Introduction

These Texas Roadhouse Rolls are irresistibly sweet, fluffy, and surprisingly easy to make at home. With a soft texture and buttery finish, they’re perfect for dinner or any time you crave a fresh, delicious roll. Plus, you can enhance them with a homemade cinnamon honey butter for a true taste of the restaurant favorite.

The image shows a close-up of four soft, golden brown dinner rolls tightly placed together on a white plate. The top of each roll is shiny and slightly glossy, showing a light coating of butter or glaze. The rolls have a light fluffy texture with a slightly layered look on the sides. A small pool of honey or syrup is on the plate in front of the rolls, adding a warm amber color. A blue textured cloth is partly visible under the plate, and the background has a clean, white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon warm water (105-115°F)
6 tablespoons (75g) granulated sugar, divided
1 packet (2 ¼ teaspoons) active dry yeast
1 cup (245g) warm whole milk (105-115°F)
7 tablespoons (99g) unsalted butter, melted, divided (for dough & brushing)
1 teaspoon kosher salt
1 large egg, room temperature
3 ½ cups (444.5g) bread flour
¼ cup (57g) unsalted butter, softened (for dough after first rise)
2 tablespoons confectioners’ sugar (for Cinnamon Honey Butter)
2 tablespoons honey (for Cinnamon Honey Butter)
½ teaspoon cinnamon (for Cinnamon Honey Butter)

Instructions

Step 1: In a large mixing bowl, combine 1 tablespoon warm water (105-115°F), 1 packet active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently, then let sit in a warm spot for 5-10 minutes until a foamy layer forms on the surface, indicating activated yeast.
Step 2: While the yeast activates, combine 1 cup warm whole milk, about 3 tablespoons melted unsalted butter, and the remaining granulated sugar in a small saucepan. Heat over medium-low heat until butter melts and sugar dissolves. Remove from heat and cool to lukewarm (105-115°F) to avoid killing the yeast.
Step 3: Pour the cooled milk and butter mixture into the bowl with activated yeast. Add the room-temperature egg and kosher salt; whisk to combine. Gradually add the bread flour, about 1 cup at a time, mixing until a soft, slightly sticky dough forms. Knead by hand on a lightly floured surface for 8-10 minutes or with a stand mixer on medium-low speed for 6-8 minutes until smooth, elastic, and passes the windowpane test.
Step 4: Lightly grease a large clean bowl with oil or cooking spray. Place the dough ball inside, turning once to coat. Cover tightly with plastic wrap or a clean towel. Let rise in a warm, draft-free spot (75-80°F) for 1 to 1 ½ hours, or until doubled in size.
Step 5: Gently punch down the risen dough to release gases. Turn it onto a lightly floured surface. Fold in the softened butter by kneading gently until fully incorporated. Let dough rest 5-10 minutes, then roll into a rectangle about ½ to ¾ inch thick. Cut into 2×2 inch squares.
Step 6: Lightly grease two large baking sheets or line them with parchment paper. Place dough squares on sheets, spacing about 1 inch apart. Loosely cover with plastic wrap or a towel. Let rise in a warm spot for 45-60 minutes until puffy and nearly doubled.
Step 7: About 15-20 minutes before the rolls finish rising, preheat oven to 350°F (175°C). Bake rolls for 12-18 minutes until tops are golden brown and the internal temperature reaches 200-210°F (93-99°C).
Step 8: Remove baking sheets from oven immediately. Brush hot rolls generously with remaining melted butter. Let cool on sheets for a few minutes before transferring to a wire rack. Serve warm.
Step 9 (Optional): For Cinnamon Honey Butter, mix ½ cup softened unsalted butter, 2 tablespoons confectioners’ sugar, 2 tablespoons honey, and ½ teaspoon cinnamon in a small bowl until light and fluffy. Serve alongside the warm rolls.

Tips & Variations

Make sure all liquids are lukewarm (105-115°F) to properly activate the yeast without killing it.
Use bread flour for the best texture; all-purpose flour will work but may yield softer rolls.
For extra flavor, try brushing rolls with honey butter mixed with a pinch of garlic powder instead of cinnamon honey butter.
The cinnamon honey butter can be made ahead and stored in the fridge to add convenience on serving day.

Storage

Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze rolls in a sealed bag for up to 1 month. Reheat gently in the oven at 300°F (150°C) for 10 minutes or until warm. Cinnamon honey butter should be refrigerated and brought to room temperature before serving.

How to Serve

Four soft bread rolls are placed closely together on a white plate, each roll showing a shiny golden-brown top layer with a glistening texture. The sides of the rolls are pale cream with a fluffy, light texture visible. A small pool of honey or syrup sits on the plate, slightly spreading out from the bottom left roll. The plate rests on a white marbled surface with a blue cloth partially under it on the right side. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using the same quantity, but add it directly to the flour instead of activating in warm water. Slight adjustments to rising times may be needed.

Why are my rolls dense instead of fluffy?

Dense rolls often result from using water that’s too hot or cold, insufficient kneading, or not allowing enough rising time. Ensure yeast is properly activated and dough is kneaded until smooth and springy.