Last updated: November 1, 2026
Texas Roadhouse rolls are soft, slightly sweet yeast rolls with a buttery golden top, and you can bake a copycat batch at home with 7 pantry ingredients. The recipe card below has every measurement, and this walkthrough covers each stage so you can bake the whole batch from the page.
How to Make Copycat Texas Roadhouse Rolls
You make Texas Roadhouse rolls by mixing a rich milk, egg, and butter dough, letting it rise twice, cutting it into squares, and brushing the baked rolls with melted butter. The dough is slightly sweet, which gives the rolls their tender crumb and golden top.
The whole recipe takes about 2 hours and 50 minutes, but only about 30 minutes of that is hands-on. The rest is rising and baking time, which gives you plenty of time to set the table.
Gather Your Ingredients
You need 1 cup of whole milk, 2 1/4 teaspoons of active dry yeast, which is one standard packet, and 1/3 cup of granulated sugar. Add 1 large egg, 1/4 cup of melted unsalted butter, 1 teaspoon of fine salt, and 3 1/2 cups (440 grams) of all-purpose flour.
You also need 2 tablespoons of melted unsalted butter for brushing the baked rolls, plus a little oil or nonstick spray for the bowl and pan. This recipe makes 12 rolls.
A stand mixer with a dough hook makes kneading easy, but you can knead by hand. A 9 by 13 inch baking pan and a rolling pin are the only other equipment you need.
Activate the Yeast
Warm the milk to 105°F to 110°F, which feels comfortably warm on your wrist but not hot. Milk hotter than 115°F can kill the yeast, so use a thermometer if you have one.
Stir the yeast and 1 tablespoon of the sugar into the warm milk and let it sit for 5 to 10 minutes, until the surface looks foamy. If nothing happens, the yeast is old, so start again with a fresh packet.
Mix the Dough
Whisk the remaining sugar, the egg, the melted butter, and the salt into the foamy milk. Add 2 cups of the flour and stir until smooth, then add the remaining flour 1/2 cup at a time until a soft dough forms.
Let the melted butter cool for a few minutes before it goes in, since hot butter can scramble the egg and slow the yeast. The dough will look shaggy and sticky at this point, which is exactly right.
Knead Until Smooth
Knead the dough with a dough hook on medium-low speed for 8 minutes, or by hand on a lightly floured counter for about 10 minutes. The dough should feel smooth, springy, and slightly tacky without sticking to your fingers.
Resist the urge to add extra flour, because every extra spoonful makes the finished rolls drier. A dough that clings a little to the bottom of the bowl is perfectly fine.
Let the Dough Rise
Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot around 75°F to 80°F for 1 to 1 1/2 hours, until doubled in size. A turned-off oven with the light on is a reliable spot.
The dough is ready when a poked finger leaves a dent that springs back slowly. If your kitchen is cool, the rise can take closer to the full 1 1/2 hours.
Shape and Cut the Rolls
Turn the dough onto a lightly floured counter and press out the air with your palms. Roll it into a 9 by 12 inch rectangle about 1/2 inch thick.
Cut the dough into 12 squares, each 3 inches wide, with a sharp knife or pizza cutter. Set the squares in a greased 9 by 13 inch pan in 3 rows of 4, leaving a little space between them.
Let the Rolls Rise Again
Cover the pan and let the rolls rise for 30 to 45 minutes, until they look puffy and touch each other. Preheat the oven to 350°F during the last 15 minutes.
Touching sides are what give Texas Roadhouse rolls their soft, pull-apart edges. A roll that springs back slowly when you press it lightly is ready for the oven.
Bake and Brush With Butter
Bake the rolls at 350°F for 18 to 22 minutes, until deep golden on top and about 190°F in the center. Brush the tops with the 2 tablespoons of melted butter the moment they leave the oven so it soaks into the crust.
Let the rolls cool in the pan for 5 minutes before serving. They taste best warm, while the butter is still glossy.
Tips for Soft, Bakery-Style Texas Roadhouse Rolls
The softest Texas Roadhouse rolls come from a tacky dough, a warm rising spot, and a pan where the rolls bake side by side. Small details like how you measure the flour change the crumb more than any other step.
Measure the Flour Carefully
Weigh the flour if you can, because 3 1/2 cups should come to about 440 grams. Scooping a measuring cup straight into the bag packs in extra flour and leads to dense, dry rolls.
If you measure by volume, spoon the flour into the cup and level it with a knife. The dough should still feel slightly tacky after kneading.
Use Whole Milk and Real Butter
Whole milk and butter are what make the crumb tender and rich. Low-fat milk works, but the rolls will taste a little less full and bake up slightly drier.
Margarine and butter spreads contain extra water, so stick with real unsalted butter for both the dough and the brushing.
Bread Flour Swap
You can use the same weight of bread flour for a slightly chewier roll. Bread flour absorbs a little more liquid, so add 1 to 2 tablespoons of extra milk if the dough feels stiff.
The card below uses all-purpose flour, so treat this swap as an optional variation.
Flavor Variations
For a cinnamon sugar top, stir 1 tablespoon of sugar into 1/2 teaspoon of cinnamon and sprinkle it over the buttered rolls. The card leaves this out, so treat it as optional.
A pinch of flaky salt on the buttered tops gives the rolls a savory edge that pairs well with steak dinners.
How to Serve Texas Roadhouse Rolls
Texas Roadhouse rolls are best served warm from the pan with a bowl of whipped honey cinnamon butter on the side. Set the pan right on the table and let everyone pull off their own square.
They are the perfect partner for a steak dinner, a pot of chili, or a bowl of creamy soup. Split a cooled roll and fill it with sliced ham or roast beef for a mini sandwich that makes a great game day snack.
For a holiday dinner, line a basket with a linen napkin and tuck the warm rolls inside so they stay cozy until everyone sits down. A small butter knife and a stack of napkins are all your guests need.
How to Store, Freeze, and Make Ahead Texas Roadhouse Rolls
Store the cooled rolls in an airtight container at room temperature for up to 2 days. Avoid the refrigerator, because cold air makes bread go stale faster.
Freeze the baked rolls in a freezer bag for up to 3 months. Thaw them at room temperature for 1 hour, then wrap them in foil and warm them at 300°F for 8 to 10 minutes.
To make the rolls ahead, cut and arrange them in the pan, cover tightly, and refrigerate for up to 12 hours. Let the pan stand at room temperature for 45 to 60 minutes until puffy, then bake as directed.
The Story Behind Texas Roadhouse Rolls
Texas Roadhouse is a steakhouse chain that Kent Taylor founded in 1993 in Clarksville, Indiana. The restaurant is known for hand-cut steaks, a lively atmosphere, and a basket of warm rolls that lands on the table before the meal.
Guests have long loved those fresh-baked rolls served with cinnamon butter, and home cooks have been trying to recreate them for years. This copycat is a home-kitchen version built around the same soft texture and buttery flavor, not the restaurant’s official recipe.
Baking them at home lets you control the sweetness, the size, and how warm they are when they reach the table. A batch also costs a fraction of a restaurant visit and fills the house with the smell of fresh bread.
Use the recipe card below to print the rolls or save them for your next dinner party.
Copycat Texas Roadhouse Rolls
These copycat Texas Roadhouse rolls are soft, slightly sweet yeast rolls with a buttery golden top. A rich milk, egg, and butter dough makes them tender, and a brush of melted butter finishes them.
Ingredients
- 1 cup whole milk
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/3 cup granulated sugar, divided
- 1 large egg
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon fine salt
- 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
- 2 tablespoons unsalted butter, melted, for brushing
- Oil or nonstick spray, for the bowl and pan
Instructions
- Warm the milk to 105°F to 110°F. Stir in the yeast and 1 tablespoon of the sugar and let sit 5 to 10 minutes, until foamy.
- Whisk in the remaining sugar, the egg, the 1/4 cup melted butter, and the salt. Stir in 2 cups of the flour until smooth, then add the remaining flour 1/2 cup at a time until a soft dough forms.
- Knead with a dough hook on medium-low for 8 minutes, or by hand for about 10 minutes, until smooth, springy, and slightly tacky.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot (75°F to 80°F) for 1 to 1 1/2 hours, until doubled.
- Turn the dough onto a lightly floured counter, press out the air, and roll into a 9 by 12 inch rectangle about 1/2 inch thick. Cut into 12 squares, each 3 inches wide.
- Arrange the squares in a greased 9 by 13 inch pan in 3 rows of 4. Cover and let rise 30 to 45 minutes, until puffy and touching. Preheat the oven to 350°F during the last 15 minutes.
- Bake at 350°F for 18 to 22 minutes, until deep golden and about 190°F in the center.
- Brush the tops with the 2 tablespoons melted butter right out of the oven. Cool in the pan for 5 minutes and serve warm.
Notes
Weigh the flour if you can; 3 1/2 cups is about 440 g. The dough should stay slightly tacky. Store cooled rolls in an airtight container at room temperature for up to 2 days. Freeze baked rolls for up to 3 months, thaw at room temperature for 1 hour, then wrap in foil and warm at 300°F for 8 to 10 minutes. To make ahead, cut and pan the rolls, cover tightly, and refrigerate up to 12 hours, then let stand at room temperature 45 to 60 minutes before baking. Instant yeast can replace active dry yeast in the same amount. Cooling time is included in the additional time.
Nutrition Information:
Yield:
12Serving Size:
1 rollAmount Per Serving: Calories: 225Total Fat: 7gSaturated Fat: 4gSodium: 205mgCarbohydrates: 34gFiber: 1gSugar: 7gProtein: 5g
Frequently Asked Questions About Texas Roadhouse Rolls
What makes Texas Roadhouse rolls so soft?
A rich dough made with whole milk, an egg, and butter gives the rolls a tender crumb. Baking the squares with their sides touching and brushing them with butter right out of the oven keeps the outsides soft too.
Can you make Texas Roadhouse rolls without a stand mixer?
Yes, you can knead the dough by hand on a lightly floured counter for about 10 minutes. It should turn smooth and springy, and slightly tacky to the touch.
Why didn’t my rolls rise?
The most common causes are old yeast, milk that was hotter than 115°F, or a cold kitchen. Check that the yeast turns foamy in the milk first, and move the dough to a spot around 75°F to 80°F if it is slow.
Can you use instant yeast instead of active dry yeast?
Yes, use the same amount of instant yeast. You can mix it straight into the flour and skip the foaming step, and the dough may rise slightly faster.
How do you keep the rolls soft the next day?
Store them in an airtight container at room temperature for up to 2 days. Wrap them in foil and warm them at 300°F for 8 to 10 minutes to bring back the fresh-baked texture.
Can you make the dough ahead of time?
You can cut and pan the rolls, cover them, and refrigerate them for up to 12 hours. Let the pan stand at room temperature for 45 to 60 minutes before baking.
Why This Texas Roadhouse Rolls Recipe Works
This recipe works because the enriched dough is built for softness. Whole milk, an egg, and melted butter tenderize the crumb, while a modest amount of sugar adds the gentle sweetness these rolls are known for.
Kneading until the dough is smooth and springy builds enough gluten to hold a tall, pillowy rise. Keeping the dough slightly tacky means the flour never dries the crumb out.
Two rises give the yeast time to develop flavor and create an airy texture. Baking the squares side by side in one pan keeps their sides soft and gives them the pull-apart look of the restaurant version.
A final brush of melted butter right out of the oven soaks into the golden tops and keeps the crust tender. Every step is simple, which is why these rolls turn out the same way each time you bake them.
Bake Texas Roadhouse Rolls Tonight
Texas Roadhouse rolls are an easy way to bring steakhouse warmth to your own table. Warm the milk, mix the dough, and let the oven do the rest so you can serve a pan of golden rolls tonight.
Once you have made one batch, you will find reasons to bake them all season, from Sunday dinners to holiday tables. Double the recipe in two pans if you are feeding a crowd, since the baked rolls freeze well.
Warm rolls and melted butter are a hard combination to beat.
Save the recipe to your favorite Pinterest board so it is ready for your next dinner party, and leave a comment to tell us how yours turned out.
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