Copycat Texas Roadhouse Rolls

Copycat Texas Roadhouse Rolls

I have been dying to try this recipe for a while now!  I first saw these Copycat Texas Roadhouse Rolls at my friend Aimee’s blog, and was super impressed at how perfectly square/rectangle they were.  I was almost too intimidated to try them myself even though I have a lot of baking experience.  They were actually pretty easy to make!  Almost easier than typical rolls because cutting them square eliminates the need for rounding them or pinching and tucking the edges underneath.  I really liked that about this recipe.  And, if you know my motto, any dough made with scalded milk is going to be a winner, and this recipe holds true to that statement!


Copycat Texas Roadhouse Rolls

If we’re being honest here, I have only ever been to Texas Roadhouse twice.  It’s not a favorite, but the rolls and butter are what have brought me back!  And, you can stay tuned for the butter half of this recipe coming on Tuesday — to die for!  Nothing tastes better than fresh bread from the oven slathered with any kind of butter.  Delicious!  Like most breads, this recipe is a little time consuming since you wait for the dough to rise after kneading it, and then again after the rolls have been shaped, but you will have rolls out your ears.  It makes a lot!  Enjoy!

  Copycat Texas Roadhouse Rolls

Copycat Texas Roadhouse Rolls
Yield: 28 + Rolls
  • 2 cups milk
  • 3 Tablespoons butter
  • 1 Tablespoon active dry yeast
  • ½ cup warm water
  • ½ cup sugar, divided
  • ½ cup honey
  • 7½ cups flour (up to ½ cup more or less), divided
  • 2 eggs
  • 2 tsp salt
  • Butter
  1. Put milk in a small saucepan over medium heat. Bring to a boil and remove from heat. Allow to cool slightly. (Or you can heat it in the microwave until boiling, about 3 minutes.)
  2. Melt 3 Tbsp of butter in the microwave. Set aside.
  3. Combine yeast, warm water and 1 Tablespoon sugar in a mixing bowl. Allow yeast to bubble.
  4. Add remaining sugar, honey, milk, and 3½ cups of flour to the yeast mixture. Mix together for a couple of minutes.
  5. Add melted butter, eggs and salt; mix well.
  6. Add additional flour ½ cup at a time until dough begins to separate from the sides. Let rest for a few minutes.
  7. Knead dough for about 5 minutes. Add additional flour by the Tablespoon if dough gets sticky, but should be moist. (Don't dry it out.)
  8. Remove dough from the bowl and grease the bowl. Return dough to the bowl and turn it over so all sides are covered in grease. Loosely cover bowl with greased plastic wrap. Allow to rise until doubled in size, about 45 minutes, depending how warm your house is. (I put mine in the microwave that was warm from heating my milk and butter.)
  9. Once the dough has doubled, punch it down to release the air. Empty dough onto a lightly floured work surface. Using a rolling pin, roll the dough out till it is about ½-inch thick.
  10. Fold the dough in half, so it's now about 1-inch thick, roll over the dough a little bit to seal the two halves together. Cut the dough into approximately 2-inch squares.
  11. Place dough onto a greased baking sheet and cover loosely with greased plastic wrap. Allow to double in size again, about 1 hour.
  12. Bake at 350*F for about 15-20 minutes, until golden brown.
  13. Immediately rub the tops of the rolls with additional butter. Best served warm. Store extras in a zip-top bag.
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Recipe from Like Mother Like Daughter & re-written in my own words.


Copycat Texas Roadhouse Rolls


  1. says

    I have tried a few copy cat Texas Roadhouse Rolls and still hadn’t found the one! I’m so excited to try this one!

  2. Maria says

    I have trouble rolling things out with a rolling pin.
    Could these be made like the clover leaf rolls?

  3. lynne says

    I was searching for the perfect roll for this past Easter dinner, with that said, I started searching thru all my favorite blogs and recipe sites. I found 3 that cought my attention, this was one of them. I was unsure about 7 up biscuits and the soda bread didn’t do much for my menu, so I chose these. I’m so glad I did, they are so good and just about the same as Texas Roadhouse. Something is missing but they are still perfectly wonderful. I made another batch yesterday just because.

  4. Amanda says

    I made these last night, I think the flavor is dead on but mine turned out denser than the original. I think they might rise higher if I just rolled them to one inch thick instead of folding the dough.

    • Amber says

      Yeah, that step seemed weird to me too. They do take a long time to rise well enough, but that would help them get higher quicker and be less dense. Thanks for sharing your experience!

      • Bobby says

        I think that the two layers will make them less dense and allow them to rise more. You seal the edges to keep the gas from escaping and making the rolls rise more. If you really wanted a flaky roll, make four layers but be sure that the edges are sealed to trap the gas and make the rolls rise.
        Be careful though, once the rolls are risen, one little touch can deflate them in a moment. What I like to do is, once the dough has been shaped into a roll and placed on the sheet (and coated), just slightly warm the oven and turn it off, allow the rolls to rise in the oven where it is warm, then without touching them and after they have risen, turn the oven on and bake them. Its not hared to get a roll to rise, just keeping it that way!

  5. Alex says

    Could you freeze either the dough or the baked rolls? I would like to eat them all but seeing as its probably not the healthiest thing for me I would like to be able to save what I don’t eat right away. I hate wasting food :)

    • Amber says

      For sure! Either way actually, just use a good freezer style zip-top bag. If you freeze the rolls as dough, freeze them on a floured or silicone mat lined baking sheet first, just until frozen, and then transfer it to the freezer bag for probably up to 1 month. They will probably take 8 hours at room temperature to rise after they have been frozen.

  6. says

    These are soooo good! When my husband and I went to Texas Roadhouse for the very first time, we ate so many rolls that we did not want our dinner! They are exactly like the yeast rolls my Grandma used to make, except she did not make them square – she made them round, sort of oblong, and put them close together in a shallow baking pan, and poured melted butter on them before baking.

  7. says

    I have made these rolls several times and they come out perfect every time! The honey in the recipe is what makes these spot on to Texas Roadhouse rolls. My family loves them! I used instant yeast vs active dry and doubled the yeast because or how much sugar is in the dough and got a perfect rise. Thanks for the recipe!

  8. Caroline says

    Just made these, and the flavor is right on. But they are nowhere near as light even though I doubled the yeast. I suspect they need buttermilk instead of regular milk and about 1/4 – 1/2 tsp of baking soda.

  9. Moopsee says

    People are so impatient to let the yeast rise. All will be fluffy if you don’t put too much flour in (that will definitely cut the rise) and if you rush the rise. There are so many things that will affect your rise. I keep my house between 74 to 70 degrees F. It takes longer to rise with a cooler house. Time for rise is very variable depending on humidity and house temp and dough temp. Watch for the rise — time is not so reliable. I have made these and they were just fine. I prefer regular red star active dry yeast. I find that my gut reacts much less to wheat when I use the classic yeast. It does take longer, but there is more flavor with a slower rise, and so that is a good thing. These aren’t biscuits — skip the baking soda! If you want baking soda in them, go make some Angel Biscuits. These are lovely rolls. Eggs in dough also make for a slower rise. Amber, Great Recipe!!

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