Copycat Texas Roadhouse Rolls
Soft, pillowy rolls brushed with golden butter, paired with a delicious cinnamon honey butter for a perfect side dish.
Ingredients
For the Rolls
- 1 cup warm milk (110°F)
- 1 packet active dry yeast (2 ¼ tsp)
- ¼ cup granulated sugar 1 tablespoon sugar reserved for activating yeast
- 4 tablespoons unsalted butter, softened
- 1 large egg
- 1 teaspoon salt
- 3 ½ to 4 cups all-purpose flour
For the Cinnamon Honey Butter
- ½ cup unsalted butter, softened
- ¼ cup powdered sugar
- ¼ cup honey
- 1 teaspoon cinnamon
Instructions
Preparation
- In a large bowl, combine warm milk, yeast, and 1 tablespoon sugar. Let it rest for 5 to 10 minutes until foamy.
- Add the remaining sugar, butter, egg, and salt. Stir well, then gradually add flour, one cup at a time, until a soft dough forms.
- Knead the dough on a floured surface for 6 to 8 minutes until smooth and elastic. If using a stand mixer, knead for 5 minutes with the dough hook.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm area for about 1 hour, or until doubled in size.
- Punch down the dough and roll it into a rectangle about ½ inch thick. Cut into even squares and arrange them on a greased baking sheet.
- Cover the rolls loosely and let them rise again for 30 to 45 minutes until puffy.
Baking
- Preheat oven to 350°F (175°C). Bake rolls for 12 to 15 minutes, or until the tops are golden brown.
- Brush warm rolls with melted butter as soon as they come out of the oven.
Cinnamon Honey Butter Preparation
- Whip together softened butter, powdered sugar, honey, and cinnamon until creamy. Serve alongside warm rolls.
Notes
For extra soft rolls, use bread flour. Mix dough in a stand mixer to save time. Store leftovers in an airtight container for up to 3 days. Freeze baked rolls for up to 3 months and reheat in the oven at 300°F for 10 minutes.