Copycat Texas Roadhouse Rolls
User Reviews
5
Copycat Texas Roadhouse Rolls
Description
Copycat Texas Roadhouse Rolls replicate the soft, slightly sweet yeast rolls served at the well-known restaurant. The recipe begins with warming milk mixed with honey and yeast, creating a foamy mixture to activate the yeast. Melted butter, an egg, salt, and flour are added to form a dough that is kneaded until elastic and smooth. The dough is then rolled into a rectangular shape, folded, and cut into equal squares to shape the rolls. After a second rise, the rolls bake into golden, fluffy pieces with a tender crumb and a buttery, mildly sweet taste.
The method of folding the dough before cutting helps create a soft texture and contributes to the characteristic shape and size of the rolls. The butter and honey balance the flavor, making the rolls slightly sweet but still suitable for pairing with savory dishes.
These rolls can complement meats, soups, or salads and are ideal when served warm with additional butter. The notes indicate that the dough or shaped rolls can be frozen before rising, allowing for convenient storage and future baking without compromising texture.
Freezing tips include freezing unrisen dough squares individually on a sheet before storing them in a freezer bag, and thawing with time to allow rising before baking. Once baked, the rolls retain freshness best if stored tightly covered at room temperature for a couple of days or frozen for longer keeping.
Ingredients
Dough
- 1¼ cups milk whole
- ¼ cup honey
- 2¼ teaspoons active dry yeast
- 4 tablespoons unsalted butter divided
- 1 large egg room temperature
- 1 teaspoon salt
- 4 cups all-purpose flour or bread flour
Instructions
- Add the milk to a small bowl and microwave for 1 - 2 minutes. Pour into your mixing bowl and add yeast and honey and stir to combine. Let stand for 5 minutes.
- Add 3 tablespoons of melted butter, egg, salt and 2 cups of flour. Mix and then knead the dough for a few minutes using your mixer and a dough hook.
- Gradually add the remaining 2 cups of flour until the mixture is combined and bread dough forms. Knead for 6-8 minutes, or until elastic.
- Punch down the dough and turn it out onto a floured surface. Roll it into a 12x18 inch rectangle that is ⅜ inch thick.
- Fold it in half so it measures 12x9 inches. Cut 12 rolls. Each roll will measure 3 x 3 inches.
- (*Note for smaller rolls, roll the rectangle to 12 x20 inches. Fold in half and then cut 20 smaller rolls. These smaller rolls will measure 2- 2 1/2 inches square.)
- Lightly grease a cookie sheet and place the rolls 1 - 2 inches apart. Cover and allow the dough to rise for another hour or until doubled in size.
- Preheat the oven to 350°F and bake the rolls for 12 - 15 minutes. The tops will be a light golden brown. Remove from the oven and brush the tops with the remaining butter.
- It is vital that the butter is very soft. Do not soften it in the microwave, instead allow it to sit out on the counter for about an hour.
- Using an electric mixer, beat all the cinnamon butter ingredients together until creamy and smooth.
- Serve immediately or store in an airtight container in the fridge for up to 5 days.
Notes
- You can freeze the dough formed into squares before the final rise, letting you bake fresh rolls later.
- To freeze, place dough squares on a baking sheet until firm, then transfer to a sealed bag for up to 3 months.
- To bake from frozen, thaw and let the rolls rise to double before baking as usual.
- Store baked rolls at room temperature in an airtight container for about 2 days or freeze to extend freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 161mg | 7% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 312IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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