Copycat Texas Roadhouse Rolls
The best Copycat Texas Roadhouse Rolls start as soft and fluffy pillows of dough that are baked and brushed with butter then served with cinnamon honey butter!
EQUIPMENT
Ingredients
- 1/2 cup water warmed to 110 degrees
- 1 Tbsp instant yeast
- 1 tsp sugar
- 3-3/4 to 4-1/2 cups AP flour
- 3/4 cups milk warmed slightly to take off the chill
- 1/4 cup melted salted butter cooled slightly
- 1/3 cup sugar
- 1 egg slightly beaten
- 1 tsp salt
- 3 additional Tbsp melted butter for brushing
Cinnamon Honey Butter:
- 1 cup salted butter room temp
- 1/2 cup honey
- 2 tsp cinnamon
Instructions
- Melt your 1/4 cup butter and set aside to cool slightly
- Warm your 3/4 cup milk in the microwave for 1 minute to take any chill off of it and set aside.
- In your mixer bowl, combine the warm water, yeast and the 1 tsp sugar. Stir, then let it sit for about 5 minutes until the yeast is foamy.
- Add 3-3/4 cups of the flour, warmed milk, slightly cooled melted butter, the 1/3 cup sugar, egg, and salt.
- Mix with your dough hook on low speed until combined.
- Turn mixer to speed 2 and let knead for 5 minutes, scraping down as needed and adding up to an additional 3/4 cup flour as needed to create a ball that is tacky to the touch, but does not stick to your fingers.
- Once the kneading is complete, scrape the dough in to a ball, and spray around the bowl, moving the ball to make sure you get under it as well.
- Cover the bowl with saran wrap and a clean cotton towel and let rise in a warm spot for 1 to 1-1/2 hours until doubled in size.
- Punch the dough down and empty on to a lightly floured pastry mat or clean surface. Knead in to a ball.
- Roll dough into a rectangle about 1” thick. Use a sharp knife to cut dough into 18 to 20 squares.
- Place squares on a large cookie sheet pan lined with parchment paper and lightly cover with a cotton towel for another 30 minutes.
- Preheat oven to 350F
- Bake rolls for 15-20 minutes or until golden brown. Once baked, remove from the oven and immediately brush generously with the additional 3 Tbsp of melted butter.
- For the cinnamon honey butter, use a hand mixer to whip together the room temperature butter with the honey, and cinnamon until light, fluffy, creamy and smooth.
- Serve the rolls with cinnamon honey butter! You can store any remaining honey butter in the refrigerator, you will be happy you made extra!
Notes
A couple of tips for this recipe:
- I use instant yeast for all my bread recipes. Technically you do not need to proof the yeast for the five minutes at the start, but I always do this to make sure my yeast is good! If it foams, it is working and you will not end up with bread that will not rise.
- Depending on elevation, weather, or even the temperature of your kitchen, you may need to adjust the flour for the recipe. This is why it says 3-3/4 to 4-1/2 cups. I start with 3-3/4 cups then while it's mixing, sprinkle little amounts in until it starts coming together in a soft ball on the bread hook. When it does this and it's tacky to the touch, but doesn't stick to your fingers, the dough has enough flour and you can stop adding any additional.
- When the dough is rising, you want to have a slightly warm place for it to sit. You can use an oven that was heated on the lowest setting for just ONE MINUTE and then turned off, or maybe you have a proofing option on your oven. I have also just placed it in the microwave (NOT RUNNING) so it isn't in a drafty place.