Reminiscing About These Buttery Rolls
Have you ever sat down at a Texas Roadhouse and thought, “Forget the steak, just keep that basket of rolls coming?” Same. Actually, one of my most vivid memories is of my niece (who can be a bit of a bread bandit) sneaking an extra roll into her hoodie pocket for the ride home. So naturally, I had to try making Copycat Texas Roadhouse Rolls with Honey at home. Not gonna lie, my first batch looked a bit like confused pancakes. But after a few tries—and a lot of butter—I landed on a version my family now fights over. Full disclosure: if you find flour on your dog afterwards, you’re doing it right.
Why I Keep Making These Rolls (And You Probably Will Too)
I make this whenever I want to feel like a hero without actually running a marathon. My family totally loses their minds for these, especially if I make that honey butter on the side (sometimes I double it because, well, you can never really have too much). If I’m honest, sometimes I whip up a batch for no reason other than wanting the house to smell like a Southern bakery. Oh, and if you’re having a stressful day, kneading dough is probably cheaper than therapy. The only thing I don’t love is waiting for the dough to rise; it’s like watching paint dry, but tastier in the end.
What You’ll Need (And a Few Honest Swaps)
- 4 cups all-purpose flour (I’ve used bread flour in a pinch—didn’t notice much difference, honestly)
- 2 1/4 tsp active dry yeast (the kind from those little packets; instant yeast works if that’s all you have, just skip the proofing step)
- 1 cup warm milk (I prefer whole, but 2% is fine; almond milk if you’re feeling adventurous, though it’s not quite the same)
- 1/3 cup sugar (my grandma swore by cane sugar, but regular ol’ white stuff is what I use)
- 1 egg (large, but I’ve used medium—shrug)
- 1/4 cup unsalted butter, melted (I sometimes just microwave a hunk and eyeball it)
- 1 tsp salt (I go a bit heavy here, to be honest)
- For the honey butter: 1/2 cup softened butter, 2 tbsp honey, pinch of cinnamon (optional but oh-so-good), dash of salt
By the way, if you’re out of eggs, a splash of extra milk seems to work (not exactly science, but it’s edible).
How I Make These (with Some Chaos in Between)
- First, in a mixing bowl, toss in the warm milk and sugar, then sprinkle the yeast on top. I let mine get all bubbly (takes about 5-10 minutes; if nothing happens, your yeast is probably about as lively as my old goldfish…get new yeast).
- Add egg, melted butter, and salt. Give it a quick mix—nothing fancy, just a fork or a whisk will do.
- Start adding the flour, one cup at a time. Use a wooden spoon (or your hands if you’re brave). Once it’s too thick to stir, I always switch to kneading. You want a soft, slightly sticky dough. If it sticks like crazy, add a sprinkle more flour.
- Toss the dough into a lightly oiled bowl, cover with a tea towel (or cling wrap—whatever’s handy), and let it rise somewhere warm. Takes about an hour; sometimes I put it in the oven with just the light on. But sometimes I forget and leave it two hours—seems fine!
- Punch it down (most fun part). Roll out on a floured counter to about 1/2 inch thick. Cut into squares or rectangles; I use a pizza cutter, but a regular knife works. I once used a glass—don’t recommend. Place on a lined baking sheet, cover, and let rise again for 30ish minutes. Don’t stress if they look a little wonky.
- Bake in a 350°F (175°C) oven for about 18-20 minutes, until golden. Mine sometimes only take 16 minutes, so keep an eye on them. Brush with more melted butter while hot, because why not?
- For the honey butter? Just mash the softened butter with honey, salt, and a sprinkle of cinnamon if you like. I sometimes toss in a little powdered sugar, but that’s just me being extra.
And seriously, sneak one while it’s warm—chef’s privilege!
Notes From My Bread Experiments
- Once I tried using margarine, and—eh, not the same. Butter is king here.
- If you forget the second rise, they’re still edible but kind of dense. Still, nobody complained but me.
- Honestly, these taste almost better the next day toasted; slather on peanut butter for breakfast. (Or is that just me?)
How I’ve Tweaked These Rolls (for Better or Worse)
- I’ve subbed in half whole wheat flour—tasted healthy, but a little dry. Maybe skip that.
- Swapped honey for maple syrup in the butter. Not quite Texas, but not bad.
- Added a pinch of nutmeg once, but that made my daughter suspicious. You could try it, though!
Handy Tools (And What To Do If You Don’t Have ‘Em)
- Mixing bowl (big, but not huge—I use my old salad bowl)
- Wooden spoon (or your hands—I’m not picky)
- Rolling pin (wine bottle works great in a pinch; don’t ask how I know)
- Parchment paper (or just grease the pan—sometimes I forget, and they stick a bit but who’s judging?)
Keeping Them Fresh (If They Last That Long)
So, technically, you can stash leftovers in an airtight container for two or three days. But, honestly, in my house, they barely make it 24 hours. If you want to freeze them, wrap ’em up tight. Reheat in the oven, or even the microwave (they’ll go a bit soft, but still dreamy with butter).
How I Serve ‘Em (Besides Straight Off the Pan)
We love tearing these rolls open and slathering on honey butter (sometimes, I add a little flaky salt on top). If we’re feeling fancy, I’ll serve them alongside chili or, weirdly, fried eggs. At Thanksgiving, we make a game of seeing who can sneak the last one before Grandma notices. Oh, and if you want to go full Texas Roadhouse, check out their full menu here for inspiration (I totally did).
Lessons Learned (The Hard Way, Sometimes)
- I once tried to rush the rise by cranking the oven up—yeah, don’t do that. The yeast gets cranky and you’re left with doorstops instead of rolls.
- Adding too much flour makes them dry; I’m usually too cautious and end up with sticky hands, but it’s worth it.
- If you forget to brush with butter at the end, they’re still good, but you’ll miss that extra shine. Trust me.
Questions People Actually Ask Me
- Can I make these without a stand mixer?
Absolutely! I usually do it by hand anyway. More satisfying, if you ask me. - My dough didn’t rise, what gives?
Could be old yeast, or the milk was too hot (done that, oops). Try again, it happens. - Are these really like the Texas Roadhouse rolls?
Honestly? Pretty darn close. Maybe a tiny bit less sweet, but I like them better that way. If you want sweeter, just up the honey butter. - Can I double the recipe?
Oh, for sure—just make sure you have a big enough bowl. Actually, I once ran out of pans because I got greedy. It happens. - Do I need bread flour?
Nope. I use regular all-purpose every time. I read somewhere that it’s better with bread flour, but honestly, I don’t bother. - Got a good resource for beginners?
Definitely. I learned a lot from King Arthur Baking’s yeast bread guide—worth a look if you’re new to yeast!
So there you go, my not-so-polished, slightly scattered guide to Copycat Texas Roadhouse Rolls with Honey. If you end up with flour everywhere and a big grin, you did it right. Send me a photo if yours come out prettier than mine (it’s not hard, trust me!).
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp salt
- 2 tbsp honey (for honey butter)
- 1/4 cup unsalted butter, softened (for honey butter)
Instructions
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1In a large bowl, dissolve yeast and 1 tablespoon sugar in warm milk. Let sit for 5-10 minutes until foamy.
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2Add melted butter, remaining sugar, egg, and salt to the yeast mixture. Mix well.
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3Gradually add flour, mixing until a soft dough forms. Knead on a floured surface for about 6-8 minutes until smooth and elastic.
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4Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
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5Punch down dough and roll out to about 1/2-inch thickness. Cut into 12 squares and place on a greased baking sheet. Cover and let rise for 20 minutes.
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6Bake in a preheated oven at 350°F (175°C) for 15-18 minutes or until golden brown. For honey butter, mix softened butter with honey and serve with warm rolls.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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