Classic Texas Roadhouse Dinner Rolls Recipe

Introduction

Classic Texas Roadhouse Dinner Rolls are soft, buttery, and slightly sweet, perfect for any meal or special occasion. These homemade rolls have a tender crumb and a golden finish that makes them irresistibly delicious.

Ingredients

• 1/4 cup unsalted butter, softened (for dough)
• 1 1/4 cups warm milk (105–110°F)
• 1 tsp kosher salt
• 1/3 cup sugar
• 1 large egg, room temperature
• 1 package active dry yeast
• 3 1/2 to 4 cups all-purpose flour
• 3 tbsp unsalted butter, melted (for brushing on baked rolls)

Instructions

1. Step 1: Pour the warm milk into a large mixing bowl, then add the yeast and sugar. Let it sit for 5 minutes until foamy to activate the yeast. Add the softened butter, egg, and kosher salt, then stir to combine. Add 2 cups of flour and beat vigorously for 2-3 minutes to build the dough base.
2. Step 2: Gradually add the remaining 1 1/2 to 2 cups of flour, mixing constantly until the dough forms a soft, slightly sticky ball that pulls away from the bowl but sticks lightly to your fingers. Knead for 1-2 minutes until smooth and elastic.
3. Step 3: Lightly grease a large bowl, place the dough inside, and turn it once to coat. Cover tightly and let rise in a warm spot for 45–60 minutes until it doubles in size.
4. Step 4: Punch down the dough, turn it onto a floured surface, and roll it out to a 12×8-inch rectangle about ½ inch thick. Cut into 24–30 pieces depending on your preferred roll size. Arrange pieces 1 inch apart on parchment-lined baking sheets.
5. Step 5: Cover the rolls and let them rise again for 45–60 minutes until puffy and springy. Preheat the oven to 350°F near the end of this rise.
6. Step 6: Bake the rolls at 350°F for 12–15 minutes until deep golden brown. Brush immediately with melted butter for a shiny, flavorful finish.

Tips & Variations

• Use a stand mixer with a dough hook to develop gluten evenly and save effort.
• Adjust flour gradually based on humidity to avoid a stiff dough.
• For softer rolls, add a tablespoon of honey or increase the butter slightly.
• Try topping the rolls with a sprinkle of garlic powder and parsley before baking for a savory twist.

Storage

Store leftover rolls in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months. Reheat gently in a warm oven or microwave wrapped in a damp paper towel to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but skip the blooming step and add the yeast directly to the flour. Adjust rising times as needed since instant yeast works faster.

Why is my dough too sticky or too dry?

Dough consistency varies with humidity and flour type. Add flour gradually until soft and slightly sticky but not wet. If it’s too dry, add a teaspoon of water at a time until the right texture is achieved.

Classic Texas Roadhouse Dinner Rolls Recipe

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★★★★★

4.7 from 115 reviews

• Author: Lily
• Total Time: 2 hours 20 minutes
• Yield: 24 to 30 rolls 1x

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Description

Classic Texas Roadhouse Dinner Rolls are soft, fluffy, and buttery rolls perfect for any meal. Made with a slight sweetness and brushed with melted butter for a golden finish, these homemade rolls mimic the beloved restaurant version and are ideal for family dinners or special occasions.

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Ingredients

Scale 1x2x3x

For the Rolls:

• 1/4 cup unsalted butter, softened to room temperature
• 1 1/4 cups warm milk (105–110°F)
• 1 tsp kosher salt
• 1/3 cup sugar
• 1 large egg, room temperature
• 1 package active dry yeast (7g or 2 1/4 tsp)
• 3 1/2 to 4 cups all-purpose flour (preferably King Arthur)

For the Finish:

• 3 tbsp unsalted butter, melted

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Instructions

1. Activate Yeast and Build the Dough Base: Pour the warm milk (105–110°F) into a large mixing bowl and add the yeast and sugar. Let it sit for 5 minutes until foamy, indicating the yeast is activated. Then add the softened butter, room-temperature egg, and kosher salt, stirring to combine. Add 2 cups of flour and beat vigorously for 2-3 minutes using a wooden spoon or mixer to begin developing gluten.
2. Develop the Dough to Proper Consistency: Gradually add 1 1/2 to 2 cups more flour, one handful at a time, mixing constantly until dough forms a soft, slightly sticky mass that pulls away from the bowl sides but clings to fingers. Knead for an additional 1-2 minutes until smooth and elastic, adjusting flour as needed to prevent stiffness or dryness.
3. First Rise – Bulk Fermentation: Lightly grease a large bowl with butter or oil. Place the dough inside, turning once to coat all sides. Cover tightly with plastic wrap or a damp towel and allow to rise in a warm, draft-free area for 45 to 60 minutes until roughly doubled in size, allowing gluten relaxation and flavor development.
4. Shape the Rolls and Arrange for Second Rise: Punch down the dough gently to release gases and turn it onto a lightly floured surface. Roll into a 12 by 8-inch rectangle about ½ inch thick. Cut into 24 to 30 equal pieces with a sharp knife or pizza cutter, based on desired roll size. Arrange pieces spaced about 1 inch apart on parchment-lined baking sheets.
5. Second Rise and Oven Preparation: Cover rolls with plastic wrap or a towel and let rise at room temperature for 45 to 60 minutes until puffy and springy. Meanwhile, preheat oven to 350°F so it’s ready when rolls finish rising to ensure even baking and a golden crust.
6. Bake and Finish with Butter: Bake the rolls at 350°F for 12 to 15 minutes until deep golden brown on top. Remove from oven and immediately brush each warm roll thoroughly with melted butter to create a tender, rich, shiny crust reminiscent of Texas Roadhouse rolls.

Notes

• Use warm milk (105–110°F) to properly activate yeast—too hot or cold can kill or slow yeast activity.
• Gradually add flour to adjust for humidity and dough texture for best results.
• Let dough rise in a warm, draft-free environment for optimal fermentation and flavor.
• Cut rolls evenly for uniform baking; smaller rolls bake slightly denser, larger rolls fluffier.
• Brushing warm rolls with butter immediately after baking enhances flavor and crust texture.
• Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: Texas Roadhouse rolls, dinner rolls, homemade rolls, soft rolls, buttery rolls, yeast rolls, baked bread