Name: Copycat Texas Roadhouse Rolls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 packet active dry yeast; 1 ¼ cups warm milk (105-110°F); ⅓ cup granulated sugar; ¼ cup unsalted butter (room temperature); 1 large egg (room temperature); 1 teaspoon kosher salt; 3 ½ – 4 cups all-purpose flour (plus more for kneading); 3 tablespoons unsalted butter (melted for brushing)

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Introduction

These Copycat Texas Roadhouse Rolls are soft, buttery, and perfect for any meal. With their tender crumb and golden crust, they bring a touch of restaurant magic right to your kitchen. They’re surprisingly easy to make and ideal for sharing with family and friends.

The image shows shiny, golden brown dinner rolls closely placed together on a white marbled surface. Each roll has a smooth, soft top with a slight gloss, and the sides are fluffy and light cream in color, showing a soft inner texture. The rolls appear fresh and warm, with a slight shine from possibly butter brushed on top, and the layers are simple with one main bread layer. The lighting highlights the softness and glossiness of the rolls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 packet active dry yeast
1 ¼ cups warm milk (105-110°F)
⅓ cup granulated sugar
¼ cup unsalted butter (room temperature)
1 large egg (room temperature)
1 teaspoon kosher salt
3 ½ – 4 cups all-purpose flour (plus more for kneading)
3 tablespoons unsalted butter (melted for brushing)

Instructions

Step 1: Activate the yeast by combining warm milk and sugar in a small bowl. Sprinkle the yeast over the top and let it sit until foamy, about 5 minutes.
Step 2: In a large mixing bowl, mix the yeast mixture with butter, egg, salt, and 2 cups of flour until the dough is smooth.
Step 3: Gradually add the remaining flour until the dough forms a soft ball. Beat the dough on medium-high speed for 2 to 3 minutes to develop the gluten.
Step 4: Grease a bowl and place the dough inside. Cover with a towel and let it rise in a warm spot until doubled in size, about 45 to 60 minutes.
Step 5: Punch down the dough and roll it out into a 12 by 8-inch rectangle. Cut the dough into 24 to 30 pieces depending on your preferred roll size.
Step 6: Arrange the cut rolls on baking sheets, cover them, and let rise again until nearly doubled in size, about 45 to 60 minutes.
Step 7: Preheat your oven to 350°F (175°C).
Step 8: Bake the rolls for 12 to 15 minutes until they are golden brown on top.
Step 9: Immediately brush the hot rolls with melted butter for a glossy, soft finish.

Tips & Variations

For extra flavor, add 1 teaspoon of garlic powder or herbs to the dough before the first rise.
Use warm, not hot, milk to avoid killing the yeast and ensure a good rise.
If you prefer softer rolls, brush with melted butter again after they cool slightly.
These rolls freeze well—freeze after baking and thaw before reheating.

Storage

Store the rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled rolls in a freezer-safe bag for up to 3 months. Reheat in a 300°F oven for 10-15 minutes or microwave wrapped in a damp paper towel for 20-30 seconds to refresh softness.

How to Serve

The image shows a close-up of soft, golden brown dinner rolls arranged together. Each roll has a shiny, smooth top that looks slightly sticky and glazed, with a light golden crust. The sides and inside of the rolls are fluffy and white, showing a light, airy texture. The rolls are touching each other, forming a tight cluster on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but skip the proofing step with warm milk. Add the instant yeast directly to the flour and mix according to the recipe.

Why are my rolls dense instead of fluffy?

Dense rolls often result from not kneading enough, using water that’s too hot and killing the yeast, or not allowing the dough to rise fully. Ensure your yeast is active and give the dough enough time to double during both rise phases.