This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
I am obsessed with Texas Roadhouse rolls—like, zero self-control as soon as they hit the table. So, of course, I had to recreate them at home! These copycat Texas Roadhouse rolls are soft, fluffy, slightly sweet, and melt-in-your-mouth good.
One Bite and You’re Hooked
- Melt-in-your-mouth texture: Buttery, soft, and fluffy every time.
- Just like the restaurant: Tastes just like the famous Texas Roadhouse rolls—maybe even better!
- Perfect with any meal: A crowd-pleasing side for everything from weeknight dinners to holiday feasts.
- Freezer-friendly: Make a big batch and stash some away for later. They reheat beautifully!
Copycat Texas Roadhouse Rolls Ingredients
- Flour: Unbleached bread flour is the best to replicate the Texas Roadhouse texture.
- Yeast: This recipe uses active yeast, which you need to activate with warm water and sugar first. But if you’re using instant yeast, you can just mix it right in with the other ingredients.
How to Make Texas Roadhouse Rolls
Now you can make warm, buttery Texas Roadhouse rolls in your own kitchen! These homemade rolls are soft, fluffy, and just as irresistible as the real thing. Pair them with cinnamon honey butter to really take them to the next level!
- Activate the Yeast: Add the active dry yeast, a teaspoon of sugar, and 1/4 cup warm water to the bowl of a stand mixer. Whisk and cover the bowl with a towel for 5 minutes to proof, the yeast should become frothy.
- Melt Butter: While the yeast proofs, microwave the milk and butter for 45 seconds, then stir until melted. Let it cool to room temp before using.
- Combine Ingredients: Once the yeast is frothy and the milk is cooled, add the milk mixture to the yeast along with the 1/4 cup granulated sugar, 2 cups of the flour, the egg, and salt. Using the dough hook, mix on medium-low speed until the dough starts to come together. Add more flour, 1/4 cup at a time, until the dough pulls away from the mixer. It should be slightly sticky but easy to handle.
- Let Rise: Lightly oil a bowl, add the dough, cover it, place it in a warm place and let the dough rise for 45–60 minutes until doubled in size.
- Roll: Lightly flour a work surface and dump the dough out onto it. Roll the dough out into a 1/2-inch thick rectangle, about 10×8 inches.
- Shape, Proof, and Bake: Cut the rectangle into 12 equal pieces. Place the dough pieces onto a parchment-lined baking sheet. Cover the rolls and let them proof for 20 minutes. While the rolls proof, preheat the oven to 350 degrees Fahrenheit. When the rolls are ready, bake them for 10-15 minutes until they are golden brown. Enjoy warm Texas roadhouse rolls with honey butter!
Tips for Working with Yeast
Yeast freaking you out? Relax—I’ve got your back. I have a whole post with tips on working with yeast. You’ll be baking like a bread boss in no time.
How to Store and Freeze Leftover Rolls
Here are some helpful suggestions for storing and freezing Texas Roadhouse rolls to keep them fresh and convenient for later use.
- Storage: Store cooled rolls in an airtight container or bag at room temperature for 3 days or in the fridge for up to 7 days.
- To Freeze: Store cooled rolls in a freezer-safe container or bag for up to 3 months.
- To Reheat: Wrap frozen baked rolls in tin foil and bake at 300 degrees Fahrenheit for 15-20 minutes. You can also thaw rolls and simply warm them in the microwave for 20 seconds.
More Amazing Roll Recipes
Pin this now to find it later
Pin It
Texas Roadhouse Rolls Copycat Recipe
Soft, fluffy, and buttery, just like Texas Roadhouse, but made in your kitchen. Easy to make and kid-approved!
Ingredients
- 1 packet active dry yeast, 2 ¼ teaspoons
- 1 teaspoon sugar
- ¼ cup warm water
- 1 cup milk
- 1 tablespoon melted butter
- ¼ cup sugar
- 3-4 cups all-purpose flour
- 1 egg
- 1 teaspoon salt
- Cinnamon Honey Butter
Instructions
- Add 1 packet active dry yeast, 1 teaspoon sugar, and ¼ cup warm water to the bowl of a stand mixer. Whisk and cover the bowl with a towel for 5 minutes to proof, the yeast should become frothy.
- While the yeast proofs, add the 1 cup milk and 1 tablespoon melted butter to a microwave-safe dish. Microwave for 45 seconds and stir until the butter is melted. Let the milk mixture sit at room temperature until it cools to lukewarm.
- Once the yeast is frothy and the milk is cooled, add the milk mixture to the yeast along with the ¼ cup sugar, 2 cups of the 3-4 cups all-purpose flour, 1 egg, and 1 teaspoon salt. Using the dough hook, mix on medium-low speed until the dough starts to come together.
- Add more flour 1/4 cup at a time until the dough pulls away from the mixer, it should be slightly sticky but easy to handle.
- Lightly oil a bowl and place the dough into it. Cover the dough, and let it rest for 45 minutes to 1 hour to proof and double in size.
- Lightly flour a work surface and dump the dough out onto it. Roll the dough out into a 1/2-inch thick rectangle, about 10×8 inches.
- Cut the rectangle into 12 equal pieces. Place the dough pieces onto a parchment-lined baking sheet. Cover the rolls and let them proof for 20 minutes.
- While the rolls proof, preheat the oven to 350 degrees Fahrenheit. When the rolls are ready, bake them for 15-18 minutes until they are golden brown.
- Serve the rolls warm with Cinnamon Honey Butter and enjoy!
Video
Notes
Updated April 24, 2025
Nutrition
Calories: 159kcalCarbohydrates: 30gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 19mgSodium: 215mgPotassium: 75mgFiber: 1gSugar: 6gVitamin A: 82IUVitamin C: 0.002mgCalcium: 33mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Steps 3 and 5 and 7- Hi, I am not a baker so can you give me approximate times for things to rise and/double in size? After going to Texas Roadhouse numerous times, I promised my granddaughter we would try to replicate their rolls. I need more structure and info when baking, not just ‘allow to rise.’ So are you able to give me approximate lengths of time when doing the above 3 steps that it should take to double in size and reaches a muffin batter (what does that even mean?) and allow to double in size? hope to hear from you so we can make these on Saturday. Thanks!
Hi Naomi, thank you for your question.
For step 3 the dough at this point should actually be more of a batter consistency, (think cakes or muffins) you let that mixture rest 10 minutes.
Step 5 it should take about 45 minutes to an hour for the dough to double but that will largely depend on the temperature of the room the dough is in and the temperature of the dough itself. Warmer temperatures means quicker proofing time. It’s safe to say you can just wait 45 minutes then punch it down.
Step 7 again the rolls will sit about 45 minutes to an hour before they are doubled in size and ready to bake. If it helps you can take a picture of the rolls when they are first formed then compare your photo to how they look after 45 minutes. Other signs to look for are the rolls will be fluffy and leave a slight indent when poked lightly.
I hope this helps!
Can I use my bread maker to mix, kneed and raise the dough?
Yes, that should work fine!
Yum
Can these be made and put in fridge overnight to rise? Bake next day?
Hello! These rolls are best to do all in one day. But you could easily cook them and store them for later. When you are ready to eat them you could just reheat them just before serving.
Thank You, so much for sharing your knowledge. Today thanks to You I learned many yeast and Dough típs for My baking. I can’t wait to prepare your recipe. Best regards
When using the rapid rise instant yeast do you use same amount and do you leave out any of the ingredients or steps when using
I would use about 1 3/4 teaspoons instead and you can skip the step where you proof the yeast.