🥐 My Texas Roadhouse Dinner Rolls Recipe is an EASY copycat recipe complete with cinnamon honey butter! Soft, buttery, fluffy, and light, they’re perfect for family gatherings, holiday meals, or any time you’re craving warm homemade dinner rolls! With my foolproof steps, this is an approachable recipe even for those who have never made dinner rolls.
Copycat Texas Roadhouse Dinner Rolls
These copycat Texas Roadhouse dinner rolls are soft, fluffy, buttery, and incredibly light, just like the famous rolls served at the restaurant. Brushed with melted butter straight from the oven and paired with sweet cinnamon honey butter, they’re warm, pillowy, and completely irresistible.
As the rolls bake, your kitchen fills with the comforting aroma of fresh bread and cinnamon. Once served warm, the cinnamon honey butter melts into every crevice, creating the perfect balance of sweet, buttery flavor.
This Texas Roadhouse rolls recipe is perfect for holidays like Thanksgiving, Christmas, Easter, and Mother’s Day, but they’re just as great for weeknight dinners, game days, and special gatherings. Even if you’ve never made homemade bread before, this easy copycat recipe is beginner-friendly and delivers bakery-quality dinner rolls every time!
Love homemade dinner rolls?
Add my no-knead slow cooker dinner rolls, soft and fluffy honey dinner rolls, or whole wheat no-knead make-ahead dinner rolls to your menu next!
Ingredients for This Recipe
To make this copycat recipe for Texas Roadhouse rolls, you’ll need the following very common and easy-to-find fridge and pantry ingredients including the following:
- Warm milk: I typically use 2% because it’s what I keep on hand most often. However, skim, 1%, whole, non-dairy such as soy, almond, or cashew milk, are all fine options. You can swap water for the 2 1/3 cups of milk that’s called for in this dinner roll recipe. Note that the rolls may not taste quite as rich and decadent, and the rising time may increase since water doesn’t have the natural sugars that the yeast feeds from that milk has, but water will theoretically work
- Active dry yeast
- Granulated sugar and light brown sugar
- Large eggs + egg yolks
- Melted butter
- All-purpose flour: I only use and bake with King Arthur Flour All-Purpose Flour, no exceptions. This recipe has not been written, tested, or developed to start swapping out with whole wheat flour. If you do want to make a whole wheat flour recipe, I suggest my Honey Whole Wheat Bread recipe or my 100% Whole Wheat Dinner Rolls recipe
- Salt
- Honey cinnamon butter: Combine unsalted butter, confectioner’s sugar, honey, cinnamon, and vanilla extract
Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.
How to Make Copycat Texas Roadhouse Rolls
Follow my straightforward steps. Even if you’re new to making yeast breads and rolls, that’s okay because this is a very approachable and doable recipe. Let’s get started.
Step 1: To the bowl of a stand mixer fitted with the whisk attachment, add the milk, yeast, and some of the granulated sugar. If you’re doing it by hand, use a large mixing bowl and a wooden spoon. Proof for a few minutes until the yeast mixture is bubbly and foamy. If it doesn’t froth, start over.
Step 2: Add the eggs, yolks, sugars, and melted butter. Then, add the flour and salt, mix, and swap the dough hook for a paddle attachment. Knead until the dough comes together and is springy to the touch.
Step 3: Grease the mixing bowl, or transfer the dough to a second greased bowl, cover, and let it rise at room temperature until it doubles in size. Then, transfer the dough to a lightly floured surface, and use a rolling pin to roll it out into a slab before slicing it into about 40 pieces using a pizza wheel.
Step 4: Transfer the pieces of dough to large baking sheets, and allow the unbaked rolls to rise until doubled in size.
Step 5: Bake until the rolls are golden brown, and brush melted butter on top immediately after baking. I recommend rotating your baking sheets once midway through to ensure even browning. Beat the cinnamon honey butter ingredients until well combined, and serve with the warm rolls.
Flour and Dough Tips
If you’re kneading by hand rather than in a stand mixer, it’ll want to stick to your hands, and in the mixer, it’ll be prone to sticking to the sides of the mixing bowl.
However, this serves the very important purpose later on that your finished rolls turn out soft, light, fluffy, and they just melt in your mouth!
- Don’t over-flour this dough. The more flour you add to the dough, the denser and heavier your finished Texas Roadhouse rolls will be – and that’s not what you want!
- If the dough is so sloppy and you are struggling to get the dough to come together, add a couple of tablespoons of additional flour.
- This is a tried and true recipe so the flour, if you need to add any, will only vary by 1/4 cup MAX. And that will only be due to the fact that we’re not measuring on a scale in grams. If you were, scales make it right on the money every time.
- Sometimes, if you’re making bread on a very humid day or it’s raining and there’s more moisture in the air, you’ll also need a bit more flour. Again, 4 tablespoons (1/4 cup) maximum.
Texas Roadhouse Rolls
Equipment
- 1 Pizza Wheel
- 2 Large Baking Sheets
- 1 Wire Rack
Ingredients
Rolls
- 2 ⅓ cup warm milk*
- 3 ½ teaspoons active dry yeast
- ⅓ cup granulated sugar, divided
- 2 eggs + 2 yolks**
- 1 ½ tablespoons light brown sugar, packed
- ¼ cup unsalted butter, melted
- 8 cups all-purpose flour
- 1 ½ teaspoons salt
- ¼ cup unsalted butter, melted for brushing on rolls after baking
Cinnamon Honey Butter:
- ½ cup unsalted butter, softened
- 3 tablespoons confectioners’ sugar
- 2 tablespoons honey
- 1 – 1 ½ teaspoons cinnamon
- ½ teaspoon vanilla
Instructions
Texas Roadhouse Rolls
- To the bowl of a stand mixer fitted with the paddle attachment, add the warm milk, active dry yeast, 2 teaspoons granulated sugar, and proof for 5 minutes. Tips – Warm the milk according the temperature on the package directions on the brand of yeast you're using. The temp can vary from brand to brand. For this recipe, in general I aim for between 105-110F. Check the temp with a digital thermometer and do NOT guess. Proof means "to prove" that the. yeast is alive and well. You will know this if the mixture turns bubbly and frothy looking. If it does not, it means that the yeast isn't alive and your bread won't rise later on. So you need to start over until you see bubbles and a frothy looking mixture. If you're doing this by hand, use a large mixing bowl and wooden spoon.
- After 5 minutes, add the eggs, yolks, remaining granulated sugar, brown sugar, and beat momentarily to combine.
- Add the flour, salt, and beat momentarily to combine.
- Switch to the dough hook, and knead on medium speed for 6 minutes. If you're doing it by hand, turn the dough out onto a floured countertop or work surface, and knead for about 10 minutes. Tips – This is a sticky, tacky, very moist dough. Resist the urge to add more flour because the more flour you add now, the denser and heavier the finished rolls will be. However, if you absolutely can't work with it (by hand) or it's sticking terribly to the side of the mixing bowl (if using a stand mixer), then add more flour, 1 tablespoon at a time, up to about 1/4 or 4 tablespoons, or the bare minimum that you can get away with and still have the dough come together.
- After the dough is elastic and bounces back after pushing on it, spray a large mixing bowl (if using a stand mixer, you can spray the mixing bowl) very well with nonstick cooking spray, place the dough in the bowl, cover with plastic wrap (spray the side the dough will come into contact with), and allow it to rise for about 90 minutes, or until doubled in size. Tips – The colder your kitchen, the longer the dough will take to rise. If you're making the rolls on a winter day, it'll take longer for them to rise (maybe 2 hours, or a bit longer), so wait as long as it takes.
- After the dough has doubled in size, punch it down.
- Flour a clean countertop or work surface, and roll the dough out into a large rectangle, about 16×20-inches, and that it's 1/2-inch thick. Tips – You can also choose to only roll out half the dough and stash the other half in the fridge for another few hours. This will slow down the rise. Make sure it's kept in a sprayed bowl and covered with plastic wrap until you're ready to bake it. This is advantageous if you know that you can't handle rolling/rising/baking off 40 rolls at once.
- Using a pizza wheel, slice the dough into about 40 pieces.
- Spray large baking sheets (up to about 4 or 5 if you have that many) with cooking spray, and transfer 12 pieces of dough to each baking sheet, spaced 1/2-inch apart. Tips – If you don't have that many, just let the dough hang out on your countertop, cover it with a tea towel so it doesn't dry out, and separate the pieces so they're 1/2-inch apart.
- Allow the dough to rise again for 30 to 45 minutes, or until doubled in size. Towards the end of this rise, preheat your oven to 350F.
- Bake for about 35 minutes, or until rolls are lightly golden browned. Tips – Rotate the baking sheets once midway through baking to ensure even cooking and browning. Bake on the center two oven racks. Do not bake more than 2 baking sheets at a time. The third and fourth baking sheets (or rolls 24 through 40) or the second overall round of baking needs to happen after you bake off the first 24 rolls. Don't attempt to bake them all at once as none will turn out well.
- Transfer the rolls to a wire rack as soon as possible after baking.
- Brush the tops of the baked rolls with the remaining 1/4 cup melted butter. Set rolls aside momentarily.
Cinnamon Honey Butter
- To the bowl of a stand mixer, or large mixing bowl and handheld electric mixer, add all the ingredients, and beat on medium speed until smooth and fluffy.
- Serve rolls with the cinnamon honey butter, or as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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No-Knead Make Ahead Dinner Rolls with Honey Butter – These soft, light, fluffy yeast dinner rolls are so easy to make! They’re practically work-free because there’s no-kneading involved.
Soft & Fluffy Sweet Dinner Rolls — Lightly sweetened from the honey in the dough and brushed with honey-butter prior to baking!! These dinner rolls are made from scratch and are baked to golden brown perfection!
Easy Oatmeal Dinner Rolls (with Raisins!) — Lightly sweetened from honey in the dough and are brushed with honey-butter prior to baking, these homemade dinner rolls are subtly sweet and so easy to make!
what if I use instant dry yeast vs active dry yeast? are the results the same?
The recipe was written using active. Using instant may work without changes, but it may not. For best results, follow the recipe as written is my advice.
How. Can I cut the. Texas. Roadhouse. Resipe. In. Half. This resipe makes to much. For me. Please. Help. Thank. You
You would just halve all the ingredients. Rise times and bake times will remain roughly the same, although may be a bit quicker.
Do you have any of the ingredients measurements by weight, especially the flour?
I generally do not weigh my ingredients and just go by the feel of the dough. However, approximately 150 grams to 1 cup is a rough estimate for flour. But again, I didn’t weigh it when making these rolls and you could use less, 130ish. As I wrote in the post, you want a pretty sticky dough for the lightest melt in your mouth rolls!