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Make the legendary Texas Roadhouse fresh-baked rolls at home! Soft, sweet, buttery dinner rolls with homemade honey cinnamon butter. Rated 4.9/5 by 2,340+ home bakers.
Texas Roadhouse Copycat Rolls - Fresh Baked at Home
Same recipe as the restaurant • Ready in 90 minutes • Makes 24 rolls
Texas Roadhouse rolls are the most famous restaurant bread in America. These soft, sweet, yeast-risen dinner rolls are baked fresh every five minutes in every location. This copycat recipe recreates that legendary taste at home.
The secret is in the combination of honey and sugar in the dough (giving the rolls their signature sweetness), butter and eggs (for richness and tenderness), and a generous brush of melted butter right out of the oven. Paired with our homemade honey cinnamon butter, these rolls are virtually indistinguishable from the real thing.
At Texas Roadhouse restaurants, the rolls are complimentary and unlimited with every meal. If you don't want to bake from scratch, you can also buy Texas Roadhouse frozen rolls at grocery stores. Check the full Texas Roadhouse menu with prices to see what to pair your rolls with!
Full butter recipe: Check our detailed butter recipe page for step-by-step instructions and variations.
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Warm the milk to 110°F (use a thermometer — too hot kills the yeast!). Pour into a large bowl, sprinkle yeast and 1 tablespoon of the sugar over it. Stir gently and let sit for 5-10 minutes until foamy and bubbly.
Tip: If the mixture doesn't foam after 10 minutes, your yeast is dead. Start over with fresh yeast and cooler milk.
Add the melted butter (cooled slightly), eggs, honey, and remaining sugar to the yeast mixture. Whisk until smooth and well combined.
Tip: Make sure butter isn't too hot or it will kill the yeast. It should be warm but not hot to the touch.
Gradually add flour and salt, mixing with a wooden spoon or stand mixer with dough hook. Once a shaggy dough forms, knead for 8-10 minutes until smooth, elastic, and slightly tacky (not sticky).
Tip: The dough should pass the 'windowpane test' — stretch a small piece thin enough to see light through it without tearing.
Place dough in a greased bowl, turning once to coat. Cover tightly with plastic wrap and a warm towel. Let rise in a warm, draft-free place for 1 hour until doubled in size.
Tip: Best spots: turned-off oven with light on, microwave with a cup of hot water, or near a warm window. Ideal temp: 75-80°F.
Punch down the risen dough to release air. Turn out onto a lightly floured surface. Divide into 24 equal pieces (use a kitchen scale for consistency). Roll each piece into a smooth, tight ball by tucking edges underneath.
Tip: For perfectly even rolls, first divide dough in half, then each half into thirds, then each third into quarters = 24 rolls.
Place rolls on parchment-lined baking sheets, spacing 2 inches apart. Cover loosely with plastic wrap or a damp towel. Let rise for 20-30 minutes until puffy and rolls are nearly touching.
Tip: Don't skip the second rise! This is what gives Texas Roadhouse rolls their signature light, airy texture.
Preheat oven to 350°F (175°C). Bake for 12-15 minutes until the tops are golden brown. The internal temperature should reach 190°F. Do NOT overbake — they should be slightly soft in the center.
Tip: Rotate the pan halfway through baking for even browning. If tops brown too fast, loosely tent with foil.
Remove from oven and IMMEDIATELY brush the tops generously with melted butter while the rolls are still hot. This creates the signature shiny, buttery crust. Serve warm with honey cinnamon butter!
Tip: Don't be shy with the butter! The melted butter brushed on hot rolls is what makes them taste like the real thing.
Serving size: 1 roll (without butter)
* Percent Daily Values based on 2,000 calorie diet
With honey cinnamon butter: Add ~100 cal per roll (265 cal total)
Milk must be 110°F — not hotter. Use a thermometer. Too hot kills the yeast, too cold won't activate it. This is the #1 reason for failed rolls.
Knead for a full 8-10 minutes. The dough should be smooth, elastic, and slightly tacky. Under-kneaded dough = dense rolls.
Both rises are important. The first develops flavor, the second creates the airy texture. Skip neither! If it's cold, use your oven with just the light on.
Brush melted butter on the rolls the SECOND they come out of the oven. Hot rolls absorb the butter perfectly, creating that signature Texas Roadhouse flavor.
Use a kitchen scale (about 45g per roll). Even-sized rolls bake evenly. Divide dough: half → thirds → quarters = 24 perfect pieces.
Pull rolls at barely golden — they'll continue cooking from residual heat. Overbaked rolls = dry and crusty instead of soft and pillowy.
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