Easy Texas Roadhouse Rolls Recipe

These rolls are exactly what they sound like: pillowy, buttery little clouds that embarrass store-bought bread into silence. Inspired by the famous Texas Roadhouse rolls, this version is forgiving, a little bouncy, and perfectly slathered in melted butter — the kind of thing you’ll want to make on purpose, not just when you’re out of bread.

My husband will eat five of these in one sitting and then ask if we’re out of leftovers for lunch. Our kid calls them “party clouds” and slathers extra butter on top like it’s a competitive sport. I made these the first time because I wanted restaurant vibes at home; now they’re our Sunday dinner staple. True story: one time I forgot to proof them long enough and they still vanished from the pan — apparently imperfection tastes great in this house.

Kitchen Talk

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I’ve learned to give the dough a little pep talk while it rises. No joke — it makes the waiting more fun. One kitchen fail: I once tried to rush these by cranking the oven up and cutting the proof time in half. They were… dense and sulky. Proofing pays off. Another time I swapped half the milk for sour cream because I was out of milk and it added a tangy richness that surprised me (and everyone who didn’t ask questions). These rolls forgive a lot, which is why I make them when I’m tired but stubbornly want homemade.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use bread flour for extra chew or all-purpose if that’s what you have; check your yeast date — dead yeast = sad rolls.
– Dairy: Whole milk or buttermilk makes the rolls richer; if you pick low-fat milk expect slightly less tenderness.
– Fats & Oils: Unsalted butter is best so you can control the salt in the dough and on top; buy a good stick for flavor.
– Eggs: Large eggs at room temperature help the dough come together and aid browning; don’t sub cold eggs straight from the fridge.
– Specialty Item: Instant yeast is a no-fuss choice (no proofing required), but active dry works fine if you bloom it first.

Prep Ahead Ideas

– Mix the dough the night before and let it rise slowly in the fridge; shape into rolls in the morning and bake after a short second rise.
– Make the butter-garlic topping ahead and keep it in the fridge; warm it quickly before brushing.
– Store dough in a greased, covered bowl or airtight container to keep it from drying; use plastic wrap or a silicone lid.
– Pre-measure dry ingredients into a zip-top bag for fast evening baking — dump, mix, go.

✔Time-Saving Tricks

– Use a stand mixer with a dough hook to cut kneading time and save your shoulders.
– Warm the milk slightly (not hot) to speed up yeast activity — about body temperature.
– For ultimate cheat-mode, use store-bought pizza dough or frozen dinner rolls and slather with the same butter topping.
– Microwave butter for 15–20 seconds to melt it quickly for the glaze.

✔Common Mistakes

– Underproofing: I once baked after 30 minutes because hunger was loud — the rolls were tight and heavy. Let them double for the fluff.
– Too much flour: dough should be slightly tacky, not cement; add flour slowly.
– Oven too hot/too cold: uneven browning or dense crumb. Give your oven a few minutes to preheat and trust it.
– Stale rolls: if they dry out, brush with warm butter and pop them in a hot oven for 3–5 minutes to resuscitate.

What to Serve It With

– Honey-cinnamon butter or plain salted butter for slathering.
– Classic pairings: pot roast, mashed potatoes, or a big green salad.
– Use them as mini sliders with leftover roast chicken or ham.
– Great alongside soups — think loaded baked potato or creamy tomato.

✔Tips & Mistakes

– Let liquids be lukewarm; hot will kill the yeast, cold will stall it.
– Don’t over-flour your work surface — the dough benefits from a little tack.
– Brush immediately after baking to let butter soak in while rolls are hot.
– If your rolls are browning too fast, tent with foil for the last 5 minutes.

✔Storage Tips

Keep leftover rolls in an airtight container at room temp for up to 2 days, or fridge for 4 days. They’ll get a little dense in the fridge — a quick 10–15 second zap in the microwave or a 5-minute 350°F reheat in the oven brings them back. Freezes beautifully: cool completely, wrap tight, and freeze up to 3 months; reheat from frozen wrapped in foil at 350°F for 10–15 minutes. Cold? Still tasty. Breakfast? Toast, butter, and jam — no shame.

✔Variations and Substitutions

– Buttermilk swap: replace regular milk with buttermilk for tang and tenderness.
– Honey or maple syrup works for sugar in the dough if you want a different sweet note — reduce other liquids slightly.
– Whole wheat: use half whole wheat flour for nuttiness; add extra moisture as whole wheat soaks it up.
– Vegan: plant milk + a neutral oil and an egg replacer can work, but texture shifts — expect slightly denser rolls.
– Garlic-herb butter: fold minced garlic and parsley into melted butter for an extra flavor punch.

Frequently Asked Questions

Easy Texas Roadhouse Rolls Recipe

Soft, slightly sweet dinner rolls brushed with butter—perfect for weeknights or holidays. They’re fluffy, tender, and irresistible warm.

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Prep Time: 1 hour hour 40 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 1 hour hour 55 minutes minutes

Servings: 16

Ingredients

 

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Main Ingredients

• ▢ 1.25 cup warm whole milk around 105–110°F
• ▢ 2.25 tsp active dry yeast
• ▢ 3 tbsp granulated sugar
• ▢ 1.5 tbsp honey
• ▢ 4 tbsp unsalted butter, melted cooled slightly
• ▢ 3 tbsp beaten egg about 1 large egg
• ▢ 3.25 cup all-purpose flour scoop and level
• ▢ 1.25 tsp fine salt
• ▢ 2 tbsp melted butter, for brushing

Instructions

Preparation Steps

• Warm the milk until just lukewarm to the touch.
• Bloom the yeast by stirring milk with sugar and honey, then sprinkle yeast on top. Rest 5–10 minutes.
• Whisk in the melted butter and beaten egg until smooth.
• Combine flour and salt in a bowl. Add to the liquids gradually, stirring until a shaggy dough forms.
• Knead the dough on a lightly floured surface until smooth and springy, about 8–10 minutes.
• Place dough in a greased bowl, cover, and let rise until doubled, 50–70 minutes in a warm spot.
• Punch down the dough and roll it to about 1/2 inch thick.
• Cut into 16 even squares or rectangles. Arrange on a lined baking sheet, spaced slightly apart.
• Cover and proof until puffy, 20–30 minutes. Preheat the oven to 350°F.
• Bake until golden on top and set, 12–15 minutes.
• Brush warm rolls generously with melted butter. Let cool slightly before serving.

Notes

For honey-cinnamon butter, whip 4 tbsp softened butter with 1 tbsp honey and a pinch of cinnamon. To store, cool completely, then keep in an airtight container at room temperature for 1 day or refrigerate up to 4 days. Rewarm 5–7 minutes in a 300°F oven.

This recipe is an original creation inspired by classic Easy Texas Roadhouse Rolls Recipe flavors. All ingredient ratios and instructions are independently developed.