If you want to enjoy the delicious rolls from Texas Roadhouse, then look no further, you’ve found the best Texas Roadhouse rolls copycat recipe. While the Texas Roadhouse rolls ingredients list has never been released to the public, once you take a bite of these delicious rolls you feel like you’re sitting in your favorite booth.
Every time we go out to eat there I always wonder how to make Texas Roadhouse rolls at home so I can indulge without having to ACTUALLY go there. Let me tell you, going out to dinner sounds like fun and games until you get around to loading everyone up and then hoping they all behave. Haha.
When I do get around to making these delicious little devils, I tend to double the batch so I can freeze the other half for later! And then just quickly make up our amazing cinnamon honey butter recipe, and then get down to business, aka eating and enjoying the sweet and delicious rolls.
Ingredients You Need to For Our Texas Roadhouse Rolls Copycat Recipe:
- Active dry yeast
- Sugar
- Warm water
- Milk, scaled and cooked to room temperature
- Butter
- Honey
- Eggs, room temperature
- Salt
- All purpose flour
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Texas Roadhouse Rolls
- In the bowl of your mixing stand, add yeast, 1 teaspoon sugar, and warm water. Mix together until combined and then let stand until frothy (about 10 minutes – this will let the yeast dissolve).
- While the yeast dissolves, spray the inside of a mixing bowl with non-stick cooking spray or put a little bit of vegetable or olive oil on a paper towel and wipe the inside of the bowl with it. Set this bowl aside (you will use it later for the bread to rise).
- In the bowl of the mixer, add the scalded milk, melted butter, ¼ cup sugar, honey, eggs, and salt. Using the dough hook on your mixer, mix together for about 1 minute. Start to add the flour to the mixing bowl, 1 cup at a time and mixing in-between adding cups of flour (depending on where you live, the humidity/weather that day, and temperature in your kitchen, the amount of flour that you use will vary – some days it’s 6 cups, sometimes it’s about 8). Continue to add flour until the dough doesn’t stick to the side of the bowl when it is mixing. Let it knead in the mixer with the dough hook for 4-5 minutes.
- Place the dough in the prepared oiled bowl and cover with a clean kitchen towel (sometimes I will even make the towel a little damp because I live in a dry place without much humidity). Let the dough rise in a warm place until it’s double in size (this first rise can take anywhere from 45 minutes to 1.5 hours – if you live in a cold place or keep the inside temperature of your home on the cooler side, it might take longer for your yeast to rise. A little tip if it’s cooler inside your house: try turning your oven on for about 2 minutes on preheat (with the oven light on!) and then turning it off completely. Then put the rolls in to rise- you can use that little boost of heat to speed up the rising process.
- Spray two baking sheets (cookie sheets) with non-stick cooking spray.
- Punch down dough and turn out onto a floured surface.
- Divide the dough into 2 sections, then roll the dough out into a rectangle shape that is about ½-inch thick. Cut dough into 15-16 pieces (I usually do squares or rectangles – you can cut your shapes with a knife or even a pizza cutter to get those crisp edges). Repeat with the other half of the dough, which will give you 30-32 rolls total.
- Place rolls on the baking sheets sprayed with non-stick spray, cover with a clean kitchen towel, and let them double in size (this should take 30 minutes to an hour).
- Preheat oven to 350℉.
- Bake rolls for 12-18 minutes or until golden brown.
- Brush with melted butter as soon as they come out of the oven.
- We highly recommend serving these with our cinnamon honey butter recipe or raspberry honey butter!
Storage Suggestions
- Counter & Refrigerator: Place rolls in an airtight container or ziplock bag. Store in the refrigerator for 3 to 4 days. Store on the counter for 1-2 days.
- Freezer: Wrap each rolls individually in foils and place in an airtight freezer bag. Store in the freezer for 1 to 2 months.
- Reheating: Preheat oven to 300°F. Reheat until warm for best results. Or microwave in 30 second increments for 1 to 2 minutes.
FAQ’s For Making Texas Roadhouse Rolls
In a small saucepan, heat the milk until it is almost boiling. Remove the saucepan from the heat when you see it begin to steam and small bubbles form on the edges of the pan. Let the temperature go down to lukewarm, (which is between 80-90℉).
In order to activate the yeast, water needs to be about 105-110℉. I have found that a good rule of thumb is to use water that is as hot as you would wash your face in. If it’s too hot to wash your face, it’s too hot for your yeast. If it’s too cold to wash your face, it won’t activate the yeast.
The colder the temps inside your house, the longer it will take for your dough to rise. Here’s a little tip if it’s cooler inside your house or cold outside and your dough is taking a long time to rise: try turning your oven on for about 2 minutes on preheat (with the oven light on!) and then turning it off completely. Then put the rolls in to rise, you can use that little boost of heat to speed up the rising process.
Your yeast might be expired. Make sure that you check the date – expired yeast won’t work as great, if it works at all.
If you have an opened yeast package or jar that you keep in the fridge or freezer for storage, you will need to take out the amount you need for your recipe at least 30 minutes before using it so that it can come to room temperature.
Yeast is a living organism and over time it will become not as effective (even if you haven’t ever opened the package). If you don’t bake with yeast too often, we recommend buying the smaller packets of yeast instead of a large container.
If your water is too hot or too cold, it could kill the yeast or not activate it at all. You really need the temperature of your water in the sweet spot of 105-110℉.
Enjoy More Delicious Biscuits and Rolls
These recipes can be sweet or savory and are guaranteed to please the whole family. Explore our comprehensive list of biscuits and rolls here.
Texas Roadhouse Rolls Copycat Recipe
Ingredients
- 4 teaspoon active dry yeast
- 1 teaspoon sugar
- ½ cup warm water*
- 2 cups milk, (scalded and cooled to lukewarm temperature*)
- 3 Tablespoons butter, (melted and slightly cooled)
- ¼ cup sugar
- ¼ cup honey
- 2 eggs, room temperature
- 2 teaspoon salt
- 6-8 cups all-purpose flour
Equipment
Instructions
- In the bowl of your mixing stand, add yeast, 1 teaspoon sugar, and warm water. Mix together until combined and then let stand until frothy (about 10 minutes – this will let the yeast dissolve).
- While the yeast dissolves, spray the inside of a mixing bowl with non-stick cooking spray or put a little bit of vegetable or olive oil on a paper towel and wipe the inside of the bowl with it. Set this bowl aside (you will use it later for the bread to rise).
- In the bowl of the mixer, add the scalded milk, melted butter, ¼ cup sugar, honey, eggs, and salt. Using the dough hook on your mixer, mix together for about 1 minute. Start to add the flour to the mixing bowl, 1 cup at a time and mixing in-between adding cups of flour (depending on where you live, the humidity/weather that day, and temperature in your kitchen, the amount of flour that you use will vary – some days it's 6 cups, sometimes it's about 8). Continue to add flour until the dough doesn't stick to the side of the bowl when it is mixing. Let it knead in the mixer with the dough hook for 4-5 minutes.
- Place the dough in the prepared oiled bowl and cover with a clean kitchen towel (sometimes I will even make the towel a little damp because I live in a dry place without much humidity). Let the dough rise in a warm place until it's double in size (this first rise can take anywhere from 45 minutes to 1.5 hours – if you live in a cold place or keep the inside temperature of your home on the cooler side, it might take longer for your yeast to rise. A little tip if it's cooler inside your house: try turning your oven on for about 2 minutes on preheat (with the oven light on!) and then turning it off completely. Then put the rolls in to rise- you can use that little boost of heat to speed up the rising process.
- Spray two baking sheets (cookie sheets) with non-stick cooking spray.
- Punch down dough and turn out onto a floured surface.
- Divide the dough into 2 sections, then roll the dough out into a rectangle shape that is about ½-inch thick. Cut dough into 15-16 pieces (I usually do squares or rectangles – you can cut your shapes with a knife or even a pizza cutter to get those crisp edges). Repeat with the other half of the dough, which will give you 30-32 rolls total.
- Place rolls on the baking sheets sprayed with non-stick spray, cover with a clean kitchen towel, and let them double in size (this should take 30 minutes to an hour).
- Preheat oven to 350℉.
- Bake rolls for 12-18 minutes or until golden brown.
- Brush with melted butter as soon as they come out of the oven.
- We highly recommend serving these with our cinnamon honey butter recipe or raspberry honey butter!
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Hello! The recipe is a one for delicious rolls. 🙂 But there is a couple typos with the milk ingredient. It should read “scalded milk cooled to room temperature” instead of “scaled milk cooked to room temperature”. That may help others that may be confused as I was at first.
Thanks for all the awesome stuff! (I have a couple of your cookbooks. 🙂 )
Thanks for catching that!
I didn’t get them uniformly shaped but they TASTED amazing! Thank you😊
Did you cook your right next to eachother? I had space between mine, but saw your pic at the end and wondered.
We cooked them like in the picture. They are all attached after cooking.
Hi! I have your “Copycat Cooking”, and see that the recipe differs here vs. in the cookbook. Is the online version the most up-to-date of the recipes that I should follow instead?
They are both great and very similar! The one on our website makes more rolls.
Is there a way I could make this a day ahead? Which step should i stop at?
You can make them ahead and either stop at step four and refrigerate the dough, or bake them completely and reheat in the microwave before serving