Texas Roadhouse Rolls (Copycat)
I still remember my first time eating at Texas Roadhouse, my husband and I filled up on the bread and cinnamon butter, then we barely had room for our actual dinner! I thought about those rolls recently and rather than going back to Texas Roadhouse, I figured I’d make a copycat recipe. After a lot of recipe testing with grandchildren (who love to eat dinner rolls), I think I perfected it! Copycat Texas Roadhouse Rolls are easy to make, delicious to eat and will quickly disappear from your table.
Below I’ve included helpful information on ingredient substitutions and recipe tips, be sure to see the section on how to know when your rolls are ready to be pulled out of the oven.
Our copycat steakhouse rolls are sweet because of the sugar added into the roll itself – don’t skip this step! If you want quick and easy dinner rolls (without sugar) try our dinner roll recipe. Texas Roadhouse Copycat rolls can be made ahead of time, which makes them perfect for holiday events, simply mix the ingredients ahead of time and do the first rise in the refrigerator overnight. Scroll down to the recipe notes for more information.
Why We Love Texas Roadhouse Bread
- Skip going out to eat: Our Texas Roadhouse bread rolls recipe is the taste of eating out, without actually going out. Plus, nobody gets to witness how many of these rolls you actually eat.
- Bread rolls that taste as good as dessert: We combine these sweet dinner rolls with cinnamon honey butter and the dinner rolls can double as dessert.
- Quick and easy bread recipe: The recipe itself takes about 2 hours (mostly rise time) and around 25 minutes of prep time. You can start the dough first, and then work on the rest of dinner while the dough rises.
Ingredients and Substitutions
- Whole milk: This gives the bread its soft, fluffy interorior. In a pinch you can swap with 2% but it won’t have as fluffy of a crumb as using whole milk.
- Active dry yeast: If you only have instant or rapid rise yeast, use the same amount, skip the proofing step, and stir it right into the flour. Your rise times may run about ten minutes shorter, so start checking early.
- Granulated sugar: The sugar is a necessary ingredient for our Texas roadhouse rolls recipe. If you prefer a dinner roll that isn’t sweet, check out our old fashioned dinner rolls.
- Egg: For egg substitutes you can swap out the egg with a flax egg.
- Butter: If you prefer salted butter, you can reduce the added salt.
- All-purpose flour: I recommend using all purpose flour, bread flour makes a taller, chewier roll, and chewier texas roadhouse bread. These should be pillowy soft.
Looking for more ways to use up that yeast that you’ve had for awhile? Try our popular quick and easy hamburger buns recipe.
Equipment
- Large mixing bowl
- Bench scraper, knife or pizza cutter (for cutting individual rolls)
- Baking sheet (large)
- Kitchen scale (optional)
- Parchment paper (optional)
- Stand Mixer (optional)
How to Make Copycat Texas Roadhouse Rolls Recipe
- Combine warm milk, yeast, and sugar in a large bowl or stand mixer bowl. Let sit 5 to 10 minutes until foamy.
- Add egg, melted butter and salt. Mix to combine, then add flour gradually. Start with 3½ cups, mixing on low with a dough hook or by hand. Add more a few tablespoons at a time until the dough pulls away from the bowl sides but is still slightly tacky.
- Knead 8 to 10 minutes by machine, or about 10 by hand, until smooth and elastic and dough and stretches 4-5″ without tearing and dough is lightly tacky, but not sticky.
- Place in a greased bowl, cover, and let rise in a warm spot 45 to 60 minutes, until doubled
🎯 TFN Pro Tip
These rolls have no egg wash, so they stay a lighter color on top than you might expect. Go by time and temperature, not color. They are done at 190 to 200°F in the center if you want to be sure.
- Next, punch down the dough and turn onto a floured surface. Roll into a rectangle about ½ inch thick, about 12″ by 8″. Cut into roughly 2-inch squares.
- Arrange the rolls on parchment-lined baking sheets about an inch apart (fitting all 24 on one large baking sheet with about an inch between them is exactly right). Cover loosely and rise 30 to 45 minutes until puffy. Preheat oven to 350ºF.
- Bake at 350°F for 15 to 18 minutes, until golden on top. Watch closely after 15 minutes, and check for 190°F in the center if you are unsure.
- Brush with melted butter immediately out of the oven, and again a minute later. Serve these copycat Texas roadhouse rolls warm.
Looking for a steak to serve alongside this recipe? Check out our chuck eye steak recipe and our cowboy ribeye recipe.
Recipe FAQs
Bake at 350°F for 15 to 18 minutes, until golden on top. Watch closely after 15 minutes, and check for 190°F in the center if you are unsure. These rolls have no egg wash, so they stay a lighter color on top than you might expect. Go by time and touch, not color.
After the dough is shaped into a 12″ by 8″ rectangle, use a pizza cutter or a bench scraper to cut 2″ by 2″ squares. Each dough square will weigh about 40 grams each, making them perfectly proportional Texas roadhouse bread rolls.
If your yeast hasn’t foamed 5-10 minutes after activating it, then it’s likely your yeast has gone bad or the milk was too hot and killed the yeast. Try again with the correct temperature of milk and if it fails to foam again you’ll need to purchase new yeast.
Other Copycat Recipes to Consider…
- Louisiana Voodoo Fries (Wingstop Copycat)
- Ruth Chris Stuffed Chicken (Copycat Recipe)
- Taco Bell Copycat Crunchwrap Supreme
- In n Out Sauce – Copycat Recipe
If you tried this Copycat Texas Roadhouse Rolls recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Copycat Texas Roadhouse Rolls
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Equipment
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stand mixer optional
-
1 bench scraper knife or pizza wheel cutter to cut dough
-
kitchen scale optional
-
parchment paper optional, but recommended
-
1 Baking Sheet large sized
Ingredients
- 1 cup whole milk warmed to 110°F. Do not substitute with water, this is where the softness comes
- 2 ¼ teaspoon active dry yeast one packet
- ¼ cup granulated sugar
- 1 large egg room temperature
- ⅓ cup unsalted butter melted and slightly cooled
- 1 teaspoon salt
- 3 ½ cups all-purpose flour plus more for rolling
For finishing:
- 3 tablespoons butter melted, for brushing
Instructions
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Proof the yeast. Combine warm milk, yeast, and sugar in a large bowl or stand mixer bowl. Let sit 5 to 10 minutes until foamy.
If it does not foam, the yeast is dead or the milk was too hot, so start over.
-
Add egg, melted butter and salt. Mix to combine, then add flour gradually. Start with 3½ cups, mixing on low with a dough hook or by hand. Add more a few tablespoons at a time until the dough pulls away from the bowl sides but is still slightly tacky.
-
Knead 8 to 10 minutes by machine, or about 10 by hand, until smooth and elastic and dough and stretches 4-5″ without tearing and dough is lightly tacky, but not sticky.
-
First rise. Place in a greased bowl, cover, and let rise in a warm spot 45 to 60 minutes, until doubled.
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Shape the rolls. Punch down and turn onto a floured surface. Roll into a rectangle about ½ inch thick, about 12″ by 8.” Cut into roughly 2-inch squares. If you weigh them, they should weigh about 40 grams each.
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Second rise. Arrange the rolls on parchment-lined baking sheets about an inch apart. Cover loosely and rise 30 to 45 minutes until puffy. Preheat oven to 350ºF.
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Bake at 350°F for 15 to 18 minutes, until golden on top. Watch closely after 15 minutes, and check for 190°F in the center if you are unsure.
-
Brush with melted butter immediately out of the oven, and again a minute later. Serve warm.
Notes
These rolls have no egg wash, so they stay a lighter color on top than you might expect. Go by time and touch, not color. They are done at 190 to 200°F in the center if you want to be sure.
Fitting all 24 on one large baking sheet with about an inch between them is exactly right. They need that space to puff.
Whole milk is doing real work here. It is where the soft, tender crumb comes from, so please do not swap in water. Two percent will work in a pinch, but the rolls will not be quite as rich.
If you only have instant or rapid rise yeast, use the same amount, skip the proofing step, and stir it right into the flour. Your rise times may run about ten minutes shorter, so start checking early.
I recommend using all purpose flour, bread flour makes a taller, chewier roll, and chewier roll. These should be pillowy.
Flour amounts shift with the weather and your environment. Start with 3½ cups and add a tablespoon at a time only until the dough pulls away from the sides of the bowl. It should still feel slightly tacky when you stop. Dough that feels dry in the bowl bakes into dry rolls.
Make Ahead Instructions
Make the dough the night before. Mix and knead as directed, then cover the bowl and refrigerate it overnight instead of doing the first rise. The next day, let it sit on the counter for 30 to 45 minutes before you roll it out.
Shape them ahead. Cut your squares, arrange them on the parchment lined sheet, cover, and refrigerate up to 24 hours. Pull the pan out about an hour before baking so the rolls can finish rising and lose their chill.
Storing
Keep baked rolls in an airtight container at room temperature for up to 3 days. Skip the refrigerator, it dries bread out and makes it go stale faster.
To reheat, wrap them in foil and warm at 300°F for 8 to 10 minutes. For a single roll, 10 to 15 seconds in the microwave under a damp paper towel. Brush on a little more melted butter either way.
Freezing Instructions
Baked rolls freeze beautifully. Cool them completely, then freeze in a zip top bag for up to 3 months. Thaw at room temperature, warm wrapped in foil at 300°F for 10 to 15 minutes, and brush with butter before serving.
To freeze them unbaked, place the cut squares on a sheet pan and freeze until firm, then move them to a freezer bag for up to 1 month. When you are ready, set them on a lined pan and let them thaw and rise for 2 to 3 hours until puffy, then bake as directed.
Nutrition
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