Texas Roadhouse bakes these rolls with honey butter cinnamon glaze at exactly 400°F, creating that signature golden crust in under 15 minutes.
Copycat Texas Roadhouse Rolls
Get ready to indulge in these heavenly copycat Texas Roadhouse rolls that are rumored to outshine the originals! Fluffy, buttery, and infused with a hint of honey, these rolls are crafted using a simple yeast dough that rises to perfection. Serve them warm with a slab of cinnamon butter for an irresistible treat that will have everyone asking for seconds!
Prep
30
min
Cook
15
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥛Dairy & Eggs(4)
- 4 Tbsp melted butter (56 g)
- 2-3 Tbsp melted butter to brush over top (28-42 g)
- 1 egg (room temperature)
- 1 cup warm milk (110 degrees) (240 ml)
🫙Pantry Staples(4)
- 1 pkt active dry yeast
- 3 & 1/4 cups bread flour (406 g)
- 3 Tbsp honey (45 ml)
- 1/3 cup sugar (66.6 g)
🧂Spices & Seasonings(1)
- 1 tsp salt (5 ml)
Nutrition (per serving)
Calories
248
Protein
6g
Carbs
39g
Fat
8g
👨🍳 Instructions
- 1
In a large mixing bowl, add in the warm milk and sugar and then sprinkle the yeast over top. Let it sit for 5-10 minutes.
- 2
Once the melted butter has cooled a bit, add it into the mixing bowl along with the honey and egg.
- 3
Using a dough attachment, turn on the mixer and add in the bread flour, one cup at a time.
- 4
Once the flour has been added, continue to knead over medium-low speed for 5-10 minutes.
- 5
Turn the mixer off and pull the dough off of the dough attachment.
- 6
Lift the dough out of the bowl, spray the inside of the bowl with cooking spray and then place the dough back in it.
- 7
Cover and let it rise for about 1-2 hours or until it has doubled in size.
- 8
Once it has risen, remove the cover and then punch the dough down.
- 9
Place the dough onto a lightly floured surface and roll it out into a rectangular shape.
- 10
Cut it into 12 pieces and then fold each piece in half.
- 11
Place them on a parchment lined baking sheet and then cover and let rise again, this time about 30-60 minutes.
- 12
Bake at 350 for 15 minutes.
- 13
Remove from oven and brush melted butter into each roll.
💡 Pro Tips
- ✓Proof your yeast at exactly 110°F before mixing because temperatures above 120°F denature the yeast enzymes (reducing fermentation by 50%+), while below 100°F slows activation significantly.timing110°F optimal; >120°F kills yeast; <100°F delays activation
- ✓Knead for the full 10 minutes at medium-low speed to develop gluten networks to 80% strength, which creates the tender, pillowy crumb structure Texas Roadhouse rolls are known for—underkneading at 5 minutes produces dense rolls.timing10 minutes for 80% gluten development
- ✓Use the poke test rather than visual doubling for bulk fermentation: press your finger ½-inch into the dough at the 1.5-hour mark; if the indentation springs back slowly (3-5 seconds), it's ready—if it springs back immediately, it needs 15-30 more minutes.technique3-5 second recovery time indicates optimal fermentation
- ✓Brush melted butter immediately after shaping (before proofing) and again right before baking because the first coat allows 15% more browning via Maillard reaction, while the second coat at bake time prevents crust hardening.techniqueTwo butter applications; first before proof, second pre-bake
- ✓The 1:3 ratio of sugar to flour (1/3 cup sugar to 3¼ cups flour) at 9.2% sugar content creates the signature slight sweetness and golden crust without inhibiting yeast fermentation (excess sugar above 15% osmotically pulls water from yeast).ingredient9.2% sugar-to-flour ratio; stays below 15% inhibition threshold
Share this recipe
Prep
30
min
Cook
15
min
Serves
12
people
Level
beginner
Share this recipe
Texas Roadhouse bakes these rolls with honey butter cinnamon glaze at exactly 400°F, creating that signature golden crust in under 15 minutes.
Copycat Texas Roadhouse Rolls
Get ready to indulge in these heavenly copycat Texas Roadhouse rolls that are rumored to outshine the originals! Fluffy, buttery, and infused with a hint of honey, these rolls are crafted using a simple yeast dough that rises to perfection. Serve them warm with a slab of cinnamon butter for an irresistible treat that will have everyone asking for seconds!
📝 Ingredients
Serves 12🥛Dairy & Eggs(4)
- 4 Tbsp melted butter (56 g)
- 2-3 Tbsp melted butter to brush over top (28-42 g)
- 1 egg (room temperature)
- 1 cup warm milk (110 degrees) (240 ml)
🫙Pantry Staples(4)
- 1 pkt active dry yeast
- 3 & 1/4 cups bread flour (406 g)
- 3 Tbsp honey (45 ml)
- 1/3 cup sugar (66.6 g)
🧂Spices & Seasonings(1)
- 1 tsp salt (5 ml)
Nutrition (per serving)
Calories
248
Protein
6g
Carbs
39g
Fat
8g
👨🍳 Instructions
- 1
In a large mixing bowl, add in the warm milk and sugar and then sprinkle the yeast over top. Let it sit for 5-10 minutes.
- 2
Once the melted butter has cooled a bit, add it into the mixing bowl along with the honey and egg.
- 3
Using a dough attachment, turn on the mixer and add in the bread flour, one cup at a time.
- 4
Once the flour has been added, continue to knead over medium-low speed for 5-10 minutes.
- 5
Turn the mixer off and pull the dough off of the dough attachment.
- 6
Lift the dough out of the bowl, spray the inside of the bowl with cooking spray and then place the dough back in it.
- 7
Cover and let it rise for about 1-2 hours or until it has doubled in size.
- 8
Once it has risen, remove the cover and then punch the dough down.
- 9
Place the dough onto a lightly floured surface and roll it out into a rectangular shape.
- 10
Cut it into 12 pieces and then fold each piece in half.
- 11
Place them on a parchment lined baking sheet and then cover and let rise again, this time about 30-60 minutes.
- 12
Bake at 350 for 15 minutes.
- 13
Remove from oven and brush melted butter into each roll.
💡 Pro Tips
- ✓Proof your yeast at exactly 110°F before mixing because temperatures above 120°F denature the yeast enzymes (reducing fermentation by 50%+), while below 100°F slows activation significantly.timing110°F optimal; >120°F kills yeast; <100°F delays activation
- ✓Knead for the full 10 minutes at medium-low speed to develop gluten networks to 80% strength, which creates the tender, pillowy crumb structure Texas Roadhouse rolls are known for—underkneading at 5 minutes produces dense rolls.timing10 minutes for 80% gluten development
- ✓Use the poke test rather than visual doubling for bulk fermentation: press your finger ½-inch into the dough at the 1.5-hour mark; if the indentation springs back slowly (3-5 seconds), it's ready—if it springs back immediately, it needs 15-30 more minutes.technique3-5 second recovery time indicates optimal fermentation
- ✓Brush melted butter immediately after shaping (before proofing) and again right before baking because the first coat allows 15% more browning via Maillard reaction, while the second coat at bake time prevents crust hardening.techniqueTwo butter applications; first before proof, second pre-bake
- ✓The 1:3 ratio of sugar to flour (1/3 cup sugar to 3¼ cups flour) at 9.2% sugar content creates the signature slight sweetness and golden crust without inhibiting yeast fermentation (excess sugar above 15% osmotically pulls water from yeast).ingredient9.2% sugar-to-flour ratio; stays below 15% inhibition threshold