Copycat Texas Roadhouse Rolls – Soft, Buttery Dinner Rolls at Home

A Quick, Catchy Intro with a Viral Hook

You ever dream of snagging that warm, buttery Texas Roadhouse roll before anyone else? Yep, me too. That hush-hush moment when you bite in and all you feel is fluffy cloud bread and savory butter—chef’s kiss. Brace yourself: with this Copycat Texas Roadhouse Rolls recipe, you’ll get that exact feel at home, no full-rodeo required. Prepare for warm roll-life upgrades.

Why This Recipe Is Awesome

Let’s stop pretending grocery-store rolls cut it. These babies? They’re pillowy soft inside, golden-topped, and just begging to be slathered with honey-cinnamon butter. They take a few steps but feel restaurant-professional—zero baking sorcery required. Plus, they’re perfect for BBQs, holidays, or impressing your sandwich squad.

Ingredients

• 3 ½ cups all-purpose flour (sub: half whole wheat for extra fiber)
• ¼ cup sugar
• 2 ¼ tsp (1 packet) instant yeast
• 1 tsp salt
• ½ cup warm milk (110°F)
• ½ cup warm water (110°F)
• ¼ cup unsalted butter, softened + 2 tbsp melted for brushing
• 1 large egg

Tools & Kitchen Gadgets Used

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• Mixing bowl or stand mixer with dough hook
• Measuring cups & spoons
• Silicone spatula
• Baking sheet & parchment paper
• Pastry brush
• Kitchen towel or plastic wrap

Step‑by‑Step Instructions

1. Activate the dough. In mixer bowl, combine warm milk, water, sugar, yeast. Let bubble 5 mins.
2. Add dry & wet. Toss in flour, salt, softened butter, egg; knead 5–7 mins until elastic.
3. First rise. Grease bowl, cover and let rise 1 hr (until doubled).
4. Shape rolls. Punch dough, divide into 12, roll into balls, space on parchment-lined sheet.
5. Second rise. Cover and let proof 30–40 mins until puffy.
6. Bake. Preheat oven to 350°F. Brush tops with melted butter, bake 18–20 mins until golden.
7. Finish warm. Brush again with butter right out of the oven and let cool slightly.

Calories & Nutritional Info

Per roll (1 of 12):

• Calories: ~190 kcal
• Fat: 7g
• Carbs: 27g
• Protein: 4g
• Fiber: 1g
• Sugars: 3g

Common Mistakes to Avoid

• Water too hot/cold. Kills yeast or slows it—aim 110°F.
• Skipping kneading. No knead = dense rolls.
• Proofing in draft. Chill ruins rise—cover well.
• Overbaking. You want golden, not toast (lest your rolls end up rock-hard).

Variations & Customizations

1. Keto version: Use almond flour + psyllium husk, omit sugar, bake smaller for buns.
2. Garlic herb twist: Mix minced garlic, parsley, and Parmesan into butter for brushing.
3. Sweet cinnamon rolls: Add cinnamon-sugar into roll before second rise, glaze after bake.

FAQ Section

1. Can I make dough ahead?
Yep—refrigerate after first rise for up to 24 hrs. Bake later.

2. What if I don’t have instant yeast?
Use active dry yeast (2 ¼ tsp), but bloom in water for 10 mins first.

3. Can I freeze dough or rolls?
Freeze baked rolls up to a month. Just reheat in oven.

4. Why aren’t my rolls soft?
Under-kneaded or overbaked are the usual culprits.

5. Healthy swap?
Try whole wheat flour or reduce sugar—rolls still fluff.

6. Why brush with butter twice?
One elevates rise, the next gives shine and flavor.

7. Best way to reheat?
Wrap in foil and heat at 300°F for 5–7 mins.

8. Can I scale recipe up?
Totally—just keep baking times similar; monitor color.

Final Thoughts

There you go—Copycat Texas Roadhouse Rolls that taste restaurant-level without the denim bills. Whip these up and your friends will wonder if you’re hiding a secret oven. Share photos, brag a bit, and remember: once you’ve mastered these, store rolls are officially banned in your kitchen. 😊