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Texas Roadhouse Rolls

Texas Roadhouse rolls are soft, golden square yeast rolls with two rises for a fluffy crumb. Baked until lightly browned and brushed with melted butter, then served with whipped cinnamon honey butter.
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Prep Time 25 minutes
Cook Time 15 minutes
rising 2 hours
Total Time 2 hours 40 minutes
Servings: 24 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Rolls
  • 1 cup whole milk Warmed to 110F
  • 0.25 cup warm water
  • 2.25 tsp active dry yeast
  • 0.333 cup sugar
  • 1 large egg
  • 0.25 cup butter Melted, plus 2 tablespoons for brushing
  • 1.5 tsp salt
  • 4 cup all-purpose flour
Cinnamon Honey Butter
  • 0.5 cup butter Softened
  • 0.25 cup powdered sugar
  • 2 tbsp honey
  • 1 tsp ground cinnamon

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make the dough
  1. In a bowl, combine warmed whole milk, warm water, active dry yeast, and 1 tablespoon of the sugar, then let stand 5 minutes until foamy, with bubbles forming on top.
  2. Add the remaining sugar, large egg, melted butter, salt, and all-purpose flour, then knead for 8 minutes until the dough is soft and smooth.
First rise
  1. Cover the dough and let it rise for 1 hour until doubled in size.
Shape and second rise
  1. Roll the dough into a 1/2-inch thick rectangle, then fold in half and cut into 2-inch squares.
  2. Place the squares on a parchment-lined sheet pan, cover, and let rise for 1 hour until puffy.
Bake and brush
  1. Preheat the oven to 350F, then bake the rolls for 12-15 minutes until golden.
  2. Brush the hot rolls with 2 tablespoons of melted butter so the tops look glossy.
Whip cinnamon honey butter
  1. In a mixing bowl, whip softened butter, powdered sugar, honey, and ground cinnamon until fluffy, with a lighter color and thick texture.
  2. Serve the whipped cinnamon honey butter with the warm rolls so it melts slightly into the centers.

Notes

Pro tip: use milk at about 110F so the yeast foams quickly; if it doesn’t foam after 5 minutes, start over with fresh yeast. Store baked rolls in an airtight container for up to 3 days at room temperature, or refrigerate up to 5 days (warm to refresh). Freeze baked rolls up to 2 months; thaw and rewarm in a 300F oven until soft. For a dairy-reduced option, substitute plant-based butter and plant-based milk in both dough and topping.