0 from 12 votes
Copycat Texas Roadhouse Rolls
These buttery & soft Copycat Texas Roadhouse Rolls are completely irresistible when served warm with whipped cinnamon honey butter! The fluffy, melt-in-your-mouth tender rolls are casual enough and easy for family dinners on Sunday evenings, but they are also worthy of a spot on the table when it's holiday season and you're assigned to bring the rolls!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 5 mins
Servings: 35 -40 rolls
Calories: 137 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 2 cups whole milk
- 3 Tablespoons salted butter + 3 additional tablespoons for rubbing on top of the rolls
- 2 teaspoons salt
- 1 Tablespoon active dry yeast
- 1/2 cup warm water
- 1/2 cup granulated sugar divided
- 1/2 cup honey
- 2 large eggs
- 7 to 8 cups all-purpose flour or bread flour
Instructions
- Scald the milk in a medium saucepan over medium-high heat by bringing to a boil, then removing from the heat. Add the butter and salt to the scalded milk. Stir until butter is melted. Cool until lukewarm.
- Combine the yeast, warm water, and 2 teaspoons of the sugar in a large bowl of a stand mixer. Stir together and let sit for 5 minutes until foamy. Once the yeast has proofed, add the remaining sugar, honey, the scalded milk and butter mixture, and 3 cups of the flour. Beat well to combine.
- Add the eggs and beat well.
- Add the flour 1 cup at a time, kneading until the dough is soft and starts to separate from the sides of the bowl. Let it rest for 5-10 minutes, then knead for 5 minutes on medium speed using a dough hook attachment or for 7-8 minutes by hand until a smooth, supple dough forms. It should be tacky, but not sticky.
- Transfer the dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap and set in a warm spot. Let the dough rise until doubled in size, about 45-60 minutes. Punch down the dough, then let rest for 5-10 minutes.
- Turn the dough out onto a lightly floured surface and roll out to about 1/2-inch thick. Fold dough over in half so it is 1-inch thick. Roll again lightly to press both parts together. The dough will be about 3/4-inch to 1-inch thick.
- Cut the dough into 2-inch squares using a bench scraper or pizza cutter. Cover loosely with plastic wrap and let rise for 30-60 minutes until puffy.
- Preheat the oven to 350°F while the rolls are rising.
- Bake for 15 minutes until golden brown. Rub the tops of the hot rolls with the remaining butter.
Cup of Yum
Notes
- Leftover rolls can be stored in an airtight container on the counter for 3-5 days, or in the freezer for 4-6 months.
Nutrition Information
Calories
137kcal
(7%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
13mg
(4%)
Sodium
152mg
(6%)
Potassium
51mg
(1%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
67IU
(1%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 35-40 rolls
Amount Per Serving
Calories 137
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 152mg | 6% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.