Texas Roadhouse Rolls
Texas Roadhouse Rolls are buttery, soft, and slightly sweet rolls that are easy to make at home with simple ingredients. They have a tender crumb and pillowy texture perfect as a side or for sliders.
Servings: 12 servings
Ingredients
- 1 1/4 cups milk warm but not hot
- 2 tablespoons unsalted butter melted, divided
- 1 large egg at room temperature
- 1/4 cup honey
- 2 teaspoons instant dry yeast
- 5 1/2 cups all-purpose flour (4 cups plus an additional 1.5 cups)
- 1/2 teaspoon salt
Instructions
- Start by warming your milk to about 110°F (43°C). It should feel warm to the touch but not hot, as too much heat can kill the yeast. In a large mixing bowl, combine the warm milk with the honey and 1 tablespoon of the melted butter. Stir to dissolve the honey. Sprinkle the instant dry yeast over the liquid and let it sit for about 5 minutes until it becomes foamy.
- Once the yeast mixture is bubbly, add in the egg and the salt. Mix well to combine. Gradually add the flour, about a cup at a time, mixing after each addition. The dough should start to come together but still be a bit sticky. Add the additional 1.5 cups of flour slowly, stopping when the dough is smooth, elastic, and just slightly tacky to the touch. You can use a stand mixer fitted with a dough hook or mix by hand.
- If kneading by hand, turn the dough onto a floured surface and knead for about 8-10 minutes until elastic and smooth. If using a stand mixer, knead on medium speed for about 5-6 minutes. The dough should spring back when poked lightly.
- Shape the dough into a ball and place it in a lightly greased bowl, turning once so the top is greasy. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free area for 1 to 1 ½ hours, or until doubled in size.
- Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 2 ounces each). Shape each piece into a smooth ball by tucking the edges underneath and pinching the seams.
- Place the shaped rolls onto a greased or parchment-lined baking sheet, spaced about 2 inches apart. Brush the tops with the remaining melted butter. Cover the rolls loosely with a towel or plastic wrap and let rise again for 30-45 minutes until puffy.
- Preheat your oven to 350°F (175°C). Bake the rolls for 15-18 minutes, or until the tops are golden brown and the rolls sound hollow when tapped. As soon as you remove them from the oven, brush the tops with a little more melted butter for that signature shine and extra richness.
- Allow the rolls to cool slightly before serving. These rolls are best enjoyed warm, slathered with butter or honey butter for an extra indulgent touch.
Equipment
- Large Mixing Bowl
- Stand Mixer with Dough Hook
- Baking Sheet
- Kitchen Towel
Notes
Ensure milk temperature is about 110°F to activate yeast without killing it. Add flour gradually and avoid over-kneading to keep rolls soft. Proof dough in a warm, draft-free area. Brush rolls with melted butter before and after baking for a soft crust. Store leftovers wrapped in foil or plastic to keep fresh. Variations include honey butter spread, garlic powder or butter, herb infusions, whole wheat flour substitution, and cheese additions.