steamy. Or just pop one in the microwave for 10-15 seconds if you’re in a hurry.
You can also freeze the rolls in a freezer-safe bag for up to 2 months. Thaw at room temperature, then reheat the same way.
Recipe FAQs
You sure can. I’ve made plenty of bread by hand over the years. Simply mix all the ingredients together in a large bowl, then knead the dough on a floured surface until it is smooth and elastic. It’ll take a little muscle, but that’s half the fun.
It’s all in the rise. Don’t rush it. Allow the dough to rise properly in a warm spot, and wait until it has doubled in size before proceeding. If it looks soft and pillowy, you’re on the right track.
If you want to freeze the dough, do it after you’ve shaped the rolls but before the second rise. Place them on a baking sheet and freeze. When they’re solid, transfer them to a freezer bag. When you’re ready to bake, let them thaw and rise like normal. It’s a great make-ahead option that provides fresh rolls without requiring you to start from scratch.
More Recipes You’ll Love!
Texas Roadhouse Rolls (Copycat Recipe)
Ingredients
- 1 ¼ cup whole milk
- 2 ¼ teaspoon active dry yeast
- ¼ cup honey
- 5 tablespoons unsalted butter -melted
- 1 large egg – room temperature
- 1 teaspoon table salt
- 4 cups all-purpose flour
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Instructions
- Bring the milk to a near boil. Remove it from heat when you see it begin to steam and small bubbles form on the side of the pan. Let it cool to lukewarm, between 80-90 degrees.
- Add the milk, yeast, and honey to a small bowl.
- Mix until well combined. Let the mixture sit for 5 minutes.
- Add 3 tablespoons of the melted butter, the milk mixture, the room temperature egg, table salt, and half of the flour to the bowl of a stand mixer fitted with the dough hook.
- Mix slowly until its smooth.
- Gradually add the remaining flour and mix until a dough has formed.
- Continue mixing on low for 8 minutes.
- Transfer the dough to a lightly floured surface and knead for 1-2 minutes.
- Lightly coat a large bowl with olive oil.
- Place the dough in the bowl and cover with plastic wrap or a clean kitchen towel.
- Let the dough rise for one hour in a warm draft free area of the kitchen.
- Lightly grease two baking sheets and set aside until needed.
- Place the dough on a lightly floured surface.
- Punch down the dough and use a rolling pin to roll it out until it’s about ½ inch thick.
- Fold the dough in half and press the edges to seal.
- Cut the dough into 24 squares.
- Place the squares onto the two prepared baking sheets. Cover with plastic wrap or a clean kitchen towel and let them rise for 30-40 minutes, until doubled in size.
- Preheat oven to 350° F
- Place the baking sheets on the middle rack of the preheated oven and bake for 12-15 minutes, or until the tops are a light golden brown.
- Melt the remaining butter and brush the top of the rolls with the melted butter.
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