Description
These copycat Texas Roadhouse Rolls are irresistibly fluffy and buttery, with a slightly sweet interior and golden crust. Served warm with cinnamon honey butter, they're a restaurant-style treat made right at home.
Ingredients
- 1 tablespoon warm water (105–115 °F)
- 6 tablespoons granulated sugar, divided
- 2¼ teaspoons active dry yeast (1 packet)
- 1 cup whole milk, warmed (105–115 °F)
- 7 tablespoons unsalted butter, melted, divided
- 1 teaspoon kosher salt
- 1 large egg, room temperature
- 3½ cups bread flour
- ¼ cup unsalted butter, softened (for spread)
- 2 tablespoons confectioners’ sugar
- 2 tablespoons honey
- ½ teaspoon cinnamon
Instructions
- In a stand mixer bowl, combine warm water, 1 teaspoon sugar, and yeast. Let sit 5 minutes until foamy.
- Add remaining sugar, warm milk, 6 tablespoons melted butter, and salt. Mix until just combined.
- Add egg and mix briefly.
- Gradually add bread flour. Mix 3 minutes at medium-high, then knead on low 3–4 more minutes until elastic.
- Transfer dough to a greased bowl; cover and let rise in a warm spot 1–2 hours, until doubled.
- Deflate dough, divide into 12 pieces, shape into balls, and place in a greased 9×13" pan. Cover, rise another 30 minutes until doubled.
- Preheat oven to 350 °F. Bake 12–15 minutes until light golden. Brush with remaining melted butter immediately.
- Meanwhile, whisk together softened butter, confectioners’ sugar, honey, and cinnamon for the spread. Serve rolls warm with this butter.
Notes
- Use bread flour for better structure and chew.
- Scalding milk is optional but helps with yeast activation.
- Refrigerate dough after first rise to bake later.
- Freeze cooled rolls individually for up to 2 months.
Nutrition
- Serving Size: 1 roll with butter
- Calories: 210
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
