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Texas Roadhouse Rolls

Texas Roadhouse rolls with fluffy, golden-brown square rolls and a whipped cinnamon honey butter. The dough rises twice for a pillowy center, then bakes until lightly crisp and brushed with melted butter.
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Prep Time 25 minutes
Cook Time 15 minutes
Rising time 2 hours
Total Time 2 hours 40 minutes
Servings: 24 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup whole milk warmed to 110F
  • 0.25 cup warm water
  • 2.25 tsp active dry yeast
  • 0.3333333333 cup sugar
  • 1 egg large
  • 0.25 cup butter melted
  • 1.5 tsp salt
  • 4 cup all-purpose flour
Cinnamon Honey Butter
  • 0.5 cup butter softened
  • 0.25 cup powdered sugar
  • 2 tbsp honey
  • 1 tsp ground cinnamon
  • 2 tbsp butter for brushing melted after baking

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bloom yeast
  1. Combine whole milk, warm water, active dry yeast, and 1 tablespoon sugar in a bowl; let stand 5 minutes until foamy.
  2. Visual cue: the mixture should look creamy with bubbles on top before you continue.
Make the dough
  1. Add remaining sugar, egg, melted butter, salt, and all-purpose flour, then knead 8 minutes until soft and smooth.
  2. Visual cue: the dough should become elastic and no longer look shaggy.
First rise
  1. Cover the dough and let rise 1 hour until doubled in size.
  2. Visual cue: it should puff up and look noticeably larger and airy.
Shape the rolls
  1. Roll the dough into a 1/2-inch thick rectangle, fold in half, and cut into 2-inch squares.
  2. Visual cue: keep the squares even so they bake uniformly.
Second rise
  1. Place the squares on a parchment-lined sheet, cover, and rise 1 hour until puffy.
  2. Visual cue: the tops should look swollen and soft, not flat.
Bake and brush
  1. Preheat oven to 350F and bake 12-15 minutes until golden.
  2. Visual cue: edges will turn lightly brown while the centers stay tender.
  3. Brush the hot rolls with the remaining 2 tablespoons melted butter.
  4. Visual cue: the surface should look glossy as the butter soaks in.
Make the cinnamon honey butter
  1. In a bowl, whip softened butter, powdered sugar, honey, and ground cinnamon until fluffy.
  2. Visual cue: the mixture should lighten in color and hold a light, spreadable texture.
Serve
  1. Serve the warm rolls with the whipped cinnamon honey butter.
  2. Visual cue: split rolls should show a fluffy interior where the butter melts.

Notes

Pro tip: warm the milk to 110F so the yeast blooms quickly—if it’s too hot, the foam may not form. Store baked rolls in an airtight container in the refrigerator up to 3 days, rewarm to restore softness; freeze up to 2 months for best texture. For a lighter option, use an equal swap of reduced-fat butter (flavor slightly softer) in both dough and cinnamon honey butter.