Copycat Texas Roadhouse® Rolls

CopycatOvenSides
Time :2 hours
Yield :15 servings
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The Scoop

Soft, pillowy, and lightly sweet, these Copycat Texas Roadhouse® Rolls bring steakhouse-level comfort straight to your kitchen.
Honey gives the dough a subtle sweetness while butter keeps the finished rolls rich and tender, with a golden top that practically begs to be pulled apart while still warm.
Serve them alongside dinner, use them to mop up sauces and gravies, or simply eat one straight from the baking sheet; we won't judge.
Hack it:
Make honey butter: Whip softened butter with honey and a pinch of cinnamon for the classic steakhouse-style spread.
Go savory: Skip the extra butter on top and brush the warm rolls with garlic butter, then scatter over chopped parsley.
Turn them into sliders: Make 15 smaller rolls and use them for mini pulled-pork, chicken, or roast beef sandwiches.
Use whole wheat: Replace up to half of the all-purpose flour with whole-wheat flour for a nuttier, more rustic roll. Add a splash of more milk if the dough feels dry.
Leftovers:
Breakfast sandwiches: Split a roll and fill with scrambled eggs, cheese, and crispy bacon or sausage.
Mini French toast: Slice leftover rolls in half and soak them in your favorite French toast mixture before pan-frying.
Garlic bread: Split them, brush with garlic butter, and toast until crisp around the edges.
Crouton upgrade: Cube slightly stale rolls, toss with olive oil and herbs, and bake until golden for salads or soups.
Dessert sliders: Warm the rolls and fill with vanilla ice cream, berries, or chocolate-hazelnut spread for an easy sweet treat.

Ingredients

  • 1 1/4 cups whole milk, warmed to room temperature
  • 1 (.25-ounce) packet active dry yeast
  • 3 tablespoons honey
  • 1/4 cup unsalted butter
  • 1 large egg
  • 1 1/4 teaspoons kosher salt
  • 4 cups all-purpose flour
  • 2 tablespoons unsalted butter, melted (optional)

Directions

  • Combine the milk, yeast, and honey in a small bowl and let stand until foamy, about 5 minutes.
  • In the bowl of an electric mixer, using a dough hook attachment, beat the milk mixture with the butter, egg, salt, and 2 cups of flour on medium-low speed until a smooth batter forms, about 1-2 minutes.
  • Gradually add the remaining 2 cups of flour, 1/2 cup at a time, until a soft, smooth ball of dough forms. The dough should feel elastic and slightly tacky to the touch.
  • Increase the mixer speed to medium-high and beat for 3 minutes.
  • Lightly oil a large bowl or coat with nonstick spray; place the dough in the bowl, turning to coat it in the oil.
  • Cover the bowl with a clean dish towel and let it stand in a warm spot until the dough has doubled in size, about 45 minutes to 1 hour.
  • Gently deflate the dough by punching it down.
  • Working on a lightly floured surface, roll the dough into a 1/2-inch thick rectangle. Fold it in half, gently pressing the edges to seal it.
  • Using a rolling pin, roll the dough again into a 12×8-inch rectangle. Cut the dough into 15 rolls.
  • Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
  • Place the rolls onto the prepared baking sheets, cover with a clean dishtowel, and let them stand in a warm spot until the dough has doubled in size, about 30-45 minutes.
  • Place the baking sheets into the oven and bake until golden brown, about 14-16 minutes.
  • Serve warm, brushed with butter if desired.
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