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A blue checkered towel in a bowl holding square baked roadhouse copycat rolls inside
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5 from 4 votes

Copycat Texas Roadhouse Rolls

These buttery & soft Copycat Texas Roadhouse Rolls are completely irresistible when served warm with whipped cinnamon honey butter! The fluffy, melt-in-your-mouth tender rolls are casual enough and easy for family dinners on Sunday evenings, but they are also worthy of a spot on the table when it's holiday season and you're assigned to bring the rolls!
Prep Time20 minutes
Cook Time15 minutes
Additional Time1 hour 30 minutes
Total Time2 hours 5 minutes
Course: Bread
Cuisine: American
Servings: 35 -40 rolls
Calories: 137kcal
Author: Amy Nash

Ingredients

  • 2 cups whole milk
  • 3 Tablespoons salted butter + 3 additional tablespoons for rubbing on top of the rolls
  • 2 teaspoons salt
  • 1 Tablespoon active dry yeast
  • ½ cup warm water
  • ½ cup granulated sugar, divided
  • ½ cup honey
  • 2 large eggs
  • 7 to 8 cups all-purpose flour or bread flour

Instructions

  • Scald the milk in a medium saucepan over medium-high heat by bringing to a boil, then removing from the heat. Add the butter and salt to the scalded milk. Stir until butter is melted. Cool until lukewarm.
  • Combine the yeast, warm water, and 2 teaspoons of the sugar in a large bowl of a stand mixer. Stir together and let sit for 5 minutes until foamy. Once the yeast has proofed, add the remaining sugar, honey, the scalded milk and butter mixture, and 3 cups of the flour. Beat well to combine.
  • Add the eggs and beat well.
  • Add the flour 1 cup at a time, kneading until the dough is soft and starts to separate from the sides of the bowl. Let it rest for 5-10 minutes, then knead for 5 minutes on medium speed using a dough hook attachment or for 7-8 minutes by hand until a smooth, supple dough forms. It should be tacky, but not sticky.
  • Transfer the dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap and set in a warm spot. Let the dough rise until doubled in size, about 45-60 minutes. Punch down the dough, then let rest for 5-10 minutes.
  • Turn the dough out onto a lightly floured surface and roll out to about ½-inch thick. Fold dough over in half so it is 1-inch thick. Roll again lightly to press both parts together. The dough will be about ¾-inch to 1-inch thick.
  • Cut the dough into 2-inch squares using a bench scraper or pizza cutter. Cover loosely with plastic wrap and let rise for 30-60 minutes until puffy.
  • Preheat the oven to 350°F while the rolls are rising.
  • Bake for 15 minutes until golden brown. Rub the tops of the hot rolls with the remaining butter.

Notes

  • Leftover rolls can be stored in an airtight container on the counter for 3-5 days, or in the freezer for 4-6 months.

Nutrition

Calories: 137kcal | Carbohydrates: 26g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 152mg | Potassium: 51mg | Fiber: 1g | Sugar: 8g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg