Copycat Texas Roadhouse Rolls
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! Be sure to pair these rolls with the Texas Roadhouse Honey Butter — to die for!
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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
Ingredients
- 2 cups (473 ml) milk
- 3 Tablespoons (42 g) butter
- 1 ½ Tablespoons active dry yeast
- ½ cup (118 ml) warm water
- ½ cup (100 g) granulated sugar, divided
- ½ cup (168 g) honey
- 7 ½ cups (900 g) all-purpose flour, (up to ½ cup more or less, divided)
- 2 large eggs
- 2 tsp salt
- Butter
Instructions
- 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.
Notes
Did you make this?
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Delicious! Only thing..it makes a ton! Hoping next time to just be able to make 1/2 ….
You can always freeze the other half too, but fresh is definitely best. Glad they were a hit!
People are so impatient to let the yeast rise. All will be fluffy if you don’t put too much flour in (that will definitely cut the rise) and if you rush the rise. There are so many things that will affect your rise. I keep my house between 74 to 70 degrees F. It takes longer to rise with a cooler house. Time for rise is very variable depending on humidity and house temp and dough temp. Watch for the rise — time is not so reliable. I have made these and they were just fine. I prefer regular red star active dry yeast. I find that my gut reacts much less to wheat when I use the classic yeast. It does take longer, but there is more flavor with a slower rise, and so that is a good thing. These aren’t biscuits — skip the baking soda! If you want baking soda in them, go make some Angel Biscuits. These are lovely rolls. Eggs in dough also make for a slower rise. Amber, Great Recipe!!
So glad that you had a good experience! Thanks for sharing your tips!
I used 5he proof setting in my oven…super light & fluffy!
Just made these, and the flavor is right on. But they are nowhere near as light even though I doubled the yeast. I suspect they need buttermilk instead of regular milk and about 1/4 – 1/2 tsp of baking soda.
You are right. Thanks for your suggestions!
I’m looking forward to trying these. When placing the cut rolls in the pan approximately how far apart should they be spaced? Thank You!
I would say 1 1/2-inches apart. It depends on if you want them to touch or not.
What kind of milk?
Whatever you have on hand should be just fine. I typically have 1% in our fridge.