Living On A Dime

Texas Roadhouse Rolls Recipe Copycat

Texas Roadhouse Rolls Recipe Copycat

Written by

Tawra

in

, , ,

If you like the dinner rolls at the Texas Roadhouse restaurants, you’ll love this Texas RoadHouse rolls recipe copycat! My husband Mike tasted them and said, “This tastes EXACTLY Like Texas Roadhouse rolls!”

If you like the dinner rolls at the Texas Roadhouse restaurants, you'll love this best dinner rolls recipe! These taste just like Texas Roadhouse Rolls!
Print

Texas Roadhouse Rolls Recipe (Copycat)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Tawra Kellam

Ingredients

2 tsp. active dry yeast (or 1 packet)
1/4 cup warm water (about 110-115°F)
1 cup milk
2 Tbsp. butter
1/4 cup sugar
1 tsp. salt
1 egg
4-4 1/2 cups all-purpose flour

Instructions

  1. Dissolve the yeast in warm water. Let it stand for 5–10 minutes, until foamy and bubbly.
  2. In a small saucepan or microwave, heat the milk and butter just until the butter begins to melt (about 115°F). (If you put your finger in and it’s really warm but not hot, that’s just right. If it’s too hot, let it cool.)
  3. In a large bowl, combine the sugar, salt, 1 cup of flour, yeast mixture, and warm milk mixture. Beat until well combined.
  4. Add 1 additional cup of flour and the egg. Beat on high speed for 2 minutes.
  5. Add 2 cups of flour and stir into the dough.
  6. Sprinkle enough flour on the dough to knead the dough a few times (in the bowl is fine) until it is soft and no longer sticky.
  7. Sprinkle enough flour on the dough to knead the dough a few times. Knead until the dough is still soft but not sticky. I just do this in the bowl. Knead until the dough is still soft but  not sticky.
  8. Place the dough into a greased a bowl* and let it rise** until doubled in size, about 45 minutes to 1 hour.
  9. Punch down the dough and turn it out onto a floured surface. Divide in half, roll each portion into a log, and cut into equal pieces. Shape into rolls and place on greased baking sheets or pans.
  10. Cover and let the rolls rise again until doubled in size.
  11. Preheat oven to 350°F. Bake rolls for 10–15 minutes, or until lightly golden.
  12. As soon as you take them out of the oven, spread butter all over the tops.
  13. Serve warm with Texas Roadhouse Honey Butter.

Notes

*I do not dirty another bowl to raise my dough. To avoid dirtying another bowl, simply spray the top of the dough with cooking spray, flip it over, spray the other side, and let it rise right in the mixing bowl.
 
**To make the perfect temperature for raising dough, turn your oven on to 350°F for about 2 minutes, then turn it off and switch on the oven light. Place the dough inside and let it rise in the warm oven.

Check out this video where I make the Texas Roadhouse Rolls recipe and Texas Roadhouse Honey Butter on our show:

This Texas RoadHouse Rolls Recipe Copycat is in volume 2 of our cookbook:

[dining]

Comments

36 responses to “Texas Roadhouse Rolls Recipe Copycat”

  1. Mo Avatar
    Mo

    A heating pad set on low placed under the bowl also works well for raising dough. Not sure if it’s cheaper than heating up the oven.

    Reply
  2. Emily Avatar
    Emily

    I have a heat vent on my kitchen floor, right in front of the cabinets. When I have bread dough that needs to rise, I just set the bowl or pan on top of a cooling rack over the vent. The heat is runs often enough that the dough rises quickly, usually about 30 minutes. It is a little weird to have the dough on the floor, but it is near the corner, so it is out of the way.

    Reply
  3. Jean Avatar
    Jean

    I’d like to preface this by saying that I’m finally learning to cook at 50. Never had any interest in it before.
    I made these today and they came out pretty flat and heavy. I followed the directions and let them raise in the oven after I turned it on 350 for 2 minutes. The second time to let them raise, I did the same thing. I took them out to preheat to 350 to bake them and they “fell” while the oven was preheating. I baked them anyway. I thought they’d be more light and fluffy like a dinner roll. I don’t know what they were supposed to taste like because I haven’t eaten a Texas Roadhouse.
    What did I do wrong?

    Reply
    1. Jill Avatar
      Jill

      Don’t take them them out of the oven after they rise. I just get the oven warm for a minute or two. Turn it off then place the rolls in it to rise leaving the oven light on. On the second rise leave them in there even while the oven is preheating. Don’t move them or slam the oven door or anything like that because they will fall. Don’t be to discouraged because sometimes it does take a little practice on these things the same way you have to practice learning to ride a bike, drive, sew or anything. I read a book once and the lady said the best way to learn to bake a pie is to bake one everyday for 2 weeks and at the end of the 2 weeks you will know how to make a pie because you will have made all the mistakes you can and figured out how to fix them. : )

      Reply
  4. Cactus Avatar
    Cactus

    We just had dinner at Roadhouse last night! lol I am trying these tomorrow. Yum!

    Reply
  5. andrea Avatar
    andrea

    I am really new to using yeast risen dough but I had to try this recipe..I am making it now (It is in the first rise) I didn’t have milk so I used Greek yogurt thinned out with a bit of water…hoping they taste good..this is only my 2nd time working with yeast..first time (couple weeks back) I made cinnamon rolls and was very successful

    Reply
  6. Janette Avatar
    Janette

    I can’t believe I have all of these ingredients in my apartment right now and can make these rolls in no time! Thanks so much for sharing the recipe!

    Reply
  7. Rhonda Gales Avatar
    Rhonda Gales

    These rolls look delicious, and I must try them. Thanks for sharing!

    Reply
  8. Katie @The Semisweet Sisters Avatar
    Katie @The Semisweet Sisters

    These look absolutely delicious, I am making them for dinner tonight!

    Reply
    1. Jill Avatar
      Jill

      Great minds think alike Katie. I haven’t made any for awhile so decided I would today and just pulled mine out of the oven. They smell soooo good.

      Reply
  9. JoAnn Avatar
    JoAnn

    Can this dough be made in a bread machine?

    Reply
    1. Jill Avatar
      Jill

      I don’t know JoAnn. The thing is it is so easy to make without a bread machine and all I don’t know if anyone has tried it or not.

      Reply
    2. Emily M Avatar
      Emily M

      yes I just dump it all in the machine on dough cycle. I do check and adjust flour or liquid as needed. My machine does the kneading and first rise.

      Reply
  10. Eveyn sherdon Avatar
    Eveyn sherdon

    I have tried soooooo many times and I keep making the same mistake. They fail to rise, may be it is the yeast I’m using or the temp is off. HELP, PLEASE

    Reply
    1. Jill Avatar
      Jill

      Eveyn first make sure you dissolve the yeast in the 1/4 cup of really warm water. Let it sit for about 3 mins. or until it starts bubbling and puffing up. This way you will know the yeast is ok and that you didn’t make the water too hot or not get it hot enough. The water should be hot enough that when you stick your finger in it it is really really warm but not so much to burn or make you finger too uncomfortable. If you have a thermometer the water should be between 100 -110 degrees. When you set them out to raise you can do it different ways but I like to heat my oven to about 150 degrees for a few minutes while I am mixing the rolls up. I then turn it off right before I start putting them in the pan, put them in the oven with the oven light on. The oven keeps enough heat in it and with the light going it seems like the perfect amount of heat to make them raise. When they are almost raised as much as I would like but needs just a tiny bit more I turn the oven on and the preheating helps them to finish rising the rest of the way.
      The main thing though is to make sure that yeast bubbles and puffs before you start.

      Reply
  11. Tamara Brooks Avatar
    Tamara Brooks

    Can these rolls be made ahead?

    Reply
    1. Jill Avatar
      Jill

      Yes they can. You can do them the day before and then reheat them or you could do them a week or more ahead of time and freeze them. If you freeze them take them out the day before you need them and let them thaw on the counter. Then to reheat for either way, wrap them in foil or cover with foil if they are in a pan, bake in an oven that is 300 degrees for about 5-10 mins.

      Another way they use to do it is to slip them into a brown paper bag, folding the open end close, spritz with a little water to make damp then bake about 15 mins. at 300 degrees. No the bag won’t catch on fire as a matter of fact my favorite meatloaf recipe that I use to make had me wrap the meatloaf in a brown paper sack to bake it in. It was so good.

      Reply
  12. Elaine Avatar
    Elaine

    Can you make these without adding sugar? I’m not keen on sweet tasting bread/rolls etc They look lovely.

    Reply
    1. Jill Avatar
      Jill

      You can make without out the sugar but what I would do is maybe half the sugar instead or add about 2 Tbsp. because often the sugar is will not make a bread product sweet but is added to enhance and bring out the flavors of the rest of the ingredients. I add a couple of Tbsp. of sugar to my mashed potatoes and spaghetti sauce – it doesn’t make it taste sweet it just sharpens the flavor. No one ever knows I put it in there and I always get compliments on how good my mashed potatoes taste. It is the sugar in them.

      Reply
    2. Cassie-Jo Avatar
      Cassie-Jo

      Elaine, you might be a pro at this now but I can’t be sure since there are no dates/years listed. I hope this helps. I cut sugar in most recipes. DH is a type I diabetic (dx’d @4yo; now 55). My usual go-to bread & rolls dough recipe calls for milk to heat in microwave til 110f. I use 2 tbsp sugar then add the yeast to the heated milk stirring quick w/a chopstick; cover top w/plastic wrap (I use Pyrex 2c measuring glass) for 10min until yeast proves. It’s the sugar that helps yeast begin to bubble. I’m hoping this one turns out well.

      Reply
  13. Susanna Sheppard Avatar
    Susanna Sheppard

    Where in the DOAD book is this recipe?
    Just got the book and working my way through it.

    Reply
    1. Jill Avatar
      Jill

      This exact recipe is not in DOAD but on pg. 75 is our Ninety Minute Roll recipe and it is the same except the one in the book is cut in half and uses no egg. So you could just double the recipe in the book and add an egg if you want. The recipe in the book is nice because it makes the right amount for a family of 4-6 to have hot homemade rolls for 1 meal.

      Reply
  14. cindi Avatar
    cindi

    You can also set covered dough in the microwave oven..it rises beautifully there and no need to turn oven on twice?

    Reply
  15. Carolyn Avatar
    Carolyn

    What is the yield for this recipe, please? How many rolls does it make?

    Reply
    1. Jill Avatar
      Jill

      It is hard to say exactly Carolyn because people make them different sizes when the roll them into balls but making an average size dinner roll this will make around 2 doz. One thing that might help you too in the future is if a recipe calls for about 2 cups of flour that will make 1 doz. rolls so you can then figure other recipes from there. Hope that helps

      Reply
      1. Laura Ravnikar Avatar
        Laura Ravnikar

        I made this recipe last night for family dinner, and I made 1 dozen rolls in a 9×13 pan. They were a BIG hit! Everyone loved them, but they did take about 20 minutes to bake because they were so large! Next time I will make them smaller, maybe 18-24 instead of 12! (Seriously, nobody complained that these delicious rolls were too big!)

        Reply
        1. Jill Avatar
          Jill

          Glad they turned out for you Laura. Had to laugh at the BIG hit. LOL

          Reply
  16. Mary Ann Smith Avatar
    Mary Ann Smith

    My hubby was recently diagnosed with Type 2 Diabetes and I have it as well. How do you think these would turn out using wheat flour? Hes really a bread guy and I’m trying to help him out by providing healthy foods for him to pick from.

    Reply
    1. Jill Avatar
      Jill

      In most recipes that call for all purpose flour it is best not to use all wheat. The texture and everything is different. You can how ever often use half wheat and half all purpose sometimes

      Reply
  17. Autumn Avatar
    Autumn

    Can this be done as loaf bread as well?

    Reply
    1. Jill Avatar
      Jill

      You probably could make this into a loaf

      Reply
  18. Mireya Avatar
    Mireya

    How many rolls should I get per batch? Or which size do I cut the rolls?

    Reply
    1. Jill Avatar
      Jill

      It is ify on how many rolls you will get because different people make them different sizes but if it an average size I would say about 2 dozen. See you can make them much larger or smaller depending what you like best.

      Reply
      1. Mireya Avatar
        Mireya

        Thanks! Just made them, wonderful recipe! Thanks for sharing

        Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

More posts