Texas Roadhouse Rolls Recipe

A basket filled with fluffy, golden-brown dinner rolls sits on a white surface.

5 from 1 vote

These Texas Roadhouse rolls are soft, fluffy, and slightly sweet, just like the famous restaurant rolls. This easy copycat recipe uses simple ingredients and bakes up light and buttery, perfect for dinner, holidays, or serving with cinnamon honey butter.

Prep Time20

Cook Time13

proofing and rising1 30

Total Time2 3

Course: Breads

Cuisine: American

Servings: large rolls

Calories: 203kcal

Author: Kelly Bloom

Equipment

Large Rimmed Cookie sheet with cooling racks
Parchment Paper Sheets

Ingredients

1¼ cups milk about 105-110 ℉
⅓ cup sugar
2¼ teaspoons active dry yeast or instant yeast
4 tablespoons butter melted
1 large egg room temperature
1½ teaspoons salt
4 cups bread flour divided in half
additional bread flour for kneading

After Baking

3 tablespoon butter to smear on top of hot rolls

US Customary - Metric

Instructions

Add the warm milk and sugar to a small bowl and sprinkle yeast over it. Let it sit for 5 to 10 minutes until foamy.
1¼ cups milk, ⅓ cup sugar, 2¼ teaspoons active dry yeast
Using a large mixing bowl, add the yeast mixture, the melted butter, egg, salt, and half the flour.
4 tablespoons butter, 1 large egg, 1½ teaspoons salt, 2 cups bread flour
Mix until the batter is smooth and lump free, scraping the sides of the bowl.
Add the remaining flour until a soft dough forms. You may not need the full amount. The dough will be slightly sticky.
2 cups bread flour
Smear oil in a large bowl. Add the ball of dough, turning it so it is covered in oil.
Cover the bowl with a towel or shower cap and let the dough rise in a warm place until doubled, about 45 to 90 minutes.
Punch the dough down and turn out onto a lightly floured surface. Knead a few times to make smooth and elastic. (About 4 - 6 kneads is all you need to do).
additional bread flour
Prepare the baking sheets with parchment paper or spray with non-stick cooking spray.
Using a rolling pin or your hands, shape the dough into a 12 x 9 inch rectangle.
Using a bench scraper or knife, cut the dough into 15 portions by making 3 cuts lengthwise and 5 cuts crosswise.
Transfer the rolls to prepared baking sheets. Cover and let rise until nearly doubled, 45 to 60 minutes. Preheat the oven to 350°F during the last 10 minutes.
Preheat your oven to 350℉ about 10 minutes before the end of this second proofing.
Place both trays on the middle rack of the oven and bake for 13 to 15 minutes, or until golden brown.
Remove from the oven and rub the butter (I use a tablespoon) over the rolls while they are still hot.
3 tbsp butter

Notes

Proper Yeast Activation: Ensure your liquid (milk or water) is at the correct temperature (105-115°F or 40-46°C) for activating the yeast. Too cold and it won't activate; too hot and it can kill it. Look for a foamy layer to confirm activation before proceeding.
Don't Over-Flour: Add flour gradually and mix until the dough just comes together. A slightly sticky dough is often a sign of a well-hydrated dough, which will result in softer rolls. Avoid the urge to add too much extra flour during kneading.
Knead for Gluten Development: Kneading is crucial for developing the gluten, which gives the rolls their structure and fluffiness. Knead until the dough is smooth and elastic. You should be able to gently stretch a small piece without it tearing easily (the "windowpane test").
Warm, Draft-Free Rising Environment: For optimal rising, place your dough in a warm, draft-free spot. A slightly warmed oven (turned off!) or a sunny spot can work wonders. Proper rising time is key for that light, airy texture.
Bake Until Golden Brown: Don't pull the rolls out too early. They should be a deep golden brown on top, which indicates they're fully cooked through and have developed a delicious crust. An instant-read thermometer should read around 190-200°F (88-93°C) in the center.

Nutrition