Texas Roadhouse Rolls: Soft, Fluffy, and Irresistible

Few things evoke the comfort of a good meal quite like freshly baked rolls, and Texas Roadhouse Rolls have a near-magical ability to make any dinner feel special. Soft, fluffy, and just the right amount of buttery, these rolls are a classic for a reason. They’re the kind of bread you can’t resist tearing open while it’s still warm, smothered with honey cinnamon butter and savoring every bite.

I remember the first time I attempted to recreate Texas Roadhouse rolls at home. The kitchen smelled heavenly as the yeast proofed in the warm milk, bubbling up with promise. Kneading the dough was therapeutic, the soft texture yielding beneath my hands as it transformed from a sticky mixture to a smooth, elastic ball. Even before the rolls went in the oven, the anticipation of the soft, golden-brown finished product made it impossible to resist sneaking a taste of the honey cinnamon butter. There’s something nostalgic about rolls like these—they transport you to family dinners, holiday spreads, and moments where simple comfort food feels like pure joy.

This recipe takes the magic of Texas Roadhouse and makes it achievable in your own kitchen. The combination of warm milk, yeast, butter, and a touch of sugar creates rolls that are pillowy soft inside with a delicate, slightly golden crust. Paired with the sweet, cinnamon-infused honey butter, these rolls are perfect for everything from a casual weeknight meal to a celebratory holiday table. Even novice bakers will find the process approachable, especially when using a stand mixer or food processor.

Texas Roadhouse Rolls – Don’t Lose This

Ingredients

For the Rolls:
1 cup warm milk
1 package or 2 1/4 teaspoons active dry yeast
1/3 cup sugar
3 1/2 cups all-purpose flour, plus more for the board
1 egg
1/3 cup butter, melted plus 1/4 cup butter, melted (optional)
1 teaspoon salt

Honey Cinnamon Butter:
1/2 cup softened butter
1 teaspoon cinnamon
2 tablespoons honey
2 tablespoons powdered sugar

Directions

In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients. (This is not necessary, but I prefer this to using milk cold out of the refrigerator.)

Using a stand mixer or food processor, combine the flour, egg, 1/3 cup melted butter, and salt.

Cooking Tips and Substitutions

1. Milk temperature: Warm milk helps activate the yeast. Too hot and it can kill it; too cold and the yeast will be sluggish. Aim for around 110°F (43°C).

2. Butter variations: Melted butter can be swapped for melted plant-based butter if desired. Brushing an extra 1/4 cup on top after baking adds extra richness.

3. Sweetness adjustments: The sugar in the dough helps with browning and flavor, but you can adjust slightly based on preference.

4. Kneading: Ensure the dough is kneaded until smooth and elastic. This helps the rolls rise evenly and develop their characteristic softness.

Serving Ideas

• Holiday table centerpiece: Serve warm rolls with honey cinnamon butter alongside turkey, ham, or roast beef.

• Weeknight comfort: Pair with soups, stews, or a simple salad for a cozy dinner.

• Snack-time treat: Slather with butter and a sprinkle of cinnamon sugar for a sweet afternoon indulgence.

• Party platter: These rolls travel well and are always a crowd-pleaser.

Storage and Reheating

• Room temperature: Keep in an airtight container or wrapped in foil for up to 2 days.

• Refrigerator: Store for up to 4 days; reheat in the oven for a few minutes to regain softness.

• Freezer: Wrap individually or in a batch in foil and freeze for up to 3 months. Reheat directly from frozen or thaw overnight in the fridge.

FAQ

Q1: Can I make these rolls ahead of time?
A: Yes! Prepare the dough and allow it to rise in the fridge overnight. Shape and bake the next day.

Q2: Can I use instant yeast instead of active dry yeast?
A: Absolutely. Reduce the proofing time slightly, as instant yeast acts faster.

Q3: How can I make the rolls extra soft?
A: Brush with melted butter immediately after baking and cover loosely with foil to trap steam.

Q4: Can I substitute whole wheat flour?
A: You can replace part of the all-purpose flour with whole wheat flour, but for best results, keep at least 2/3 all-purpose for that classic soft texture.