Copycat Texas Roadhouse Rolls | Recipes, Bread recipes homemade, Copykat recipes

There’s something undeniably nostalgic about warm, buttery dinner rolls straight from the oven. I still remember the first time I tried the famous Texas Roadhouse rolls—fluffy, slightly sweet, and slathered in honey butter. I thought recreating them at home would be out of my league, but this simple and forgiving recipe proved me wrong. If you’re new to baking or cooking in general, this is a fantastic entry point. These rolls are not only delicious but also an ideal baking project to build confidence in the kitchen.

This Copycat Texas Roadhouse Rolls recipe is perfect for holidays, Sunday dinners, or any time you want a warm, comforting side without the stress. No fancy equipment is needed (though a bread machine is an option), and you’ll learn helpful techniques like scalding milk and making dough rise properly. Plus, there are make-ahead and freezing options that make it even more convenient.

Why This Recipe is Special

• These rolls are a spot-on copycat of the beloved Texas Roadhouse version, delivering a slightly sweet, pillowy texture.
• You don’t need advanced baking skills—if you’ve never worked with yeast, this is a gentle and forgiving introduction.
• The process is flexible. You can mix by hand or with a stand mixer, use a bread machine, and choose from various make-ahead methods.
• It teaches you key foundational baking techniques: scalding milk, kneading dough, and proper rising.
• These rolls pair beautifully with just about any meal, making them a great staple for beginner cooks to master.

Ingredients and Preparation

Milk
Provides moisture and richness. Scalding the milk helps produce a lighter texture by deactivating proteins that interfere with gluten formation.

Active Dry Yeast
Acts as the leavening agent. It helps the dough rise and gives the rolls their soft, airy structure. You can substitute with Instant or Rapid Rise yeast—just reduce the quantity slightly and adjust how it’s mixed in.

Honey
Adds a hint of sweetness and helps feed the yeast. You can substitute with maple syrup or agave if needed.

Butter
Melted butter adds flavor and richness. Half goes into the dough; the rest is brushed on top after baking. You can use margarine or plant-based alternatives for a dairy-free version.

Egg
Contributes to the dough’s structure and color. If allergic, try using flax eggs or an egg replacer.

Salt
Balances the sweetness and enhances the overall flavor. Essential for well-rounded taste.

Flour (All-Purpose or Bread Flour)
The main structure of the rolls. Bread flour gives a slightly chewier texture, while all-purpose is softer. Measure carefully—too much flour can make your rolls dense.

Step-by-Step Instructions

Step 1
Start by scalding the milk—heat it just until it steams and small bubbles form around the edges. Remove from heat and let it cool to lukewarm (about 80-90°F).

Step 2
In a small bowl, mix the lukewarm milk, yeast, and honey. Let it sit for about 5 minutes until foamy—this means the yeast is activated and ready to work.

Step 3
In a large bowl, combine 3 tablespoons of melted butter, the milk mixture, the room-temperature egg, salt, and half the flour. Mix slowly until smooth using a dough hook or a wooden spoon.

Step 4
Gradually add the rest of the flour and knead the dough for about 8 minutes until it becomes soft and elastic. You can knead on a floured surface or use a stand mixer.

Step 5
Spray a large bowl with cooking spray, place the dough inside, and cover with plastic wrap or a damp cloth. Let it rise in a warm place for about 1 hour, or until doubled in size.

Step 6
Punch down the dough and roll it out on a floured surface to about ½ inch thick. Fold it in half and press gently to seal. Cut into 24 squares.

Step 7
Place the squares on two lightly greased baking sheets. Cover and let them rise again for 30–40 minutes until puffy.

Step 8
Preheat the oven to 350°F. Bake the rolls for 12–15 minutes or until the tops are golden brown.

Step 9
Brush with the remaining tablespoon of melted butter. Serve warm with optional honey butter.

Beginner Tips and Notes

• Don’t over-flour: Spoon flour into your measuring cup and level it. Avoid scooping directly, as this can pack the flour and result in dense rolls.
• Proofing help: If your kitchen is cool, try turning your oven to 200°F for a few minutes, then turning it off and letting the dough rise inside with the door closed.
• Yeast troubleshooting: If your dough doesn’t rise, your yeast may be expired, or the environment may be too cold. Try proofing a new batch of yeast in warm water with sugar to activate it.
• Tool tip: If you don’t have a dough hook or stand mixer, kneading by hand works just fine—just be patient and keep the surface floured.

Serving Suggestions

• Pair with: Soups like chicken stew, chili, or creamy mushroom dishes.
• Serve with: Homemade honey butter or cinnamon butter for a true Texas Roadhouse experience.
• Leftover storage: Keep in an airtight container for up to 3 days. Reheat briefly in the oven or microwave to restore softness.
• Freezing tips: You can freeze unbaked rolls before the second rise. Let them rise at room temperature for 4–5 hours before baking.

Conclusion

These copycat Texas Roadhouse Rolls are a heartwarming, foolproof recipe for anyone looking to dip their toes into baking. They’ll make you feel like a kitchen pro, even if it’s your first time working with yeast. I’d love to hear how they turned out for you—did you go the traditional route or try the bread machine? Share your tips or any creative twists in the comments below. Happy baking!

FAQ About Copycat Texas Roadhouse Rolls

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