Texas Roadhouse Rolls: Homemade Restaurant Favorite

Posted on

Craving that warm, buttery Texas Roadhouse bread with a hint of sweetness? You don’t have to wait for your next restaurant visit to enjoy it. This copycat recipe lets you bring the magic home and bake these delicious rolls yourself.

Why This Recipe Works

Texas Roadhouse Rolls
Texas Roadhouse Rolls

This recipe closely replicates the Texas Roadhouse bread by using a combination of simple ingredients and techniques. The dough is enriched with brown sugar and honey for a touch of sweetness, while buttermilk adds a subtle tang and helps create a tender crumb. The secret weapon? A generous coating of cinnamon sugar before baking, which caramelizes into a delightful crust.

Gather Your Ingredients:

2 ¼ teaspoons active dry yeast

  • 1 tablespoon + 1 teaspoon granulated sugar, divided
  • 1 ¼ cups warm water (105°F to 115°F)
  • 2 ¾ cups all-purpose flour, plus extra for dusting
  • 1 ½ teaspoons salt
  • ¾ cup buttermilk, at room temperature
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon

  • Let’s Get Baking!

    1. Proof the Yeast: In a large bowl, combine the yeast, 1 teaspoon of sugar, and warm water. Let it sit for 5 minutes, or until the yeast becomes foamy and active.

    2. Mix the Dry Ingredients: In a separate bowl, whisk together the flour and salt.

    3. Combine Wet and Dry Ingredients: Add the flour mixture to the yeast mixture, along with the buttermilk and softened butter. Use a spoon or a stand mixer fitted with a dough hook to mix until a shaggy dough forms.

    4. Knead the Dough: On a lightly floured surface, knead the dough for about 5 minutes. The dough should be smooth and elastic, but not sticky. Add a little more flour, 1 tablespoon at a time, if the dough is too sticky.

    5. First Rise: Place the dough in a greased bowl, turning it to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in size.

    6. Shape the Rolls: Punch down the dough and transfer it to a lightly floured surface. Briefly knead the dough, then divide it into 12 equal pieces. Shape each piece into a ball.

    7. Prepare the Baking Sheet: Line a baking sheet with parchment paper. Arrange the dough balls on the prepared baking sheet, leaving about 2 inches of space between each roll to allow for expansion during baking.

    8. Second Rise: Cover the baking sheet loosely with plastic wrap and let the rolls rise for another 30 minutes, or until slightly puffy.

    9. Make the Cinnamon Sugar: While the rolls are rising, prepare the cinnamon sugar topping. In a small bowl, combine the remaining 1 tablespoon of granulated sugar and the ground cinnamon.

    10. Brush and Bake: Preheat your oven to 375°F (190°C). Brush the tops of the rolls with melted butter. Generously sprinkle the cinnamon sugar mixture over the buttered rolls.

    11. Bake to Perfection: Bake the rolls for 15-20 minutes, or until golden brown on top.

    12. Enjoy Warm: Remove the rolls from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm and enjoy these delicious homemade Texas Roadhouse bread rolls!

    Estimated Nutrition Facts per Roll (without butter for brushing):

    Calories: 230

  • Fat: 7g
  • Saturated Fat: 3.5g
  • Cholesterol: 25mg
  • Sodium: 320mg
  • Carbohydrates: 38g
  • Sugar: 10g
  • Protein: 4g

  • Conclusion

    These Texas Roadhouse bread copycat rolls are surprisingly easy to make and deliver the same warm, buttery, and slightly sweet flavor as the restaurant version. Perfect for alongside a hearty meal or simply enjoyed on their own, these homemade rolls are sure to become a family favorite.

    Here are some additional FAQs to help you with this recipe:

    1. Can I use milk instead of buttermilk?

    Yes, you can substitute buttermilk with an equal amount of milk mixed with 1 tablespoon of lemon juice or vinegar. Let the mixture sit for 5 minutes before using to allow the milk to curdle slightly and mimic the tang of buttermilk.

    2. How can I store leftover rolls?