There’s something magical about walking into a restaurant and being greeted with a basket of warm, fluffy rolls — especially when they’re brushed with melted butter and served with that sweet cinnamon honey butter on the side.
The best part? You can make them right at home with simple ingredients. This recipe gives you that same pillowy texture and rich flavor, perfect for holidays, dinner parties, or anytime you want a comforting homemade bread that melts in your mouth.
Why Everyone Loves These Rolls
The first time I tasted a Texas Roadhouse roll, I knew I had to figure out how to recreate it. They were light yet rich, with just enough sweetness to make them addictive. And when you spread that cinnamon honey butter on top? Pure heaven.
After testing a few versions, I found the perfect balance — soft and chewy on the inside, golden on the outside, and sweetened just right. Now they’re a regular on my table during holidays, family dinners, and cozy weekends.
Ingredients (Makes 16 Rolls)
For the rolls:
- 1 cup warm milk (about 105°F / 40°C)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup sugar
- 4 tablespoons unsalted butter, melted
- 1 large egg
- 3 ½ cups all-purpose flour (plus more for kneading)
- 1 teaspoon salt
For brushing:
- 2 tablespoons melted butter
Cinnamon honey butter:
- ½ cup unsalted butter, softened
- 2 tablespoons honey
- 1 tablespoon powdered sugar
- ½ teaspoon cinnamon
Activate the Yeast
In a small bowl, combine the warm milk, yeast, and sugar. Stir lightly and let it sit for 5–10 minutes until it becomes foamy and bubbly.
This step ensures your yeast is alive and ready to make those rolls rise beautifully. If the mixture doesn’t foam, start over — your yeast may be expired or the milk too hot.
Mix the Dough
In a large mixing bowl, combine the yeast mixture, melted butter, egg, and salt. Whisk lightly, then add 3 cups of flour one cup at a time. Stir with a wooden spoon or dough hook until the dough starts to come together.
Add the remaining ½ cup flour gradually as needed. The dough should be soft, slightly sticky, and elastic — not dry or stiff.
If you’re using a stand mixer, knead with the dough hook on medium speed for 5–6 minutes. If you’re doing it by hand, transfer to a floured surface and knead for about 8–10 minutes, until smooth and stretchy.
Let It Rise
Lightly oil a large bowl, place the dough inside, and cover it with plastic wrap or a clean towel. Let it rise in a warm, draft-free area for 1 to 1½ hours, or until it doubles in size.
You’ll know it’s ready when you poke it gently and the indentation slowly bounces back. This rise gives the rolls that fluffy texture Texas Roadhouse is known for.
Shape the Rolls
Once the dough has risen, punch it down gently to release the air. Turn it onto a floured surface and roll it out into a large rectangle about ½ inch thick.
Use a knife or dough cutter to cut it into even squares or rectangles — about 2×2 inches each. This shape is what gives Texas Roadhouse rolls their signature look.
Place the cut rolls on a greased or parchment-lined baking sheet, leaving about an inch of space between each one.
Second Rise
Cover the rolls with a clean kitchen towel and let them rise again for 35–40 minutes, or until puffy and nearly doubled. This second rise is what makes them so soft and airy inside.
If your kitchen is cool, place the tray near the oven while it preheats — the warmth helps them rise faster.
Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the rolls for 12–15 minutes, or until they’re lightly golden on top.
As soon as they come out of the oven, brush them generously with melted butter. This gives them that shiny, soft finish and enhances their flavor.
The smell at this point? Absolutely irresistible.
Make the Cinnamon Honey Butter
While the rolls are baking, prepare the cinnamon honey butter. In a small bowl, mix the softened butter, honey, powdered sugar, and cinnamon until smooth and fluffy.
It’s sweet, creamy, and the perfect complement to the warm rolls. You’ll want to spread it on everything — toast, pancakes, even waffles.
Serve and Enjoy
Once your rolls are baked and brushed with butter, let them cool slightly before serving. Serve them warm with a generous dollop of cinnamon honey butter.
They’re soft, buttery, and melt-in-your-mouth good — just like the restaurant version, maybe even better.
My Best Tips for Success
- Use whole milk. It adds richness and softness to the dough.
- Measure flour correctly. Spoon it into the cup and level it off — too much flour can make the rolls dense.
- Don’t rush the rise. Letting the dough fully double is key to that fluffy texture.
- Butter them twice. Once after baking, and again before serving if you want extra shine and flavor.
- Serve warm. These rolls are at their best when freshly baked and still slightly warm.
Storage and Reheating
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps up to 5 days, but reheat before serving.
- Freezer: Wrap tightly and freeze for up to 2 months.
To reheat, warm in the oven at 300°F (150°C) for 8–10 minutes or microwave for 15 seconds. Brush with butter after reheating to bring back that fresh-from-the-oven feel.
Variations to Try
Once you’ve mastered these rolls, you can make small tweaks for different flavors:
- Garlic Herb Rolls: Brush with garlic butter and sprinkle with parsley.
- Honey Butter Rolls: Add a tablespoon of honey to the dough for extra sweetness.
- Cheddar Rolls: Add shredded cheese inside the dough before baking for a cheesy twist.
- Whole Wheat Version: Replace half of the flour with whole wheat for a slightly nuttier flavor.
Each variation keeps the same soft, fluffy texture but adds its own unique touch.
Why This Recipe Works
These rolls are soft and slightly sweet because of how the ingredients work together — milk and butter add richness, sugar helps the yeast grow and gives that hint of sweetness, and proper kneading creates the perfect light texture.
The double rise ensures that every roll is airy and tender, while baking at just the right temperature gives that perfect golden color.
And of course, the butter — lots of it — is what makes them irresistible. From the dough to the finishing brush, every bite feels rich, warm, and comforting.
Related Questions
1. Can I Make the Dough Ahead of Time?
Yes! You can make the dough the night before and let it rise in the refrigerator overnight. The next day, bring it to room temperature, shape the rolls, and let them rise again before baking. It’s a great option for saving time on holidays.
2. Can I Use Instant Yeast Instead of Active Dry?
Absolutely. Just mix the instant yeast directly with the flour and skip the proofing step. The dough will rise faster, so keep an eye on it to avoid over-proofing.
The Rolls Everyone Will Remember
Every time I make these Texas Roadhouse rolls, they disappear before I can even put the butter away. There’s something special about pulling apart a warm, golden roll and watching the steam rise — the smell of fresh bread, the softness, and that sweet butter melting on top.
They’re not just dinner rolls — they’re the kind of comfort food that turns an ordinary meal into something memorable. Once you bake these at home, you’ll see why they’ve earned such a loyal following.
Fluffy, buttery, and dangerously good — these rolls are worth every minute you spend making them.
Ingredients
Method
- In a small bowl, combine the warm milk, yeast, and sugar. Stir lightly and let it sit for 5–10 minutes until it becomes foamy and bubbly
- In a large mixing bowl, combine the yeast mixture, melted butter, egg, and salt. Whisk lightly, then add 3 cups of flour one cup at a time. Stir with a wooden spoon or dough hook until the dough starts to come together.
- Add the remaining ½ cup flour gradually as needed. The dough should be soft, slightly sticky, and elastic — not dry or stiff.
- If you’re using a stand mixer, knead with the dough hook on medium speed for 5–6 minutes. If you’re doing it by hand, transfer to a floured surface and knead for about 8–10 minutes, until smooth and stretchy.
- Lightly oil a large bowl, place the dough inside, and cover it with plastic wrap or a clean towel. Let it rise in a warm, draft-free area for 1 to 1½ hours, or until it doubles in size.
- Once the dough has risen, punch it down gently to release the air. Turn it onto a floured surface and roll it out into a large rectangle about ½ inch thick.
- Use a knife or dough cutter to cut it into even squares or rectangles — about 2×2 inches each.
- Place the cut rolls on a greased or parchment-lined baking sheet, leaving about an inch of space between each one.
- Cover the rolls with a clean kitchen towel and let them rise again for 35–40 minutes, or until puffy and nearly doubled. This second rise is what makes them so soft and airy inside.
- Preheat your oven to 350°F (175°C). Bake the rolls for 12–15 minutes, or until they’re lightly golden on top.
- As soon as they come out of the oven, brush them generously with melted butter.
- In a small bowl, mix the softened butter, honey, powdered sugar, and cinnamon until smooth and fluffy.
Notes
- Use whole milk. It adds richness and softness to the dough.
- Measure flour correctly. Spoon it into the cup and level it off — too much flour can make the rolls dense.
- Don’t rush the rise. Letting the dough fully double is key to that fluffy texture.
- Butter them twice. Once after baking, and again before serving if you want extra shine and flavor.
- Serve warm. These rolls are at their best when freshly baked and still slightly warm.
