Texas Roadhouse Rolls

I adore these soft, buttery, slightly sweet dinner rolls—homemade square pillows brushed with honey cinnamon butter, reminiscent of Texas Roadhouse.

Why You’ll Love This Recipe

I love how these rolls mirror the restaurant’s iconic buns—soft inside, golden outside, and just the right hint of sweetness. They pair perfectly with soups, steaks, or even breakfast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 teaspoons active dry yeast

• ½ cup warm water (105–115 °F)

• 2 cups milk, scalded then cooled to lukewarm

• ½ cup granulated sugar

• 3 tablespoons unsalted butter, melted

• 1 large egg

• 2 teaspoons salt

• 7–8 cups all-purpose flour (approximately)

• 2 tablespoons unsalted butter, melted (for brushing)

Cinnamon Honey Butter

• ½ cup unsalted butter, softened

• ¼ cup powdered sugar

• ¼ cup honey

• 1 teaspoon cinnamon

directions

1. In a mixer bowl, I whisk together the yeast, warm water, and a teaspoon of sugar, letting it foam for about 10 minutes.

2. I add the scalded-cooled milk, melted butter, remaining sugar, egg, and salt, mixing on low until combined.

3. I gradually add flour, 2–3 cups at a time, until a soft, tacky dough forms.

4. I knead the dough for about 7–10 minutes until it’s smooth.

5. I place it in a greased bowl, cover, and let it rise in a warm spot for 1 to 1½ hours, until doubled.

6. I punch down the dough and roll it into a ½-inch thick rectangle. Then I cut it into 24–48 squares.

7. I place the squares on greased baking sheets, cover, and let them rise another 45–60 minutes until nearly doubled.

8. I preheat the oven to 350 °F (175 °C) about 20 minutes into the second rise.

9. I bake the rolls for 12–16 minutes, or until golden brown.

10. I brush the rolls with melted butter while they’re still warm.

Make the cinnamon honey butter:
I beat all the butter ingredients together until smooth and fluffy, which takes about 5 minutes.

Servings and timing

This recipe yields 24–48 rolls, depending on the size.

• Prep and dough assembly: ~30 minutes

• First rise: 60–90 minutes

• Shaping and second rise: 45–60 minutes

• Bake: 12–16 minutes
  Total time: 2½ to 3 hours

Variations

• I sometimes use bread flour for a chewier texture.

• I swap honey for maple syrup in the butter for a twist.

• I freeze unbaked rolls after shaping; then I thaw and bake them later.

storage/reheating

I store cooled rolls in an airtight container:

• At room temperature: up to 2 days

• In the fridge: up to 4 days

• In the freezer: up to 3 months

To reheat, I wrap the rolls in foil and warm them at 300 °F for 10–15 minutes until they’re soft and warm again.

FAQs

How do I know if the dough has risen enough?

I look for the dough to double in size—when I gently press a finger in, the indentation should stay.

Can I use instant yeast instead of active dry yeast?

Yes, I substitute instant yeast directly and skip the proofing step, then reduce the rise times by about 15 minutes.

Why do I need to scald the milk?

Scalding breaks down proteins in the milk that can inhibit gluten development, resulting in a softer, fluffier roll.

Can I make smaller rolls?

Absolutely—I just cut the dough into 48 smaller squares and reduce the baking time slightly.

Can I prepare the dough ahead and refrigerate overnight?

Yes, I often do the first rise in the fridge overnight, then shape and bake the next day.

Conclusion

Making these rolls from scratch is a labor of love—but when that warm, honey-buttery aroma fills my kitchen and I bite into a fluffy roll, it’s all worth it. They elevate any meal, and the cinnamon honey butter is pure comfort. I hope baking a batch brings you the same joy I find in them.

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