Copycat Texas Roadhouse Rolls
Bring your favorite taste of Texas Roadhouse right to your table with these copycat rolls. Each warm fluffy bite is paired with sweet cinnamon butter that makes these simply irresistible.
Servings 16 Rolls
Ingredients
For The Rolls
- ⅓ cup warm water (110°F-115°F)
- 1 cup whole milk scalded and cooled to 110 to 115°F (240 ml)
- ⅓ cup granulated sugar
- 2 teaspoons active dry yeast
- 3 ½ cups all purpose flour spooned and leveled (440 grams)
- 1 teaspoon fine sea salt
- 1 large egg at room temperature
- 4 tablespoons unsalted butter melted and slightly cooled; plus extra 2 tbsp melted to brush rolls
For The Whipped Honey Cinnamon Butter
- ½ cup unsalted butter softened at room temperature
- ¼ cup honey
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- To make the rolls: Whisk the warm water, scalded milk, sugar, and yeast in a bowl of an electric stand mixer (or in a large bowl), just until combined. Set aside for 10 minutes until the yeast is foamy.
- Add the flour, salt, egg and 4 tablespoons of cooled melted butter to the foamy yeast mixture. Mix with a paddle attachment until a sticky dough forms, then switch to a dough hook.
- Mix on medium speed for 5 to 7 minutes (8 to 10 minutes if kneading by hand on the counter). If the dough seems sticky, mix in 2 tablespoons of flour at a time until the dough is easy to handle and the dough pulls away from the sides of the bowl. Note, if just the very bottom of the dough keeps sticking to the mixer bowl but it’s overall a cohesive ball, don’t add more than 6 to 8 tablespoons of flour.
- Once the dough is kneaded, form it into a ball and place it into a lightly greased bowl. You can grease the bowl with a light coating of neutral oil or easily spray with baking spray.
- Cover with a towel or plastic wrap and allow dough to rise in a warm place for 1 to 1 1/2 hours or until doubled in size.
- Once doubled in size, punch down the dough and divide in half. Roll half of the dough out on a lightly floured surface into a rectangle, then fold over itself and pinch the edges to secure. Roll back out into about an 11” x 4.5” rectangle. Cut the rectangle in half lengthwise, and then into 8 even squares. Place each dough square onto one of the prepared baking sheets. Cover the pan with a towel or with an upside down baking sheet. Repeat with the remaining half of the dough. You should ended up with 16 squares of dough.
- Allow both pans of dough to rise at room temperature for 30 minutes, in a warm place.
- While the dough is rising, preheat the oven to 350°F.
- Bake for 15 to 25 minutes or until the rolls are cooked through and golden brown on top. Optionally, for a more pillowy texture, lightly spray your dough with water before baking and halfway through baking to prevent rolls from becoming dry. Baking time will vary depending on how large you cut the rolls and how many are on each baking sheet.
- Immediately after baking, place the baking pans onto wire cooling racks and brush each roll with the remaining 2 tablespoons of melted butter.
- To make the whipped honey cinnamon butter: In a bowl of an electric stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), add the softened butter, honey, cinnamon, vanilla and salt.
- Whip on medium-high speed for 3 minutes, scraping the bowl every so often, until whipped and fluffy. Enjoy right away with a freshly baked roll!
Notes
- How to warm the water: Place water in a microwave safe bowl and microwave for 20 to 25 seconds and feel with your fingertip to make sure it is warm, but not hot. If too hot, allow it to sit on the counter for 2 to 3 minutes to cool slightly. Alternatively, you can also place water into a small saucepan and heat until it reaches between 110°F to 115°F with an instant-read thermometer.
- How to Scald Milk: Pour the milk into a saucepan and place it over medium heat stirring often. The milk will start to steam and bubble around the edges. Once the milk starts to bubble, right before it comes to a boil, remove it from the heat. Allow it to cool until it reaches 110°F to 115°F or is warm to the touch.
- You can make this recipe with or without a stand mixer. The kneading time will be a bit longer if done by hand since the mixer is faster and more efficient.