I had been eager to try this recipe for some time. I first noticed these Copycat Texas Roadhouse Rolls on Aimee’s blog and loved how perfectly square they looked. Even with a fair amount of baking experience, I admit the technique seemed a little intimidating at first.
It turned out they are surprisingly straightforward. Cutting the dough into squares removes the need to shape each roll by hand, which saves time and effort. I also love any recipe that uses scalded milk — it makes the dough tender and gives the rolls a superior texture.
To be honest, I’ve only been to Texas Roadhouse a couple of times. It’s not my favorite restaurant overall, but their rolls and butter are irresistible. These homemade rolls pair wonderfully with honey butter — a must-have accompaniment.
Fresh bread straight from the oven, spread with butter, is hard to beat. Like most yeast breads, this recipe requires time for two rises, but it yields a generous batch of soft, golden rolls. They freeze well too, so it’s perfect for making ahead. Enjoy!
Copycat Texas Roadhouse Rolls
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Ingredients
- 2 cups (473 ml) milk
- 3 Tablespoons (42 g) butter
- 1 ½ Tablespoons active dry yeast
- ½ cup (118 ml) warm water
- ½ cup (100 g) granulated sugar, divided
- ½ cup (168 g) honey
- 7 ½ cups (900 g) all-purpose flour, (up to ½ cup more or less, divided)
- 2 large eggs
- 2 tsp salt
- Butter for brushing
Instructions
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Place the milk in a small saucepan over medium heat and bring it to a boil. Remove from heat and let it cool slightly. (Alternatively, heat in the microwave until boiling, about 3 minutes.)
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Melt 3 tablespoons of butter and set aside.
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In a mixing bowl combine the yeast, warm water and 1 tablespoon of the sugar. Let the mixture sit until it becomes foamy.
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Add the remaining sugar, honey, the warm milk, and 3½ cups of flour to the yeast mixture. Mix for a couple of minutes until combined.
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Stir in the melted butter, eggs and salt and mix thoroughly.
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Add additional flour, ½ cup at a time, until the dough starts to pull away from the bowl. Let the dough rest for a few minutes.
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Knead the dough about 5 minutes. If it becomes sticky, add flour by the tablespoon, but keep the dough slightly moist — do not dry it out.
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Grease a clean bowl and place the dough inside, turning to coat all sides with grease. Cover loosely with greased plastic wrap and allow it to rise until doubled in size, about 45 minutes depending on room temperature.
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After it has doubled, punch the dough down and transfer it to a lightly floured surface. Roll the dough out to about ½-inch thickness.
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Fold the dough in half so it is roughly 1-inch thick, press lightly to seal the layers, then cut into approximately 2-inch squares.
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Place the squares on a greased baking sheet, cover loosely with greased plastic wrap, and let them rise again until doubled, about 1 hour.
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Bake in a preheated 350°F oven for 15–20 minutes, until the rolls are golden brown.
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As soon as the rolls come out of the oven, brush the tops with additional butter. Serve warm. Store any leftovers in a zip-top bag.
Notes
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