You are gonna love this easy copycat Texas Roadhouse rolls recipe! We ate at a local Texas Roadhouse last week. My family always raves about their hot rolls. I decided to find a copycat recipe for their rolls.
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I don’t know about you, but we have had a Zojirushi breadmaker for many years and use it often. If you can imagine, when she was young, my oldest daughter complained at school that we had homemade bread all of the time!
Key Ingredients
The first time I made these rolls, I had planned to use King Arthur bread flour. My day was a little hectic. After three cups of regular flour in the canister, I remembered my plan. Too late for that, but I used King Arthur for the last cup.
Everyone agreed those rolls were really good, but the second time, I used only the King Arthur bread flour. Wow! I got rave reviews from the whole family. Dave said, “This is the only kind of rolls you need to make!”
That is a major compliment coming from Dave…
I typically buy a 1 pound bag of dry yeast and store it in a glass jar in the refrigerator. When you make bread often, it’s not economical to buy those little packets.
The original recipe from Julie calls for a packet of yeast, which is typically 2-1/4 teaspoons. I’ve increased the measure to 1 Tablespoon. These rolls are so light and fluffy!
Tips:
Use real butter. Cut the butter into small pieces to be sure that the butter is distributed throughout the dough. Use a fork to break up the egg yolk and beat lightly before adding to the canister.
A few minutes after the bread machine starts working, check to make sure the flour hasn't created a crust. Simply take a knife or spoon and run down a couple of corners to loosen the flour if it has. You'll see the flour starting to move as the paddle turns.
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Copycat Texas Roadhouse Rolls
- 1 Tablespoon dry yeast
- 1-1/4 cups milk
- 1/3 cup sugar
- 1/4 cup Land O’ Lakes butter (cut into 1/2-inch pieces)
- 1 large egg (beaten slightly)
- 1 teaspoon salt
- 4 cups King Arthur bread flour
- Melt 3 Tablespoons butter
Directions:
Pour the milk into the baking pan, and add sugar, eggs, butter, shortening, and salt. On top of those, add the flour and lastly, add the yeast.
Set the breadmaker on the ‘dough‘ option.
When the breadmaker is finished, remove the dough from the bucket, and set it on a pastry board. Pat the dough into a 12 x 8-inch rectangle 1/2 inch thick.
Cut the dough into 24 rectangular pieces. The easiest way to do this is to cut the rectangle into quarters. Then, cut each quarter into 6 pieces.
Line the bottom of two sheet pans with parchment paper, a Silpat, or spray cooking spray over the bottom. Place the dough pieces on sheet pans leaving space between the rolls. My sheet pans are 13 x 18 inches and are perfect for these.
Let the rolls rise until doubled. My oven has a proof option, which is very handy, if you do, just set the rolls in the oven for 35 – 45 minutes.
If you don’t have a proof option on your range, cover the rolls with a kitchen towel, and set the buns in a warm place away from drafts for 35 – 45 minutes.
Preheat the oven to 350°. Bake for 12 – 15 minutes. Remove from the oven and brush with melted butter. Serve with cinnamon butter or honey butter. I’ve included both recipes below.
Cinnamon Butter
- 1/2 cup butter (room temperature)
- 1/4 cup powdered sugar
- 1 Tablespoon honey
- 1/2 teaspoon vanilla
- 1-1/2 teaspoon cinnamon
Mix all of the ingredients in a small bowl. Serve at room temperature.
Honey Butter
- 3/4 cup butter – room temperature
- 1/4 cup honey
In a small bowl mix butter and honey until smooth.
Store, covered, in the refrigerator.
Be Social!
Please consider leaving a 5-star⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and adding a comment, too! I would love to hear about your experience making the rolls, and any feedback might help other readers too!
Copycat Texas Roadhouse Rolls
Ingredients
Rolls
- 1 Tablespoon dry yeast
- 1-1/4 cups milk
- 1/3 cup sugar
- 1/4 cup Land O' Lakes butter (cut into 1/2-inch pieces)
- 1 large egg (beaten slightly)
- 1 teaspoon salt
- 4 cups King Arthur bread flour
- Melt 3 Tablespoons butter
Instructions
Pour the milk into the baking pan, and add sugar, eggs, butter, shortening, and salt. On top of those, add the flour and lastly, add the yeast.
Set the breadmaker on the ‘dough‘ option.
When the breadmaker is finished, remove the dough from the bucket, and set it on a pastry board. Pat the dough into a 12 x 8-inch rectangle 1/2 inch thick.
Cut the dough into 24 rectangular pieces.
Line the bottom of two sheet pans with parchment paper, a Silpat, or spray cooking spray over the bottom. Place the dough pieces on sheet pans leaving space between the rolls. My sheet pans are 13 x 18 inches and are perfect for these. (We are an Amazon affiliate and may receive a small percentage of any sales through the links in this post at no cost to you.)
Let the rolls rise until doubled. My oven has a proof option, which is very handy, if you do, just set the rolls in the oven for 35 – 45 minutes.
If you don’t have a proof option on your range, cover the rolls with a kitchen towel, and set the buns in a warm place away from drafts for 35 – 45 minutes.
Preheat the oven to 350°. Bake for 12 – 15 minutes. Remove from the oven and brush with melted butter. Serve with cinnamon butter or honey butter. I've included both recipes below.
Cinnamon Butter
- 1/2 cup butter (room temperature)
- 1/4 cup powdered sugar
- 1 Tablespoon honey
- 1/2 teaspoon vanilla
- 1-1/2 teaspoon cinnamon
Mix all of the ingredients in a small bowl. Serve at room temperature.
Honey Butter
- 3/4 cup butter – room temperature
- 1/4 cup honey
In a small bowl mix butter and honey until smooth.
Store, covered, in the refrigerator.
