Texas Roadhouse Rolls Copycat Recipe
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.
Servings: 30 Rolls
Calories: 136kcal
Equipment
- Stand Mixer with Dough Hook
- Medium Mixing Bowl
- 2 Sheet pan
- nonstick cooking spray
- Pastry Brush
Ingredients
- 4 teaspoons 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 teaspoons salt
- 6-8 cups all-purpose flour
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, 1/4 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 1/2-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 degrees.
- 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
How warm should your water be? In order to activate the yeast, water needs to be about 105-110 degrees. 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.
How much flour should you add? 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.
How to scald milk: 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 degrees).
How to freeze: This recipe makes a ton of rolls - after they have baked and cooled down to room temperature, I will place rolls in gallon-sized freezer bags, remove as much of the air as possible, and keep them frozen until I need them as a later day. When you are ready to eat them, pull them out of the freezer a few hours before and let them thaw, then microwave them for a few seconds to warm them up!
Problems getting your bread or rolls to rise? Here are some ideas:
- 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.
Nutrition
Calories: 136kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 176mg | Potassium: 72mg | Fiber: 1g | Sugar: 5g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg