Recreate restaurant magic at home with this copycat Texas Roadhouse Dinner Rolls recipe! These soft, sweet, and fluffy rolls are surprisingly easy to make. Their signature texture and subtle sweetness, perfect with butter and honey, are now yours to enjoy.
If you love rolls or hand held breads like rolls, see our Everything Bagels for some savory, authentic bagels (I used to work at a Jewish bakery where we made them!). I can also recommend the Cheesecake Factory Brown Bread Rolls, they are amazing.
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Why This Recipe Works
This Texas Roadhouse dinner rolls recipe is a wonderful way to recreate a restaurant favorite in your own home. The combination of simple ingredients and a simple method yields incredibly soft and flavorful rolls that are perfect for any meal.
They're fantastic as a side dish, great for sopping up sauces, or simply enjoyed on their own with a generous spread of butter
- Soft and Fluffy: Achieve that irresistible melt-in-your-mouth texture.
- Slightly Sweet: Just the right touch of sweetness that makes them addictive.
- Relatively Easy: A straightforward recipe perfect for home bakers.
- Crowd-Pleasing: Everyone loves these warm, comforting rolls.
Ingredients Overview
You'll need warm milk along with active dry yeast to give the rolls their signature rise. Flour, granulated sugar, a large egg and butter adds tenderness and flavor. Last, before serving and while still hot, you'll need butter to brush the tops.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- You can use whole milk or 2% milk for this recipe.
- Vegetable oil can be used in place of melted butter in the dough.
- Adjust the amount of sugar slightly to your preference.
How To Make Texas Road House Rolls
Creating these soft and slightly sweet Texas Roadhouse Dinner Rolls begins by activating yeast in warm milk, then combining it with sugar, salt, egg, and melted butter. After gradually adding flour to form a soft dough, it's kneaded until smooth and allowed to rise.
Finally, the dough is shaped into rolls, given a second rise, and then baked until golden brown, ready to be slathered with honey butter.
Step 1: Add the warm milk and sugar to a small bowl and sprinkle yeast over it. Let it sit for 5 to 10 minutes until foamy.
Step 2: Using a large mixing bowl, add the yeast mixture, the melted butter, egg, salt, and half the flour (2 cups).
Step 3: Mix until the batter is smooth and lump free, scraping the sides of the bowl.
Step 4: Add the remaining flour until a ball of dough forms.
Step 5: You may not use the entire last ½ cup of flour, but keep it fo kneading and shaping later. The dough will be slightly sticky
.Step 6: Smear oil in a large bowl. Add the ball of dough, turning it so it is covered in oil.
Step 7: Cover the bowl with a light cloth or a disposable shower cap and place in a warm location until it has doubled in size, about 45 to 90 minutes.
Step 8: Punch the dough down and turn out onto a lightly floured surface. Knead a few times to make smooth and elastic. (About 4 - 6 kneads is all you need to do).
Step 9: Using a rolling pin or your hands, shape the dough into a 12 x 9 inch rectangle. Using a bench scraper/cutter, cut the dough into 15 to 18 portions.
Step 10: Transfer the rolls to the two prepared rimmed baking sheets. Cover with a light towel and let both trays in a warm location so they can rise until almost doubled, about 45 to 60 minutes.
Step 11: Prepare the baking sheets with parchment paper or spray with non-stick cooking spray.
Step 12: Preheat your oven to 350℉ about 10 minutes before the end of this second proofing.
Step 13: Place both trays on the middle rack of the oven and bake for 13 to 15 minutes, or until golden brown.
Step 14: Remove from the oven and rub the butter (I use a tablespoon) over the rolls while they are still hot.
Tips for Success
Here are a few tips for making this recipe:
- Use Warm Milk: The warm milk helps activate the yeast properly.
- Warm Place for Rising: A warm environment helps the dough rise properly.
Storage Options
- Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- To freeze, let the baked rolls cool completely. Wrap them tightly in plastic wrap and then in a freezer-safe bag or container. Freeze for up to 2 months.
- Thaw at room temperature and warm gently in the oven before serving.
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Frequently Asked Questions
Yes, use the same amount and add it directly to the dry ingredients. You don't have to let it sit in the warm milk first.
Ensure you're not adding too much flour during kneading. Bread flour bakes up fluffier than all-purpose flour as well. And, avoid overbaking.
More Bread Ideas
Get the Recipe!
Texas Roadhouse Dinner Rolls
Equipment
Ingredients
- 283 ml milk 1¼ cup, about 105-110 degrees F
- 66 grams sugar ⅓ cup
- 7 grams active dry yeast 1 packet
- 56 grams butter 4 tablespoons, melted
- 1 large egg room temperature
- 9 grams salt 1½ teaspoon
- 480 grams bread flour 4 cups, divided in half
- additional bread flour for kneading
After Baking
- 3 tablespoon butter to smear on top of hot rolls
Instructions
- Add the warm milk and sugar to a small bowl and sprinkle yeast over it. Let it sit for 5 to 10 minutes until foamy.283 ml milk, 66 grams sugar, 7 grams active dry yeast
- Using a large mixing bowl, add the yeast mixture, the melted butter, egg, salt, and half the flour (2 cups). Mix until the batter is smooth and lump free, scraping the sides of the bowl.56 grams butter, 1 large egg, 9 grams salt, 480 grams bread flour
- Add the remaining flour until a ball of dough forms (you may not use the entire last ½ cup, but use it for kneading and shaping). The dough will be slightly sticky.
- Smear oil in a large bowl. Add the ball of dough, turning it so it is covered in oil. Cover the bowl with a light cloth or a disposable shower cap and place in a warm location until it has doubled in size, about 45 to 90 minutes, depending on temperatures in your home.
- Punch the dough down and turn out onto a lightly floured surface. Knead a few times to make smooth and elastic. (About 4 - 6 kneads is all you need to do).additional bread flour
- Prepare the baking sheets with parchment paper or spray with non-stick cooking spray.
- Using a rolling pin or your hands, shape the dough into a 12 x 9 inch rectangle.
- Using a bench scraper/cutter, cut the dough so that you have 3 cuts on the short end going lengthwise, and 5 cuts on the long side for a total of 15 dough portions. These will be large rolls. If you prefer smaller portions, cut 4 on the short end and 6 on the long end for 24 rolls.
- Transfer the rolls to the two prepared rimmed baking sheets. Cover with a light towel and let both trays in a warm location so they can rise until almost doubled, about 45 to 60 minutes.
- Preheat your oven to 350℉ about 10 minutes before the end of this second proofing.
- Place both trays on the middle rack of the oven and bake for 13 to 15 minutes, or until golden brown.
- Remove from the oven and rub the butter (I use a tablespoon) over the rolls while they are still hot.3 tablespoon butter
Kelly says
My family loved this!