Copycat Texas Roadhouse Rolls
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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!
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
- 2 cups milk
- 3 Tablespoons butter
- 1 1/2 Tablespoons active dry yeast
- 1/2 cup warm water
- 1/2 cup sugar, divided
- 1/2 cup honey
- 7 1/2 cups all-purpose flour (up to 1/2 cup more or less, divided)
- 2 eggs
- 2 tsp salt
- 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.)
- Melt 3 Tbsp of butter in the microwave. Set aside.
- Combine yeast, warm water and 1 Tablespoon sugar in a mixing bowl. Allow yeast to bubble.
- Add remaining sugar, honey, milk, and 3½ cups of flour to the yeast mixture. Mix together for a couple of minutes.
- Add melted butter, eggs and salt; mix well.
- Add additional flour ½ cup at a time until dough begins to separate from the sides. Let rest for a few minutes.
- Knead dough for about 5 minutes. Add additional flour by the Tablespoon if dough gets sticky, but it should be moist. (Don't dry it out!)
- 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.)
- 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.
- 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.
- Place dough onto a greased baking sheet and cover loosely with greased plastic wrap. Allow to double in size again, about 1 hour.
- Bake at 350*F for about 15-20 minutes, until golden brown.
- 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.