Okay, so let’s just admit it: Copycat Texas Roadhouse Rolls are that thing you desperately crave after a day that’s honestly been… a little too much. You know those times my kitchen looks like a bakery and I practically weep over a pan of squishy, golden rolls? That’s this recipe, I’m not even embarrassed. Got friends coming over? Make these. Cold outside? Definitely make these. (Here’s a secret, you can click homemade bread rolls for even more kitchen inspiration). And hey, sometimes you just want to eat way too much bread and honey butter. I won’t judge. That’s why you’re here, right? 
Why You’ll Love This Recipe!
Let me get right to the point (because who wants to scroll for like ten paragraphs to find out if these will change your life). First off, these Copycat Texas Roadhouse Rolls are wild. Seriously, I used to think only a five-star restaurant could get this texture—soft, airy, melt-in-your-mouth good. The big thing here is how easy they are. No culinary degree needed. You get that iconic, slightly-sweet, pillowy bread with a hint of “OMG is there magic in these?” They stay good even the next day… though honestly, they don’t last that long in my house.
I remember the first time I baked these. The house smelled better than any candle. My family demolished a whole tray before dinner. Yes, every roll. Let me tell you, once you try making these, you’ll honestly wonder why you’ve ever bothered with store-bought. Give it a whirl for the holidays, game night, birthday—whatever.
“Tried these for Sunday dinner, and my picky kids LOVED them! My husband thought I bought them from a restaurant. Make. these. rolls!” – Jen from Arkansas
What are Texas Roadhouse Rolls Made Of?
Let’s not get all fancy—these Copycat Texas Roadhouse Rolls use super-basic stuff. Flour, yeast, milk, sugar, eggs, butter, salt. That’s it. No secret stash needed. I mean, you probably have this in your kitchen already. Use whatever flour you like (I recommend all-purpose for the softest result, but hey, bread flour gives it a little extra bounce which is fun).
The real magic is in those ratios. Too much flour = dry rolls. Too little = sad, flat bread. And don’t even get me started on the yeast. Fresh stuff makes a huge difference. Warm the milk until it’s comfy, not lava-hot. Add sugar so the yeast wakes up happy, like you on a Saturday with good coffee. The egg? That helps make the dough rich, just the right kind of tender. And never skip the butter both in the dough and brushed on top. Promise—these little details make a big, delicious difference.
How to Make Texas Roadhouse Rolls
Let me walk you through it, mess and all. This is a two-rise situation; don’t let that scare you.
- Warm your milk and mix it with yeast and sugar. Let it sit and get all happy-looking (foamy and bubbly).
- Add in melted butter, egg, and salt. Now add flour slowly, mixing until you get a sticky dough—if you can’t resist poking it, you’re doing it right.
- Knead until it’s silky (about 7-ish minutes if you’re feeling strong, or faster with a stand mixer).
- Toss into a greased bowl, cover, and forget about it for about an hour. It’ll puff up like a marshmallow.
- Punch it down (fun part), roll out and cut into rectangles or cute squares if you’re feeling creative.
- Set them on a baking tray and cover for the second rise. Another 30–45 minutes.
- Bake at 350F until confused—am I at Grandma’s or a steakhouse? 15 minutes tops, usually.
- Brush with extra melted butter. Sometimes I do two rounds if I’m living dangerously.
That’s it. The house smells nuts, you’re officially the bread boss, and nobody’s mad about it.
Texas Roadhouse Rolls Recipe Tips & Tricks
Okay, let’s keep it real. Perfection is overrated, but there are a few pointers for those Copycat Texas Roadhouse Rolls that seem professional (like, “did you buy these?” kinda pro):
- Don’t rush the rise—let the dough get big and puffy or the rolls will come out flat and grumpy.
- Use warm, not hot, milk—too-hot milk will obliterate your yeast faster than a summer in Texas.
- Cut them evenly so they bake up the same size. Unless you like fighting over who gets the biggest roll. No shame.
- If your kitchen is cold, toss your dough in the oven with just the oven light on. Works like a charm if you ask me.
- If you like extra sweet, swirl in a bit of honey into that butter topping. My cousin swears by it.
Honestly, the best part is you can freeze these rolls after baking—or even before. Just pop them into the oven to reheat and you’re a total hero—no effort.
Can I Use Instant Yeast?
Okay, I get this question all the time. The answer is: yes, you sure can. If you’re using instant yeast, you don’t need to let it dissolve in the milk first. Just mix it straight in with the flour and other dry ingredients. Still, I usually let the instant yeast sit in the warm milk for a minute just out of habit—it sorta wakes it up even faster, in my own humble opinion. The rise time can be a tad shorter, which is awesome if you’re feeling impatient or, you know, “hangry.”
But heads up: always check the expiration date. Old yeast is sneaky and will ruin your dinner plans before you can even preheat your oven. I learned this the hard way, three holidays in a row.
Sometimes people say rolls made with instant yeast taste just a little different, but honestly, I can hardly tell. The main thing is to get that dough nice and puffy before you bake. Whether it’s fast yeast or traditional, Copycat Texas Roadhouse Rolls taste like a homemade victory either way.
Common Questions
Q: Can I make Copycat Texas Roadhouse Rolls ahead of time?
A: Absolutely. Bake and freeze them, then reheat when you want. They’re almost as dreamy as fresh.
Q: Why aren’t my rolls rising?
A: Your yeast might be tired (aka expired) or your kitchen’s too chilly. Try a warmer spot, or buy fresh yeast next time.
Q: Do I really have to use bread flour?
A: Nope! All-purpose flour works great. Bread flour just makes them slightly chewier. Both are delicious.
Q: Can I add cinnamon or flavors?
A: Why not? A sprinkle of cinnamon sugar on top, or even stuff a little cheese in the middle. Get wild with it.
Q: What if I don’t have a stand mixer?
A: Good ol’ elbow grease works just fine. Ten minutes of kneading and you’ll get a mini workout with your bread.
Go Bake Your Day Sweeter
Honestly, these Copycat Texas Roadhouse Rolls are the kind of kitchen project that pays you back with all the joy and squishy bread goodness. Don’t let complicated recipes scare you off—this one’s easy peasy and honestly foolproof if you follow these tips. For even more details, check out the Copycat Texas Roadhouse Rolls resource and you’ll see you’re not the only one obsessed. On top of that, learning to bake rolls at home will impress your friends and family… trust me. Dive into these, and you won’t be looking at boring dinners ever again. 
Copycat Texas Roadhouse Rolls
Deliciously soft and slightly sweet homemade rolls that mimic the famous Texas Roadhouse rolls, perfect for any meal.
- Total Time: 75 minutes
- Yield: 12 servings 1x
Ingredients
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk
- 1/4 cup sugar
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- Extra melted butter for brushing
Instructions
- Warm your milk and mix it with yeast and sugar. Let it sit until foamy.
- Add melted butter, egg, and salt to the yeast mixture.
- Gradually add flour until a sticky dough forms.
- Knead the dough until smooth, about 7 minutes.
- Place the dough in a greased bowl, cover, and let rise for about 1 hour.
- Punch down the dough and roll it out, then cut into rectangles or squares.
- Let the rolls rise again for 30-45 minutes on a baking tray.
- Bake in a preheated oven at 350°F for 15 minutes or until golden.
- Brush with extra melted butter before serving.
Notes
These rolls can be frozen after baking and easily reheated. For a sweeter flavor, add honey to the butter topping.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 7g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg