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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 7 votes

Copycat Texas Roadhouse Rolls

These Copycat Texas Roadhouse Rolls are fluffy and golden brown perfection. They’re great for weeknight dinners or special occasions like Thanksgiving and Christmas.
Prep Time2 hrs
Cook Time15 mins
Cooling Time10 mins
Total Time2 hrs 25 mins
Course: Bread
Cuisine: American
Keyword: Christmas, Easter, rolls, Thanksgiving
Servings: 24 people
Calories: 193kcal
Cost: $1.86

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
  • 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

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.

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