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–+ servings
The finished Copycat Texas Roadhouse Rolls after they've ben brushed with melted butter.
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5 from 8 votes

Recipe for Texas Roadhouse Rolls

Make copycat Texas Roadhouse rolls at home with this simple recipe. They turn out soft and buttery like the original and cost less than going out to eat
Prep Time2 hours
Cook Time15 minutes
Cooling Time10 minutes
Total Time2 hours 25 minutes
Course: Bread
Cuisine: American
Keyword: Christmas, Easter, rolls, Thanksgiving
Servings: 24 people
Calories: 193kcal
Author: Jess Jankowski
Cost: $2.69

Equipment

  • stand mixer
  • measuring cups
  • Liquid measuring cup
  • measuring spoon
  • pizza cutter
  • rolling pin
  • baking sheets

Ingredients

FOR THE ROLLS:

  • 1 packet active dry yeast
  • 1 ¼ cup warm milk heated to 105-110 degrees F
  • ⅓ cup granulated sugar
  • 4 Tablespoons unsalted butter room temperature
  • 1 large egg room temperature
  • 1 teaspoon salt
  • 3 ½ - 4 cups all-purpose flour plus more for kneading

FOR FINISHING:

  • 3 Tablespoons unsalted butter melted
US Customary - Metric

Instructions

MAKE DOUGH:

  • In a small bowl, whisk together milk and sugar. Sprinkle the yeast over the top.
  • Let the yeast sit until foamy, about 5 minutes.
  • Add the mixture to a large mixing bowl, and add 4 Tablespoons butter, egg, salt, and 2 cups flour.
  • Beat on medium speed until batter is smooth.
  • Gradually add 1 ½ - 2 cups more flour until a soft ball of dough forms.
  • Increase the speed on the mixer to medium-high and beat for 2-3 minutes longer. The dough should be tacky, but not sticky. If too sticky, add more flour 1 tablespoon at a time.

RISE DOUGH:

  • Lightly grease a large bowl and place the dough into the bowl, turning once to coat.
  • Cover the bowl with a clean dish towel and set in a warm place to rise until doubled in size, 45-60 minutes.
  • Once risen, punch down dough gently.

SHAPE AND CUT DOUGH:

  • Lightly flour the work surface and turn the dough out of the bowl.
  • Let the dough sit for a few minutes while you prepare the baking sheets with a silicone mat or parchment paper.
  • Roll the dough into a 12x8 inch rectangle, that is ½-inch thick.
  • Cut dough into 24 even pieces using a sharp knife or pizza cutter.

SECOND RISE:

  • Transfer the rolls to the prepared baking sheets.
  • Cover the rolls with dish towels and let them rise until almost doubled in size, about 45-60 minutes.

PREP AND PREHEAT OVEN:

  • About 20 minutes prior to rising being done, move the oven rack to the lower-middle and upper-middle positions. Preheat the oven to 350 degrees F.

BAKE:

  • Bake rolls for 12-15 minutes or until golden brown, rotating the pans halfway through baking.
  • Remove the rolls from the oven and brush immediately with melted butter.

COOL AND SERVE:

  • Cool for 5-10 minutes before serving.

Notes

If the milk is not the correct temperature, it can kill the yeast. The milk should be between 105–110°F.

Storage Tips

FREEZE: Once the rolls are completely cool, wrap them in foil and place them in a freezer-safe Ziploc bag. Freeze for 1-2 months. Then, defrost the rolls overnight in the refrigerator or at room temperature for 3-5 hours.
REHEAT: Place the rolls in a 350°F oven for 2-5 minutes, or until heated through. Brush with more melted butter if desired. Serve immediately.

Nutrition

Serving: 1roll | Calories: 193kcal | Carbohydrates: 33g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 106mg | Potassium: 63mg | Fiber: 1g | Sugar: 4g | Vitamin A: 133IU | Calcium: 22mg | Iron: 2mg