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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
