Soft, buttery Texas Roadhouse Rolls made with milk, honey, butter, and yeast. Perfect for dinner, holidays, or whenever you need a comforting, bakery-style roll straight from your oven.
Okay, let me paint you a picture.
It’s date night. My husband and I have finally escaped the chaos of work and parenting for a couple of hours. We’re sitting at Texas Roadhouse, and before we can even decide what to order, a basket of warm, golden rolls lands on the table. Still steaming. Butter dripping down the sides. Honestly? I could’ve left without even ordering dinner.
Fast forward to a few weeks later. I’m at home craving those exact rolls but without the crowd, the waitlist, or… you know, needing to put on real pants. So I did what any determined carb-lover would—I tried to recreate them in my own kitchen.
And let me tell you, it took a few tries. The first batch was flat. Like, hockey-puck flat. The next? Dry as a desert. But when I finally nailed it—soft, slightly sweet, with that perfect buttery finish—I knew I had a winner. Now they’re my go-to for holidays, cozy Sundays, and those just-because-I-need-bread moments.
Why You’ll Love This Texas Roadhouse Rolls Recipe?
If you’re wondering, Do I really need to make these from scratch? Yes. You do. Here’s why:
- Soft & Fluffy: These rolls are pillowy soft inside with a golden, buttery top that you can’t resist pulling apart.
- Perfect Touch of Sweetness: The honey adds just enough sweetness to make you reach for another (or three).
- That Buttery Finish: Brushed with butter twice—before and after baking—for maximum flavor.
- Crowd-Pleaser: I’ve yet to meet someone who doesn’t love these. Seriously.
- Simple Ingredients: No fancy stuff—just pantry staples you probably already have.
Ingredient Notes:
You don’t need a long list to make bakery-quality Texas Roadhouse Rolls. Just a few basics:
- Milk: Warm it up but not too hot. Think cozy bathwater, not lava. If it’s too hot, it’ll kill the yeast (been there, done that).
- Active Dry Yeast: This is what makes the rolls rise and get fluffy. If you’re using instant yeast, you can skip the proofing step.
- Honey: Just enough sweetness to make these rolls unforgettable. If you’re out, maple syrup works in a pinch.
- Butter: Melted butter goes into the dough and gets brushed on top for that iconic shine and richness.
- Egg: Adds moisture and makes the dough richer.
- Flour: All-purpose works great, but bread flour makes them even chewier.
- Salt: Because everything tastes better with the right balance of salt.
Pro Tip: If your yeast doesn’t foam during proofing, it might be expired. Toss it and try again—trust me, flat rolls aren’t worth it.
How To Make Texas Roadhouse Rolls?
I promise—these rolls are easier than you think. No fancy tools, no complicated steps. Just good old-fashioned homemade bread magic.
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- Warm the Milk:
Heat the milk until it’s steaming but not boiling. (If you’re the type who forgets and ends up with a boiling mess—set a timer!) Let it cool slightly so it’s warm but not too hot to touch. - Activate the Yeast:
Mix the warm milk, yeast, and honey together in a bowl. Let it sit for 5 minutes. If it bubbles up and gets foamy, you’re golden. If not? Start over—your yeast is probably past its prime. - Mix the Dough:
Add the foamy yeast mixture, 3 tablespoons of melted butter, an egg, and 2 cups of flour to a bowl. Stir it up—it’ll be sticky, but that’s a good sign. Gradually mix in the rest of the flour until it forms a soft dough. - Knead the Dough:
Knead the dough on a floured surface for about 8 minutes. (Yes, it feels like forever, but it’s worth it.) The dough should be soft and slightly tacky, but not sticking all over your hands. - First Rise:
Place the dough in a greased bowl, cover with a towel, and let it rise for about an hour. It should double in size—if it hasn’t, give it a little more time or check your yeast. - Shape the Rolls:
Punch down the dough (so satisfying, right?). Roll it out to about ½ inch thick. Fold the dough in half, then cut into 24 squares. Folding gives them that perfect layered look. - Second Rise:
Arrange the squares on a greased baking sheet. Cover them up again and let them rise for another 30-40 minutes. - Bake:
Preheat your oven to 350°F and bake the rolls for 12-15 minutes. Keep an eye on them—you want a golden brown top, not burnt edges! - Butter the Tops:
As soon as they’re out of the oven, brush them generously with the remaining melted butter. The smell alone? Unreal. - Serve Warm:
These rolls are best served warm. And yes, they demand honey butter on the side.
Storage Options:
If by some miracle you have leftovers, here’s how to keep them fresh:
- Room Temp: Store in an airtight container for up to 2 days.
- Fridge: Keeps for 4-5 days (but they’ll need a quick reheat to bring back the softness).
- Freezer: Freeze in a zip-top bag for up to 2 months. Thaw and reheat in the oven for that just-baked vibe.
Variations and Substitutions:
Feeling creative? Try these twists:
- Cheesy Rolls: Add shredded cheddar before baking for a cheesy twist.
- Cinnamon Rolls (Yes, Really): Add a sprinkle of cinnamon and sugar inside the dough before rolling and top with icing.
- Herb Butter Rolls: Mix garlic powder and fresh rosemary into the dough for a savory version.
- Whole Wheat: Swap half the flour for whole wheat flour for a slightly denser, nutty roll.
What to Serve with Texas Roadhouse Rolls?
Honestly? These rolls go with everything. But here are my top picks:
- Honey Butter: Sweet, whipped perfection.
- BBQ Pulled Pork: Perfect for soaking up all the sauce.
- Soup Night: Ideal with loaded baked potato soup or tomato basil.
- Thanksgiving Feast: Turkey, stuffing, and mashed potatoes. Enough said.
Frequently Asked Questions:
Can I make the dough ahead of time?
Totally! After the first rise, refrigerate the dough overnight. Let it warm up to room temp before baking.
Can I use instant yeast instead?
Yep! Just skip the proofing step and mix it right into the flour.
Why didn’t my rolls rise?
The milk might’ve been too hot and killed the yeast, or your yeast was expired. It happens—just try again!
So, there you have it—soft, buttery Texas Roadhouse Rolls that taste just like the ones from the restaurant (maybe even better, but you didn’t hear it from me). They’re cozy, comforting, and totally worth every step.
If you make them, let me know how they turned out! Did you try a fun twist? Add extra honey butter? Drop a comment—I need to know.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Texas Roadhouse Rolls
Ingredients
- 1 ¼ c. Milk
- 1 tsp. Salt
- 4 tbsp. Melted Butter separated
- 1 large Egg at room temperature
- ¼ c. Honey
- 4 c. All-Purpose Flour or Bread Flour
- 2 ¼ tsp. Active Dry Yeast or 1 packet
Instructions
- Heat the milk until it is steaming. Then allow it to cool down to a temperature (around 80 to 90°F).
- Combine the milk, yeast and honey in a bowl. Let it sit for about 5 minutes.
- In a bowl mix together 3 tablespoons of butter, the milk mixture, an egg at room temperature and 2 cups of flour. Stir until you have a smooth consistency.
- Gradually add the remaining 2 cups of flour. Knead the dough for 8 minutes. Allow the dough to rise in a warm place for an hour.
- Once the dough has risen, punch it down. Roll it out to around ½ inch thickness. Fold it in half. Cut into 24 squares.
- Place these squares on greased baking sheets. Let them rise for another 30 to 40 minutes until they have doubled in size.
- Preheat your oven to 350°F. Bake the squares for around 12 to 15 minutes or until they turn brown.
- Brush them with any remaining melted butter you have left and serve them warm, alongside some Copycat Texas Roadhouse Butter. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
