Fluffy and buttery homemade Texas Roadhouse Rolls with Cinnamon Honey Butter. Going out has just been replaced with staying in, and I think you’re gonna like it.
Let’s back up a bit – When I decided that I wanted to make a homemade version of Texas Roadhouse Rolls, I immediately knew that I wanted to adapt one of my great-grandmother’s yeast roll recipes for the project. Only, my dumb ass kept forgetting to add the water to the recipe.
Emphasis on dumb.ass.
Spoiler alert: Don’t leave the water out of this recipe. It won’t work.
But, as it turned out, making the recipe 4 times (and massively screwing up for 3 of them) was worth it in the long run. Boyfriend came home from work, popped a warm roll into his mouth, and said, “Are these Texas Roadhouse Rolls?”
#winning
TEXAS ROADHOUSE ROLLS RECIPE
Now, in case you have never been to Texas Roadhouse before, let me tell you the secret to their rolls: honey. Both in the rolls themselves (a whopping 1/2 cup, which is a lot of sweetener as far as dinner rolls go) and in the accompanying Texas Roadhouse Cinnamon Honey Butter.
Let’s ponder that phrase for a moment. Cinnamon. Honey. Butter.
I mean, sure – you can eat Texas Roadhouse Rolls without the Cinnamon Honey Butter and they’ll be delicious. You could opt to serve the rolls with jam, or Instant Pot Persimmon Butter. They’ll be delightful, in fact.
But if you really want to take things over the edge (and I know you do when carbs are involved), you’re going to need to slather those warm rolls in the delight that is Cinnamon Honey Butter. In fact, I’m pretty certain I don’t want any other type of butter in my life ever again.
Me + Texas Roadhouse Rolls + Cinnamon Honey Butter = True luv 4 ever
HOW TO MAKE TEXAS ROADHOUSE ROLLS
Don’t be intimidated by the ideas of making yeast rolls. This recipe uses instant yeast, so you can add it straight to the flour without having to dissolve it.
Texas Roadhouse Rolls are made with an enriched dough, which means that the dough has eggs, milk, butter and sugar (or, in this case, honey) in it.
There’s a lot of sciencey stuff that changes when these ingredients are added to a yeast dough, but the most important one for you to know is that they can sometimes increase the rising time. You’ll need around an hour for the first rise, even if using a “faster rising” yeast.
To make these copycat Texas Roadhouse Rolls truly like the originals, they need to be shaped into rectangles or squares, unlike other rolls like my Fluffy No-Knead Refrigerator Rolls.
To do this, roll the dough into a rectangle and use a dough blade or a pizza cutter to cut the dough into 24 squares.
Let the rolls rise for another 30 minutes before baking. As soon as they come out of the oven, slather those babies in melted butter and get ready to serve them warm with the Cinnamon Honey Butter.
This homemade Texas Roadhouse Rolls recipe is my latest recipe over at Food Fanatic, but – as always – I have listed the recipe right here for your convenience!
Nicole ~ Cooking for Keeps says
The ONLY reason I could to Texas Roadhouse is for those rolls. Well, and possibly the baked sweet potato too. 🙂 So fluffy!!!! I can taste them now…
Stephie says
Ok, those baked sweet potatoes…right??? I can never get mine to fall apart just by looking at them the way you can at TR. Drool.
Alaina {Fabtastic Eats} says
The BEST part of Texas Roadhouse! My husband would claim its the peanuts and the fact that he can throw them on the floor, but he’s cray. Hands down it’s these soft sweet rolls! I cannot wait for the next time I need rolls for dinner..ahmygod. Thanks for perfecting them for us!
Stephie says
Hubs is totes cray. ROLLS all the way. (I’m a poet!)
Amber | Bluebonnets & Brownies says
I love that you used a family recipe as the starting point for these, Stephie. It makes them all the more special.
Stephie says
I can always rely on my Ma-ma’s recipes to see me to a good end point.
Stefanie @ Sarcastic Cooking says
Caaaaarbs! I am glad you were persistent! The butteryness of these little, perfectly shaped rolls is killing me! I think I might have to make these for Thanksgiving. It will definitely upstage my MIL’s store-bought rolls.
Stephie says
Oh. OH. No way can a store-bought roll outshine these beauties. You’ll be the hero of the holiday. 😉
Julia says
I love that boyfriend thought these were legit TX road house rolls – You are the queen of buns, my love! You certainly are! Also – I’m smiling so hard over the napkin you used in these photos. Where you reckon I can get a napkin like that?? 😉 And your new cutting board?! SO cool!!
Stephie says
I dunno, it’s like that napkin just appeared out of thin air! 😉
Kayle (The Cooking Actress) says
OM NOMMMMMMM My recipe for Texas Roadhouse rolls is my go-to and these ones look even like *gasp* they could be better…!
Nicole Neverman says
Thank you so much for attending week 6 of #PureBlogLove and linking your fantastic blog post. These rolls are so cute, Stephie! I love the honey in there, YUM! I can’t wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight . Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!
Nicole
http://picnicnz.blogspot.co.nz/
Jessica says
Can these be possibly made the lazy way…..aka….bread machine??? Haha Every time I try to make bread without it, I screw it up big time!!
Stephie says
Hi Jessica- I don’t own a bread machine, so I can’t tell you how you would have to adapt the recipe. I promise that these aren’t hard to make, though – just follow the instructions, don’t be like me and forget the water, and you will be ok!
Lois says
I always wanted to try this recipe! Thanks for sharing with Foodie Friends Friday!
Christine says
I was going to do some exercises this morning, but am having much more fun reading about rolls and cinnamon honey butter. MUCH. more. fun. Thanks for stopping by Foodie Fridays.
Stephie says
I approve of this comment so.much.
KC the Kitchen Chopper says
HI Stephie, so great to see you at #theWeekendSocial. You always bring such yummy things to our table. Thanks for linking up. Hope to see you again Thursday 9:00 PM EST. Pinned. http://www.theKitchenChopper.com
Michelle @ A Dish of Daily Life says
Stephie, these sound so amazing. I am not much of a baker, but I am very tempted here. And that cinnamon honey butter…I cannot wait to try it!! So glad you linked this up with us at #FoodieFridays! Pinning and sharing!
laurasmess says
I love the name ‘roadhouse rolls’. So cool (though if they were Australian roadhouse rolls they’d be stale and horrible. That’s what you get for living in a desert where food is trucked in!). Soft, fresh and wonderful. The butter is a BRILLIANT idea that I want to make loads of. Just so that I can eat it all… wait, scratch that… SHARE. Yes.
Stephie says
Luckily the recipe makes a lot, so sharing is more likely 😉
Jennie @themessybakerblog says
Only the best rolls ever! These are absolutely gorgeous. I currently want to shove as many in my mouth as I can.
Stephie says
I did that.
Janice Carter says
I am wondering about the mixer, I don’t have one, is it ok just to kneed it by hand and when you mix the milk mixture in the mixer, is that with the bread flour and yeast?
Fran says
I don’t know what happen,but ever thing was going good until I baked them. I use parchment paper on the bottom of my pan baked them 15 min. And they all burned on the bottom. They look so good on the top of the rolls. What could of happen?
Stephie says
Do you know what kind of pan you used? (Was it light or dark colored?) Sometimes if the pan is very dark, it will cause the bottoms of whatever you are baking to darken too much.
AlicCT says
I know this is an old post
but we made these for Thanks giving yesterday and they were A HUGE hit I
Permanent fixture now on our table
Thank you!
PS: it have made 2x, once with all bread flour, and one with AP and bread as written. Both were great
Stephie says
Thank you for sharing!! So glad you enjoyed. 🙂
Sara Strother says
OMG!!!! Just made these for the 1st time. This was a little puff of heaven. So incredibly fluffy and sweet. Everything I was looking for. I personally liked these better then Texas Roadhouse … same flavor but these felt softer (how is that possible?). These were not complicated to make … They took a little while … but well worth it. I also made the cinnamon honey butter. That took it right over the top. I will def make again!
Stephie says
I am so glad you loved them!! Thank you so much for taking the time to share your feedback.
Jeanette Bloomquist says
I need to make these before Thanksgiving. If you recommend doing this, how do I store them until Thanksgiving?
Stephie says
If you have to make them a day or so ahead, you could try storing them in ziptop bags and reheating them in the oven before serving them. I’ve never made them too far in advance, though, so I’m not sure the best way to store them longer than that.
halle says
how many rolls does this make?
Stephie says
Hi there! It makes 24 rolls. Hope this helps!
Sean says
Not sure if you are still checking this site, but can you use active dry yeast instead of instant? I’m guessing you’d have to proof the yeast in the water first and wait a little longer on the rise. Thoughts?
Stephie says
Hi Sean – I had a baby early this year and am dreadfully behind on comments! You are exactly right on how you’d adapt to use active dry yeast. Thanks for reading!