Copycat Texas Roadhouse Rolls: Fluffy Buttery Bliss at Home
Hey friends, Jackson from Food Meld here! Let’s talk about those legendary Texas Roadhouse rolls – you know the ones. Cloud-soft, subtly sweet, dripping with melted butter, and impossible to eat just one. They’re the reason we all shamelessly ask for “just one more basket” before dinner even arrives. But what if I told you that **homemade rolls better than Texas Roadhouse** are totally within your reach? No fancy skills required – just a bowl, a baking sheet, and that “let’s do this” energy we love in the kitchen. Today, I’m walking you through my foolproof copycat recipe that’s been tested (and devoured) by my hungry crew more times than I can count. We’re talking **fluffy, buttery perfection** with that signature pull-apart texture. Whether you’re a bread newbie or a seasoned baker, these rolls are your ticket to becoming the superstar of Sunday supper. Ready to make your kitchen smell like a Texas Roadhouse? Let’s roll!
The Roll That Started a Family Tradition
Picture this: It’s 2012, and I’m crammed in a Texas Roadhouse booth with six cousins after my grandpa’s 80th birthday bash. We’re loud, we’re laughing, and we’ve demolished three baskets of rolls before the steaks even hit the table. My aunt Judy – bless her – tries sneaking the last roll onto Grandpa’s plate, but my teenage cousin snatches it mid-air, leaving a trail of honey butter on his shirt. Chaos erupts. Grandpa just grins and says, “Y’all fight harder over bread than cattle at auction!” That moment stuck with me. Years later, when I launched Food Meld, recreating those rolls became my mission. After countless batches (some hockey pucks, some masterpieces), I finally nailed it. Now, baking these is my love language. Every bite takes me back to that sticky-fingered, honey-butter joy – and trust me, your kitchen’s about to get that kind of magic.
🛒 Your Bread Basket Toolkit
Pro Tip: Warm ingredients = happy yeast! Measure everything before starting.
- 1¼ cups whole milk (warm) – Fat = flavor! Sub 2% in a pinch, but skip skim unless you want sad rolls.
- 2¼ tsp active dry yeast (1 packet) – Your dough’s BFF. Check expiration dates! Instant yeast? Use 25% less.
- ¼ cup honey – The SECRET to that signature sweetness. Maple syrup works too, but flavor shifts.
- 4 tbsp melted butter (divided) – Reserve 1 tbsp for brushing! Salted butter adds depth.
- 1 large egg – Room temp = better rise. Sub flax egg (1 tbsp flax + 3 tbsp water) for vegan.
- 1 tsp salt – Balances sweetness. Use sea salt for cleaner taste.
- 4 cups all-purpose flour (480g) – WEIGH IT! Cup measurements vary. Bread flour = chewier texture.
Chef Insight: Yeast is alive, folks! If your milk-yeast mix doesn’t foam after 10 mins, your yeast is napping (aka dead). Start over – it’s worth it!
👩🍳 Let’s Get Baking: Fluffiness Unlocked!
Total Time: 2.5 hrs (mostly hands-off!) | Makes: 20-24 rolls
Step 1: Wake Up the Yeast
Warm milk to 100–110°F (think baby-bottle warm!). Pour into a big mixing bowl, then stir in yeast and honey. Let it sit 5–10 mins until foamy like a latte. Hack: No thermometer? Dip your finger in – it should feel warm but NOT hot.
Step 2: Build the Dough
Whisk in egg, 3 tbsp melted butter, and salt. Gradually add flour (I do 1 cup at a time). When it gets shaggy, ditch the whisk for hands! Tip: Stop adding flour when the dough pulls away from the bowl but stays slightly tacky. Too much flour = dry rolls!
Step 3: Knead Like You Mean It
Flour your counter, then knead 8–10 mins. Want zen? Put on music! Dough should become smooth and springy. Chef Test: Poke it – if it bounces back slowly, you’re golden!
Step 4: First Rise (Nap Time!)
Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot until doubled (1–1.5 hrs). Hack: No warm spot? Microwave a mug of water for 2 mins, move it aside, and put the bowl in the warm microwave.
Step 5: Shape & Cut
Punch down dough (so satisfying!). Roll to ½-inch thick on a floured surface. Cut into 2-inch squares – a pizza cutter rocks for this. Pro Move: Don’t reroll scraps more than once or they’ll get tough. Bake oddballs as “tester rolls!”
Step 6: Second Rise
Place squares on a parchment-lined baking sheet (they’ll expand, so leave space!). Cover loosely with plastic wrap. Let rise 30–40 mins until puffy. Tip: They should feel like marshmallows when gently poked.
Step 7: Bake & Butter Bliss
Bake at 350°F (175°C) for 15–18 mins until tops are golden. Melt that reserved butter and brush GENEROUSLY the second they’re out of the oven. Game Changer: Sprinkle flaky salt on top now for salty-sweet heaven!
🌟 Serving: Where Butter Meets Brilliance
Serve these bad boys WARM – that’s non-negotiable! Pile them high in a basket lined with a tea towel (keeps ’em cozy). The classic move? Slather with cinnamon honey butter (mix ½ cup soft butter + 2 tbsp honey + 1 tsp cinnamon). They’re unreal alongside chili, steak, or fried chicken, but let’s be real: standing over the pan eating them straight up is totally acceptable. For next-level indulgence, split and toast leftovers in a skillet with garlic butter!
✨ Mix It Up: Your Roll, Your Rules!
Garlic-Herb Bomb: Brush baked rolls with garlic butter (add 1 minced garlic clove + 1 tbsp parsley to melted butter).
Everything Bagel: Before baking, brush with egg wash and sprinkle with everything bagel seasoning.
Cheesy Pull-Aparts: Layer squares in a buttered pan with shredded cheddar between layers. Bake as a loaf!
Whole Wheat Blend: Swap 1 cup all-purpose flour for whole wheat (add 1-2 tbsp extra milk).
Cinnamon Sugar Twists: Roll dough into ropes, twist, dip in melted butter + cinnamon sugar, then bake!
💡 Jackson’s Kitchen Confessions
True story: My first test batch looked like sad biscuit rocks because I used cold milk and dead yeast. Lesson learned! Now, I always “bloom” my yeast with honey – it’s like a spa day for the dough. Over time, I tweaked the salt (more than the original recipe!) to balance the sweetness, and using weight for flour was a game-changer. These rolls have starred at 4 Thanksgivings, survived my nephew’s “I only eat white bread” phase, and once traveled 2 hours in a cooler to a camping trip (worth it). They freeze beautifully too – just warm frozen rolls at 300°F for 10 mins. Pro tip: Double the batch. Always.
❓ Roll Rescue: Your Questions Answered
Q: My rolls are dense! What went wrong?
A: Three common culprits: 1) Yeast was dead (always test it!), 2) Over-kneading made the gluten too tight (stop when springy!), or 3) Dough rose in a drafty spot (find a warm nook!).
Q: Can I make these ahead?
A: Absolutely! After shaping, cover rolls tightly and refrigerate overnight. Next day, let them rise 1-2 hours at room temp before baking. OR freeze unbaked rolls on a tray, then transfer to a bag. Bake from frozen (add 3-5 mins).
Q: Why bread flour vs. all-purpose?
A: Bread flour has more protein, giving a chewier texture (great for sandwiches!). All-purpose is softer – closer to Texas Roadhouse. I use AP for that classic pillowy feel!
Q: Help! My butter brush made the tops soggy.
A: Brush IMMEDIATELY out of the oven – the heat evaporates excess moisture. Use a pastry brush (not a silicone one) for a thin, even coat. Less is more if you prefer crisp tops!
Nutrition Per Roll (approx):
Calories: 140 | Fat: 4g | Carbs: 22g | Protein: 3g
Print
Copycat Texas Roadhouse Rolls
- Total Time: 20–24 rolls
Description
Fluffy, buttery, and slightly sweet — these homemade rolls bring the legendary Texas Roadhouse flavor right to your kitchen. Perfect for soaking up soups, pairing with dinner, or enjoying with cinnamon honey butter.
Ingredients
1¼ cups whole milk (warm)
2¼ tsp active dry yeast (1 packet)
¼ cup honey
4 tbsp melted butter (divided)
1 large egg
1 tsp salt
4 cups all-purpose or bread flour (480g)
Instructions
Warm milk to 100–110°F. Stir in yeast and honey. Let sit 5–10 min until foamy.
Add egg, 3 tbsp melted butter, and salt. Mix in flour gradually to form a soft dough.
Knead 8–10 min. Place in greased bowl, cover, and rise until doubled (1–1.5 hrs).
Punch down, roll out to ½-inch thick, cut into 2-inch squares.
Place on lined pan, cover and rise again for 30–40 min.
Bake at 350°F (175°C) for 15–18 min until golden. Brush with remaining butter.
- Prep Time: 25 minutes
- Rise Time: 2 hrs
- Cook Time: 18 minutes
Nutrition
- Calories: 140 / roll
- Fat: 4g / roll
- Carbohydrates: 22g / roll
- Protein: 3g / roll
Final Thoughts: Where Every Roll Tells a Story 🍞❤️
Let’s be real—these Copycat Texas Roadhouse Rolls aren’t just about carbs (though we LOVE that part). They’re about the way warm, buttery bread brings people together. They’re about kids sneaking one before dinner, butter pooling on their fingers. About cousins arguing over the last roll and grandpas grinning through the chaos. These aren’t just dinner rolls—they’re memory makers, mood lifters, family tradition fuel.
This recipe brings that golden glow of the restaurant basket right to your kitchen table, but with even more love baked in. You get the fluffy inside, the glossy top, the hit of sweet and salt in every bite—and it’s all YOU. No servers, no wait time. Just the smell of butter in the air and a tray of warm pillows begging to be devoured.
And the best part? You now have the blueprint to make them whenever you want. Thanksgiving? Check. Random Tuesday? Check. Feeling homesick or feeding your chosen fam? Roll on, friend.
So go ahead—brush that last swipe of melted butter, tear one open, and feel proud. You just created something irresistible, homemade, and full of heart.
Until the next bake,
— Jackson 🧡 #RollSquadForever
