Texas Roadhouse Copycat Rolls with Cinnamon Butter – so soft they melt in your mouth!!
Hey everyone! Weakness number 2,576… CARBS. Can’t live with them, can’t live without them. Am I right?! I am such a sucker for a nice, warm, dinner roll. If you are too, then today’s post is for you!
I remember my first time to Texas Roadhouse. I made a big stink about the ridiculous wait and begged my family to go next door to the empty Chili’s. To no avail, we waited… and waited. I was confident that my food was going to be horrible (I needed to justify my fit). Well, you can imagine my disappointment as I sunk my teeth into one of their mouth watering rolls. I knew I had been wrong and that the wait was, indeed, worth it. I hate being wrong. 😉
When we saw this Copycat Texas Roadhouse Rolls recipe, we knew we just HAD to try it. These rolls are thick and soft and oh-so-delicious! If you are experienced with yeast, these are easy peasy. If this is your first time working with yeast, this is a great recipe to start with. Take a look….
Don’t forget the Cinnamon Butter – I think I need to have this on hand at all times!
My favorite thing about these rolls, other than the fact that we don’t have to wait at a restaurant for an hour to eat them, is their size. They are huge! And buttery! And… I could go on. How about you try them for yourself and you’ll see what I’m screaming about. LOL!
- DIFFICULTY: Simple -Moderate
- HOW MANY DOES IT FEED: 12-15 (makes 2 dozen rolls)
- ANY CHANGES MADE: We wanted to stay true to this recipe to make sure we didn’t mess it up.
- ANY SUGGESTIONS FOR NEXT TIME: Make more!
We do love bread in our family, so for more great recipes check out:
Texas Roadhouse Rolls Recipe
- 1 1/4 cup whole milk
- 1/4 c honey
- 2 1/4 tsp Active Dry Yeast
- 4 tbsp unsalted butter separate 3 tsp and 1 tsp
- 1 large egg room temperature
- 4 c all purpose flour or bread flour
- 1 tsp salt
- 1 stick unsalted butter room temperature
- 1/4 cup powdered sugar
- 1 1/2 tbsp honey
- 3/4 tsp cinnamon
- Heat the milk in a small saucepan and bring it to a near boil. The milk will begin to steam and small bubbles will form. At this point remove the pot from the heat and let it cool to lukewarm.
- Pour the milk into a small bowl and add the yeast and honey. Mix until well combined and let it stand for 5 minutes.
- In a separate larger bowl add 3 tablespoons of melted butter, the milk mixture, egg and 2 cups of flour. Mix and then knead the dough for a few minutes. You can use a mixer with a dough hook, or knead by hand.
- Gradually add the remaining 2 cups of flour until the mixture is combined and bread dough forms. Add salt and knead for 8 minutes.
- Punch down the dough and turn it out onto a floured surface. Roll it into a 12x18 inch rectangle that is 3/8inch thick.
- Fold it in half so it measures 12x9 inches. Cut 12 rolls. Each roll will measure 3x3inches. (*Note for smaller rolls- Roll the rectangle to 12.5x20 inches. Fold in half and then cut 20 smaller rolls. These smaller rolls will measure 2 1/2 inches square.)
- Lightly grease a cookie sheet and place the rolls 1-2 inches apart. Cover and allow the dough to rise for another hour or until doubled in size.
- Preheat the oven to 350°F and bake the rolls for 12-15 minutes. The tops will be a light golden brown. Remove from the oven and brush the tops with the remaining butter.
- For best results the butter needs to be very soft. Avoid heating the butter in the microwave. Simply leave it at room temperature for at least an hour.
- Use an electric mixer to beat the ingredients until creamy and smooth. Store in fridge for up to 5 days.