Copycat Texas Roadhouse Rolls

Now you don't have to go to the restaurant to devour a basket of those sweet, fluffy, and soft Texas Roadhouse rolls. Our copycat version delivers the same warm and comforting delight of those signature dinner rolls—right from your very own oven.

Print Recipe

Prep Time 50

Cook Time 20

Total Time 3

Servings: 16 servings

Course: Side Dish

Cuisine: American

Calories: 186

Ingredients Method Nutrition

Ingredients

1 cup whole milk
1/4 cup granulated sugar
6 Tbsp. 3 oz. unsalted butter, softened, divided
1 1/4-oz. envelope active dry yeast
1 1/2 tsp. kosher salt
1 large egg yolk, at room temperature
2 large eggs, at room temperature, divided
3 3/4 cups about 16 oz. all-purpose flour, divided, plus more for work surface
Cooking spray
1 Tbsp. tap water
Cinnamon Honey Butter , for serving

Method

Gather all ingredients.
Heat milk in a small saucepan over medium heat, stirring occasionally, until just bubbling around the edges, about 5 minutes. Remove from heat and pour into the bowl of a stand mixer fitted with a dough hook attachment. Stir in sugar and 4 tablespoons butter; let cool, stirring occasionally, until mixture is between 110 degrees F and 120 degrees F (43 degrees C and 48 degrees C) about 10 minutes. Stir in yeast; let stand until mixture is foamy, about 10 minutes.
Add salt, egg yolk, 1 egg, and 1/2 of the flour; beat on low speed until combined, about 1 minute. Still on low speed, carefully add remaining flour, 1/2 cup at a time, and beat until dough just comes together, about 1 minute. Dough will be very sticky and wet. Increase speed to medium, and beat until dough pulls away from sides of bowl and dough is smooth and elastic, 8 to 10 minutes.
Coat a large bowl with cooking spray; transfer dough to prepared bowl. Cover loosely and let rise in a warm place until about doubled in size, about 1 hour.
With a clean hand, punch down dough and turn dough out onto a lightly floured work surface. Press or roll dough out into a rectangle about 1/2 inch thick. Trim edges with a sharp knife to create a perfect 16- x 8-inch rectangle. Starting at one long end, fold dough in half to form a 16- x 4-inch rectangle; pinch to close dough halves together.
Use a sharp knife or pizza cutter, cut dough into 16 (2-inch) squares. Place dough squares onto a parchment paper-lined baking sheet about 1/2-inch apart. Cover loosely with plastic wrap; set aside at room temperature until about doubled in size, 1 hour. (It’s okay if the baking sheet looks a little crowded.) Preheat the oven to 350 degrees F (175 degrees C).
Whisk together remaining egg and water until combined. Brush tops of rolls with egg wash. Bake in preheated oven until golden brown, 12 to 16 minutes.
Microwave remaining 2 tablespoons butter on HIGH until melted, about 30 seconds. Immediately brush rolls with melted butter.
Serve warm with Cinnamon Honey Butter. Recipe developed by Catherine Jessee