Homemade Texas Roadhouse Rolls: Soft, Fluffy, and Irresistible with Cinnamon Honey Butter
There’s something uniquely comforting about a basket of warm, freshly baked dinner rolls. And if you’ve ever had the pleasure of dining at Texas Roadhouse, you know their legendary rolls are in a league of their own. Soft, pillowy, slightly sweet, and served with that irresistible cinnamon honey butter – they’re often the highlight of the meal. Good news: you no longer need to visit the restaurant to enjoy them! This comprehensive guide will walk you through creating these iconic Texas Roadhouse Rolls right in your own kitchen, complete with their signature cinnamon honey butter. Prepare to impress your family and friends with this surprisingly simple yet utterly delicious recipe.
Making homemade bread might seem daunting at first, but these rolls are much easier than you might imagine. With a few key ingredients and some patient rising time, you’ll be pulling warm, golden-brown rolls from your oven that taste exactly like the restaurant favorite. This recipe is designed to ensure perfect results every single time, giving you those super soft and fluffy rolls that melt in your mouth, making them a fantastic side dish for any meal or a delightful snack on their own.
Essential Ingredients for Perfect Texas Roadhouse Rolls
Before you begin, gather your ingredients. Accuracy in measurements and quality of ingredients are key for the best results. You’ll find the complete, printable recipe card at the bottom of this post.
- Active Dry Yeast: This is the magic ingredient that makes our rolls light and fluffy. Always double-check the expiration date! Fresh yeast ensures a proper rise.
- Milk: Adds richness and tenderness to the dough. Scalding it first is a crucial step for achieving that signature soft texture.
- Warm Water: Essential for activating the yeast. The temperature is critical – too cold and the yeast won’t activate, too hot and it will kill it. Aim for 105-110 degrees F.
- Eggs: Contribute to the rolls’ rich flavor, golden color, and soft, airy crumb.
- Granulated Sugar: Not just for sweetness, sugar feeds the yeast, helping the dough rise beautifully.
- Butter: Provides incredible flavor and moisture, making the rolls incredibly tender. It’s used in the dough and brushed on top after baking.
- All-Purpose Flour: The primary structural component of the rolls. Using the right amount is important for dough consistency.
- Salt: Balances the sweetness, enhances flavor, and helps control yeast activity. Kosher salt is recommended for its pure flavor.
Step-by-Step Guide to Making Irresistible Texas Roadhouse Rolls
Creating these renowned rolls involves a few key stages, but each step is straightforward and rewarding. Follow these instructions carefully for bakery-quality results.
- Scald the Milk. Begin by pouring 2 cups of milk into a small saucepan. Heat it over medium heat until it’s almost boiling. You’ll know it’s ready when you see tiny bubbles forming around the edges of the pan, a slight steam rising from the surface, and a thin film or foam starting to appear. This process, known as scalding, denatures certain proteins in the milk that can inhibit gluten development, resulting in a softer, more consistent crumb. Once scalded, immediately remove the milk from the heat and allow it to cool to approximately 95 degrees F. This cooling process typically takes about 20 minutes, so be patient.
- Bloom the Yeast. While the milk is cooling, it’s time to activate your yeast. In a separate small bowl or measuring cup, dissolve 4 1/2 teaspoons of active dry yeast and 1 teaspoon of granulated sugar into 1/2 cup of warm water (ideally between 105-110 degrees F). Stir gently and let this mixture sit for about 5 to 10 minutes. The yeast is “blooming” when it becomes foamy and frothy on the surface, indicating it’s alive and ready to work its magic. If it doesn’t foam, your yeast might be expired or the water temperature was incorrect, and it’s best to start over.
- Prepare the Dough Batter. Once the scalded milk has cooled to the appropriate temperature (around 95°F), combine it with the bloomed yeast mixture, 4 tablespoons of melted butter (reserving 1 tablespoon for later), the eggs, the remaining granulated sugar, and 4 cups of all-purpose flour in the bowl of a stand mixer fitted with a dough hook. Mix on low speed until all ingredients are well combined and a smooth, loose batter begins to form. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Add Remaining Flour and Salt. Gradually add the remaining 4 cups of all-purpose flour and the kosher salt to the batter in the stand mixer. Continue mixing on low speed. The dough will start to come together, pulling away from the sides of the bowl, forming a stiff but still somewhat sticky dough. You might not need all 9 cups of flour; the exact amount can vary based on humidity and flour brand. Add flour one tablespoon at a time if the dough is too sticky, mixing until it just comes together and is manageable.
- Knead the Dough. Increase the mixer speed to medium-low and knead the dough for approximately 8-10 minutes. Kneading is vital for developing the gluten structure, which gives the rolls their elasticity and chewy-soft texture. The dough is properly kneaded when it becomes smooth, elastic, and satiny to the touch. You should be able to stretch a small piece of dough thin enough to see light through it without tearing (the “windowpane test”).
- First Rise (Bulk Fermentation). Lightly grease a large bowl with oil. Transfer the kneaded dough to the bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot to rise until it has doubled in size. This usually takes between 60 to 90 minutes, depending on the ambient temperature. A warm oven (turned off, with just the light on) or near a sunny window works well.
- Form the Rolls. Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, about 1/2 inch thick. Now, take one of the shorter edges of the rectangle and fold it over to meet the opposite short edge, effectively folding the dough in half to create a rectangle that is roughly 1 inch thick. Gently roll over the folded dough once or twice with your rolling pin to seal the edges and flatten it slightly. Let the dough rest for about 10 minutes to allow the gluten to relax, making it easier to cut.
- Second Rise (Proofing). After resting, use a sharp knife or a pizza cutter to cut the dough into 24 even squares. Arrange these squares on a baking sheet lined with parchment paper or lightly greased, leaving a little space between each roll. Cover the baking sheet loosely with plastic wrap or a clean towel and let the rolls rest again for their second rise, for about 45-60 minutes, or until they look noticeably puffed up and feel light. This second rise ensures a wonderfully airy texture.
- Bake. Preheat your oven to 350 degrees F (175 degrees C). Once preheated and the rolls have puffed up, bake them for 15-20 minutes, or until they are beautifully golden brown on top. As soon as the rolls come out of the oven, brush their tops generously with the remaining 1 tablespoon of melted butter. This adds a lovely shine, extra flavor, and keeps the crust soft.
The Secret Weapon: Cinnamon Honey Butter
No Texas Roadhouse Roll experience is complete without a generous dollop of their famous cinnamon honey butter. This sweet, spiced spread takes these already fantastic rolls to an entirely new level. It’s incredibly simple to make and adds a touch of pure indulgence.
To make this heavenly spread, you’ll need:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup powdered sugar
- 1 Tablespoon honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract (optional, but highly recommended for depth of flavor)
In a medium bowl, combine the softened butter, powdered sugar, honey, and cinnamon. Beat with an electric mixer on medium speed until light and fluffy, usually about 2-3 minutes. If using, mix in the vanilla extract. Taste and adjust sweetness or cinnamon to your preference. Serve immediately with your warm rolls.
While this cinnamon honey butter is truly iconic, there’s absolutely no shame in enjoying these glorious rolls with just a simple slathering of plain butter. In our home, we often opt for regular butter, letting the natural deliciousness of the roll shine through!
Storage and Reheating Tips for Texas Roadhouse Rolls
This recipe yields 24 delicious rolls, so it’s highly likely you’ll have leftovers. Proper storage ensures they remain fresh and delicious, ready to be enjoyed later.
Storing Fresh Rolls
Leftover rolls can be stored in an airtight container at room temperature for up to 2-3 days. To maintain their softness, you can place a slice of bread in the container with them, which helps absorb excess moisture and keep the rolls from drying out.
Freezing for Later Enjoyment
Texas Roadhouse Rolls freeze exceptionally well! This is perfect for meal prep or ensuring you always have a quick, comforting side dish on hand. To freeze, first arrange the completely cooled rolls in a single layer on a baking sheet. Place the baking sheet in the freezer for 2-3 hours, or until the rolls are firm (this step prevents them from sticking together). Once frozen solid, transfer them to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. They can be stored in the freezer for up to 4-5 months. This method allows you to grab just one or a few rolls at a time, as needed.
Reheating for Optimal Freshness
To reheat frozen rolls, simply remove them from the freezer and let them thaw at room temperature for a couple of hours. Once they’ve reached room temperature, or if you’re reheating unfrozen rolls, place them on a baking sheet and warm them in a 350-degree F (175 degrees C) oven for about 8-10 minutes. This will bring back their wonderful warmth and softness, making them taste as if they were freshly baked.
Recipe Tips & Tricks for Flawless Rolls Every Time
Achieving bakery-quality rolls at home is totally possible with a few insider tips. Keep these in mind as you work through the recipe:
- Precision with Liquid Temperatures: The temperature of your milk and water is paramount for yeast activation. Warm liquid (105-110°F) wakes up the yeast; hot liquid (above 120°F) kills it, leading to no rise. Using a reliable kitchen thermometer is highly recommended for accuracy. It’s a small investment that makes a big difference in baking success.
- Ensure Fresh, Active Yeast: Yeast is a living organism, and its potency directly impacts your rolls’ rise and texture. Always check the expiration date on your yeast packets or jar. Store yeast in the refrigerator or freezer to extend its shelf life. If your yeast doesn’t foam up when bloomed (Step 2), it’s likely inactive, and you’ll need to replace it. Don’t proceed with inactive yeast, or your rolls won’t rise.
- Thorough Kneading is Non-Negotiable: Whether you’re using a stand mixer with a dough hook or kneading by hand, do not skimp on the kneading time. This process develops the gluten, creating the elasticity and structure necessary for soft, fluffy rolls. Properly kneaded dough will be smooth, elastic, and pass the “windowpane test.” Under-kneaded dough will result in dense, tough rolls.
- Optimize Rising Conditions: Yeast thrives in a warm, draft-free environment. For the first rise, aim for a consistent temperature. If your kitchen is cool, consider these options:
- Place the covered bowl near a heat vent or in a slightly warm (but turned off) oven with the light on.
- Use your oven’s “bread proof” setting if it has one.
- Place the bowl in a slightly warmed microwave (turned off, just warm it with a cup of hot water first).
Allow the dough ample time to double in size; patience here yields significantly better results.
- Measure Flour Correctly: For consistent results, always measure flour by weight using a kitchen scale if possible. If measuring by volume, spoon the flour into your measuring cup and then level it off with a straight edge, rather than scooping directly from the bag (which can compact the flour and lead to using too much). Too much flour can make your rolls dry and dense.
- Don’t Rush the Second Rise: The second rise, or proofing, allows the rolls to become airy and light before baking. Give them the full 45-60 minutes or until they are visibly puffy. This final rise contributes significantly to the rolls’ ultimate texture.
How To Serve Texas Roadhouse Rolls: The Perfect Accompaniment
These incredibly soft and fluffy rolls are wonderfully versatile and pair beautifully with almost any meal. Their subtle sweetness and tender texture make them a welcome addition to countless dishes.
Here are just a few ideas for serving your homemade Texas Roadhouse Rolls:
- Soups and Stews: There’s nothing quite like dipping a warm, fluffy roll into a hearty bowl of soup or stew. They’re perfect with a robust Cabbage Roll Soup, a comforting Crock Pot Chili, or any of your favorite chili recipes.
- BBQ and Ribs: Complement savory, slow-cooked meats like Instant Pot Country Style Ribs or pulled pork with the soft sweetness of these rolls. They’re ideal for soaking up delicious sauces.
- Weeknight Dinners: Elevate any family dinner, from a simple pasta dish to a flavorful Italian Chicken Bake. These rolls can easily turn a weeknight meal into something special.
- Holiday Feasts: These rolls absolutely deserve a prominent spot on your holiday table. Imagine them alongside your Roasted Turkey for Thanksgiving or Christmas dinner, perfect for sopping up gravy or simply enjoying on their own.
- Breakfast or Brunch: Don’t limit them to dinner! Serve them split and toasted with jam, or alongside scrambled eggs and bacon for a decadent breakfast or brunch.
- Simple Snack: Sometimes, the best way to enjoy these rolls is simply warm from the oven, with a generous spread of that cinnamon honey butter. Pure bliss!
Texas Roadhouse Rolls
Erin Sellin
20 minutes
20 minutes
2 hours
30 minutes
3 hours
10 minutes
24
Pin Recipe
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Ingredients
-
4 1/2
teaspoons
active dry yeast
,
2 packets -
2
cups
milk
-
1/2
cup
warm water,
105-110 degrees F -
2
large eggs
-
1/2
cup
granulated sugar
,
plus 1 tsp -
5
Tablespoons
butter
,
divided -
8-9
cups
all-purpose flour
-
1
Tablespoon
kosher salt
Instructions
-
Pour 2 cups of milk in a sauce pan and heat until it is almost boiling. You will see foam start to form around the edges, it starts to steam, and bubbles are across the surface as well. Remove from the heat and let it cool to 95 degrees F (this takes about 20 minutes).2 cups milk
-
While the milk is cooling, dissolve 4 1/2 teaspoons of yeast and 1 tsp of sugar into the warm water. Let it sit for about 5-10 minutes until it starts to “bloom” or foam up, indicating the yeast is active.4 1/2 teaspoons active dry yeast,
1/2 cup granulated sugar,
1/2 cup warm water -
Once the milk has cooled, mix together the cooled milk, yeast mixture, 4 Tbsp melted butter, eggs, the remaining sugar, and 4 cups of all-purpose flour in a stand mixer using a dough hook. Mix until it starts to form a smooth batter.2 large eggs,
5 Tablespoons butter,
8-9 cups all-purpose flour -
Add in 4 more cups of flour (or less, as needed) and the salt. Mix until it forms a stiff dough that pulls away from the sides of the bowl. If the dough is still too sticky, add additional flour a little at a time until it comes together.1 Tablespoon kosher salt
-
Once you have a stiff dough, knead it in the stand mixer for about 10 minutes until it is soft, smooth, and elastic. Place the dough in a well-oiled bowl, cover it, and place it in a warm, draft-free spot to let it double in size. This first rise should take 60-90 minutes, depending on the temperature of your room.
-
Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface.
-
Roll the dough into a large rectangle, approximately 1/2 inch thick. Take one of the short edges of the dough and fold it in half, bringing it over to meet the other short edge, so you now have a rectangle that is roughly 1 inch thick. Gently roll to seal the folded edges and slightly flatten the dough. Let it rest for 10 minutes.
-
Cut the dough into 24 even squares using a sharp knife or pizza cutter. Place them on a lined or greased baking sheet, leaving some space between each roll. Cover loosely and let them rest for a second rise, for about 60 minutes, or until they are visibly puffed up.
-
Preheat your oven to 350 degrees F (175 degrees C).
-
Bake the rolls for 15-20 minutes, or until they are beautifully golden brown on top. Immediately after removing them from the oven, brush the tops generously with the remaining 1 Tbsp melted butter for shine and flavor.
Notes
Nutrition
Calories:
208
kcal
|
Carbohydrates:
37
g
|
Protein:
6
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
23
mg
|
Sodium:
328
mg
|
Fiber:
1
g
|
Sugar:
4
g
Nutrition information is automatically calculated and should only be used as an approximation.
Additional Info
Erin Sellin
20 minutes
20 minutes
2 hours
30 minutes
3 hours
10 minutes
Bread Recipes, Side Dish
American
24
208
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