Get that oven ready for this amazing copycat Texas Roadhouse Rolls recipe! These soft, tender rolls with a buttered top are even more delicious when you spread some of the Easy Cinnamon Honey Butter on them!
There are no words to describe a Texas Roadhouse roll. I mean, just eating them gives you everything you need to know.
If you’ve never had one of those fluffy, buttery rolls, then let me tell you, you’re in for a treat! I’m so excited to share this great recipe with you so you can make your own copycat Texas Roadhouse rolls at home. Don’t you just want to reach right into your screen and grab one of those soft, fluffy rolls??
I know I do!!
SAVE THIS TEXAS ROADHOUSE ROLL RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Texas Roadhouse Rolls Recipe
If you’ve never been to a Texas Roadhouse, you need to go. It’s a chain restaurant that brings a basket of giant rolls with honey butter to your table before your meal.
If I remember correctly, they’re complimentary. And these rolls are absolutely to die for when spread with that cinnamon honey butter. Oh. My. Goodness!
When the craving hit for these rolls and that cinnamon honey butter we’d head to the restaurant and then end up with a whole dinner bill to boot. But now that I know how to make Texas Roadhouse Rolls at home, we might never end up going to the restaurant again!
I found this Texas Roadhouse Rolls Copycat Recipe at Eat Cake For Dinner, and I’m sure you’ll love it as much as I do.
Ingredients for Texas Roadhouse Rolls
These delicious rolls require only a few basic ingredients:
- 4 teaspoons active dry yeast
- 1/2 cup warm water
- 2 cups milk, scalded and cooled to lukewarm
- 1/2 cup sugar plus 1 teaspoon (separated)
- 3 tablespoons unsalted butter, melted
- 7-8 cups of flour (all-purpose is best)
- 2 large eggs
- 2 teaspoons salt
How to Make Texas Roadhouse Rolls
These homemade rolls start with instant yeast, sugar, and scalded milk. If you’ve never scalded milk before, it’s easy. Just check out this step-by-step guide to making scalded milk for a tutorial.
Then, add about 2 cups flour to the active yeast mixture, stir, and let the whole thing sit for just a few minutes until light and foamy. Next, add the melted butter, eggs, and the rest of the flour to form a dough.
The key to making these yeast rolls fluffy is letting that beautiful dough rest for around 10 minutes before kneading it. You can knead the dough by hand or with the dough hook attachment on your electric stand mixer. When the dough is smooth and satiny, it’s ready to rise.
I let the dough rise in a greased bowl (sprayed with cooking spray) and covered it in plastic wrap until it was doubled in size. Keep it in a warm place to help it rise. This took a little more than an hour.
Now comes the fun part: rolling and shaping the rolls!
On a lightly floured surface, roll dough into a rectangle and fold the ends together. Let the dough rest again for around 10 minutes. All this resting time makes for fluffier rolls.
Use your dough scraper or a pizza cutter to divide the dough into rolls, then shape them and let them rise on your prepared baking sheet in a warm environment for another hour until doubled in size.
We like our rolls a bit on the large side, so this recipe made about 24 for us. For really authentic Texas Roadhouse Rolls, be sure to brush to tops with a little more plain melted butter.
Give it 8 to 10 minutes in the oven and you have hot, fluffy, golden brown rolls to serve with cinnamon honey butter.
How do you make cinnamon honey butter?
Have you had cinnamon honey butter? It’s even better than plain ol’ butter or honey butter on these rolls, in my opinion.
It’s also SUPER easy to make! All you do is beat ½ cup of softened butter with ¼ cup of confectioner’s sugar, a teaspoon of cinnamon, and ¼ cup of honey. Leave out the confectioner’s sugar if you don’t want it as sweet.
This butter and these rolls were made for each other. A pat of cinnamon honey butter melting into one of these warm rolls is one of the best things in the world!
After the first time you try this homemade cinnamon butter, I wouldn’t be surprised if you start making it all the time. It would be great on toast, bagels, muffins, biscuits. . . .you name it. We GO NUTS for this cinnamon butter recipe on Pumpkin Biscuits, especially around Thanksgiving time.
FAQs
Can I use instant yeast instead?
Instant yeast can definitely be substituted for active dry yeast in equal amounts. If you’d like more information, check out this article on why it works!
So, after mixing the sugar and flour in the first step, you’ll add the butter, eggs, and salt, and skip the 8-10 minute resting period.
How should I store Homemade Roadhouse Rolls?
Once the rolls cool to room temperature, you can store them in a zip-lock bag or another airtight container. They don’t last long at our house, but they will usually last another 2-3 days on the counter.
Can you freeze Texas Roadhouse Rolls?
Yes, most breads freeze well, and these rolls are no exception. Wrap them individually, then store them in a freezer bag or other airtight container. These rolls will last up to 3 months in the freezer when stored correctly.
To thaw, warm up in the microwave or place on the counter overnight.
Texas Roadhouse Rolls are good ANY time of year but they’d be especially perfect on your holiday dinner table served alongside Herb Roasted Turkey and Maple Roasted Sweet Potatoes. I know they’ll be on my Thanksgiving menu this year and I CANNOT WAIT.
More Copycat Recipes
Recreating favorite restaurant dishes at home is so much fun. I’m always amazed and excited when I manage to nail a “copycat” recipe! Along with these Texas Roadhouse Rolls, you might like these other recipes inspired by popular restaurant items:
- Copycat Olive Garden Breadsticks taste just like those endless breadsticks from the famous “Italian” chain.
- Copycat Chick-fil-A’s Frosted Lemonade will satisfy any cravings you have for a tart, frozen beverage!
- Copycat Chick-fil-A Frosted Coffee is one for the caffeine addicts among us.
- Copycat Chipotle Cilantro Lime Rice makes your homemade burrito bowls even better than takeout.
- The Copycat Texas Roadhouse Rolls recipe below may be my current favorite of the bunch!
More Homemade Bread Recipes
If you love this Copycat Texas Roadhouse Rolls recipe, then you’ll love these delicious bread recipes, too:
Grandma’s Italian Bread is everything you love about a classic rustic loaf from the bakery, made right at home.
Looking for a delicious quick bread to make? Try this Pineapple Bread that always puts me in a tropical mood!
This Pepperoni Bread is an easy and delicious dinner favorite. It’s what I always take to parties and is the first thing to disappear! It’s great for Game Days, too!
Looking for another fantastic bread recipe for your dinner menu? Check out these Asiago Herb Biscuits, too!
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Watch the video to see how easy these dinner rolls are to make!
Texas Roadhouse Rolls
Equipment
- medium saucepan
- 2 large mixing bowls
- medium mixing bowl
- Mixer
- large baking sheet
Ingredients
Texas Roadhouse Rolls
- 4 teaspoons active dry yeast
- ½ cup warm water
- 2 cups milk scalded and cooled to lukewarm
- ½ cup plus 1 teaspoon sugar separated
- 3 tablespoons melted unsalted butter cooled slightly, plus additional for brushing
- 7-8 cups all-purpose flour
- 2 eggs
- 2 teaspoons salt
Instructions
Texas Roadhouse Rolls
- In an electric mixer bowl, dissolve yeast in the warm water with the teaspoon of sugar. With the dough hook attached, mix in the milk, remaining 1/2 cup of sugar, and enough flour to make a medium batter.
- Mix thoroughly. Allow standing until light and foamy. About 8-10 minutes. Add 3 tablespoons melted butter, eggs, and salt. Beat well.
- Add enough flour to form a soft dough. Turn dough out onto a lightly floured surface, and allow it to rest for about 10 minutes.
- While the dough is resting, prepare a large bowl by spraying it with cooking spray. Knead dough until it is smooth and satiny.
- Place into a prepared bowl and turn over, coating with oil. Cover bowl tightly with plastic wrap and set to rise in a warm area until it doubles in size. About 1-1 1/2 hours.
- Punch dough down. On a lightly floured surface, and with a lightly floured rolling pin, flatten dough into a rectangle until it is a 1/2-inch thick.
- Fold the rectangle in half the short way so that it is about 1-inch thick, and lightly roll together to seal the sides together. Allow resting for 10 minutes.
- With a dough scraper, cut into rolls and place them on a greased baking sheet. Cover with a damp towel and allow to rise in a warm area for about an hour more.
- Preheat oven to 350 degrees and bake rolls for 10-15 minutes, or until lightly browned.
- Brush top of the rolls with the additional melted butter.
Cinnamon Honey Butter
- In a medium mixing bowl, beat the butter for about 30 seconds until lightly whipped.
- Add sugar, honey, and cinnamon and beat until smooth and combine, scraping down the sides of the bowl.
- Continue beating on medium-high speed until light and fluffy, about 2-3 minutes.
- Serve with warm rolls.
Video
Notes
Nutrition
This recipe was originally published February 16, 2012. It has been updated in format and with photos on November 21, 2023.
Comments & Reviews
Oh that looks so yummy!!!!!!!
Recently our upstairs neighbor’s smoke alarm battery was dying all night and she wasn’t home to change it… We could hear the beeping through our walls all night until she finally came home at 4am and stopped it!
The rolls look delicious! Perfect comfort food for a tired day!
Dana, I think that’s much worse, hearing the smoke alarm, but not being able to at least TRY to do something about it. UGH!
We had the same experience only our neighbors were on vacation… had to listen to that darn thing for 4 days finally I called the apartment managers to go in and change the battery!!! Then from hearing it for so long it took another couple of days to get the stupid beeping sound outta my head lol
NOT fun, Heather!! 9 times out of 10 they always go off at night, too!
Oh, boy. You finally get some peace and quiet and then STILL hear it. UGH!!! haha
I’m sorry but posts like this should be illegal, those rolls look insanely good. I’m not surprised they earned 4 rolling pins! Sorry about your night, when ours do that to us, we rip them out and don’t put them back 😉
Okay. That does it! Now I am going to have to make these this weekend. What choice do I have? I can’t believe how good they look! Thanks for sharing 🙂
Are you sure we weren’t separated at birth, I swear, everything you post is something I would make/want to make now! Pinned and added to my list! Have a great weekend!
OK,OK,OK! I WILL MAKE THESE! 🙂 What a rousing call to go bake!
P.S. Thank you very much for the cute dog and kitty pic.It made my morning.
On the Today Show recently they had a segment about smoke detectors/alarms. They said that after 5 years the alarms are programmed to beep and need to be changed. I’ve never had one that beeped regardless of changing the battery, but maybe this is something new. By the way, these rolls look so good I could lick my monitor. LOL I’ve never seen rolls cut before but I like that idea for keeping them light and fluffy. I’m pinning so I can try these! Thanks for the awesome recipe.
I recently heard that smoke detectors/alarms need to be changed every five years otherwise they will begin to beep. I’ve never had this happen but maybe it’s something fairly new, or newer than my 12 year old alarms. By the way these rolls look incredible. I’ve never heard of cutting rolls but they appear to be much lighter than shaped rolls. Thanks for such a wonderful recipe. I’m pinning this so I can make for Easter.
Love these rolls. Hope to try them out real soon. What an amazing space you have here, so many wonderful recipes 🙂
I love these rolls! I can’t wait to try the recipe! Found you on the Blog Hop 🙂
Sarah@ http://www.DailyMesses.com
These rolls & of course the butter are my daughters Fav! Sadly we moved & note we live 6 he’s from the closest Texas Roadhouse, which means maybe oncea year on her birthday may go. She is going to be so excited when I make these for her this weekend =).
Love your blog & recipes
Ah, Lady O, to be a fly on the wall when she finds out you’re making them! Please let me know if she enjoyed them as much as the real ones!
And thank you SO much for the love!!
These are easy & turn out beautifully every time! Drffinately a new family favorite!
Could I substitute the active dry yeast for instant yeast ?
Hi Elizabeth,
I have never made this recipe with instant yeast. With that being said, I consulted my friend, Rebecca Lindamood of the blog, Foodie with Family who says that instant yeast can definitely be substituted for the active dry in equal amounts. If you’d like more information, you can do a Google search about substituting instant for active dry as well.
So, after mixing the sugar and flour in the first step, you’ll add the butter, eggs, and salt, and skip the 8-10 minute resting period.
Hope you love them!
I used to live in New Jersey and would always bake breads and rolls, but i recently relocated to Arizona and I have the worse trouble getting my bread to rise, i dont know what it is out here… any tips?
I place my doughs in the oven and I’ll warm it up to 175 degrees F. then turn it off a few minutes before I’m ready to place it in. I’ve had good luck doing it this way.
If I just leave it in a “warm space” like on a countertop or in the laundry room, it’s never risen as well as in the oven. And grandma used to do it that way, so I figured she must have know what she was doing.
Hope this helps!
Just wanted to let you know as an ex baker for trh the hc butter is literally just regular REAL salted butter that has been whipped with only honey and cinnamon. NO confection sugar needed! I dont know the ratio for a small batch as we have to make large batches to last a couple days but I hope this helps!!
Curious, are the rolls there made from a pre-made roll mix or are all of the dry ingredients mixed together in house?
I like how they are all joined together and you can pull them apart like the breads you buy in supermarkets. So professional 🙂 I love these.
They are in the second proof stage right this minute…I can’t WAIT!
Mark and Ann, YAY!!! I’m SO excited to hear what you think of them!!
Thanks for letting me know you were making them!!
What kind of flour?
Emily, I always use all-purpose flour unless otherwise stated.
Oh I am so gonna make these!
can i make these in a breadmaker or by hand and if so what changes do i make to the recipe
I honestly don’t know if you can make them in a bread maker. Since I made them by hand, I’d definitely recommend doing them that way. You could try doing a Google search of these rolls in a breadmaker. If you make them that way, please let me know how they turned out!
These are the best rolls I have ever made! Easy directions and they turned out perfectly!
Okay…I made them again using my bread machine…I did the first step and once it was mixed I unplugged it and let it do it’s bubbling thing.
Then I plugged it in again,set it to dough and when it started beating added the egg and butter…mixed in then added the rest of the flour….once it was made into a good dough I again turned off the machine and let it rise in the machine for a couple of hours…I have them in the oven now and they look and smell exactly the same
Yay! Let me know the final outcome! Sounds like it might work!!
Any advise on making these a few days ahead of time? I’m going to make these for Thanksgiving and want to make them on Tuesday, and actually bake them on Thursday. Help please!
Hmmm…I did a search and found this on King Arthur Flour.com. I haven’t personally done it, so I can verify the results, but it is from a respected and very well known company. http://www.kingarthurflour.com/blog/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/
Down at the bottom of the post is where it talks about making the rolls ahead, and then baking them the day of.
Hope this helps! Let me know how it goes!
Can i use canned (evaporated) milk, or do i need to use regular milk? I have tons of extra canned milk and I’m always looking for recipes to utilize it. Thanks! Making these today for a pre-Thanksgiving dinner!
I personally don’t know the answer to that, so did a search on Google and found this: “To substitute, one cup whole milk is equivalent to 1/2 cup evaporated milk plus 1/2 cup water.” from About.com
I hope this helps. I used regular milk, so don’t know what the results would be, but it sounds like it will work. Good luck with it and let me know the results!
Oh my stars I can’t wait to see how they turn out!! I love TRH, really hope they taste close to the real deal! Ill post once I try them! I did try another copy cat recipe and it was not at all like them!! Your a goddess!
Am I suppose to spray the towel down bc it stuck to the dough….
These turned out delicious! My guests went back for seconds and thirds! I made the better with 1/2 cup butter and 1/3 cup honey and cinnamon to taste, no sugar. It tasted more like honey than Texas Roadhouse’s and the buns were not quite as airy but definitely delicious! Next time, I would only use 1/4 cup of honey instead of 1/3. Thanks for the great recipe!
How about having all the smoke alarms go off , tied together, about 3am and you feel like you are dying from the flu? Hubby slept thru the whole thing. I got out ladder and disconnected all and then they finally quit.
I have never made homemade rolls before. Do I need a dough mixer? Can these truly be made by hand? I only have a hand held mixer.
I made them by hand and they turned out great! Didn’t even use my hand mixer; just mixed up with a spoon and used my hands to knead.
Can you just mix these by hand or do you need a dough hook? Maybe with a handheld mixer?
What a fabulous recipe! I have made these twice now and they taste exactly like Texas Roadhouses’ rolls (although my hubby says mine taste better than theirs!) The cinnamon honey butter just takes them over the top scrumptious. I follow the recipe exactly except use a plain old hand mixer in place of a dough hook and typically halve the recipe as it makes a lot. I hope it is OK that I share this blog post on my cookbook blog. Thanks for sharing!
These are just like the real thing. I’ve made them twice and thought I had beginners luck when they turned out perfectly the first time. They turned out just as nice the second time. They freeze well if you have extras. The cinnamon honey butter’s a must, but my daughter says they’re great buns for ham sandwiches too.
Thanks for this Recipe!! I made it before and I am makin’ it again!!!
Supercalifragilisticexpialidocious, another word that ends in ous and describes these perfectly.
Has anyone used this recipe for high altitude? Usually its a tablespoon or so more flour. Lower temp and a little longer baking. High altitude really makes baking difficult sometimes. I really want to be able to make cuban bread, but have had no success. Anyone have the answer for me =)
I made these this evening using a little different recipe. Mainly because I wanted to use my bread machine and it will not hold 8 cups of flour. The recipe I used was very similar only less sugar. They were not as sweet as the ones I ate at TRH. So next time I am going to increase the sugar. Here is the recipe I used in my machine. I added the ingredients in the order of the recipe.
1 cup whole milk
1/4 cup water
1 large egg
1/4 cup melted butter
1 tea salt
2 tablespoons suger (will use more next time)
3 cups bread flour
2 packages yeast
They were very good and the cinn honey butter makes them even better!
1 cup butter softened
1/4 cup honey
1 1/2 teaspoons cinn
Mix with your hand mixer
ENJOY
I can’t wait to make these for Easter!
Something’s not adding up with this recipe. You say to add about 2.5 cups of flour in the beginning, but you use a total of 7.5 cups. Where are the other 5 cups of flour in the recipe? I just got done beating it the first time and I’m like “so now what do I do with the rest of this flour??
Yes, you use the 2 1\2 cups flour in the beginning and then after adding the milk, eggs and melted butter you add enough flour to make a soft dough. I didn’t specify an exact amount because it my vary with with each person making them. You definitely shouldn’t have 5 cups of flour left over.
I was confused at first about the 7 .5 cups of flour until I saw this comment.
You only mentioned 2.5 cups at first but did not specify using the rest of the flour in your recipe.
I made these a month ago and they didn’t last but for a few days. The butter was Awesome. I am a big time cook and we all loved them. Actually my sister in law asked me to make a double batch today which I declined because I can make more in a few days so they are fresh. My 12 year old son helped me today and he made the butter by himself and they turned out awesome once again. I have always known that the less handling the lighter. My son did it and I had the whole family lined up when they came out of the oven…wow! 🙂
My daughter is not a foodie. She eats in order to survive 😉 Well, this little unenthousiastic eater was completely in love with these bread rolls. She said it was the best thing she ever eat. They stayed moist, ever the day after. Thanks for this great recipe!
I just ate 5 of these in one sitting.:-)) i only did half of the recipe still came out plenty. Just a couple of things i did different: i did everything with a spoon and then by hand.even the butter i mixed with a wooden spoon. I didnt use the sugar , only honey and that was sweet enough 1/2 cup butter, 1/4 cup honey, almost a full tsp of cinnamon.also before i put them in the oven i brushed a mixture of egg yolk and milk over them and then when i took them out of the oven i brushed them with melted butter.this is what i would change next time: i wont let them sit for too long before baking ( i actually had to go get more butter and they sat there cut and ready to be baked for an hour) and i will cut them in smaller sizes from the beginning. I didnt have a dough cutter and i used a knife. Kinda messy.
Anyway, thanks a million for the recipe. They came out great and i will be making them again soon.
it’s literally in the oven right now. I hope they’re good! It’s my very first time working with dough
Sounds marvelous, but……19? Not 18 or 20? Yes, that’s picky but I’ve got it stuck in my mind so I HAVE to ask…..lol!
I so get it about the smoke alarms….gaaaccckkkk!
Made these and they were soooo good! Thanks for sharing the recipe.
Awesome, Kathy! Thanks so very much for sharing that. I’m so glad you enjoyed them!
I am making these for sure 🙂 its a good habit to get into changing your smoke alarm batteries the same night u change your clocks lol
I completely agree Alison!
I admit I just get too lazy to do it. 😉
Smoke alarm comment…….Our home was built in 2001. The fire dept (no, we’ve never had a fire) said if the detectors are hard wired in to the home then ALL the batteries need to be changed at the same time, not just the one that obnoxiously chirps! And yes, it happens at 3 am!
Ah, that’s great to know, Peggy, thank you so much for informing me. I wonder how many other people don’t realize that needs to be done.
And of course, it NEVER happens during the day! haha
Hi…I made these today and they turned out yummy. One question that I have is that after butter them once out of the oven they deflated some. Any ideals way. I was wondering if I should have let them cooled some before that.
Raquel,
they do tend to deflate a tad after coming out of the oven, but it won’t affect the taste. If you want to wait a few minutes for them to cool before brushing them with butter next time that would be fine. That may help a little, too.
I have tried making these twice now and both times they came out horribly. I am following the recipe exactly as written, so I don’t know what I’m doing wrong. Very disappointed.
I’m SO sorry this happened twice to you, Jennifer. There could be various reasons – that the yeast had expired, the dough had over risen.
Here’s an article from King Arthur Flour that might help. They also have a hotline for people to call and ask baking questions.
Bread making can be difficult and I’ve had my fair share of mishaps, but don’t let these discourage you – one day I know you’ll get it! 🙂
http://www.kingarthurflour.com/blog/2014/06/20/the-bread-also-rises/
Hello,
I have a question about your recipe for the Texas Roadhouse Rolls. Could I put these on a baking sheet and then let them sit in the fridge overnight before baking them? I planned on making them for thanksgiving but I don’t want to be rushed and have to do it the day of. So, that’s why I was wondering If it would hurt to make them the day before, stick them in the fridge, and cook them the next day… So they would be nice and fresh!!
Thank you!
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Hi Grace,
I wouldn’t suggest refrigerating the dough to bake them tomorrow. I experimented with it last year as quite a few people were wondering and I DID NOT like the way they tasted at all. They were too dense and not light and fluffy as they should be.
Believe me, I was extremely bummed that they didn’t turn out because it would save a lot of time and be very convenient.
Thanks for asking!
The rolls are light and fluffy as advertised. Absolutely delicious. I like baking bread and trying out new methods. Thank you for this delicious recipe. I plan on making these again in the future.
Thanks so much, Avital! I’m so glad you enjoyed them! They are certainly a favorite here!
I made these rolls for Thanksgiving and, while they were good, they were too dense and not as airy as I would want a dinner roll, like the Texas Roadhouse rolls. Any suggestions???
Cam you do this recipe on a bread maker? Just curious. Thanks! 🙂
Evita,
I have not made them in a bread maker, so I can’t tell you how they would turn out, but this person did and here’s the link to her blog.
http://bethsfavoriterecipes.blogspot.com/2011/08/texas-roadhouse-rolls-for-bread-maker.html
Hope they work out for you!
Someone made these in a bread machine earlier and one of the comments
Hi! These look absolutely delicious!!! i cant wait to try them, my only problem is i dont have one of those fancy mixers. Is there an alternative way to mix the dough?
Mehvish, you can make this recipe by mixing the dough by hand, it will just require a bit more elbow grease on your part and will build up those arm muscles. 😉
Here is a link from King Arthur Flour that will probably be very helpful. Good luck!
http://community.kingarthurflour.com/content/mixing-bread-without-mixer
HELP!!! I really wanted these to turn out We love these rolls. However mine were bland and Huge. Where did I go wrong? Please help me perfect these.
Dusti, unfortunately when working with yeast, it could be a number of things – the yeast may have expired, the liquid may have been to hot or too cold and had an adverse reaction on the yeast. it’s difficult to pinpoint. My only suggestion would be to not give up and try making them again. Breads can be finicky, but when they finally come together they are incredible, so keep on trying! 🙂
Not only are these rolls complimentary at Texas Roadhouse, but UNLIMITED!!! So good!
I agree, Kristin! I can never get enough of them!
I’m making these today for Thanksgiving. My hubby LOVES LOVES LOVES these and I’m hoping to surprise him. I know rgar when you are at the restaurant they are super fresh and sitting under the warming lights. Should I wait and make these so that they are ready right at meal time? I have so many other things to jungle I’d like to Just stat making them now , but then theyed just be sitting for 2-3 hours …. Such first world problems …I know but I was wondering if they would still have that same restaurant taste if i make them miw …thank you for your ridiculously thorough blog with such specific picture, instructions and details!!
This is the second time I’m making this recipe and I never “comment” on blogs…ever, BUT this is such an incredibly well written, well photographed and detailed recipe that you clearly took a lot of time to put together that I felt compelled to write. Thank you SO much and this is such a wonderful “copy cat” and my family truly LOVES them. In fact, I double the recipe and the kids like to use the rolls with deli meats the next day!! Thank you for putting this together so thoughtfully!!
Pam, so sorry for my delayed response. You made my day! I sincerely appreciate that you took the time to let me know, thank you. I used to include step by step photos, but I’ve gotten out of the habit as it’s become a bit time consuming and how many times can a person stand to look at butter and sugar being creamed in a mixer? 😉
I’m so glad you love the rolls. They’re a favorite around our house as well. I hope you continue to enjoy them and I wish you a very happy New Year!
Nice recipe in vietnam and this place is also best for spent time thanks for the blog.
May l know the measuremenr for 1 cup is equivalent to how many gram?
Jenny, I’m not exactly sure, but you can find cup to gram conversions here: https://www.leaf.tv/articles/cup-to-gram-conversions/
Mine didnt turn out nearly as well as roadhouse but they were still good! Probably wont make them often unless I have a lot of time. First time ever making homemade rolls and I’m good with how they turned out.
That looks really perfect!
Does anyone know- can I make the dough ahead of time and freeze? Maybe after the second rise? I would like to make for Easter.
Thank you for this recipe and for that much-needed laugh. I have to say, I have not laughed so hard while reading a food blog before. Although they are higher in carbs (although I do love rolls) than I ever eat, my Navy son is going to love these when he comes home so they are added to the menu. He is going to be surprised for sure. I am going to do a trial for my husband’s work before due to I have never made homemade rolls before.
Making these tomorrow for some elderly neighbors ( myself among them lol). This Coronavirus has us all in the country are living with the fear of it., so something this good will make it a great “picker Upper”. Thanks
Candi in CA
Would this recipe be ok to freeze? I’m wanting to make these for thanksgiving but I will not have time to the day before or the day of.
Megan,
I’ve frozen these rolls after I’ve made them as well as freezing the dough before they were baked and unfortunately, I would not recommend it. Freezing really does change the taste and we didn’t enjoy them at all. If you’d like another option, these Asiago Herb Biscuits are pretty easy, and will be ready in just 30 minutes with no rising time needed.
Are you able to make these in advanced? I have two Thanksgivings I am helping drop food off to and would like to be able to just drop off the unbaked dough so family can have them fresh the night of their dinner!
Hi Haidi,
While I have not made the rolls in advance, Stephanie at the Cozy Cook blog has. You can read her directions in her post: https://thecozycook.com/copycat-texas-roadhouse-rolls/
I hope you enjoy them and have a Happy Thanksgiving!
We just finished eating these with dinner (and still have 18 rolls left). First time making yeast rolls, and my family loves them! I only had instant yeast. After consulting my Alexa, who recommended reducing the amount of yeast by 1/4, I used 3 tsp of instant yeast and otherwise followed the recipe as written. It worked perfectly. I made 28 fairly large rolls. Butter was delicious too (I used slightly less sugar and honey after reading some reviews). Thank you for sharing this recipe.
Yay, Andrea!! I’m so very glad you enjoyed them and I thank you so much for leaving the comment. So glad to hear that the instant yeast worked so well. I will have to give that a try myself. These rolls are a family favorite and I’m glad your family now loves them as well!
These were delicious!!! As someone who has NEVER made bread of any kind, I appreciated the detailed instructions and video that helped me know what to look for. We’ve already devoured 3 and it’s likely the rest won’t last long. Any recommendations on storing for at least a day or two, we may deliver some to family? Is an air tight container sufficient?
Oh, Nadia, this makes me SO happy! Thank you so much for letting me know.
I would recommend storing them in an airtight container. I’ve found that they are best the day they’re made, but can be gently reheated in a microwave for about 10 seconds or so until they’re warm.
These rolls are a little more time consuming and labor intensive than most roll recipes. I expected a lighter roll and a better flavor. For all the work involved, they were no more tastier than a bag of pre-made rolls from the grocery market. I keep wondering if I did anything wrong, but they turned out like the picture, but they were heavy and tasteless. I did love the cinnamon honey butter.
This is such a great recipe! I’ve been really trying to improve my cooking/baking skills the last while. I’ve noticed that I have to tweak most recipes for high altitude. This was a very wet dough, which was great because I didn’t need to change really anything. I followed your recipe, except for the fact that I have no idea much flour I used. I just put flour in until the dough feels/looks right. I usually get better results that way. These rolls had the best texture and were so freaking soft. This is exactly what I’ve been hoping to find! They were a hit tonight. Thank you!
Ashley, I am so very happy to hear that and congratulations on a job well done! Many people are intimidated working with yeast, especially if they are beginners, but as you’ve found out, the results can be so rewarding and delicious.
Thank you so much for taking the time to comment and leave your feedback, I really appreciate it.
I just made them by hand and they are rising the first rise. I foundcI could only use 6 cups of flour tho, and even then, the dough was not as soft as I thought it should be. Did anyone else find thus?
However, they are not finished yet and maybe they will turn out perfectly!!!
Thank You Soooo Much for sharing this YUMMALICIOUS recipe. I just can’t wait to make these for our Thanksgiving Feast❣️😋 Do you remember about how many rolls this recipe made❓
You are most welcome, Connie! In the recipe card next to the description, it says that the recipe makes 24 rolls, and you can double or decrease the amount if you’d like. It’s a little tough to see, but it’s there. Enjoy them. They’re one of our favorites!
So easy an Yummy!! My now go to for dinner rolls to sandwich rolls!!
Now headed to. Heck out Grandma’s Italian bread!
Thank You!!🥰
Cahaya4d Thanks for sharing your experience!
Hello! Wondering if I can make and form the dough ahead of time (let’s say morning) and leave in the fridge until it is time to bake in the evening? Excited to make these!
Kelly, I have done that, and unfortunately, I didn’t have good results in regards to taste and texture. I suggest making the dough and baking them as soon as you can.
Can I sub honey for the sugar in the rolls?
Mrs. Ramey, I’ve not used anything but sugar in this recipe, and for that reason, I don’t feel comfortable saying that you can substitute the honey. I would recommend a Google search for “Texas Roadhouse Rolls made with honey” as there may be one. Good luck! If you do want to try it, I would suggest making half the recipe so that if it doesn’t turn out you haven’t wasted the ingredients. Also, I’d love for you to report back and let us know how they turned out as others may be interested in doing the same.