Copycat Texas Roadhouse rolls

These copycat Texas Roadhouse rolls are soft, fluffy, and go perfectly with some cinnamon honey butter!

Copycat Texas Roadhouse rolls

If you know me in real life, then you should not be surprised to hear that I started planning my dinner menu for the Big Football Game (it’s trademarked, which is why I can’t refer to it as its formal name) about a month ago. My family and I had some early discussions around what we wanted to eat that evening, and we wrote it down on my magnetic menu planner on the refrigerator.

The three of us knew we wanted to have spinach artichoke dip, bacon-wrapped smokies, some type of smoked meat (we ended up with ribs), and a yeasted bread. Typically, I make copycat Pokey Stix, but Addie wanted to try copycat Texas Roadhouse rolls. She had heard good things about these rolls, so we agreed to make them for the big game.

Copycat Texas Roadhouse rolls

Luckily, the recipe was easy to follow and not too difficult to assemble. I had a lot of food to prepare that day and made sure that I set aside plenty of time for the rolls to rise twice. I allowed about 4-5 hours for the first rise (I taught some skating lessons that afternoon so wasn’t able to make the dough in the early afternoon), and then another 1-2 hours for the final rise. Although you don’t need all this time to make the rolls, just know that it’s OK if you step away and let the dough proof for more than the time that’s written in the recipe.

During the first quarter of the game, Addie had volleyball practice and a game so I wasn’t able to be at home to bake the rolls. Instead, I wrote out a timeline for my husband to follow. He said that he ended up baking these for about 2 minutes more than the recipe stated since the oven had multiple things heating up at the same time.

Copycat Texas Roadhouse rolls

Addie pre-made the cinnamon honey butter and it was ready to spread once we returned home from volleyball. Although the rolls had the perfect texture, I wasn’t thrilled that they seemed pale in color. The next time I make these (and there WILL be a next time), I would recommend brushing the tops with an egg wash before baking. That way, the rolls will have a beautiful golden color instead of the pale yellow color that I got.

I hope you make these rolls – and spread generous layers of the cinnamon honey butter on top too. You’ll enjoy them, I promise.

Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Copycat Texas Roadhouse rolls

Soft and fluffy, these copycat rolls from Texas Roadhouse are sure to be a hit!
Prep Time45 minutes
Cook Time15 minutes
Rising time3 hours
Total Time4 hours
Course: Side Dish
Cuisine: American
Keyword: Bread
Servings: 24
Author: Eva Bakes

Ingredients

Rolls

  • 1 and ¼ cups milk I used 1%
  • 2 and ¼ teaspoons (1 packet) active dry yeast
  • ¼ cup honey
  • 4 Tablespoons unsalted butter melted and divided (save 1 Tablespoon to melt later)
  • 1 large egg room temperature
  • 1 teaspoon salt
  • 4 cups all-purpose or bread flour

Cinnamon honey butter

  • 1 stick (8 Tablespoons) unsalted butter room temperature
  • ¼ cup powdered sugar
  • 1 and ½ Tablespoons honey
  • ¾ teaspoon ground cinnamon

Instructions

Make the rolls

  • In a glass measuring cup, heat up the milk so it's almost boiling. Let it cool down slightly and add the yeast, and the honey and allow it to rest for about 5 minutes or until foamy.
  • In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl if using a handheld mixer (or if mixing by hand), add the yeast mixture, 3 Tablespoons of the melted butter, egg, salt, and about 2 cups of the flour. Slowly add more of the flour in order for the dough to come together.
  • Mix on medium low speed until the dough becomes smooth and pliable - you don't want it to be a sticky mess (it should not stick to your hands if you push down on it). Transfer to a well-greased bowl, cover, and allow it to double in size, about 1-2 hours.
  • Once the dough has risen, punch it down and roll it out on a lightly floured surface to about ½ inch thick. Fold the dough in half and cut it into 24 even pieces.
  • Place the cut pieces on a lined baking sheet, making sure to leave some room for the dough to expand. Cover and allow to rise again for about an hour or until doubled.
  • Preheat your oven to 350℉. At this point, I highly recommend beating an egg and brushing this egg wash over the tops and sides of your rolls.
  • Bake in your preheated oven for 12-15 minutes or until the rolls are a light golden color. Remove the rolls from the pan and brush with the remaining 1 Tablespoon of melted butter.

Make the cinnamon honey butter

  • In the bowl of a clean stand mixer or in a medium sized bowl if using a handheld mixer, cream all the ingredients together until smooth.
  • Spread generously on the rolls and enjoy!

Notes

Leftover rolls should be stored, covered, at room temperature and will last a few days. The honey butter should be covered and stored in the refrigerator and will last about a week.
Source: The Cozy Cook

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