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Texas Roadhouse Rolls

Texas Roadhouse rolls with fluffy, golden square dinner rolls baked until soft and brushed with melted butter. Served with a whipped cinnamon honey butter that melts into every warm bite.
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Prep Time 25 minutes
Cook Time 15 minutes
rise time 2 hours
Total Time 2 hours 40 minutes
Servings: 24 servings
Course: Side Dish
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup whole milk warmed to 110F
  • 0.25 cup warm water
  • 2.25 tsp active dry yeast
  • 0.333 cup sugar
  • 1 large egg
  • 0.25 cup butter melted
  • 1.5 tsp salt
  • 4 cup all-purpose flour
Butter topping
  • 0.5 cup butter softened
  • 0.25 cup powdered sugar
  • 2 tbsp honey
  • 1 tsp ground cinnamon
  • 2 tbsp butter for brushing (melted)

Equipment

  • 1 sheet pan

Method
 

Activate the yeast
  1. In a bowl, combine whole milk warmed to 110F, warm water, active dry yeast, and 1 tbsp sugar, then let stand 5 minutes until foamy.
  2. If the mixture is foamy, proceed; if not, wait a few extra minutes until yeast is active before continuing.
Knead and first rise
  1. Add the remaining sugar, large egg, melted butter, salt, and all-purpose flour, then knead for 8 minutes until soft and smooth.
  2. Cover the dough and let rise for 1 hour until doubled in size.
Shape the rolls
  1. Roll the dough into a 1/2-inch thick rectangle, fold in half, and cut into 2-inch squares.
  2. Place the squares on a parchment-lined sheet, cover, and let rise for 1 hour until puffy.
Bake and brush
  1. Preheat the oven to 350F, then bake for 12 to 15 minutes until golden.
  2. Brush the hot rolls with melted butter right after baking for a shiny finish.
Whip cinnamon honey butter
  1. In a bowl, whip softened butter, powdered sugar, honey, and ground cinnamon until fluffy with a smooth, spreadable texture.
  2. Serve warm rolls with the whipped cinnamon honey butter.

Notes

For the softest rolls, keep milk at 110F (too hot can slow yeast). After baking, store tightly covered at room temperature up to 2 days, or refrigerate up to 4 days; rewarm in a low oven. Freezing is yes: freeze cooled rolls up to 2 months and thaw overnight, then reheat. For a lighter option, use reduced-fat butter and milk—texture stays soft but the crumb will be slightly less rich.