Copycat Texas Roadhouse Rolls: Warm, Buttery Heaven at Home

Craving those pillowy soft, slightly sweet rolls from Texas Roadhouse? You know, the ones that arrive at your table warm and inviting, practically begging to be slathered in that irresistible cinnamon-honey butter? Well, you’re not alone! And the good news is, you don’t have to leave the house to enjoy them. This copycat recipe will guide you step-by-step to creating your own batch of warm, buttery Texas Roadhouse rolls right in your own kitchen.

These rolls are more than just bread; they’re an experience. They’re the perfect complement to any meal, or honestly, a delightful treat all on their own. The secret lies in the perfect balance of sweetness, the right amount of richness from the butter, and the careful attention to proofing and baking. Let’s get baking!

## Why This Recipe Works

This recipe isn’t just a guess; it’s been carefully crafted to mimic the texture, flavor, and overall experience of those iconic Texas Roadhouse rolls. Here’s why it works so well:

* **Yeast Activation:** Proper yeast activation is crucial for a light and airy texture. We’ll guide you through the process to ensure your yeast is alive and ready to work its magic.
* **Tangzhong Method (Optional but Recommended):** This technique, borrowed from Asian baking, involves pre-cooking a portion of the flour and water. This creates a gelatinous mixture that helps retain moisture in the dough, resulting in an even softer and more tender crumb. If you want truly exceptional rolls, don’t skip this step!
* **Milk and Butter:** Using milk instead of water adds richness and flavor. The butter contributes to the tenderness and gives the rolls their characteristic buttery taste.
* **Slight Sweetness:** A touch of sugar enhances the flavor and helps to tenderize the dough.
* **Proper Proofing:** Allowing the dough to rise properly is essential for developing a light and airy texture. We’ll provide tips on how to create the perfect proofing environment.
* **Baking Temperature and Time:** Baking at the correct temperature and for the right amount of time is key to achieving that golden-brown crust and perfectly cooked interior.

## Ingredients You’ll Need

Before you start, gather all your ingredients. This will make the process much smoother and more efficient.

**For the Tangzhong (Optional):**

* 1/4 cup (30g) Bread Flour
* 1/2 cup (120ml) Water

**For the Dough:**

* 1 cup (240ml) Warm Milk (105-115°F / 40-46°C)
* 2 1/4 teaspoons (7g) Active Dry Yeast (1 packet)
* 1/4 cup (50g) Granulated Sugar
* 1 teaspoon Salt
* 1/4 cup (57g) Unsalted Butter, melted and slightly cooled
* 1 Large Egg, lightly beaten
* 3 1/2 – 4 cups (420-480g) Bread Flour, plus more for dusting

**For the Topping:**

* 2 tablespoons (28g) Unsalted Butter, melted

**For the Cinnamon Honey Butter (Optional, but Highly Recommended!):**

* 1/2 cup (113g) Unsalted Butter, softened
* 1/4 cup (85g) Honey
* 1/2 teaspoon Ground Cinnamon
* Pinch of Salt

## Equipment You’ll Need

* Stand Mixer (optional, but recommended)
* Large Mixing Bowl
* Measuring Cups and Spoons
* Baking Sheet
* Parchment Paper or Silicone Baking Mat
* Plastic Wrap
* Clean Kitchen Towel
* Small Bowl for Melted Butter

## Step-by-Step Instructions

Let’s dive into the detailed instructions for making these irresistible rolls. Follow these steps carefully for the best results.

**Step 1: Prepare the Tangzhong (Optional but Recommended)**

1. In a small saucepan, whisk together the bread flour and water until smooth.
2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a pudding-like consistency. This should take about 2-3 minutes.
3. Remove from heat and transfer to a small bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature. This can take 30-45 minutes.

**Step 2: Activate the Yeast**

1. In the bowl of a stand mixer (or a large mixing bowl if mixing by hand), warm the milk to 105-115°F (40-46°C). This temperature is crucial for activating the yeast without killing it. Use a thermometer to ensure accuracy.
2. Sprinkle the active dry yeast over the warm milk. Add a teaspoon of sugar (from the 1/4 cup) to help feed the yeast.
3. Let the mixture stand for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to use. If the yeast doesn’t foam, it may be old or inactive, and you’ll need to start with fresh yeast.

**Step 3: Combine the Ingredients**

1. Add the remaining sugar, salt, melted butter, and beaten egg to the yeast mixture. Mix well to combine.
2. If using the tangzhong, add it to the wet ingredients and mix until well incorporated.
3. Gradually add the flour, one cup at a time, mixing on low speed with the dough hook attachment (or by hand with a wooden spoon) until a shaggy dough forms. Add the flour until the dough pulls away from the sides of the bowl and is slightly sticky but manageable. You may not need all 4 cups of flour, so add it gradually and check the consistency of the dough as you go.

**Step 4: Knead the Dough**

1. If using a stand mixer, knead the dough on medium speed for 6-8 minutes, or until it is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it is smooth and elastic.
2. The dough should be soft and slightly tacky but not overly sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the desired consistency.

**Step 5: First Proofing**

1. Lightly grease a large mixing bowl with butter or oil.
2. Place the dough in the bowl, turning to coat all sides with the grease. This will prevent the dough from drying out.
3. Cover the bowl with plastic wrap or a clean kitchen towel.
4. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. The ideal temperature for proofing is around 75-80°F (24-27°C). You can create a warm environment by placing the bowl in a slightly warm oven (turned off) or near a sunny window. You can also proof dough in an Instant Pot by setting it to yogurt and following the instructions. Keep in mind dough proofs faster in an Instant Pot.

**Step 6: Shape the Rolls**

1. Once the dough has doubled in size, gently punch it down to release the air.
2. Turn the dough out onto a lightly floured surface.
3. Divide the dough into 12 equal pieces. A kitchen scale can help ensure even rolls, each should weight around 75-80 grams.
4. Shape each piece into a smooth ball by tucking the edges underneath. You can also roll the dough into a log and cut into 12 even slices.
5. If desired, you can also make the classic Texas Roadhouse shape by rolling each piece into a log and tucking the ends underneath to create a slightly oblong shape.

**Step 7: Second Proofing**

1. Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the rolls from sticking.
2. Arrange the shaped rolls on the baking sheet, leaving about 1 inch of space between each roll.
3. Cover the rolls loosely with plastic wrap or a clean kitchen towel.
4. Let the rolls rise in a warm place for 30-45 minutes, or until they have almost doubled in size. This second proofing is crucial for achieving a light and airy texture.

**Step 8: Bake the Rolls**

1. Preheat your oven to 350°F (175°C).
2. Once the rolls have finished proofing, brush the tops with the melted butter. This will give them a golden-brown crust and add extra flavor.
3. Bake for 15-20 minutes, or until the rolls are golden brown on top and cooked through. The internal temperature of the rolls should reach 190-200°F (88-93°C).
4. If the rolls start to brown too quickly, you can tent them with aluminum foil.

**Step 9: Cool and Serve**

1. Remove the rolls from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
2. Serve warm with Cinnamon Honey Butter (recipe below). These rolls are best enjoyed fresh!

## Cinnamon Honey Butter Recipe

This simple yet incredibly delicious Cinnamon Honey Butter is the perfect accompaniment to your homemade Texas Roadhouse rolls.

**Ingredients:**

* 1/2 cup (113g) Unsalted Butter, softened
* 1/4 cup (85g) Honey
* 1/2 teaspoon Ground Cinnamon
* Pinch of Salt

**Instructions:**

1. In a medium bowl, beat the softened butter with an electric mixer until light and fluffy.
2. Add the honey, cinnamon, and salt. Mix until well combined.
3. Serve immediately with warm rolls or store in an airtight container in the refrigerator for up to a week. Let it soften slightly before serving.

## Tips for Success

* **Use Fresh Yeast:** Make sure your yeast is fresh and active. If it doesn’t foam when mixed with warm milk and sugar, it’s likely inactive and you’ll need to start with a new packet.
* **Don’t Overheat the Milk:** The milk should be warm, not hot. Overheating the milk can kill the yeast.
* **Measure Flour Accurately:** Use a kitchen scale for the most accurate measurements. If you’re using measuring cups, spoon the flour into the cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour in your dough.
* **Knead the Dough Properly:** Kneading develops the gluten in the flour, which gives the rolls their structure and chewiness. Knead the dough until it is smooth and elastic.
* **Proof in a Warm Place:** The ideal temperature for proofing dough is around 75-80°F (24-27°C). If your kitchen is too cold, you can create a warm environment by placing the bowl in a slightly warm oven (turned off) or near a sunny window.
* **Don’t Overproof:** Overproofed dough can collapse during baking. The dough is properly proofed when it has doubled in size and springs back slowly when gently poked.
* **Bake at the Correct Temperature:** Baking at the correct temperature is crucial for achieving a golden-brown crust and perfectly cooked interior.
* **Brush with Butter:** Brushing the rolls with melted butter before baking adds flavor and gives them a golden-brown crust.
* **Serve Warm:** These rolls are best enjoyed warm, fresh from the oven.

## Variations and Additions

* **Garlic Herb Rolls:** Add 1-2 teaspoons of garlic powder and 1-2 teaspoons of dried herbs (such as rosemary, thyme, or oregano) to the dough for a savory twist.
* **Cheese Rolls:** Add 1/2 cup of shredded cheese (such as cheddar, mozzarella, or parmesan) to the dough for a cheesy flavor.
* **Jalapeño Cheddar Rolls:** Add 1/4 cup of chopped jalapeños and 1/2 cup of shredded cheddar cheese to the dough for a spicy and cheesy kick.
* **Whole Wheat Rolls:** Substitute up to half of the bread flour with whole wheat flour for a healthier option. Keep in mind that whole wheat flour can make the rolls slightly denser, so you may need to add a bit more liquid to the dough.
* **Sweet Rolls:** Add more sugar to the dough for a sweeter roll.

## Storage Instructions

* **Room Temperature:** Store leftover rolls in an airtight container at room temperature for up to 2 days.
* **Refrigerator:** Store leftover rolls in an airtight container in the refrigerator for up to 5 days. Reheat before serving.
* **Freezer:** Freeze leftover rolls in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

## Reheating Instructions

* **Oven:** Preheat oven to 350°F (175°C). Wrap the rolls in aluminum foil and bake for 10-15 minutes, or until heated through.
* **Microwave:** Microwave the rolls for 15-30 seconds, or until heated through. Be careful not to overheat, as this can make them tough.
* **Air Fryer:** Preheat air fryer to 350°F (175°C). Place the rolls in the air fryer basket and cook for 3-5 minutes, or until heated through.

## Nutrition Information (per roll, approximate)

* Calories: 200-250
* Protein: 5-7g
* Fat: 8-10g
* Carbohydrates: 30-35g

*Note: Nutrition information is an estimate and may vary depending on the specific ingredients and quantities used.*

## Conclusion

With this copycat Texas Roadhouse rolls recipe, you can now enjoy those warm, buttery delights whenever the craving strikes. The optional tangzhong method and the cinnamon honey butter take these rolls to the next level. Don’t be intimidated by the steps – take your time, follow the instructions carefully, and you’ll be rewarded with a batch of homemade rolls that rival the real deal. Happy baking!