COPYCAT Texas Roadhouse Rolls & Butter
Soft, fluffy dinner rolls with a golden crust served alongside sweet honey-cinnamon butter, exactly like Texas Roadhouse.
Equipment
Ingredients
Dough
all-purpose flour (room_temperature)
500 g
whole milk (warm)
240 ml
active dry yeast (active)
7 g
granulated sugar
50 g
unsalted butter (melted)
60 g
large egg (room_temperature)
1 piece
salt
8 g
Honey Cinnamon Butter
unsalted butter (softened)
115 g
honey
60 g
ground cinnamon
3 g
powdered sugar
30 g
Instructions
Activate the yeast
Warm the milk to 38°C, add sugar and yeast, let it bloom until foamy.
Mix the dough
Combine activated yeast mixture, melted butter, egg, salt, and flour until a soft dough forms.
Knead and first rise
Knead dough on a lightly floured surface for 5-7 minutes until smooth and elastic, then place in an oiled bowl, cover, and let rise until doubled (60-90 minutes).
Shape the rolls
Punch down the risen dough, divide into 12 equal pieces, shape each into a smooth ball, and place on a parchment-lined baking sheet.
Second rise
Cover the shaped rolls and let them rise for another 30-45 minutes until puffy.
Bake the rolls
Preheat oven to 190°C. Bake rolls for 12-15 minutes until golden brown.
Prepare the honey butter
Beat softened butter, honey, cinnamon, and powdered sugar until light and fluffy.
Serve
Brush warm rolls with melted butter and serve immediately with honey cinnamon butter.
Original recipe
Storage
Store rolls in an airtight container; reheat to restore softness. Honey butter keeps up to 2 weeks refrigerated.
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