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Texas Roadhouse Butter & Rolls Copycat

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Prep Time 20 minutes
Cook Time 12 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 2 minutes
Servings 12 rolls

Ingredients
  

  • Rolls:
  • 1 cup 240ml warm whole milk (110°F / 43°C)
  • 2¼ teaspoons 7g active dry yeast
  • 3 tablespoons granulated sugar divided
  • 3 cups 375g all-purpose flour, plus extra for kneading
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter softened
  • 1 large egg room temperature
  • 2 tablespoons unsalted butter melted, for brushing
  • Cinnamon Honey Butter:
  • ½ cup 115g unsalted butter, softened
  • 2 tablespoons powdered sugar
  • 2 tablespoons honey
  • ¾ teaspoon ground cinnamon
  • Pinch of salt

Instructions
 

  • Combine warm milk, 1 tablespoon sugar, and yeast in a small bowl. Let sit 5 to 10 minutes until foamy.
  • In a stand mixer with a dough hook, combine flour, remaining 2 tablespoons sugar, and salt. Add yeast mixture, softened butter, and egg. Mix on low for 2 minutes, then medium for 6 to 8 minutes until smooth and elastic.
  • Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled.
  • Punch down dough and divide into 12 equal pieces. Shape each into a smooth ball and place in a parchment-lined 9x13 inch baking dish.
  • Cover and let rise again for 30 minutes until puffed and rolls are touching.
  • Beat softened butter with powdered sugar, honey, cinnamon, and salt until light and fluffy. Transfer to a serving bowl.
  • Preheat oven to 375°F (190°C). Bake rolls for 10 to 12 minutes until golden on top.
  • Immediately brush hot rolls generously with melted butter. Serve warm with cinnamon honey butter.

Notes

  • Milk must be between 105°F and 115°F — too hot kills the yeast, too cool will not activate it
  • Do not over-flour — a slightly tacky dough gives a lighter, softer roll
  • Do not skip or shorten the second rise — it creates the signature pillowy texture
  • Bake until just golden, not dark — overbaked rolls dry out quickly
  • Brush with melted butter the moment rolls come out of the oven
  • Compound butter must be made with room-temperature softened butter, not melted
  • Rolls keep at room temperature for 2 days — reheat with a damp paper towel in the microwave
  • Freeze baked rolls for up to 2 months — warm in a 300°F oven before serving
  • For overnight rolls, refrigerate after shaping and complete second rise the next morning
  • Cinnamon honey butter keeps in the fridge for up to 2 weeks