Texas Roadhouse
Rolls Recipe
Copycat Fresh-Baked Rolls at Home
Make the legendary Texas Roadhouse fresh-baked rolls at home! Soft, sweet, buttery dinner rolls with homemade honey cinnamon butter. Rated 4.9/5 by 2,340+ home bakers.
Texas Roadhouse Copycat Rolls - Fresh Baked at Home
Same recipe as the restaurant • Ready in 90 minutes • Makes 24 rolls
Make the Famous Texas Roadhouse Rolls at Home
Texas Roadhouse rolls are the most famous restaurant bread in America. These soft, sweet, yeast-risen dinner rolls are baked fresh every five minutes in every location. This copycat recipe recreates that legendary taste at home.
The secret is in the combination of honey and sugar in the dough (giving the rolls their signature sweetness), butter and eggs (for richness and tenderness), and a generous brush of melted butter right out of the oven. Paired with our homemade honey cinnamon butter, these rolls are virtually indistinguishable from the real thing.
At Texas Roadhouse restaurants, the rolls are complimentary and unlimited with every meal. If you don't want to bake from scratch, you can also buy Texas Roadhouse frozen rolls at grocery stores. Check the full Texas Roadhouse menu with prices to see what to pair your rolls with!
Ingredients
For the Rolls
- Whole milk, warm (110°F)1 cup
- Active dry yeast (1 packet)2.3 tsp
- Granulated sugar1/3 cup
- All-purpose flour4.5 cups
- Salt1 tsp
- Unsalted butter, melted1/3 cup
- Large eggs, room temperature2
- Honey1/4 cup
- Unsalted butter, melted (brushing)2 tbsp
Honey Cinnamon Butter
- Unsalted butter, softened0.5 cup
- Powdered sugar0.25 cup
- Honey0.25 cup
- Ground cinnamon2 tsp
- Vanilla extract0.125 tsp
Full butter recipe: Check our detailed butter recipe page for step-by-step instructions and variations.
Equipment Needed
- Large mixing bowl or stand mixer
- Kitchen thermometer
- Baking sheet + parchment paper
- Plastic wrap & kitchen towel
Step-by-Step Instructions
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Activate the Yeast
10 minImportantWarm the milk to 110°F (use a thermometer — too hot kills the yeast!). Pour into a large bowl, sprinkle yeast and 1 tablespoon of the sugar over it. Stir gently and let sit for 5-10 minutes until foamy and bubbly.
Tip: If the mixture doesn't foam after 10 minutes, your yeast is dead. Start over with fresh yeast and cooler milk.
Mix Wet Ingredients
3 minAdd the melted butter (cooled slightly), eggs, honey, and remaining sugar to the yeast mixture. Whisk until smooth and well combined.
Tip: Make sure butter isn't too hot or it will kill the yeast. It should be warm but not hot to the touch.
Add Flour & Knead the Dough
12 minImportantGradually add flour and salt, mixing with a wooden spoon or stand mixer with dough hook. Once a shaggy dough forms, knead for 8-10 minutes until smooth, elastic, and slightly tacky (not sticky).
Tip: The dough should pass the 'windowpane test' — stretch a small piece thin enough to see light through it without tearing.
First Rise (1 Hour)
60 minImportantPlace dough in a greased bowl, turning once to coat. Cover tightly with plastic wrap and a warm towel. Let rise in a warm, draft-free place for 1 hour until doubled in size.
Tip: Best spots: turned-off oven with light on, microwave with a cup of hot water, or near a warm window. Ideal temp: 75-80°F.
Shape the Rolls
10 minPunch down the risen dough to release air. Turn out onto a lightly floured surface. Divide into 24 equal pieces (use a kitchen scale for consistency). Roll each piece into a smooth, tight ball by tucking edges underneath.
Tip: For perfectly even rolls, first divide dough in half, then each half into thirds, then each third into quarters = 24 rolls.
Second Rise (25 Minutes)
25 minPlace rolls on parchment-lined baking sheets, spacing 2 inches apart. Cover loosely with plastic wrap or a damp towel. Let rise for 20-30 minutes until puffy and rolls are nearly touching.
Tip: Don't skip the second rise! This is what gives Texas Roadhouse rolls their signature light, airy texture.
Bake Until Golden
15 minImportantPreheat oven to 350°F (175°C). Bake for 12-15 minutes until the tops are golden brown. The internal temperature should reach 190°F. Do NOT overbake — they should be slightly soft in the center.
Tip: Rotate the pan halfway through baking for even browning. If tops brown too fast, loosely tent with foil.
Brush with Butter & Serve
2 minRemove from oven and IMMEDIATELY brush the tops generously with melted butter while the rolls are still hot. This creates the signature shiny, buttery crust. Serve warm with honey cinnamon butter!
Tip: Don't be shy with the butter! The melted butter brushed on hot rolls is what makes them taste like the real thing.
Nutrition Facts Per Roll
Nutrition Facts
Serving size: 1 roll (without butter)
* Percent Daily Values based on 2,000 calorie diet
With honey cinnamon butter: Add ~100 cal per roll (265 cal total)
Pro Tips for Perfect Rolls
Temperature is Everything
Milk must be 110°F — not hotter. Use a thermometer. Too hot kills the yeast, too cold won't activate it. This is the #1 reason for failed rolls.
Knead Properly
Knead for a full 8-10 minutes. The dough should be smooth, elastic, and slightly tacky. Under-kneaded dough = dense rolls.
Don't Rush the Rise
Both rises are important. The first develops flavor, the second creates the airy texture. Skip neither! If it's cold, use your oven with just the light on.
Butter Immediately
Brush melted butter on the rolls the SECOND they come out of the oven. Hot rolls absorb the butter perfectly, creating that signature Texas Roadhouse flavor.
Even Sizes Matter
Use a kitchen scale (about 45g per roll). Even-sized rolls bake evenly. Divide dough: half → thirds → quarters = 24 perfect pieces.
Don't Overbake
Pull rolls at barely golden — they'll continue cooking from residual heat. Overbaked rolls = dry and crusty instead of soft and pillowy.
Frequently Asked Questions
Love Texas Roadhouse? Explore More!
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Copycat Texas Roadhouse Rolls with Honey Cinnamon Butter
The fresh-baked rolls made at home: soft, slightly sweet dinner rolls brushed with butter and served with honey cinnamon butter.
Prep
20 min
Cook
15 min
Total
1 hr 35 min
Serves
24 rolls
Ingredients
For the rolls
For brushing
Instructions
- 1
Activate the yeast
Warm the milk to 110°F. Add the yeast and 1 tablespoon of the sugar. Stir gently and let it sit 5 to 10 minutes until foamy. No foam means the yeast is dead and the dough will not rise.
- 2
Mix the wet ingredients
In a large bowl, combine the yeast mixture with the melted butter, eggs, honey and remaining sugar. Whisk until smooth.
- 3
Add flour and knead
Gradually add the flour and salt. Mix until a soft dough forms, then knead 8 to 10 minutes until smooth and elastic.
- 4
First rise
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour until doubled in size.
- 5
Shape the rolls
Punch the dough down and divide into 24 equal pieces. Roll each into a smooth ball and place on a greased baking sheet about 2 inches apart.
- 6
Second rise
Cover loosely and let the shaped rolls rise 20 to 30 minutes until visibly puffy.
- 7
Bake
Bake at 350°F (175°C) for 12 to 15 minutes until golden brown on top.
- 8
Brush and serve
Brush the hot rolls with melted butter the moment they come out. Serve warm with honey cinnamon butter.
Notes
- Milk temperature matters. Above about 120°F kills the yeast, below 100°F and it will not activate properly.
- Brush with butter while the rolls are still hot so it soaks in rather than sitting on top.
- Dough can be made a day ahead and left to rise slowly in the fridge overnight.
Nutrition
Per 1 roll
165
Calories
4g
Protein
26g
Carbs
5g
Fat
180mg
Sodium
1g
Fiber
Nutrition is an estimate calculated from the ingredients listed and will vary with brands, substitutions and portion size.