Description
Soft, buttery Texas Roadhouse rolls copycat recipe with cinnamon honey butter. Fluffy homemade dinner rolls just like the restaurant.
Ingredients
Scale
- Structure 4 cups (512g)
- Moisture, tenderness 1 cup, warmed (105–110°F)
- Leavening 2¼ tsp (1 packet)
- Tenderness, flavor ¼ cup (4 tbsp), melted
- Sweetness, feeds yeast ¼ cup
- Moisture retention, flavor 2 tbsp
- Structure, richness 1, room temperature
- Flavor, gluten strength 1 tsp
Instructions
- Activate the Yeast (10 Minutes) — Warm the milk to 105–110°F (use a thermometer — too hot kills yeast, too cold won’t activate it). Stir in the sugar and sprinkle yeast over the surface. Let sit 5–10 minutes until frothy and bubbly. If it doesn’t foam, your yeast is dead — start with fresh yeast.
- Mix the Dough (5 Minutes) — To the yeast mixture, add melted butter (cooled slightly), honey, egg, and salt. Whisk to combine. Add flour one cup at a time, stirring with a wooden spoon until a shaggy dough forms. The dough should be slightly sticky — resist the urge to add too much flour, which makes rolls dense.
- Knead (8–10 Minutes) — Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. The dough should bounce back when poked. Alternatively, use a stand mixer with the dough hook on medium-low speed for 6–7 minutes. The dough will be soft, slightly tacky, but not sticking to your hands.
- First Rise (1 Hour) — Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size — about 1 hour. A good spot: inside the oven with just the light on (creates ~80°F). Don’t rush this — proper rising develops flavor and texture.
- Shape the Rolls (10 Minutes) — Punch down the risen dough to deflate. Divide into 16 equal pieces (about 2.5 oz each). Roll each piece into a smooth ball by tucking the edges underneath and rolling between your cupped hands on an unfloured surface. The friction helps create surface tension for a smooth top. Place in a greased 9×13 pan (4 rows of 4), leaving about ½ inch between each ball.
- Second Rise (30–45 Minutes) — Cover the pan and let rolls rise until puffy and touching each other — about 30–45 minutes. They should look pillowy and jiggle slightly when the pan is gently shaken. This second rise is when the signature softness develops.
- Bake (15–18 Minutes) — Bake at 350°F for 15–18 minutes until the tops are golden brown. The internal temperature should reach 190°F if you’re checking with a thermometer. Immediately brush hot rolls with melted butter — this is the restaurant secret for that glossy, irresistible finish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 6g
- Sodium: 170mg
- Fat: 5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg