Amazing 24 Copycat Texas Roadhouse Rolls

If you’ve ever been to a steakhouse and instantly fell in love with those warm, slightly sweet, melt-in-your-mouth rolls they bring out before the appetizer, then you know why I’m obsessed with sharing my Copycat Texas Roadhouse Rolls recipe today! Down here in Asheville, North Carolina, we take our comfort food seriously, and that means these yeasty, buttery delights are a staple at every family dinner.

I’m Jordan Bell, and while many of you know me from my Easy Detox Recipes blog where I focus on making Southern classics cleaner, I have a deep, deep soft spot for the originals. When I was working towards my 80-pound weight loss goal, I realized I couldn’t just cut out the food I loved; I had to figure out how to make them right, just like Mom used to make. These rolls are proof that you can have that incredible, pull-apart texture and that signature honey-butter glaze without compromising on taste. You can see more of my journey and recipes on Medium.

Trust me, these homemade yeast rolls are so much better than anything store-bought, and they are surprisingly simple to whip up. Let’s get baking!

Why You’ll Love These Copycat Texas Roadhouse Rolls

I know you’re busy, so I wouldn’t give you a recipe that takes all day unless it was absolutely worth it. These rolls sneak in that incredible flavor profile with minimal hands-on time. You get that restaurant-quality experience right at your own dinner table, and honestly, the smell alone is worth the effort!

Here’s why you need to drop everything and make a batch right now:

• They are unbelievably easy! Even if you’re nervous about yeast, this recipe is foolproof.
• That perfect balance of sweet honey and salty butter is captured perfectly in every single bite.
• They freeze beautifully, so you can always have soft bread ready for unexpected company.

Quick Preparation and Soft Texture

The dough comes together really fast, which shocks people. Once it rises, punching it down and shaping those little balls is almost therapeutic! The result is the softest bread you’ve ever had—it practically dissolves in your mouth. They are light, fluffy, and that classic warm texture is just heavenly.

Perfect for Family Meals

These Copycat Texas Roadhouse Rolls aren’t just for steak night, though they are amazing with that! They are perfect alongside chili, piled high with pulled pork, or just eaten plain with a little extra butter. They really elevate any simple weeknight meal into something special. If you are looking for other great side dishes, check out my recipes for cozy soup recipes.

Gathering Ingredients for Your Copycat Texas Roadhouse Rolls

Okay, let’s talk about what you need to pull off these amazing yeast rolls. Getting your ingredients ready beforehand—what we call mise en place—is half the battle won, especially when dealing with yeast. You don’t want to be scrambling for an egg while your milk cools down!

We are using standard pantry items here, but a few details really matter for that signature soft bread texture. Don’t substitute the bread flour if you can help it; that high protein content is what gives us the chew we are looking for. Also, pay close attention to the butter, because we use it in two very different stages of this recipe!

Essential Components for Soft Dinner Rolls

This list looks manageable, right? Just make sure you have everything measured out before we start mixing. The most important thing to remember is getting your milk temperature just right for the yeast, so have a thermometer handy if you can!

Ingredient Table

Please make sure you use the exact measurements listed below. For the eggs, they absolutely need to be at room temperature—it helps them blend into the butter mixture without cooling everything down too fast. And yes, you need that melted butter, divided!

1. 1 package (1/4 ounce) active dry yeast
2. 1 cup warm 2% milk (110\u00b0 to 115\u00b0F)
3. 1 large egg, room temperature
4. 1 large egg yolk, room temperature
5. 1/2 cup plus 2 tablespoons butter, melted, divided
6. 2 tablespoons honey
7. 1-1/2 teaspoons salt
8. 3-1/2 cups bread flour

Equipment Needed for Baking Copycat Texas Roadhouse Rolls

You don’t need a fancy stand mixer for these rolls, though if you have one, feel free to use the dough hook! I usually just use my hands and a good sturdy bowl for the initial mix. Having the right pans ready makes the rising process so much smoother.

Here’s what you’ll want on hand before you even turn on the oven:

• Two large mixing bowls (one for wet, one for dry mixing).
• A sturdy whisk or a wooden spoon for the initial mix.
• A stand mixer with a dough hook, if you prefer not to knead by hand.
• Two 8×8-inch baking pans to hold the rolls while they bake.
• A pastry brush for that essential final butter coating.

Step-by-Step Instructions: Making Authentic Copycat Texas Roadhouse Rolls

This is where the magic happens! Don’t rush these steps, especially the rising times. Yeast is living, and it needs a cozy place to work its magic. Remember, we are aiming for soft bread, and patience is the secret ingredient here.

Activating the Yeast and Initial Mixing

First things first: wake up that yeast! Pour your active dry yeast into the warm milk. We need that temperature right between 110\u00b0 and 115\u00b0F. If it’s too cold, the yeast sleeps; if it’s too hot, you kill it! Give it about five minutes until it looks foamy on top. That’s your signal that the yeast is happy and ready to go.

Now, grab a separate bowl. Whisk together the room temperature egg, the extra egg yolk, half a cup of that melted butter, the honey, and the salt. Pour in your bloomed yeast mixture. Start adding the flour—about two cups to begin with. Beat this on medium speed until it’s completely smooth. It’s going to look wet, and that’s totally fine! Just stir in enough of the remaining flour until you have a soft, sticky dough that pulls away from the sides but still clings to your spoon a little.

Kneading and First Rise for Copycat Texas Roadhouse Rolls

Time to get your hands dirty! Turn that sticky dough out onto a lightly floured surface. Now, you need to knead this for about six to eight minutes. You’re looking for elasticity; the dough should feel smooth and springy when you poke it. If it’s sticking horribly, add flour just a tablespoon at a time—we want it manageable, not stiff! If you prefer a no-knead option for bread, check out my miracle no-knead bread recipe.

Once it’s smooth, lightly grease a large bowl with a little oil. Pop the dough ball in, turn it over so the top is coated, cover it with plastic wrap or a clean kitchen towel, and put it somewhere warm. I usually stick mine in the oven with the light on, but the oven is OFF! Let it rise for about an hour and fifteen minutes, or until it has doubled in size. Don’t peek too much!

Shaping and Second Proofing of Your Soft Bread

Gently punch that risen dough down—it will deflate with a satisfying puff! Turn it out again and divide it into 24 equal pieces. This part is fun; roll each piece quickly between your palms to form smooth little balls. They don’t need to be perfect spheres, but try to make them uniform so they bake evenly.

Grease up those two 8×8-inch baking pans. Arrange 12 balls snugly in each pan. Cover them up again and let them have their second rise. This one is faster, usually about one hour. They need to look puffy and be touching each other before they go into the heat.

Baking and Butter Finishing for Honey Butter Rolls

Preheat your oven to 350\u00b0F while those beautiful rolls are having their final proof. Bake them for 20 to 25 minutes. You know they are done when they are a gorgeous, deep golden brown on top. Don’t overbake them, or you’ll lose that signature fluff!

This next step is non-negotiable for the authentic flavor! As soon as those pans come out of the oven, take the remaining two tablespoons of melted butter and brush it generously all over the tops of the hot rolls. That butter soaks right in and creates that famous, slightly sweet, irresistible glaze. Let them cool just enough so you don’t burn your fingers, and serve them warm!

Tips for Success with Copycat Texas Roadhouse Rolls

I’ve made this recipe probably fifty times since I first nailed down Jordan Bell’s version here in Asheville, and I know exactly where things can go sideways if you’re not careful. Don’t fret if your dough seems a little wild at first; that’s normal for these rich yeast rolls. A few small adjustments based on my experience will guarantee you get that pillowy, soft bread texture every time.

Room Temperature Ingredients Matter

This isn’t just something fancy bakers say; it’s true! When you use room temperature eggs and milk (around 110\u00b0F for the milk), they mix seamlessly into the melted butter and honey. Cold ingredients shock the yeast and make the butter solidify again, leading to a denser final product. Warm ingredients keep everything emulsified, which is the key to that light, airy crumb we are chasing.

Avoiding Over-Flouring During Kneading

If there’s one thing I learned from my early attempts, it’s that you must resist the urge to dump in flour just because the dough is sticky! The recipe calls for a soft, sticky dough for a reason. When you knead, the gluten develops, and the dough will absorb the moisture and become less sticky on its own. Only add flour one tablespoon at a time until it mostly clears the surface. If you add too much flour now, you’ll end up with firm, chewy dinner rolls instead of soft bread. For other bread recipes, see my Mom’s Peasant Bread.

Frequently Asked Questions About Copycat Texas Roadhouse Rolls

I get so many messages asking about tweaking this recipe, and honestly, that’s the sign of a great, versatile bread! Since these are such popular yeast rolls, I wanted to cover the most common questions I hear from folks trying to nail that perfect soft bread at home.

Can I make the dough ahead of time?

Yes, you absolutely can! After the first rise (Step 5 in the instructions), instead of punching it down, cover the bowl tightly with plastic wrap and place it in the refrigerator for up to 24 hours. The cold slows the yeast way down. When you are ready to bake, let the dough sit on the counter for about an hour to warm up slightly before punching it down, dividing, and shaping it for the second rise.

What milk substitute works best in these yeast rolls?

I always recommend using 2% milk because the fat content helps with the richness, but if you need a substitute, I find that unsweetened soy milk works the best because it mimics the protein structure of dairy milk fairly closely. Avoid almond milk if you can, as it can sometimes lead to a slightly grainy texture in yeast rolls. Just make sure whatever milk you use is warmed gently to that 110\u00b0F sweet spot!

How do I keep these Copycat Texas Roadhouse Rolls warm?

The best way to serve these is immediately after that final butter brush, but if you need to keep them warm for serving a big crowd, I have a trick! Place the baked rolls into a bread basket lined with a clean, thick kitchen towel. Cover the whole thing with aluminum foil. The towel absorbs any steam, and the foil traps the heat, keeping them wonderfully soft and warm for over an hour.

Storing and Reheating Your Homemade Copycat Texas Roadhouse Rolls

It’s rare in my house that we have any leftovers—these yeast rolls disappear fast! But if you manage to squirrel a few away, you need to store them correctly so they stay soft and don’t dry out. Nobody wants a sad, hard roll the next day, right? Keeping that honey butter freshness locked in is key to enjoying this soft bread later.

I put together a quick guide below so you know exactly how to handle them, whether you’re saving them for lunch tomorrow or freezing them for a future dinner party.

Storing Leftover Soft Bread

For short-term storage, just let the rolls cool completely to room temperature. Then, place them in a large zip-top bag or an airtight plastic container. Make sure you press out as much air as possible before sealing. They’ll stay perfectly fresh and soft for about three days at room temperature.

Storage Guide for Soft Dinner Rolls

1. Room Temperature (3 Days Max): Cooled rolls in an airtight container or zip-top bag.
2. Freezing (Up to 3 Months): Wrap tightly in plastic wrap, then place in a freezer bag. Thaw overnight on the counter before reheating.

Reheating Instructions for Maximum Fluffiness

If you’ve stored them on the counter, reheating is super quick! Pop them in a 350\u00b0F oven for just five minutes until they are warm through. If you’re reheating frozen rolls, thaw them first, then give them that five-minute warm-up in the oven. For an extra treat, brush them with a tiny bit of extra melted butter right before serving again! If you are looking for other sweet baked goods, try my cinnamon swirl pumpkin brioche bread.

Sharing Your Copycat Texas Roadhouse Rolls Experience

Now that you’ve pulled those gorgeous, buttery yeast rolls out of your oven, I really want to know what you think! Did they remind you of your favorite steakhouse? Please take a second to leave a rating below and drop a comment telling me how they turned out for you. You can also share your creations on Pinterest. Happy baking!

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