Recipe

Texas Roadhouse-Style Rolls Recipe

Light, fluffy, buttery dinner rolls with that signature honey butter finish. Cozy, golden, and dangerously easy to polish off warm.

By Matt Campbell

•

4.8

A basket of warm, golden dinner rolls brushed with melted butter on a wooden table

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If you have ever sat down at Texas Roadhouse and thought, I could live off these rolls and honey butter, welcome. This is the home kitchen version: soft centers, lightly golden tops, and a buttery sheen that makes them look like they know they are the favorite.

The best part is you do not need fancy flour or a bakery setup. We are using accessible ingredients, clear steps, and a couple of small tricks that make the dough behave. You will end up with rolls that pull apart like clouds, taste lightly sweet, and absolutely demand a swipe of cinnamon honey butter.

Note: This recipe is inspired by the restaurant favorite and is not an official Texas Roadhouse recipe.

Why It Works

Soft and fluffy texture: Enriched dough with milk, egg, and butter keeps the crumb tender.
Consistent rise: A warm proof and a short second rise give you that pillowy height without turning the rolls bready.
Light sweetness: A small amount of sugar balances the butter and makes them taste like the real deal.
Buttery finish: Brushing with melted butter right after baking soaks into the top and keeps them soft as they cool.

Pairs Well With

Storage Tips

Keep Them Soft

Room temp: Cool completely first (warm rolls = condensation, and condensation is where mold likes to party). Store in an airtight bag or container for 1 to 2 days. Add a paper towel in the container if your kitchen is humid.
Refrigerator: Not ideal because it dries bread faster, but they will keep up to 4 to 5 days. Best texture is in the first 2 to 3 days. Rewarm before serving.
Freezer: Freeze fully cooled rolls in a freezer bag for up to 2 to 3 months. Thaw at room temp.
Reheat: Wrap rolls in foil and warm at 300°F for 10 to 15 minutes, or microwave 10 to 15 seconds and brush with a little melted butter.

Common Questions

Can I make the dough ahead of time?

Yes. After the first rise, shape the rolls, place on the baking pan, cover tightly, and refrigerate overnight. The next day, let them sit at room temp until puffy (usually 45 to 90 minutes), then bake.

Can I freeze the rolls before baking?

You can. Shape the rolls, place them on a parchment-lined sheet, and freeze until firm. Transfer to a freezer bag and freeze up to 1 month for best results. Thaw overnight in the fridge, then bring to room temp and let rise until puffy before baking.

Can I make the cinnamon honey butter ahead of time?

Absolutely. Make it up to 5 days ahead and keep it covered in the fridge. Let it soften at room temp so it is easy to spread.

Why did my rolls turn out dense?

Usually it is one of three things: the yeast was old, the milk was too hot and damaged the yeast, or the dough did not rise long enough. The dough should look noticeably doubled and feel airy before shaping.

Do I have to use bread flour?

Nope. All-purpose flour works great here. Bread flour can make them slightly chewier. If you want ultra soft rolls, stick with all-purpose and do not over-flour the dough.

How do I know when they are done baking?

The tops should be light golden brown and the rolls should sound a little hollow if you tap one. If you have a thermometer, aim for about 190°F to 200°F in the center of a roll.

Can I make these without a stand mixer?

Absolutely. Mix with a wooden spoon until shaggy, then knead by hand 8 to 10 minutes. It is a great stress reliever, and the dough will tell you when it is ready: smooth, elastic, and only slightly tacky.

Any allergen notes?

Yes. These contain gluten (wheat flour), dairy (milk, butter), and egg.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl or stand mixer with dough hook
Measuring cups and spoons (or a kitchen scale for extra-accurate baking)
Small saucepan or microwave-safe cup (for warming milk and melting butter)
Baking sheet (a 9x13-inch pan also works for pull-apart sides)
Parchment paper (optional but helpful)
Clean kitchen towel or plastic wrap
Pastry brush (or just spoon the butter on, no one is judging)

The first time I tried to recreate these rolls, I got cocky. I rushed the rise, over-floured the dough, and ended up with something that tasted like a very polite dinner roll that had never been to Texas. The next round, I slowed down, kept the dough a little tacky, and actually let it get puffy before baking. That batch disappeared off the pan while I was still brushing on butter. Now I make them whenever I want a guaranteed win at the table, especially on a weeknight when dinner needs a little magic.

Texas Roadhouse-Style Rolls Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 2 hours 10 minutes

Servings 24 rolls

Ingredients

For the Rolls

1 cup warm milk (about 105°F to 110°F) (240 g)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar (50 g), divided
4 tablespoons unsalted butter, melted and slightly cooled (57 g), plus more for brushing
1 large egg
1 teaspoon fine salt
3 1/2 to 4 cups all-purpose flour (start with 3 1/2 cups, add as needed) (420 to 480 g)

For the Cinnamon Honey Butter

1/2 cup (1 stick) unsalted butter, softened (113 g)
1/4 cup honey (85 g)
1/4 cup powdered sugar (30 g)
1 teaspoon ground cinnamon
Pinch of salt

Instructions

Make the Dough

Wake up the yeast. In a large bowl (or mixer bowl), stir together the warm milk, yeast, and 1 tablespoon of the sugar (reserve the rest for the next step). Let sit 5 to 8 minutes until foamy.
Mix the enrichments. Whisk in the remaining sugar, melted butter, egg, and salt.
Add flour. Stir in 3 1/2 cups flour until a shaggy dough forms. If it is very wet, add more flour 1 tablespoon at a time. You want it soft and slightly tacky, not dry.
Knead. Knead 6 to 8 minutes in a stand mixer (medium-low) or 8 to 10 minutes by hand until smooth and elastic. If the dough is sticking to everything, dust with a little flour. If it feels stiff, add a teaspoon of milk and keep going.
First rise. Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60 to 75 minutes.

Shape and Bake

Shape. Punch down the dough gently and turn it out onto a lightly floured surface. Roll into a rectangle about 1/2-inch thick, roughly 12x18 inches. Cut into 24 pieces, about 2-inch squares (or rectangles). If you like precision, aim for about 30 to 35 g per piece.
Second rise. Place on a parchment-lined baking sheet, or arrange in a greased 9x13-inch pan for pull-apart sides. For pull-apart rolls, nestle them fairly close together so they grow into each other. Cover and let rise until puffy, 30 to 45 minutes.
Bake. Heat oven to 350°F. Bake 12 to 16 minutes until the tops are light golden. Rotate the pan halfway through if your oven browns unevenly.
Butter immediately. Brush warm rolls generously with melted butter. This is not optional if you want that Roadhouse vibe.

Make the Cinnamon Honey Butter

Whip. In a bowl, beat softened butter with honey, powdered sugar, cinnamon, and a pinch of salt until smooth and fluffy.
Serve. Serve at room temperature with warm rolls. Try not to eat it straight with a spoon. Or do. I will not tell.

Nutrition information is estimated.

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