Description
These Homemade Texas Roadhouse Rolls are soft, fluffy, and buttery dinner rolls inspired by the iconic restaurant bread. Made with warm milk, active dry yeast, and enriched with butter and egg, these rolls have a tender crumb and a slightly sweet flavor, topped with a luscious cinnamon honey butter for an irresistible finish. Perfect for family meals or special occasions, they taste best fresh and warm from the oven.
Ingredients
Scale
Dough Ingredients
- 1 cup warm milk (about 105°F / 40°C)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup sugar
- 4 tablespoons unsalted butter, melted
- 1 large egg
- 3 ½ cups all-purpose flour (plus more for kneading)
- 1 teaspoon salt
- 2 tablespoons melted butter (for brushing)
Cinnamon Honey Butter
- ½ cup unsalted butter, softened
- 2 tablespoons honey
- 1 tablespoon powdered sugar
- ½ teaspoon cinnamon
Instructions
- Activate yeast: In a small bowl, combine the warm milk, active dry yeast, and sugar. Stir lightly, then let it sit for 5–10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.
- Mix dough: In a large mixing bowl, add the yeast mixture, melted butter, egg, and salt. Whisk gently to combine. Gradually add 3 cups of the flour, one cup at a time, stirring with a wooden spoon or dough hook until the dough starts to form.
- Add remaining flour: Gradually add the remaining ½ cup flour as needed. The dough should feel soft, slightly sticky, and elastic—not dry or stiff.
- Knead dough: If using a stand mixer, knead the dough on medium speed with the dough hook for 5–6 minutes. If kneading by hand, transfer the dough to a floured surface and knead for 8–10 minutes until smooth and stretchy.
- First rise: Lightly oil a large bowl and place the dough inside. Cover with plastic wrap or a clean towel. Let the dough rise in a warm, draft-free spot for 1 to 1½ hours, or until it doubles in size.
- Punch and shape: Punch down the risen dough to release air. Turn it onto a floured surface and roll out into a large rectangle about ½ inch thick.
- Cut rolls: Using a knife or dough cutter, cut the dough into even 2×2 inch squares or rectangles.
- Second rise: Place the rolls on a greased or parchment-lined baking sheet with about 1 inch spacing between each. Cover with a clean kitchen towel and let rise again for 35–40 minutes until puffy and nearly doubled.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 12–15 minutes, or until lightly golden on top.
- Brush with butter: Immediately after removing from the oven, brush the rolls generously with melted butter to keep them soft and flavorful.
- Make cinnamon honey butter: In a small bowl, combine softened butter, honey, powdered sugar, and cinnamon. Mix until smooth and fluffy.
- Serve: Serve the rolls warm with cinnamon honey butter spread on top for the best flavor experience.
Notes
- Use whole milk to add richness and keep the rolls tender.
- Measure flour accurately by spooning it into the measuring cup and leveling it off to avoid dense rolls.
- Allow the dough to fully double during rises for soft, airy rolls.
- Brush the rolls with butter immediately after baking and optionally again before serving for extra shine and flavor.
- Serve rolls fresh and warm for optimal enjoyment.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread, Dinner Rolls
- Method: Baking
- Cuisine: American
Keywords: Texas Roadhouse rolls, homemade rolls, soft dinner rolls, cinnamon honey butter, yeast rolls, American bread recipe
