Texas Roadhouse Copycat Rolls arrive warm and buttery, a refined take on a beloved restaurant classic. These soft, slightly sweet rolls balance a tender crumb with a shimmering honey-butter glaze for an elevated finish. The dough’s enriched texture and the glossy finish make them ideal for special dinners or elegant weeknight comfort. For another enriched-roll variation, explore our Biscoff Cookie Cinnamon Rolls for inspiration.
Why Make This Recipe
- Effortless Yet Elegant: Enriched dough that requires simple steps but yields bakery-quality results.
- Minimal Ingredients: Pantry staples combine to produce rich flavor and a delicate crumb.
- Impressive Flavor: A honey-butter glaze and light salt finish lift the rolls beyond the ordinary.
This version elevates the classic with precise technique—gentle kneading, controlled proofing, and a buttery-honey finish—to produce a roll that is tender inside, golden outside, and subtly sweet without being cloying.
Ingredients
Base (dough)
- 3 1/4 cups (400 g) all-purpose flour, plus extra for dusting
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon fine sea salt
- 1 cup (240 ml) whole milk, warmed to 110–115°F (43–46°C) — warm, not hot
- 1/4 cup (60 g) unsalted butter, melted and cooled slightly (room temperature butter if creaming)
- 2 large eggs, room temperature
Honey-Butter Glaze
- 1/2 cup (113 g) unsalted butter, softened (room temperature butter)
- 1/3 cup powdered sugar, sifted
- 2–3 tablespoons honey (adjust to taste)
Finish / Topping
- 1 tablespoon melted butter, for brushing after baking
- Flaky sea salt, for sprinkling (optional)
- Fresh parsley or chives, finely chopped (optional, for garnish)
Precision notes: Measure flour by spooning into the cup or, preferably, weigh it. Ensure yeast blooms (foamy surface) in warm milk. Use room-temperature eggs for better emulsion.
How to Make Texas Roadhouse Copycat Rolls:
- Bloom the yeast: Whisk the warm milk, 1 tablespoon sugar, and yeast in a small bowl. Let sit 5–8 minutes until foamy and aromatic. (Mini-tip: If no foam appears, the yeast may be inactive—start over with fresh yeast.)
- Mix the dough: In a large bowl or stand mixer, combine flour, remaining sugar, and salt. Add melted butter, eggs, and the foamy yeast mixture. Mix with a paddle until a shaggy dough forms.
- Knead to smooth: Switch to a dough hook or turn onto a lightly floured surface and knead 6–8 minutes until the dough is smooth, slightly tacky, and elastic. The dough should stretch thinly without tearing (windowpane). (Mini-tip: Avoid adding too much flour; a slightly tacky dough yields a softer crumb.)
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 60–90 minutes. You’ll notice a soft, pillowy texture and a light yeasty scent.
- Shape the rolls: Gently deflate the dough and divide into 12 equal pieces. Shape each into a tight ball by tucking edges underneath and rolling on the counter for surface tension. Arrange in a parchment-lined 9×13-inch pan, leaving small gaps.
- Second rise: Cover loosely and let rise 30–45 minutes until puffy and nearly touching. They should look full and softly domed.
- Bake: Preheat the oven to 350°F (175°C). Bake rolls 18–22 minutes until deep golden brown on top and the interior temperature reaches 190–195°F (88–90°C). The aroma will be warmly buttery and slightly sweet. (Mini-tip: Rotate the pan halfway through for even color.)
- Make the glaze: While the rolls bake, beat softened butter with powdered sugar and honey until smooth and glossy. Adjust honey for sweetness and viscosity.
- Finish: Remove rolls from the oven and immediately brush generously with melted butter, then spoon or brush the honey-butter glaze over each roll so it sinks into seams and tops. Sprinkle lightly with flaky sea salt and chopped herbs if using. The crust should gleam and the crumb stay tender.
How to Serve Texas Roadhouse Copycat Rolls:
Serve warm on a shallow wooden board or in a linen-lined basket for a rustic yet polished presentation. Arrange rolls in a tight cluster to emphasize their soft sides and brush them tableside with extra glaze for theatre. Pair with cultured butter, a small dish of whipped herbed cheese, or alongside roasted meats and a silky soup for contrast in texture and temperature.
How to Store Texas Roadhouse Copycat Rolls:
Cool rolls completely on a wire rack before storing to prevent sogginess. For short-term storage, place in an airtight container at room temperature for up to 48 hours. For longer keeping, wrap tightly in foil and refrigerate up to 5 days, or freeze individually in airtight bags for up to 3 months. Reheat from chilled or frozen in a 300°F (150°C) oven, wrapped in foil for 10–15 minutes, then unwrap and warm 3–5 minutes to restore surface sheen. For quick reheating, microwave a single roll wrapped in a damp paper towel for 12–18 seconds—soft but less crisp.
Tips to Make Texas Roadhouse Copycat Rolls:
- Use a thermometer for milk and internal bake temperature to ensure consistent results.
- Let the dough rise slowly in the fridge overnight for deeper flavor—bring to room temperature before shaping.
- Weigh ingredients when possible; flour volume varies and weight gives repeatable texture.
- Brush with glaze while hot to help it soak into seams and create that signature glossy finish.
Variation (if any):
- Brioche-style: Increase butter to 6 tablespoons and add one extra egg yolk for a richer, velvet crumb.
- Herb-scented: Fold 1–2 teaspoons finely chopped rosemary or thyme into the dough for an aromatic twist.
- Elegant pairing: For an appetizer progression, serve these rolls alongside our Crab Cheese Filled Crescent Rolls for a complementary savory bite.
FAQs:
How long do these rolls stay soft after baking?
When glazed and stored in an airtight container, they remain soft for 24–48 hours at room temperature. Reheating briefly restores freshness.
Can I make the dough ahead of time?
Yes. After the first rise, refrigerate the dough overnight. Shape and allow a final room-temperature rise before baking for best texture.
Can I use instant yeast instead of active dry yeast?
Yes. Reduce instantaneous yeast by about 25% and mix directly with dry ingredients; still allow adequate rising time for flavor development.
Are these suitable to freeze?
Absolutely. Freeze cooled rolls individually in airtight bags. Reheat from frozen in a low oven wrapped in foil until warm.
Conclusion
These Texas Roadhouse Copycat Rolls offer a refined balance of tender crumb, buttery aroma, and a glossy honey finish—simple techniques yield a restaurant-quality result. They adapt beautifully to small adjustments, from brioche enrichment to herb infusions, letting you tailor texture and flavor to the meal. Share your notes and photos in the comments, and consider serving them with curated spreads for an elevated table. For another trusted version and step-by-step photos, see Copycat Texas Roadhouse Rolls. How would you make this dish your own?
Print
Texas Roadhouse Copycat Rolls
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Warm and buttery rolls with a honey-butter glaze, featuring a tender crumb and refined texture, perfect for special dinners or elegant weeknight comfort.
Ingredients
- 3 1/4 cups (400 g) all-purpose flour, plus extra for dusting
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon fine sea salt
- 1 cup (240 ml) whole milk, warmed to 110–115°F (43–46°C)
- 1/4 cup (60 g) unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- 1/2 cup (113 g) unsalted butter, softened, for glaze
- 1/3 cup powdered sugar, sifted
- 2–3 tablespoons honey
- 1 tablespoon melted butter, for brushing
- Flaky sea salt, for sprinkling (optional)
- Fresh parsley or chives, finely chopped (optional, for garnish)
Instructions
- Bloom the yeast: Whisk warm milk, 1 tablespoon sugar, and yeast in a small bowl. Let sit for 5–8 minutes until foamy.
- Mix the dough: In a large bowl, combine flour, remaining sugar, and salt. Add melted butter, eggs, and the foamy yeast mixture. Mix until a shaggy dough forms.
- Knead to smooth: Knead the dough for 6–8 minutes until smooth and elastic. The dough should stretch thinly without tearing.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 60–90 minutes.
- Shape the rolls: Deflate dough, divide into 12 pieces, and shape into tight balls. Arrange in a parchment-lined pan.
- Second rise: Cover and let rise until puffy, about 30–45 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 18–22 minutes until golden brown.
- Make the glaze: Beat softened butter, powdered sugar, and honey until smooth.
- Finish: Brush rolls with melted butter, then glaze while hot. Sprinkle with sea salt and herbs if using.
Notes
Use a thermometer to ensure proper milk temperature. Allow dough to rise slowly in the fridge overnight for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 4g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg