Texas Roadhouse Rolls
Posted: 11/04/26
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This copycat Texas Roadhouse rolls recipe comes out pillowy, sweet, and warm from the oven, the kind you’d fight over at the table. They bake in just 15 minutes, and I highly recommend brushing with butter the second they come out! Pair them with any of these copycat recipes (I did an easy roundup for you to find them all in one place).
Why These Texas Roadhouse Copycat Rolls Are Different
- Perfect for a weeknight or the holidays! Rolls are endlessly versatile. You can serve them with a full meal or even cut them open to create little pockets to stuff with salami, cheese, or olives. They make a tasty accompaniment for your holiday table as well!
- You get the full batch, right at home. Restaurant waits are terrible and eating out is pricey these days. While I love these rolls, making them in my own kitchen is way better. They keep for a few days, so I can reuse them for other meals.
- You control what goes in them. You can use unsalted or salted butter. You can even shape them the night before, which you definitely can’t do in a restaurant!
Cheryl’s Tested Notes & Tips
- ͏͏Go︁ 󠄰͏͏͏͏͏͏͏easy︁ 󠄰͏͏͏͏͏͏͏on︁ 󠄰͏͏͏͏͏͏͏the︁ 󠄰͏͏͏͏͏͏͏extra︁ 󠄰͏͏͏͏͏͏͏flour.︁ 󠄰͏͏͏͏͏͏͏The︁ 󠄰͏͏͏͏͏͏͏dough︁ 󠄰͏͏͏͏͏͏͏should︁ 󠄰͏͏͏͏͏͏͏feel︁ 󠄰͏͏͏͏͏͏͏soft︁ 󠄰͏͏͏͏͏͏͏and︁ 󠄰͏͏͏͏͏͏͏slightly︁ 󠄰͏͏͏͏͏͏͏tacky,︁ 󠄰͏͏͏͏͏͏͏but︁ 󠄰͏͏͏͏͏͏͏it︁ 󠄰͏͏͏͏͏͏͏shouldn’t︁ 󠄰͏͏͏͏͏͏͏stick︁ 󠄰͏͏͏͏͏͏͏to︁ 󠄰͏͏͏͏͏͏͏the︁ 󠄰͏͏͏͏͏͏͏sides︁ 󠄰͏͏͏͏͏͏͏of︁ 󠄰͏͏͏͏͏͏͏the︁ 󠄰͏͏͏͏͏͏͏bowl.︁ 󠄰͏͏͏͏͏͏͏It’s︁ 󠄰͏͏͏͏͏͏͏tempting︁ 󠄰͏͏͏͏͏͏͏to︁ 󠄰͏͏͏͏͏͏͏add︁ 󠄰͏͏͏͏͏͏͏more,︁ 󠄰͏͏͏͏͏͏͏but︁ 󠄰͏͏͏͏͏͏͏we︁ 󠄰͏͏͏͏͏͏͏don’t︁ 󠄰͏͏͏͏͏͏͏want︁ 󠄰͏͏͏͏͏͏͏dense︁ 󠄰͏͏͏͏͏͏͏rolls!
- Don’t︁ 󠄰͏͏͏͏͏͏͏roll︁ 󠄰͏͏͏͏͏͏͏them︁ 󠄰͏͏͏͏͏͏͏into︁ 󠄰͏͏͏͏͏͏͏balls.︁ 󠄰͏͏͏͏͏͏͏We’re︁ 󠄰͏͏͏͏͏͏͏cutting︁ 󠄰͏͏͏͏͏͏͏them︁ 󠄰͏͏͏͏͏͏͏square︁ 󠄰͏͏͏͏͏͏͏because︁ 󠄰͏͏͏͏͏͏͏that’s︁ 󠄰͏͏͏͏͏͏͏the︁ 󠄰͏͏͏͏͏͏͏signature︁ 󠄰͏͏͏͏͏͏͏Roadhouse︁ 󠄰͏͏͏͏͏͏͏look.︁ 󠄰͏͏͏͏͏͏͏Leave︁ 󠄰͏͏͏͏͏͏͏about︁ 󠄰͏͏͏͏͏͏͏1︁ 󠄰͏͏͏͏͏͏͏inch︁ 󠄰͏͏͏͏͏͏͏between︁ 󠄰͏͏͏͏͏͏͏them,︁ 󠄰͏͏͏͏͏͏͏so︁ 󠄰͏͏͏͏͏͏͏they︁ 󠄰͏͏͏͏͏͏͏puff︁ 󠄰͏͏͏͏͏͏͏up︁ 󠄰͏͏͏͏͏͏͏and︁ 󠄰͏͏͏͏͏͏͏just︁ 󠄰͏͏͏͏͏͏͏touch︁ 󠄰͏͏͏͏͏͏͏as︁ 󠄰͏͏͏͏͏͏͏they︁ 󠄰͏͏͏͏͏͏͏bake.
- Take︁ 󠄰͏͏͏͏͏͏͏them︁ 󠄰͏͏͏͏͏͏͏out︁ 󠄰͏͏͏͏͏͏͏while︁ 󠄰͏͏͏͏͏͏͏they’re︁ 󠄰͏͏͏͏͏͏͏still︁ 󠄰͏͏͏͏͏͏͏pale.︁ 󠄰͏͏͏͏͏͏͏The︁ 󠄰͏͏͏͏͏͏͏tops︁ 󠄰͏͏͏͏͏͏͏should︁ 󠄰͏͏͏͏͏͏͏just︁ 󠄰͏͏͏͏͏͏͏be︁ 󠄰͏͏͏͏͏͏͏barely︁ 󠄰͏͏͏͏͏͏͏golden.︁ 󠄰͏͏͏͏͏͏͏A︁ 󠄰͏͏͏͏͏͏͏deep︁ 󠄰͏͏͏͏͏͏͏brown︁ 󠄰͏͏͏͏͏͏͏means︁ 󠄰͏͏͏͏͏͏͏we’ve︁ 󠄰͏͏͏͏͏͏͏lost︁ 󠄰͏͏͏͏͏͏͏a︁ 󠄰͏͏͏͏͏͏͏little︁ 󠄰͏͏͏͏͏͏͏of︁ 󠄰͏͏͏͏͏͏͏that︁ 󠄰͏͏͏͏͏͏͏tender︁ 󠄰͏͏͏͏͏͏͏softness.︁ 󠄰͏͏͏͏͏͏͏So,︁ 󠄰͏͏͏͏͏͏͏don’t︁ 󠄰͏͏͏͏͏͏͏overcook︁ 󠄰͏͏͏͏͏͏͏them.
Helpful Ingredient Notes
͏Milk – for sure, go with whole. The fat in the milk is what makes these rolls so rich and soft. Warm it to about 110°F, because milk that’s too hot can kill the yeast.
Instant yeast – always check the date on it first! If the mixture doesn’t foam within 5-7 minutes, your yeast is tired, and you’ll have to start over!
Egg – let your egg come to room temperature, so it doesn’t chill your warm dough.
All-purpose flour – use regular all-purpose, not self-rising flour. Spoon into a measuring cup and level off; don’t scoop straight from the bag because it packs in too much, and that’s how dense rolls happen.
Butter – for the dough, use unsalted (let it cool slightly after melting so it doesn’t affect the yeast). For brushing the tops, unsalted or salted is fine! Unsalted lets the sweet flavor come through, while salted has a yummy salty-sweet touch.
How To Enjoy These Texas Roadhouse Rolls
- Eat these at your holiday meal. These go so well with turkey or ham. Try it with these recipes: slow cooker turkey tenderloin, grilled turkey breast, or grilled spatchcock turkey. Or go really non-traditional and gobble these rolls with sous vide flank steak
- Enjoy it with more Texas Roadhouse dishes. A no-brainer, right? I created an easy-to-follow roundup of their most popular recipes here!
- Have it with chili or soup. Rolls and soup are besties, 100%. Dipping these into a warm, cozy chili is incredible. Eat them with boilermaker chili, smoked turkey soup, or yesss, another copycat, the Outback Steakhouse Potato Soup recipe
Storage & Make-Ahead Tips
- Refrigerator: Once dinner is done, I place these in an airtight container and keep them for soups or other dinners for up to 3 days.
- Reheating: I place the rolls in the oven at 300°F for 5-10 minutes, umtil they’re nice and warm and soft.
- Freezer: I love how versatile these are, because you can freeze them for up to 1 month! Wrap them well so they don’t dry out, and reheat from frozen at 300°F for 15-20 minutes.
- Make these coycat rolls ahead of time: This is a great make ahead recipe before a dinner or holiday party. Shape the rolls (square), skip the second rise, and leave them in the fridge overnight. Before baking, allow them to sit at room temperature for approximately 30-60 minutes, until puffy.
Recipe FAQs
Can I use active dry yeast?
Definitely! Use the same amount called for in the recipe. Yours might take a little longer, so go by how it looks, not a timer.
What if I don’t have a stand mixer?
You don’t need one! Stir the ingredients together in a large bowl, and then knead the dough on a lightly floured surface for 8-10 minutes, until it’s smooth and soft. Try not to use extra flour as much as possible.
My dough didn’t rise; what happened?
This can come down to three factors: a chilly kitchen, tired yeast, or milk that’s too hot. Give it more time somewhere warm, like a turned off oven (keep the light on). If your yeast didn’t foam, that means you’ll have to start again, sorry!
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Texas Roadhouse Rolls
These copycat Texas Roadhouse rolls are pillowy, sweet, and warm from the oven, the kind you'd fight over at the table. Brush them with butter as soon as they come out! Serve on a weeknight or with your holiday meal.
Ingredients
For the Dough
- 1 cup whole milk warmed to about 110°F
- ¼ cup water warmed to about 110°F
- 2¼ teaspoons instant yeast 1 packet
- ¼ cup granulated sugar
- 3 tablespoons unsalted butter melted and cooled slightly
- 1 large egg room temperature
- 1 teaspoon fine salt
- 3½ cups all-purpose flour plus more for dusting
For the Bowl and Brushing
- 1 tablespoon neutral oil
- 2 tablespoons butter melted, salted or unsalted (see Notes)
For Serving
- Texas Roadhouse cinnamon honey butter, optional
Equipment
- Stand︁ 󠆒͏͏͏͏͏͏͏mixer︁ 󠆒͏͏͏͏͏͏͏with︁ 󠆒͏͏͏͏͏͏͏dough︁ 󠆒͏͏͏͏͏͏͏hook
- Large︁ 󠆒͏͏͏͏͏͏͏bowl
- Baking sheet
- Parchment paper
- Bench︁ 󠆒͏͏͏͏͏͏͏knife︁ or sharp knife
- pastry brush
Instructions
Make the Dough
- ͏ 󠅱͏͏͏͏͏͏͏In︄ 󠅱͏͏͏͏͏͏͏bowl︄ 󠅱͏͏͏͏͏͏͏of︄ 󠅱͏͏͏͏͏͏͏stand︄ 󠅱͏͏͏͏͏͏͏mixer,︄ 󠅱͏͏͏͏͏͏͏stir︄ 󠅱͏͏͏͏͏͏͏together︄ 󠅱͏͏͏͏͏͏͏1︄ 󠅱͏͏͏͏͏͏͏cup︄ 󠅱͏͏͏͏͏͏͏warm︄ 󠅱͏͏͏͏͏͏͏whole︄ 󠅱͏͏͏͏͏͏͏milk,︄ 󠅱͏͏͏͏͏͏͏¼︄ 󠅱͏͏͏͏͏͏͏cup︄ 󠅱͏͏͏͏͏͏͏warm︄ 󠅱͏͏͏͏͏͏͏water,︄ 󠅱͏͏͏͏͏͏͏2¼︄ 󠅱͏͏͏͏͏͏͏teaspoons︄ 󠅱͏͏͏͏͏͏͏instant︄ 󠅱͏͏͏͏͏͏͏yeast,︄ 󠅱͏͏͏͏͏͏͏and︄ 󠅱͏͏͏͏͏͏͏¼︄ 󠅱͏͏͏͏͏͏͏cup︄ 󠅱͏͏͏͏͏͏͏granulated︄ 󠅱͏͏͏͏͏͏͏sugar.︄ 󠅱͏͏͏͏͏͏͏Let︄ 󠅱͏͏͏͏͏͏͏sit︄ 󠅱͏͏͏͏͏͏͏until︄ 󠅱͏͏͏͏͏͏͏foamy︄ 󠅱͏͏͏͏͏͏͏on︄ 󠅱͏͏͏͏͏͏͏top,︄ 󠅱͏͏͏͏͏͏͏5︄ 󠅱͏͏͏͏͏-󠅱͏͏͏͏͏͏͏7︄ 󠅱͏͏͏͏͏͏͏minutes.︄ 󠅱͏͏͏͏͏͏͏If︄ 󠅱͏͏͏͏͏͏͏mixture︄ 󠅱͏͏͏͏͏͏͏doesn’t︄ 󠅱͏͏͏͏͏͏͏foam,︄ 󠅱͏͏͏͏͏͏͏start︄ 󠅱͏͏͏͏͏͏͏over︄ 󠅱͏͏͏͏͏͏͏with︄ 󠅱͏͏͏͏͏͏͏fresh︄ 󠅱͏͏͏͏͏͏͏yeast.
- Add︄ 󠅱͏͏͏͏͏͏͏3︄ 󠅱͏͏͏͏͏͏͏tablespoons︄ 󠅱͏͏͏͏͏͏͏melted︄ 󠅱͏͏͏͏͏͏͏unsalted︄ 󠅱͏͏͏͏͏͏͏butter,︄ 󠅱͏͏͏͏͏͏͏1︄ 󠅱͏͏͏͏͏͏͏large︄ 󠅱͏͏͏͏͏͏͏egg,︄ 󠅱͏͏͏͏͏͏͏1︄ 󠅱͏͏͏͏͏͏͏teaspoon︄ 󠅱͏͏͏͏͏͏͏fine︄ 󠅱͏͏͏͏͏͏͏salt,︄ 󠅱͏͏͏͏͏͏͏and︄ 󠅱͏͏͏͏͏͏͏2︄ 󠅱͏͏͏͏͏͏͏cups︄ 󠅱͏͏͏͏͏͏͏all-purpose︄ 󠅱͏͏͏͏͏͏͏flour.︄ 󠅱͏͏͏͏͏͏͏Mix︄ 󠅱͏͏͏͏͏͏͏with︄ 󠅱͏͏͏͏͏͏͏dough︄ 󠅱͏͏͏͏͏͏͏hook︄ 󠅱͏͏͏͏͏͏͏on︄ 󠅱͏͏͏͏͏͏͏low︄ 󠅱͏͏͏͏͏͏͏until︄ 󠅱͏͏͏͏͏͏͏combined.
- Add︄ 󠅱͏͏͏͏͏͏͏remaining︄ 󠅱͏͏͏͏͏͏͏1½︄ 󠅱͏͏͏͏͏͏͏cups︄ 󠅱͏͏͏͏͏͏͏all-purpose︄ 󠅱͏͏͏͏͏͏͏flour,︄ 󠅱͏͏͏͏͏͏͏½︄ 󠅱͏͏͏͏͏͏͏cup︄ 󠅱͏͏͏͏͏͏͏at︄ 󠅱͏͏͏͏͏͏͏a︄ 󠅱͏͏͏͏͏͏͏time.︄ 󠅱͏͏͏͏͏͏͏Knead︄ 󠅱͏͏͏͏͏͏͏on︄ 󠅱͏͏͏͏͏͏͏medium-low︄ 󠅱͏͏͏͏͏͏͏for︄ 󠅱͏͏͏͏͏͏͏6︄ 󠅱͏͏͏͏͏͏͏to︄ 󠅱͏͏͏͏͏͏͏8︄ 󠅱͏͏͏͏͏͏͏minutes,︄ 󠅱͏͏͏͏͏͏͏until︄ 󠅱͏͏͏͏͏͏͏dough︄ 󠅱͏͏͏͏͏͏͏is︄ 󠅱͏͏͏͏͏͏͏soft,︄ 󠅱͏͏͏͏͏͏͏smooth,︄ 󠅱͏͏͏͏͏͏͏and︄ 󠅱͏͏͏͏͏͏͏slightly︄ 󠅱͏͏͏͏͏͏͏tacky︄ 󠅱͏͏͏͏͏͏͏but︄ 󠅱͏͏͏͏͏͏͏not︄ 󠅱͏͏͏͏͏͏͏sticking︄ 󠅱͏͏͏͏͏͏͏to︄ 󠅱͏͏͏͏͏͏͏sides︄ 󠅱͏͏͏͏͏͏͏of︄ 󠅱͏͏͏͏͏͏͏bowl.︄ 󠅱͏͏͏͏͏͏͏Don’t︄ 󠅱͏͏͏͏͏͏͏add︄ 󠅱͏͏͏͏͏͏͏extra︄ 󠅱͏͏͏͏͏͏͏flour.
First Rise
- Coat︇ 󠅓͏͏͏͏͏͏͏large︇ 󠅓͏͏͏͏͏͏͏bowl︇ 󠅓͏͏͏͏͏͏͏with︇ 󠅓͏͏͏͏͏͏͏1︇ 󠅓͏͏͏͏͏͏͏tablespoon︇ 󠅓͏͏͏͏͏͏͏neutral︇ 󠅓͏͏͏͏͏͏͏oil.︇ 󠅓͏͏͏͏͏͏͏Transfer︇ 󠅓͏͏͏͏͏͏͏dough︇ 󠅓͏͏͏͏͏͏͏to︇ 󠅓͏͏͏͏͏͏͏bowl,︇ 󠅓͏͏͏͏͏͏͏cover,︇ 󠅓͏͏͏͏͏͏͏and︇ 󠅓͏͏͏͏͏͏͏let︇ 󠅓͏͏͏͏͏͏͏rise︇ 󠅓͏͏͏͏͏͏͏somewhere︇ 󠅓͏͏͏͏͏͏͏warm︇ 󠅓͏͏͏͏͏͏͏until︇ 󠅓͏͏͏͏͏͏͏doubled︇ 󠅓͏͏͏͏͏͏͏in︇ 󠅓͏͏͏͏͏͏͏size,︇ 󠅓͏͏͏͏͏͏͏1︇ 󠅓͏͏͏͏͏͏͏to︇ 󠅓͏͏͏͏͏͏͏1½︇ 󠅓͏͏͏͏͏͏͏hours.
Shape and Second Rise
- ͏󠇃͏͏͏͏͏͏͏Turn︍ 󠇃͏͏͏͏͏͏͏dough︍ 󠇃͏͏͏͏͏͏͏out︍ 󠇃͏͏͏͏͏͏͏onto︍ 󠇃͏͏͏͏͏͏͏floured︍ 󠇃͏͏͏͏͏͏͏surface︍ 󠇃͏͏͏͏͏͏͏and︍ 󠇃͏͏͏͏͏͏͏gently︍ 󠇃͏͏͏͏͏͏͏press︍ 󠇃͏͏͏͏͏͏͏into︍ 󠇃͏͏͏͏͏͏͏rectangle︍ 󠇃͏͏͏͏͏͏͏about︍ 󠇃͏͏͏͏͏͏͏¾︍ 󠇃͏͏͏͏͏͏͏inch︍ 󠇃͏͏͏͏͏͏͏thick︍ 󠇃͏͏͏͏͏͏͏and︍ 󠇃͏͏͏͏͏͏͏7½︍ 󠇃͏͏͏͏͏͏͏by︍ 󠇃͏͏͏͏͏͏͏12½︍ 󠇃͏͏͏͏͏͏͏inches.︍ 󠇃͏͏͏͏͏͏͏Cut︍ 󠇃͏͏͏͏͏͏͏into︍ 󠇃͏͏͏͏͏͏͏15︍ 󠇃͏͏͏͏͏͏͏squares,︍ 󠇃͏͏͏͏͏͏͏about︍ 󠇃͏͏͏͏͏͏͏2½︍ 󠇃͏͏͏͏͏͏͏inches︍ 󠇃͏͏͏͏͏͏͏wide.︍ 󠇃͏͏͏͏͏͏͏Don’t︍ 󠇃͏͏͏͏͏͏͏shape︍ 󠇃͏͏͏͏͏͏͏rounds.
- Line︍ 󠇃͏͏͏͏͏͏͏baking︍ 󠇃͏͏͏͏͏͏͏sheet︍ 󠇃͏͏͏͏͏͏͏with︍ 󠇃͏͏͏͏͏͏͏parchment︍ 󠇃͏͏͏͏͏͏͏paper.︍ 󠇃͏͏͏͏͏͏͏Place︍ 󠇃͏͏͏͏͏͏͏rolls︍ 󠇃͏͏͏͏͏͏͏on︍ 󠇃͏͏͏͏͏͏͏sheet︍ 󠇃͏͏͏͏͏͏͏about︍ 󠇃͏͏͏͏͏͏͏1︍ 󠇃͏͏͏͏͏͏͏inch︍ 󠇃͏͏͏͏͏͏͏apart.︍ 󠇃͏͏͏͏͏͏͏Cover︍ 󠇃͏͏͏͏͏͏͏loosely︍ 󠇃͏͏͏͏͏͏͏and︍ 󠇃͏͏͏͏͏͏͏let︍ 󠇃͏͏͏͏͏͏͏rise︍ 󠇃͏͏͏͏͏͏͏until︍ 󠇃͏͏͏͏͏͏͏puffy,︍ 󠇃͏͏͏͏͏͏͏30︍ 󠇃͏͏͏͏͏͏͏to︍ 󠇃͏͏͏͏͏͏͏40︍ 󠇃͏͏͏͏͏͏͏minutes.︍ 󠇃͏͏͏͏͏͏͏While︍ 󠇃͏͏͏͏͏͏͏rolls︍ 󠇃͏͏͏͏͏͏͏rise,︍ 󠇃͏͏͏͏͏͏͏preheat︍ 󠇃͏͏͏͏͏͏͏oven︍ 󠇃͏͏͏͏͏͏͏to︍ 󠇃͏͏͏͏͏͏͏350°F.
Bake and Brush the Rolls
- ͏Bake︊ 󠄠͏͏͏͏͏͏͏for︊ 󠄠͏͏͏͏͏͏͏12-15︊ 󠄠͏͏͏͏͏͏͏minutes,︊ 󠄠͏͏͏͏͏͏͏just︊ 󠄠͏͏͏͏͏͏͏until︊ 󠄠͏͏͏͏͏͏͏tops︊ 󠄠͏͏͏͏͏͏͏turn︊ 󠄠͏͏͏͏͏͏͏light︊ 󠄠͏͏͏͏͏͏͏gold.︊ 󠄠͏͏͏͏͏͏͏Rolls︊ 󠄠͏͏͏͏͏͏͏should︊ 󠄠͏͏͏͏͏͏͏stay︊ 󠄠͏͏͏͏͏͏͏pale︊ 󠄠͏͏͏͏͏͏͏and︊ 󠄠͏͏͏͏͏͏͏tender,︊ 󠄠͏͏͏͏͏͏͏not︊ 󠄠͏͏͏͏͏͏͏deeply︊ 󠄠͏͏͏͏͏͏͏browned.
- Immediately︊ 󠄠͏͏͏͏͏͏͏brush︊ 󠄠͏͏͏͏͏͏͏hot︊ 󠄠͏͏͏͏͏͏͏rolls︊ 󠄠͏͏͏͏͏͏͏with︊ 󠄠͏͏͏͏͏͏͏2︊ 󠄠͏͏͏͏͏͏͏tablespoons︊ 󠄠͏͏͏͏͏͏͏melted︊ 󠄠͏͏͏͏͏͏͏butter.︊ 󠄠͏͏͏͏͏͏͏Serve︊ 󠄠͏͏͏͏͏͏͏warm︊ 󠄠͏͏͏͏͏͏͏with︊ 󠄠͏͏͏͏͏͏͏cinnamon︊ 󠄠͏͏͏͏͏͏͏honey︊ 󠄠͏͏͏͏͏͏͏butter,︊ 󠄠͏͏͏͏͏͏͏if︊ 󠄠͏͏͏͏͏͏͏using.
Nutrition Information
Calories: 181kcal | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 0.2g | Total Carbs: 27g | Fiber: 1g | Sugar: 4g | Net Carbs: 26g | Vitamin C: 0.01mg | Cholesterol: 23mg | Sodium: 179mg | Potassium: 78mg | Calcium: 28mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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