Description
These Copycat Texas Roadhouse Rolls are soft, fluffy, and buttery dinner rolls perfectly paired with a sweet and creamy cinnamon honey butter. Made from scratch with yeast, warm milk, and a touch of sugar, these rolls rise beautifully and bake to a golden brown perfection. The cinnamon honey butter adds a delightful sweet-spiced finish, making them an irresistible treat for any meal or gathering.
Ingredients
Scale
For the Rolls
- 1 packet (2¼ teaspoons) active dry yeast
- ¼ cup warm water (about 100°F)
- 1 cup whole milk
- ¼ cup granulated sugar + 1 teaspoon for proofing yeast
- 2 tablespoons softened butter
- 1 tablespoon melted butter (for brushing)
- 1 teaspoon salt
- 1 large egg
- 3½ – 4½ cups all-purpose flour
For the Cinnamon Honey Butter
- ½ cup (1 stick) unsalted butter, softened
- 1 tablespoon honey
- 2 tablespoons powdered sugar
- 1 teaspoon ground cinnamon
Instructions
- Activate yeast: In a small bowl, combine warm water, active dry yeast, and 1 teaspoon granulated sugar. Let it sit for 5–10 minutes until foamy to ensure the yeast is active.
- Warm the milk: Heat the whole milk in a saucepan until warm but not hot. Stir in 2 tablespoons softened butter and ¼ cup sugar until melted and combined. Allow the mixture to cool slightly to prevent cooking the egg in the next step.
- Mix wet ingredients: In a large mixing bowl, whisk together the warm milk mixture, 1 large egg, and 1 teaspoon salt. Add the activated yeast mixture and stir to combine all wet ingredients thoroughly.
- Add flour gradually: Mix in 3 cups of all-purpose flour one cup at a time, stirring well after each addition. Continue adding flour until the dough becomes soft and slightly sticky but can still be worked.
- Knead the dough: Transfer the dough to a floured surface and knead for 5–6 minutes until it becomes smooth and elastic, developing gluten structure.
- First rise: Place the kneaded dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Shape rolls: Punch down the risen dough to release air, then roll it out to about ½-inch thickness. Cut the dough into squares or rounds using a sharp knife or biscuit cutter according to your preference.
- Second rise: Arrange the cut rolls on a parchment-lined baking sheet. Cover and let them rise again for 30 minutes to puff up before baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls in the preheated oven for 12–15 minutes or until the tops are golden brown and the rolls sound hollow when tapped.
- Butter finish: Immediately after baking, brush the warm rolls generously with 1 tablespoon melted butter to give them a soft, shiny finish and extra flavor.
- Prepare the cinnamon honey butter: In a small bowl, beat ½ cup softened unsalted butter with 1 tablespoon honey, 2 tablespoons powdered sugar, and 1 teaspoon ground cinnamon until smooth and fluffy.
- Serve: Serve the rolls warm alongside the cinnamon honey butter for spreading. Best enjoyed fresh but can be reheated gently before serving.
Notes
- Make sure the milk is warm and not hot to avoid killing the yeast or cooking the egg.
- Adjust flour amount as needed; dough should be soft and slightly sticky but manageable.
- For fluffier rolls, avoid adding too much flour and knead until elastic.
- You can store baked rolls in an airtight container for up to 2 days or freeze for longer storage.
- Reheat rolls wrapped in foil in a warm oven to refresh softness.
- The cinnamon honey butter can be made ahead and refrigerated; bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: Texas Roadhouse rolls, homemade rolls, dinner rolls, cinnamon honey butter, copycat recipe, soft bread rolls
