Copycat Texas Roadhouse Rolls Recipes

TEXAS ROADHOUSE ROLLS

Steps:

• In an electric mixer bowl, dissolve yeast in the warm water with the teaspoon of sugar. With the dough hook attached, mix in the milk, remaining 1/2 cup of sugar, and enough flour to make a medium batter.
• Mix thoroughly. Allow standing until light and foamy. About 8-10 minutes. Add 3 tablespoons melted butter, eggs, and salt. Beat well.
• Add enough flour to form a soft dough. Turn dough out onto a lightly floured surface, and allow it to rest for about 10 minutes.
• While the dough is resting, prepare a large bowl by spraying it with cooking spray. Knead dough until it is smooth and satiny.
• Place into a prepared bowl and turn over, coating with oil. Cover bowl tightly with plastic wrap and set to rise in a warm area until it doubles in size. About 1-1 1/2 hours.
• Punch dough down. On a lightly floured surface, and with a lightly floured rolling pin, flatten dough into a rectangle until it is a 1/2-inch thick.
• Fold the rectangle in half the short way so that it is about 1-inch thick, and lightly roll together to seal the sides together. Allow resting for 10 minutes.
• With a dough scraper, cut into rolls and place them on a greased baking sheet. Cover with a damp towel and allow to rise in a warm area for about an hour more.
• Preheat oven to 350 degrees and bake rolls for 10-15 minutes, or until lightly browned.
• Brush top of the rolls with the additional melted butter.
• In a medium mixing bowl, beat the butter for about 30 seconds until lightly whipped.
• Add sugar, honey, and cinnamon and beat until smooth and combine, scraping down the sides of the bowl.
• Continue beating on medium-high speed until light and fluffy, about 2-3 minutes.
• Serve with warm rolls.

COPYCAT TEXAS ROADHOUSE ROLLS WITH CINNAMON HONEY BUTTER

Steps:

• In the bottom of your stand mixer bowl, add yeast and 1 tsp sugar to 1/4 cup warm water. Allow yeast to proof, or double in size, which takes about 5 minutes.
• Place milk in microwave for 45 seconds. Add the butter to the milk and stir until it is completely melted. Allow milk to cool until it is lukewarm.
• Once the yeast has doubled, add the milk to the yeast mixture. Add sugar and about half of the flour until it reaches a muffin batter. Let rest for 10 minutes.
• Add egg and salt to the mixture. Mix well. Add remaining flour to form a soft dough. Knead the dough until it is smooth and satiny.
• Cover and let rise until it doubles in size. Once it has doubled, punch the dough and let it rest for 10 minutes.
• Lightly flour a surface and roll the dough into a large rectangle, about a 1/2 inch thick. Cut the rectangle in half, and then cut each half into 6 square pieces with a pizza cutter.
• Place on a greased baking sheet and allow to rise until double in size.
• Bake at 350 for 10-15 minutes or until the tops are golden brown.
• To make the honey butter, whip together butter, powdered sugar, honey, and cinnamon and serve on warm rolls.

TEXAS ROADHOUSE ROLLS

Steps:

• Add the yeast, warm water and sugar to the bowl of your mixer and lightly whisk. Let it sit for about 10 to 15 minutes until the yeast dissolves and starts to foam.
• To the bowl of your mixer add the milk, butter, sugar, eggs and salt. Lightly mix everything together, using the dough hook of your mixer, for about 1 minute. Add the flour, 2 or 3 cups at a time, and mix. Add enough flour to form a soft dough.
• Add additional flour as needed and mix until the dough comes clean from the sides of the bowl. You could use anywhere from 6 to 8 cups, depending on your environment. Place the dough in an oiled bowl and cover with a clean damp kitchen towel. Let rise in a warm place until double in bulk.
• Spray two baking sheets with cooking spray.
• Punch down the dough and turn it onto a floured surface. Divide into 2 portions for shaping. I like to roll out the dough so that it's about 1/2 inch in thickness then cut out the ends to have a perfect rectangle, then cut it out into squares or rectangles. Repeat with remaining dough. You should get about 30 to 35 rolls. Place onto the prepared baking sheets. Let the rolls rise until doubled in size..
• Preheat your oven to 350 F degrees.
• Bake the rolls for about 15 to 20 minutes or until golden brown. Brush immediately with melted butter.
• While the rolls are baking, prepare the cinnamon honey butter by whisking all the ingredients together.
• Serve the rolls with the cinnamon honey butter.

TEXAS ROADHOUSE ROLLS RECIPE

Steps:

• In a small bowl, mix milk with honey and yeast and leave it for 5 minutes until the mixture turns foamy.
• Fit a dough hook attachment on the electric mixer and add milk mixture, salt, egg, butter, and 2 cups of flour to its mixing bowl.
• Beat the egg and flour mixture for 2 minutes on medium low speed until all the ingredients combine into a smooth batter.
• Now add 2 cups of flour gradually while blending the batter until it forms a smooth dough ball.
• This dough should be tacky and elastic in form. Increase the speed of the beater to medium-high speed and blend for about 3 minutes.
• Take a large bowl and grease it with cooking spray. Place the prepared dough in this bowl.
• Turn the dough balls to coat it well with the oil and cover it with a clean kitchen towel.
• Place this bread dough at a warm place for 45 minutes or 1 hour until it is raised double in size.
• Now deflate the raised dough and knead it again on a floured surface.
• Roll the bread dough on this floured surface, into a ½ inch thick rectangle.
• Fold this rectangle in half and press the two edges together.
• Again, roll this dough into a 12 x 8 inches rectangle then cut it into 15 rolls of equal size.
• Take 2 baking sheets and line them with parchment papers.
• Place the dough rolls in these prepared baking sheets.
• Keep all the rolls with 2inches distance between them.
• Cover the dough rolls again with a dish towel and leave them for 45 minutes at a warm place.
• Meanwhile, prepare and preheat your oven at 375 degrees F temperature.
• Remove the dishtowel and transfer the baking sheets to the preheated oven.
• Bake the dough rolls for 16 minutes until golden brown.
• Brush the freshly baked rolls with butter.
• Serve warm and fresh.

TEXAS ROADHOUSE ROLLS

Steps:

• Combine milk, yeast and honey in a small bowl; let stand until foamy, about 5 minutes. In the bowl of an electric mixer fitted with dough hook attachment, beat the milk mixture, butter, egg, salt and 2 cups flour on medium-low speed until a smooth batter forms, about 1-2 minutes. Gradually add remaining 2 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes. Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour. Gently deflate dough by punching down. Working on a lightly floured surface, roll dough into a 1/2-inch thick rectangle. Fold in half, gently pressing the edges to seal. Using a rolling pin, roll the dough again into a 12×8-inch rectangle; cut into 15 rolls. Line 2 baking sheets with parchment paper. Place rolls onto the prepared baking sheets. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes. Preheat oven to 375 degrees F. Place into oven and bake until golden brown, about 14-16 minutes. Serve warm, brushed with butter, if desired.

TEXAS ROADHOUSE ROLLS RECIPE + VIDEO

Steps:

• In the bowl of a stand mixer, add yeast, milk and honey. Swirl with your fingers or a spoon to dissolve the yeast. Allow the yeast to bloom. It will start to bubble and become aromatic, about 5 minutes.
• Add 6 tablespoons butter, eggs and 4 cups of flour, mix on low using dough hook, until smooth. Add enough remaining flour to for the dough to come together (mine takes the whole 4 1/2 additional cups) add salt. Allow to knead for about 7-9 minutes until dough is tacky, but not sticky.
• Turn onto a floured board; knead a few turns. Place in a bowl with 1 tablespoon butter bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.
• Meanwhile brush 2 cookie sheets with melted butter.
• Punch dough down and turn out onto a floured board. Roll dough into a rectangle, about 1" tall. Cut into 48 pieces, (6 rows cut into 8 rolls each). Place rolls on buttered cookie sheets about 1/2 - 1" apart. Cover and let rise until almost doubled in size, about 45-60 minutes.
• Preheat oven to 350°.
• Bake both pans together. 12-15 minutes or until golden brown. Brush with remaining melted butter.
• Serve and enjoy.

TEXAS ROADHOUSE ROLLS

Steps:

• In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients. (This is not necessary, but I prefer this to use milk cold out of the refrigerator).
• Using a stand mixer or food processor, combine the flour, egg, 1/3 cup melted butter, and salt. Add the milk mixture and process until you have a smooth dough; it will be stickier and wetter than regular bread dough. Place the dough in a greased bowl, turn the dough to grease all sides, and cover with a towel. Let rise until it has doubled in size.
• When the dough has doubled, punch it down and turn it out on a floured board. Let rest for 10 minutes.
• Roll out the dough into a large, flat rectangle approximately 1/2 inch thick. Cut into 16 portions with a sharp knife and place on a greased baking sheet and let rise again, until doubled.
• Preheat oven to 375 degrees. Bake the rolls for 10 minutes on the greased baking sheet. They will be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining 1/4 cup melted the butter before serving.
• Prepare honey cinnamon butter by combining butter, cinnamon, honey, and powdered sugar with a mixer until well blended.

COPYCAT TEXAS ROADHOUSE ROLLS

Steps:

• Scald the milk: heat milk in a small saucepan until small bubbles form on the edge of the pot. Remove from heat, add butter and honey to let it melt, and allow to cool to 90-100 degrees.
• Stir sugar into warm water (90-100℉) until it dissolves, pour into a large mixing bowl of stand mixer. Add in the yeast and stir together. Let sit for 5 minutes until foamy.
• After the milk mixture has cooled to at least 100℉, add to the yeast mixture, stir to combine. Add in the egg, stir to combine.
• Add in 2 cups of flour. Use dough hook attachment of stand mixer to mix dough together.
• Add an additional 2 cups of flour and the salt.
• Knead with dough hook on a stand mixer (or knead by hand) until dough starts to come together, gradually add in the remaining 1/4 cup of flour as needed until dough forms into a ball. Knead for about 6-8 mins on stand mixer with dough hook. Sprinkle a light dusting of flour on a clean work surface and knead with hands until dough is smooth, should not be sticky.
• Drizzle a small amount of oil (1/2 tsp) into a large mixing bowl, just enough for a light coating. Then place the dough ball into the bowl, give it a spin to coat the dough ball with a small amount of oil.
• Cover with a clean towel and place in a warm place to let rise for an hour. (My favorite method is to bring a cup of water to a boil inside my microwave, remove the cup of water and place the bowl of dough inside. OR you can preheat oven to 150 degrees, turn it off and place the dough inside with the door closed.)
• After dough has risen and doubled in size, punch down the dough, then place on a clean work surface lightly dusted with flour. Fold the dough over twice, then roll out the dough into a rectangular shape about 1/2 inch thick.
• Cut the dough into 2 1/2 inch squares. Place on a large baking sheet lined with a silicone baking mat. (Typically can fit all of the rolls onto a half sheet baking sheet leaving about 1/4 an inch in between the rolls)
• Cover with towel and let rise again for another 45 mins. Preheat oven to 375℉.
• Bake at 375℉ for 17-19 minutes until lightly golden brown on the top.
• Brush tops with melted butter.

COPYCAT TEXAS ROADHOUSE ROLLS

Steps:

• 1. Preheat oven to 350 degrees. 2. Combine warm milk, yeast and honey and set aside for 5 minutes. 3. In a stand mixer using the bread hook add flour, egg and melted butter. 4. Add yeast mixture and stir.5. Add salt and continue to stir.6. Knead for 4 minutes in the mixer and then add to an oiled bowl. Cover and let rest for 1 hour. 7. Punch down dough and roll out on a floured surface to about 1 inch, then cut into squares.8. Cover and let rise for 20 minutes in a warm place. 9. Place on a greased cookie sheet and bake for 14-16 minutes.

COPYCAT TEXAS ROADHOUSE ROLLS

Steps:

• In a stand up mixer, combine the warm water and the yeast. Let is sit for 10-15 minutes until the yeast dissolves.
• Then add the milk, 4 Tbsp of butter, sugar, eggs and salt to the stand up mixer. Lightly mix everything together using the dough hook of your mixer for approximately1 minute.
• Then gradually add in the flour to the bowl, 1 cup at a time mixing after each addition until it forms a soft dough. You may not need all the flour depending on your environment. You know it'll be ready as the dough will come clean from the edges of the bowl when mixed.
• Then place the dough in an oiled bowl and cover with either plastic wrap or a damp cloth and let the dough rise for approximately 1-2 hours until the dough has doubled in size.
• Then punch down the dough and roll it out on a floured surface until the dough is approximately 1/2" thick.
• Cut the dough into 20-24 square pieces. I find that using a pizza cutter works best for this.
• Spray 2 baking sheets with non stick cooking spray and place the dough squares on the baking sheets at least 1" apart. Cover the rolls and let them rise for approximately 30 minutes until they double in size.
• Preheat the oven to 350 degrees F.
• Then bake the rolls for 12-15 minutes until the rolls are light golden brown.
• Top with the remaining melted butter. Let cool and then enjoy!

COPYCAT TEXAS ROADHOUSE ROLLS

Steps:

• In a small bowl, whisk together milk and sugar. Sprinkle the yeast over the top.
• Let the yeast sit until foamy, about 5 minutes.
• Add the mixture to a large mixing bowl, and add 4 Tablespoons butter, egg, salt, and 2 cups flour.
• Beat on medium speed until batter is smooth.
• Gradually add 1 ½ - 2 cups more flour until a soft ball of dough forms.
• Increase the speed on the mixer to medium-high and beat for 2-3 minutes longer. The dough should be tacky, but not sticky. If too sticky, add more flour 1 tablespoon at a time.
• Lightly grease a large bowl and place the dough into the bowl, turning once to coat.
• Cover the bowl with a clean dish towel and set in a warm place to rise until doubled in size, 45-60 minutes.
• Once risen, punch down dough gently.
• Lightly flour the work surface and turn the dough out of the bowl.
• Let the dough sit for a few minutes while you prepare the baking sheets with a silicone mat or parchment paper.
• Roll the dough into a 12x8 inch rectangle, that is ½-inch thick.
• Cut dough into 24 even pieces using a sharp knife or pizza cutter.
• Transfer the rolls to the prepared baking sheets.
• Cover the rolls with dish towels and let them rise until almost doubled in size, about 45-60 minutes.
• About 20 minutes prior to rising being done, move the oven rack to the lower-middle and upper-middle positions. Preheat the oven to 350 degrees F.
• Bake rolls for 12-15 minutes or until golden brown, rotating the pans halfway through baking.
• Remove the rolls from the oven and brush immediately with melted butter.
• Cool for 5-10 minutes before serving.