Copycat Texas Roadhouse Rolls

Try this easy and delicious Copycat Texas Roadhouse Rolls recipe! Perfectly fluffy and buttery, these homemade rolls are ideal for family dinners, holiday gatherings, or any occasion. Follow our step-by-step guide to recreate the famous restaurant rolls in your own kitchen. Enjoy them warm with honey cinnamon butter for an extra special treat.

Ingredients for Copycat Texas Roadhouse Rolls

• 4 teaspoons active dry yeast
• 1/2 cup warm water (100 to 105 degrees Fahrenheit)
• 1 teaspoon sugar
• 2 cups milk, scalded and cooled to lukewarm (100 to 105 degrees Fahrenheit)
• 3 tablespoons melted butter, slightly cooled
• 1/2 cup sugar
• 7-8 cups all-purpose flour, plus more for dusting
• 1 egg
• 2 teaspoons salt
• 2 tablespoons melted butter, for brushing

Step-by-Step Instructions

Step 1: Activate the Yeast
In a small bowl, combine the active dry yeast, warm water, and 1 teaspoon of sugar. Stir gently and set aside for about 5-10 minutes until the mixture becomes foamy. This indicates that the yeast is activated and ready to use.

Step 2: Prepare the Dough Base
In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture, scalded and cooled milk, and 1/2 cup of sugar. Gradually add some flour, mixing until the mixture resembles a thick pancake batter.

Step 3: Incorporate Butter, Eggs, and Salt
Add the melted butter, egg, and salt to the mixture. Continue to mix on low speed.

Step 4: Form the Dough
Gradually add the remaining flour, a little at a time, until a soft dough forms. The dough should be slightly sticky to the touch but should pull away from the sides of the bowl cleanly.

Step 5: Knead the Dough
Knead the dough for about 4-5 minutes using the dough hook on your stand mixer. Alternatively, you can knead by hand on a floured surface. The dough should be smooth and elastic but still a bit sticky.

Step 6: First Rise
Transfer the dough to a greased bowl, turning it once to grease the top. Cover the bowl with a clean towel and let it rise in a warm place until it doubles in size, about 1 to 1 1/2 hours.

Step 7: Shape the Rolls
Once the dough has doubled in size, punch it down to release the air. Turn it out onto a lightly floured surface. Roll the dough out into a large rectangle, about 1/2-inch thick. Fold the rectangle in half and cut it into strips, then into squares.

Step 8: Second Rise
Place the dough squares onto greased baking sheets, leaving enough space between each roll for rising. Cover with a towel and let them rise again until doubled in size, about 30 to 45 minutes.

Step 9: Bake the Rolls
Preheat your oven to 350 degrees Fahrenheit. Bake the rolls for 10 to 15 minutes or until they are golden brown.

Step 10: Final Touch
Immediately brush the freshly baked rolls with melted butter. This gives them a beautiful shine and extra flavor.

FAQs

1. Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. Let it come to room temperature before shaping and baking.

2. Can I freeze the rolls?
Absolutely. You can freeze the baked rolls for up to 3 months. Thaw and reheat them in the oven before serving.

3. What if I don’t have a stand mixer?
You can mix and knead the dough by hand. It might take a bit longer, but it will still turn out great.

4. Can I use whole wheat flour?
You can substitute part of the all-purpose flour with whole wheat flour, but the texture might be denser.

5. How do I store leftover rolls?
Store them in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.