These Copycat Texas Roadhouse Rolls Taste Just Like the Real Thing

Sweet, fluffy, and impossible to stop eating.

When you sit down for a meal at a Texas Roadhouse, there’s probably one thing on your mind. No, it’s not the hand-cut steaks, the slow-cooked ribs, or even the crispy chicken critters. It’s those gorgeous, fluffy rolls that greet you on the table like a radiant pot of gold. If you’ve ever had one, you know how soft, sweet, and satisfying they are—in fact, it can be hard to stop yourself from filling up on rolls alone.

Well, now, you can set the stage for a comforting family meal just like they do at the American steakhouse with a homemade version of those iconic Roadhouse rolls. According to recipe taster Robby Lozano, our copycat recipe “tastes just like the real thing,” but without a trip to the restaurant chain.

What Are Texas Roadhouse Rolls?

Texas Roadhouse rolls aren’t just any old yeast rolls—they’re an experience from start to finish. They’re served warm which brings out the subtle sweetness and soft, airy texture. Plus, they’re paired with that crave-worthy, salty-sweet Cinnamon Honey Butter that takes them to another level of bread bliss.

With this copycat recipe, we aimed to capture all the nostalgia and comfort of the Texas Roadhouse experience but keep it simple enough to pull together at home. These homestyle rolls turned out rich, tender, and irresistible—the perfect addition to any meal, whether it be a holiday feast or a simple weeknight dinner.

“These went fast in the test kitchen, proving there is nothing better than bread straight out of the oven,” said recipe tester Elizabeth Mervosh. “These rolls were very easy to make and didn’t require shaping, which I loved. They’re like soft little pillows of goodness!”

Our Texas Roadhouse Rolls Recipe

The key to the Texas Roadhouse rolls is the lightness, fluffiness, and sweetness, and this copycat recipe nails all three characteristics.

To achieve that, our Test Kitchen staff pulled out their best baking tricks, like scalding the milk on the stove before reducing it to a cooler temperature for the yeast. This helps break down the protein that can inhibit gluten structure and rise in the oven, ultimately giving you a much lighter and more tender roll.

We also realized Roadhouse rolls have to be square, so we decided to flatten and fold the dough to achieve the unique shape. Folding the dough also yields little crevices in the center of the roll, perfect for splitting open and smearing with butter. Finally, an egg wash seals in the glossy exterior and encourages a golden bake, creating the classic Texas Roadhouse look.

The best part about this recipe is that you can make it days ahead of time—just wrap the rolls in aluminum foil after they cool, seal them in a zip-top bag, and store them in the freezer. When it’s almost time for dinner, bake the foil-wrapped rolls for 20 minutes, and just like that, any ol’ weeknight meal will get a taste of Texas Roadhouse comfort.

How to Make Copycat Texas Roadhouse Rolls

In a small saucepan over medium heat, cook milk until it starts bubbling around the edges (about 5 minutes). Pour the milk into the bowl of a stand mixer fitted with a dough hook attachment, stir in some sugar and butter, and let the mixture cool down for about 10 minutes. When it’s warm but not too hot, stir in active dry yeast and wait another 10 minutes until it starts to get foamy.

Next, add in salt, an egg yolk, an egg, and some flour and beat on low speed for about a minute. While the mixture is still on low, add more flour (about a 1/2 cup at a time) until a wet, sticky dough forms. Bump up the mixing speed to medium and work the dough for another 8 to 10 minutes, until it becomes smooth and elastic and starts to pull away from the sides.

Move the dough to a large greased bowl to rise (loosely covered) in a warm place for about an hour, until doubled in size. Tip: The first proof of the dough can also be done in the fridge overnight!

Once it’s risen, punch the dough down, then fold it out onto a lightly floured work surface. Press or roll the dough into an even rectangle shape about 1/2 inch in thickness. Then, use a knife to cut the dough into a 16 by 8-inch rectangle. Starting at one long end, fold the dough in half to form a 16- by 4-inch rectangle, then pinch the edges of the two halves together until sealed.

Test Kitchen Tips

• Instant yeast can be substituted for active dry yeast; simply add it along with the flour stage

• For extra tender rolls, substitute bread flour for all-purpose flour

• The amount of sugar can be adjusted depending on sweetness preference, as long as there is about a teaspoon or so to help the yeast along

• Leftover dough scraps can be gathered together into a braid or a ball and proofed and baked with the rest of the rolls

Using a knife or pizza cutter (and a ruler to help measure), cut the dough into 16 2-inch squares. Move the dough to a parchment-lined baking sheet and loosely cover it with plastic wrap to rise for another hour at room temperature (if the pan feels a little bit crowded, that’s okay). Brush the top of each roll with an egg wash and bake in a 350-degree F oven for 12 to 16 minutes, until golden brown.

As soon as they come out of the oven, brush them with melted butter and serve them warm—with a bowl of our copycat Cinnamon Honey Butter, of course.

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Read the original article on All Recipes.