Texas Best Ever Honey Butter Recipe



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Texas Roadhouse Honey Butter Recipe

This Texas Honey Butter Recipe makes the Best Ever Honey Butter! If you love Texas Roadhouse Honey Butter you will love this light and fluffy honey butter that goes with with any dinner roll.

Texas Honey Butter

1 cup (2 sticks) butter, very soft
1 cup powdered sugar
1 cup honey
2 tsp. cinnamon

Add everything in the order listed, whipping well. Oh Yum!

 

We know to use this on rolls and bread but it also tastes great on:

oatmeal
pancakes
French toast
hot rice cereal
pumpkin bread
zucchini bread



Comments

  1. grizzly bear mom says

    or licked off of your finger or just about anything else! It might be good with nutmeg or other sweet spices as well.

    Do you whip in the sugar. then whip in the honey. then whip in the cinnamon? Or can you just dump all four ingredients in a bowl and beat them together simultaneously?

    • says

      It doesn’t really matter. You can just dump it all. I would maybe whip the butter a little at first just to soften it more and make the other things mix in better but you really don’t even have to do that.

        • says

          Pretty much forever. Actually a long time 3-4 weeks at least. Treat it as you would any regular butter and that is how long it will last. Honey has almost an indefinite shelf life and butter doesn’t ever really spoil it after a long long time will turn rancid. If you are still unsure you will use it up fast enough then cut the recipe in half.

    • says

      this one is suppose to be just like them.
      Texas Road House Rolls

      4 tsp. active dry yeast
      1/2 c. warm water
      2 c. milk, scalded and cooled to lukewarm
      3 Tbl. of melted butter, slightly cooled
      1/2 c. sugar
      2 quarts all purpose flour (7-8 cups)
      2 whole eggs
      2 tsp. salt
      Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.
      Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny (or put in your kitchen-aid, use the dough hook and knead for about five minutes.)and put in greased bowl; turn over to grease top.Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
      Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen.

  2. Teresa Broos says

    These sounds so good! Can’t wait to try the receipe. Question; will they freeze well and have you froze them before the last rise? Thank you for answering.

  3. rose says

    those rolls are to die for! .. yummo .. thanks for posting jill ..
    i didnt realize they used 1 cup of powdered sugar in their butter .. wow! .. and a cup of honey too ..

    those rolls are even good 2 days later .. just pop them in the microwave for like 10-15 sec’s .. and they soften up again .. ;D ..

    thanks again jill .. :D

  4. Cindy says

    Hi, Jill
    As to scalding milk for these rolls, I believe the reason milk in bread recipes has traditionally been scalded was to kill bacteria that would prevent the dough from rising. I don’t think it is necessary to scald, then cool the milk.

  5. Bea says

    I made this Honey Butter last night and had some on my oatmeal this morning. Very good. I also put it on the banana bread I have, and it’s real good on that too. Sure gives flavor to bland oatmeal.

  6. Ginny says

    Here is something to try on sweet potatoes to french toast:

    1/2 cup maple syrup
    1 cup mild honey
    2 T butter
    Stir together and warm over low heat.

    Found it in a South Dakota steakhouse.

  7. Liz says

    Oh, thank you, thank you. I am trying to do the “only one meal a day thingy” I have bean soup cooking and I probably have time to make those rolls, and then the butter!!!!!! After I finish teaching 1st grade ;(

    • says

      Jenny I am not sure. I know it can stay at room temperature but as far as shipping goes I couldn’t tell you. You can treat it like regular butter I do know that if that helps. As far as shipping goes I don’t know why you couldn’t ship it without the dry ice if it is only going to take a few days to get there it should be fine because I can have mine sitting out for several days with no problem.

  8. Richard Hobbs says

    Jill, I’m kind of new at making bread and similar. In this recipe for the rolls, near the end when you say “divide into portions for shaping”..do mean that since the recipe makes 5 to 6 dozen to make the portions into 5 or 6 sections? then cut or shape each section/portion into biscuits/rolls or whatever shape? Could I just use the 5 or 6 portions and bake in a loaf bread pan?

    Forgive me but I really am new to this and trying to learn about making different kinds of breads, rolls and biscuits and I came across your recipe for butter and rolls and I decided to make it as one of my “experiments” but I wanted to get some clarification from you re: portions. Anyway, thank you in advance for your help.

    • says

      Richard I don’t mind your question at all but I am not sure which of our roll recipes you are talking about. A good rule of thumb is if the recipe for just a plain roll recipe that calls for around 3-31/2 cups of flour then then you should be able to make it into 1 loaf of bread. If you can let me know which recipe you were looking at then I could maybe answer it easier. Also here is a link to a post on our website that goes into great detail on bread making and the second link is for our kindle e book if you need more. Be sure to holler if you have any more questions.

      How to Make Homemade Bread
      Homemade Bread E Book

      • Richard Hobbs says

        Thank you, Jill very much for your reply which I found informative and useful.
        To specify re: my question about portions – the recipe I was inquiring about was the Texas Roadhouse Rolls. I haven’t tried the recipe yet but I’ve got the ingredients all together now for the “experiment.” :)

    • says

      Then cut back on the sugar and honey a little. Saltiness and sweetness can be a personal thing and those you can easily add or take away in a recipe like this.

    • Tracy says

      Same here, I cut recipe in half to try but after tasting it I’m adding more butter to it. I think I may try it again omitting the sugar. :) (Still good, just too sweet for me)

  9. lyn says

    I too made this tonight but it did not come out anything like butter. It is liquid, not to spread with a knife, and very sweet. Does it thicken up after a while in the fridge or is there something I can do to fix it? I was very disappointed.

    • says

      Lyn not sure what went wrong but here’s a couple of things to try. Put it in the fridge and it may firm up. In the same way butter can get very soft and runny if left in a warm room this can too. Also I usually use stick butter to make this. Many soft spreads and butter like spreads are too soft and don’t always work right in some recipes. You may have had a combination of a soft spread and a warm room.

      Different people have different tastes and literally their taste buds can taste things differently so if this is too sweet for you just cut back on the honey and the sugar until you get it to where you like it. If you cut back on the honey that may help with it being so soft too.

      To save what you have already made this time add another 1/2 a stick of butter until you get the sweetness you want.

  10. Paula Davis says

    I found the cinnamon overwhelming, both in color, texture and taste. I made the error of using my good orange blossom honey, but with the cinnamon, you can’t taste the orange at all. I will start next time with 1/4 tsp. of cinnamon and see what I think..and yes, I love cinnamon.

    • says

      Cinnamon is like salt and pepper and everyone has their likes and dislikes on how much of it to use. I usually don’t worry about it too much and in most recipes add a little and then keep adding more until I have the taste I want plus the cinnamon is the main taste in this recipe not the honey so you might want to want to keep your special honey for a recipe where the honey is the star and not the seasonings that are in it.

      • Charles S Doyle says

        I would love to have your recipe for your Honey Mustard salad dressing. Maybe a pint of it.How long will it keep in the refrigerator?

  11. says

    My first time to read comments – ever! There are a lot of things to learn there especially when questions are answered by the administrator, in this instance, Jill….I lost track of time reading the comments because I get to pick up additional info….

    I have never baked anything before for so many reasons. The first recipe I saw on line was the Texas Rolls….I thought it looked so easy to follow and will give it a try. I think I will get hooked to this website.

    Thank you, Jill, for answering queries…not many would bother, I suppose. MORE POWER!

    • says

      If you have any baking questions (or how to fix failures – we are experts at that : )) just give us a holler and we or our readers may be able to help. Thanks for you kind words.

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