Make these Texas Roadhouse–style rolls at home — soft, buttery, and slightly sweet. They’re simple to prepare and deliver the same comforting texture and flavor you love from the restaurant.
Why this recipe works
Those warm, buttery rolls at Texas Roadhouse are famous for a reason: they’re irresistible. This copycat version recreates that soft, pillowy interior and slightly sweet, buttery exterior using everyday pantry ingredients. The dough is enriched with milk, butter, and honey for tenderness, and shaping into squares gives the familiar restaurant look. The method is forgiving, making it easy for home bakers to achieve excellent results.
Ingredients you will need
Full measurements and the printable recipe are available in the recipe card at the end of this post. The core ingredients include active dry yeast, warm water, milk, butter, honey, sugar, salt, all-purpose flour, and an egg.
Ingredient info and substitution suggestions
Yeast: Instant yeast may be used in place of active dry yeast; if using instant yeast, skip the proofing step. Always check the yeast’s expiration date for reliable rising.
Flour: Accurate flour measurement helps ensure the right dough texture. Use the scoop-and-level method: fluff the flour with a spoon, scoop into the measuring cup until slightly overfilled, then level with a knife. Avoid packing flour into the cup.
How to make Texas Roadhouse rolls
Step-by-step photos and tips are included to guide you. Use the printable recipe at the bottom for exact measurements and timings.
- Add yeast, 1 teaspoon granulated sugar, and warm water to the bowl of a stand mixer. Let sit about 5 minutes until foamy.
- Warm the milk briefly in the microwave (about 30 seconds). Microwave butter and honey together until melted (about 20 seconds), then stir into the warm milk.
- Pour the milk mixture into the yeast. Add 2 tablespoons sugar, salt, and 2 cups of flour. Using a dough hook on low speed, begin mixing to combine.
- Add the remaining flour and the egg. Continue kneading on low until the dough is smooth and pulls away cleanly from the bowl, about 5–7 minutes.
- Cover the bowl with a damp towel and let the dough rise in a warm place until doubled in size.
- Preheat the oven to 350°F (175°C). Grease a large baking sheet and set aside.
- After the dough has doubled, lightly flour a surface and roll it into a rectangle about 1/2 inch thick. Cut into 12 even squares with a sharp knife.
- Arrange the squares on the greased baking sheet, leaving a bit of space between them. Bake 10–15 minutes, until the tops are golden brown.
- Brush warm rolls with melted butter before serving for a glossy, rich finish. Enjoy.
Frequently asked questions & expert tips
Store cooled rolls in an airtight container or a large resealable bag at room temperature for up to 5 days.
Yes. Flash-freeze the baked rolls on a sheet pan, transfer to a gallon-size freezer bag, and freeze up to 2 months. Thaw at room temperature before reheating.
Absolutely. Bake a day ahead, let cool, then store at room temperature. Rewarm in a warm oven for a few minutes before serving.
Serving suggestions
These rolls pair beautifully with steak, roasted or grilled meats, baked potatoes, soups, stews, and hearty salads. They also make a lovely addition to holiday meals or weekend breakfasts when served with butter, jam, or a cinnamon honey butter.
More bread roll recipes
- Bretzel Rolls
- Garlic Cheese Rolls
- Pull-Apart Cornmeal Dinner Rolls
- Parmesan Garlic Rolls
- Homemade Hawaiian Rolls
- Homemade Pull-Apart Dinner Rolls
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Texas Roadhouse Rolls
Important – see the Frequently Asked Questions above for storage and make-ahead tips.
Ingredients
- 2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- ¼ cup warm water
- 1 cup milk
- 1 Tablespoon unsalted butter
- 3 Tablespoons honey
- 2 Tablespoons granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 large egg
Things you’ll need
- Stand mixer with dough hook
- Rolling pin
- Baking sheet
- Basting brush
Before you begin
- Serve with cinnamon honey butter for an extra-special touch.
- Instant yeast can replace active dry yeast; adjust proofing accordingly.
- If the dough is sticky while kneading, add flour 1 tablespoon at a time until tacky but not dry.
- Measure flour accurately using the scoop-and-level method for consistent results.
- Store rolls in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
- You can bake the rolls a day ahead and rewarm briefly before serving.
Instructions
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Add yeast, 1 teaspoon sugar, and warm water to a stand mixer bowl. Let foam for about 5 minutes.
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Warm milk, melt butter with honey, then stir into the milk.
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Combine milk mixture with the yeast, add 2 tablespoons sugar, salt, and 2 cups flour. Mix on low with a dough hook until combined.
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Add remaining flour and egg. Knead until smooth and dough pulls away from the bowl, about 5–7 minutes.
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Cover with a damp towel and let rise until doubled.
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Preheat oven to 350°F and grease a baking sheet.
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Roll the risen dough into a ½-inch rectangle and cut into 12 squares.
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Bake 10–15 minutes until golden, then brush with melted butter and serve.
Nutrition
Recipes here are tested in a conventional oven. Oven temperatures vary, so an oven thermometer can help ensure accurate baking. If using alternative appliances, adjust times and temperatures accordingly.