Recipe Background
These rolls offer rich, buttery warmth, perfect for sharing.
Warm from the oven, Copycat Texas Roadhouse® Rolls bring a sense of comfort and nostalgia. The first bite reveals a soft, pillowy interior, melting into a buttery richness that lingers. A gentle hint of honey subtly enhances each mouthful, adding a layer of warmth without overwhelming. The golden tops, brushed with a touch of butter, offer a delicate shine and a whisper of crispness that gives way to the tender crumb beneath.
Taking the time to let these rolls properly rise is like giving them a moment to gather their strength—a little patience leads to airy textures. While rolling out the dough, keep it soft and flexible, just slightly tacky to the touch, ensuring the rolls bake up fluffy and light. The aroma that fills the kitchen is a blend of freshly churned butter and sweet yeast, promising something worth every anticipatory moment.
There's a simple joy in sharing these rolls, from placing them in a basket on the dining table to watching them disappear as dinner companions reach eagerly. Their handmade touch speaks to tradition and care, qualities that resonate whether shared among family or in the quiet work of your own hands. Enjoying these rolls warm, with melting butter, invites contentment and the kind of satisfaction that stays with you long after the table is cleared.
Ingredients
- 1 1/4 cups whole milk warmed to room temperature
- 1 (.25-ounce) packet active dry yeast
- 3 tablespoons honey
- 1/4 cup unsalted butter
- 1 large egg
- 1 1/4 teaspoons kosher salt
- 4 cups all-purpose flour
- 2 tablespoons unsalted butter melted (optional)
Directions
- Combine the milk, yeast, and honey in a small bowl and let stand until foamy, about 5 minutes.
- In the bowl of an electric mixer, using a dough hook attachment, beat the milk mixture with the butter, egg, salt, and 2 cups of flour on medium-low speed until a smooth batter forms, about 1-2 minutes.
- Gradually add the remaining 2 cups of flour, 1/2 cup at a time, until a soft, smooth ball of dough forms. The dough should feel elastic and slightly tacky to the touch.
- Increase the mixer speed to medium-high and beat for 3 minutes.
- Lightly oil a large bowl or coat with nonstick spray; place the dough in the bowl, turning to coat it in the oil.
- Cover the bowl with a clean dish towel and let it stand in a warm spot until the dough has doubled in size, about 45 minutes to 1 hour.
- Gently deflate the dough by punching it down.
- Working on a lightly floured surface, roll the dough into a 1/2-inch thick rectangle. Fold it in half, gently pressing the edges to seal it.
- Using a rolling pin, roll the dough again into a 12×8-inch rectangle. Cut the dough into 15 rolls.
- Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
- Place the rolls onto the prepared baking sheets, cover with a clean dishtowel, and let them stand in a warm spot until the dough has doubled in size, about 30-45 minutes.
- Place the baking sheets into the oven and bake until golden brown, about 14-16 minutes.
- Serve warm, brushed with butter if desired.
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