Texas Roadhouse Rolls

These legendary, pillowy-soft dinner rolls have been delighting diners since 1993. With this detailed recipe, you’ll recreate the exact texture, honey-sweetened flavor, and buttery goodness that makes these rolls irresistible.

🍲 Brief Introduction

Each batch yields 24 perfect rolls that capture the signature Texas Roadhouse experience – golden-brown tops, tender interiors, and that distinctive honey-butter finish. This recipe requires attention to detail but rewards you with restaurant-quality results.

📔 Recipe History

Created in Clarksville, Indiana, these rolls became the cornerstone of Texas Roadhouse’s dining experience. The original recipe, developed through months of testing, remains largely unchanged since 1993. Today, each restaurant employs dedicated roll bakers who start at 4 AM daily, collectively serving over 300 million rolls annually.

🛒 Full Ingredient List

For the Dough Base:

• 4 teaspoons active dry yeast (2 packets)
• 1/2 cup warm water (105-110°F)
• 2 cups whole milk, scalded and cooled to 110°F
• 3 tablespoons unsalted butter, melted
• 1/2 cup granulated sugar
• 7-8 cups all-purpose flour, divided
• 2 large eggs, room temperature
• 2 teaspoons fine sea salt

For Brushing:

• 4 tablespoons unsalted butter, melted
• 1 tablespoon honey

For Honey Cinnamon Butter:

• 1 cup (2 sticks) unsalted butter, softened to 65°F
• 1/4 cup powdered sugar
• 1/4 cup honey
• 1 teaspoon ground cinnamon

🔍 Nutritional Information

Per Roll (without honey butter)

Nutrient	Amount	% Daily Value
Calories	120	–
Total Fat	3g	4%
Saturated Fat	1.5g	8%
Cholesterol	15mg	5%
Sodium	105mg	4%
Total Carbohydrates	24g	9%
Dietary Fiber	1g	4%
Sugars	4g	–
Protein	5.5g	11%
Iron	1.2mg	6%
Calcium	25mg	2%

⚕️ Allergen Information

Contains:

• Wheat (gluten)
• Dairy (milk, butter)
• Eggs

Kitchen Environment:

• Produced in a facility that processes nuts
• May contain traces of soy

🍳 Required Kitchen Equipment

Essential Tools:

• Stand mixer with dough hook attachment
• Digital kitchen thermometer
• 2 large mixing bowls
• 2 9×13-inch baking pans
• Rolling pin
• Bench scraper or sharp knife
• Pastry brush
• Clean kitchen towels
• Measuring cups (dry and liquid)
• Kitchen scale (recommended)
• Plastic wrap
• Wire cooling rack

⏱️ Time Breakdown

Total Time: 3 hours 15 minutes

• Initial Prep: 15 minutes
• First Rise: 1 hour
• Shaping: 20 minutes
• Second Rise: 30 minutes
• Baking: 15-20 minutes
• Final Prep: 5 minutes

👩🏻‍🍳 Step-by-Step Preparation

1. Prepare the Yeast (10 minutes)

• Heat water to exactly 110°F
• Dissolve 1 teaspoon sugar in warm water
• Sprinkle yeast over water
• Let stand until foamy (5-10 minutes)

2. Prepare the Milk (15 minutes)

• Scald milk to 180°F
• Cool to exactly 110°F
• Mix with melted butter and remaining sugar

3. Make the Dough (20 minutes)

• Combine milk mixture with activated yeast
• Beat in eggs
• Add 3 cups flour and salt
• Mix until smooth
• Gradually add remaining flour until dough pulls clean from bowl
• Knead 8-10 minutes until smooth and elastic

4. First Rise (1 hour)

• Place in greased bowl
• Cover with damp towel
• Let rise in 80°F environment
• Dough should double in size

5. Shape Rolls (20 minutes)

• Punch down dough
• Roll to 1/2-inch thickness
• Cut into 24 equal squares
• Place in greased pans
• Space 1/2 inch apart

6. Second Rise (30 minutes)

• Cover with clean towel
• Let rise until puffy
• Rolls should be touching

7. Baking (15-20 minutes)

• Preheat oven to 350°F
• Bake until golden brown
• Internal temperature should reach 190°F

8. Finishing (5 minutes)

• Brush immediately with honey-butter mixture
• Cool 5 minutes before serving

⚡️ Safety Precautions

Temperature Control:

• Use thermometer for all liquid temperatures
• Never exceed 110°F for yeast mixture
• Ensure eggs are room temperature
• Maintain proper proofing temperature

Food Safety:

• Wash hands thoroughly
• Clean all surfaces
• Use fresh ingredients
• Check yeast expiration date
• Store butter mixture below 40°F

💡 Pro Tips & Tricks

Dough Consistency:

• Dough should be soft but not sticky
• Add flour gradually
• Use bench flour sparingly

Temperature Management:

• Create warm environment for rising
• Avoid drafts during proofing
• Don’t rush cooling process

Texture Achievement:

• Knead until dough passes window pane test
• Don’t overwork dough when shaping
• Cut rolls with sharp blade for clean edges

♻️ Texas Roadhouse Rolls Variations

Dietary Modifications:

• Gluten-Free: Use 1:1 gluten-free flour blend3
• Whole Wheat: Replace up to 25% with whole wheat flour3
• Egg-Free: Use commercial egg replacer3
• Dairy-Free: Substitute plant-based milk and butter

Flavor Variations:

• Add shredded cheese
• Mix in garlic powder
• Incorporate fresh herbs
• Sprinkle with sea salt before baking1

🔧 Troubleshooting Guide

Dough Not Rising:

• Check yeast freshness
• Ensure proper liquid temperature (110°F)
• Maintain warm proofing environment2

Dense Rolls:

• Avoid over-flouring
• Knead 8-10 minutes until smooth
• Allow complete rise time2

Uneven Browning:

• Rotate pans halfway through baking
• Check oven temperature accuracy
• Maintain proper spacing

📦 Storage & Reheating

Storage Methods:

• Room Temperature: 2-3 days in airtight container
• Refrigerator: Up to 1 week
• Freezer: Up to 3 months

Reheating Instructions:

• Microwave: 10-15 seconds
• Oven: 350°F for 5 minutes
• Wrap in foil to prevent drying

💬 Frequently Asked Questions

Q: Can I make the dough ahead of time?

A: Yes, refrigerate after first rise for up to 24 hours. When ready to use, let dough come to room temperature for 30 minutes before shaping rolls.

Q: Why do I need to scald the milk?

A: Scalding deactivates proteins that inhibit yeast growth and creates a softer, fluffier texture. Cool milk to 110°F before using to avoid killing the yeast.

Q: Can I freeze these rolls?

A: Yes, freeze baked rolls for up to 3 months. Wrap individually in plastic wrap, then store in freezer bags. Thaw overnight in refrigerator and reheat at 350°F for 5-7 minutes.

Q: What’s the best way to get uniform roll sizes?

A: Use a kitchen scale to weigh the entire dough, divide by 24, then portion each roll to that weight. Alternatively, roll dough into a perfect rectangle and use a ruler to mark even divisions.

Q: Why aren’t my rolls as light and fluffy as the restaurant’s?

A: Common causes include under-kneading (knead 8-10 minutes), rushing the rise time (ensure dough doubles), or using too much flour. The dough should be soft and slightly tacky, not stiff.

Q: Can I make these without a stand mixer?

A: Yes, knead by hand for 12-15 minutes until dough is smooth and elastic. Look for the “window pane test” – dough should stretch thin enough to see light through without tearing.

📌 Conclusion

These Texas Roadhouse rolls capture the restaurant’s signature taste and texture. While they require time and attention, the result is perfectly fluffy, buttery rolls that rival the original. Serve them warm with honey cinnamon butter for the authentic experience