Effortless Texas Roadhouse Rolls

Bite into a soft, buttery roll that packs classic Texas Roadhouse sweetness but melts on your tongue. The golden tops get a drizzle of honey butter, making every bite dreamy. At every get-together or holiday dinner, these are long gone before anything else.

On Thanksgiving, people always want to know my secret. The house fills with that perfect bakery smell and I wind up snacking straight from the pan—no shame.

Buttery Ingredients

• All-purpose or bread flour: Pillowy-soft texture starts here Either flour works but bread flour makes them extra chewy Scoop flour gently and swipe the excess for the best results
• Salt: Rounds out the sweet notes and strengthens the dough Stick with sea or kosher salt for pure flavor
• Large egg at room temp: Helps everything stick together while keeping things tender Let the egg warm up before mixing for easy blending
• Butter: Real unsalted delivers the best flavor Melt part of it and save the rest to brush over the baked rolls
• Honey: Pops a lovely sweetness into every bite Choose quality honey if you can for deep flavor
• Active dry (or instant) yeast packet: Kicks off the rise Quick tip—peek at the date before you start so it works like it should
• Whole milk: Keeps everything silky and plush Use full-fat milk for the best possible taste and texture

Easy Directions

Top with Honey Butter:

Brush those still-warm rolls with melted butter and a touch of honey to get that shiny, soft finish

See Them Puff (Second Rise):

Drape a towel over your baking sheets Let the rolls puff up for about 30–40 minutes You'll know they're ready if they look doubled and leave a faint mark when pressed

Give the Dough its Shape:

Smoosh the dough down and roll it out til it's a half-inch thick Fold it in half, gently press and cut into two dozen pieces Put these spaced out on a greased pan so they've got room to swell up

Let Dough Rise (First Time):

Set your dough in a bowl that's greased well Finish with plastic wrap on top Let it sit in a warm spot for about an hour (or until it's doubled) You can't rush this—airy bread takes time

Knead and Finish Dough:

Mix in remaining flour so the dough no longer sticks to the bowl Knead on a floured counter close to 8 minutes It should feel stretchy and smooth after—air helps keep them soft

Mix Wet Ingredients plus Flour:

Grab a big mixing bowl and toss in melted butter, three tablespoons of your milk/yeast mix, salt, egg, and about half your flour Stir gently to blend well If you’ve got a mixer, swap to dough hook here so everything gets silky

Wake Up the Yeast:

Stir honey and yeast into your now-lukewarm milk Let it rest til foamy on top, usually 5 minutes That tells you it’s all good for making bread rise

Warm Up Your Milk:

Pour whole milk into a pot, heat gently til steamy with tiny bubbles Watch so it doesn’t boil Take off the heat, then wait for it to cool to just above room temp—yeast likes things cozy, not hot

Bake Them Off:

Fire up your oven to 350 F Bake 12–15 minutes, watching for golden brown tops

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That honey swirl is what gets me, honestly It’s just sweet enough to remind me of breakfast at Grandma’s She’d always sneak a little more honey in and I can practically smell it now every time these rise

Keep 'Em Fresh

Once cool, seal these in a container and leave on the counter for two days If you want to keep them longer, wrap tightly in foil, pop into a freezer bag, and freeze for a month Warm in the oven when you’re ready They hang onto their fresh-from-scratch flavor all week

Swaps & Alternatives

Ran out of whole milk? Use two percent, or mix a splash of half-and-half in with milk You’re out of eggs? Use a quarter cup of plain applesauce instead Want a heartier bite? Bread flour adds chew but all-purpose works too Instant yeast is fine; just use less (check your ingredients above) and stir straight into the flour, not the milk

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How to Serve

The best way to enjoy these? Split them open and slather with cinnamon honey butter Perfect with chili, roast beef, big holiday ham, or just with extra butter Straight up, try stuffing with turkey and cranberry—brings leftovers to another level

Backstory

Pillowy soft rolls like these have always been a go-to at family tables around the US The honey touch here tips its hat to the Southern love for sweet bread It’s all about that homemade, happy gathering vibe you get at Texas Roadhouse and classic home diners

Frequently Asked Questions

→ Why do these rolls turn out soft and light?

The key is warming your milk and letting your dough have plenty of time to puff up for that unbeatable soft bite.

→ Can you use both all-purpose and bread flour?

Definitely! Bread flour adds extra chew, while all-purpose keeps things extra soft and light.

→ How will I know if the dough has risen enough?

If the dough doubles in size and a gentle poke stays indented, you're ready to shape it.

→ Can I prep the dough in advance?

You sure can. Just pop it in the fridge after the first rise, then roll out and bake the next day.

→ How do you get them shiny and golden?

Swipe melted butter on the hot rolls right after baking and you'll get that gorgeous glossy look.

→ Are these good for freezing?

Yep! Let them cool, toss in a sealed bag, and freeze for up to three months. Easy peasy.