Copycat Texas Roadhouse Rolls

Soft homemade Texas Roadhouse rolls with a torn roll showing the fluffy interior

These copycat Texas Roadhouse rolls are soft, fluffy, and melt-in-your-mouth tender. They're easy homemade yeast rolls brushed generously with melted butter and served warm.

Course Bread

Cuisine American Copycat

Prep Time 20

Cook Time 15

Rising Time 1 30

Total Time 2 5

Servings

Calories 248kcal

Author Marye Audet-White

Ingredients

¾ cup whole milk
½ cup warm water
¼ cup butter melted
⅓ cup sugar
1 teaspoon salt
2 tablespoons active dry yeast see notes
pinch ginger
3 cups all-purpose flour it can vary from 3 to 3 ½ cups (360–420g)
½ cup butter melted for brushing rolls

Instructions

Scald milk by bringing it just under a boil - bubbles will form around the edge of the pan.
Add butter and sugar to hot milk and let cool to 110℉.
Add the yeast, ginger, and a pinch of sugar to the warm water. Stir until dissolved.
Add 2 cups of flour to the milk mixture and beat on low speed of a mixer for one minute.
Stir in yeast mixture.
Beat in a bit more flour then the salt.
Stir in enough flour to make a sticky dough that leaves the sides of the bowl.
Turn out on to a lightly floured counter and knead about 2-5 minutes.
Place in a buttered bowl, butter the top, and cover with a tea towel.
Let rise until doubled, about 1 hour.
Gently deflate dough and roll into a ¾-inch thick rectangle.
Place rectangle on a prepared baking sheet and cut into squares or rectangles.
Brush with melted butter.
Let rise until double, about 20- 30 minutes. They should be very puffy.
Bake at 375℉ for 12 minutes, or until very light golden brown and interior temperature is 190F. Do not overbake!!
Remove from oven, brush with melted butter and cover with a clean towel for 5 minutes.
Brush with more melted butter and serve hot.

Notes

About yeast:

A standard yeast packet contains 2¼ teaspoons. I use 1 tablespoon per packet because it's easy to remember and works beautifully here. You can use 2 standard packets instead or 2 tablespoons - it doesn't matter.

Storage:

Keep leftover rolls in an airtight container or zip-top bag at room temperature for 2 to 3 days. For longer storage, freeze the rolls in an airtight container or freezer bag for up to 3 months.

Tips:

Go by feel, not the flour measurement. Depending on humidity, you may need anywhere from 3 to 3½ cups. The finished dough should be very soft and slightly sticky.
Roll the dough evenly. Keeping it about ¾-inch thick gives you those bigger, softer rolls and helps them bake at the same rate.
Don't wait for deeply golden tops. These rolls should be just lightly golden when they're done. Check the center with an instant-read thermometer and pull them at about 190°F.

Nutrition