Description

These Texas Roadhouse copycat rolls are soft, fluffy, and slightly sweet, just like the ones served at the famous steakhouse! Brushed with butter and best enjoyed with homemade honey cinnamon butter, these rolls are perfect for dinner, holidays, or anytime you crave warm, fresh bread.

Ingredients

Units Scale

For the Rolls:

1 cup warm milk (110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
1 large egg
1/4 cup unsalted butter, melted

For the Honey Cinnamon Butter:

1/2 cup unsalted butter, softened
1/4 cup powdered sugar
2 tablespoons honey
1/2 teaspoon cinnamon

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Instructions

Activate the Yeast:
- In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Stir and let sit for 5-10 minutes until frothy.
Make the Dough:
- In a large mixing bowl (or stand mixer with a dough hook), combine flour, salt, and remaining sugar.
- Add the yeast mixture, egg, and melted butter. Mix until a sticky dough forms.
Knead the Dough:
- Knead on a floured surface (or in a stand mixer) for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Shape the Rolls:
- Punch down the dough and roll it out to about ½-inch thickness.
- Cut into 2-inch squares or rounds using a knife or biscuit cutter.
- Place rolls on a parchment-lined baking sheet, cover, and let rise again for 30-45 minutes.
Bake the Rolls:
- Preheat oven to 350°F (175°C).
- Bake for 12-15 minutes, or until golden brown.
- Brush warm rolls with melted butter.
Make the Honey Cinnamon Butter:
- In a small bowl, mix softened butter, powdered sugar, honey, and cinnamon until smooth.
- Serve alongside warm rolls.

Notes

Make sure the milk is not too hot (110°F is ideal) to activate the yeast properly.
If using instant yeast, skip proofing and mix it directly with dry ingredients.

Leftover rolls can be stored in an airtight container for up to 3 days or frozen for up to 3 months.