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Texas Roadhouse Rolls

Texas Roadhouse rolls with a soft, fluffy center are made by rising twice, then baking until golden and brushing with butter. Serve them warm with whipped cinnamon honey butter for a tender, melt-into-each-bite finish.
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Prep Time 25 minutes
Cook Time 15 minutes
rise time 2 hours
Total Time 2 hours 40 minutes
Servings: 24 servings
Course: Side Dish
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

Warm roll dough
  • 1 cup whole milk Warmed to 110F.
  • 0.25 cup warm water
  • 2.25 tsp active dry yeast
  • 0.33 cup sugar
  • 1 large egg
  • 0.25 cup butter, melted
  • 1.5 tsp salt
  • 4 cup all-purpose flour
Cinnamon honey butter
  • 0.5 cup butter, softened
  • 0.25 cup powdered sugar
  • 2 tbsp honey
  • 1 tsp ground cinnamon

Equipment

  • 1 sheet pan

Method
 

Bloom the yeast
  1. Combine whole milk, warm water, active dry yeast, and 1 tablespoon sugar in a bowl, then let stand 5 minutes until foamy.
  2. Whisk in the remaining sugar until dissolved and the mixture looks slightly thick and bubbly.
Make the dough
  1. Add the large egg, melted butter, salt, and all-purpose flour, then knead 8 minutes until soft and smooth.
  2. Check the dough texture: it should be cohesive and elastic, not sticky or dry.
First rise
  1. Cover the dough and let rise 1 hour until doubled in size.
  2. When ready, gently press the dough and it should spring back slowly, with a puffy look.
Shape the rolls
  1. Roll the dough into a 1/2-inch thick rectangle, then fold it in half and cut into 2-inch squares.
  2. Place squares on a parchment-lined sheet, leaving space between them, cover, and rise 1 hour until puffy.
Bake and brush
  1. Preheat oven to 350F, then bake 12-15 minutes until golden.
  2. Brush the hot rolls with melted butter to create a glossy, buttery finish.
Make cinnamon honey butter and serve
  1. Whip softened butter, powdered sugar, honey, and ground cinnamon until fluffy, light in color, and spreadable.
  2. Serve the rolls warm with the whipped cinnamon honey butter melting on contact.

Notes

For the softest texture, warm the whole milk to 110F (too hot can reduce yeast activity). Let both rises happen in a draft-free spot until doubled, and aim for visibly puffy squares before baking. Store leftovers in an airtight container up to 3 days in the refrigerator; rewarm in the oven or microwave before serving (freezing yes—freeze baked rolls up to 2 months and reheat until warm). For a dairy-light swap, use plant-based butter for both the dough and cinnamon honey butter.