Texas Roadhouse Rolls are homemade rolls that taste just like the buttery, fluffy rolls you get at Texas Roadhouse, complete with the homemade Cinnamon Honey Butter.
TEXAS ROADHOUSE ROLLS
Whenever I would go to Texas Roadhouse, I would fill up on the peanuts and rolls before my meal was even served! There was something so amazing about those rolls and the cinnamon honey butter just put them over the top. And, of course, I could never turn them down. But, with restaurants closed right now, the neverending basket of Texas Roadhouse Rolls is not an option, so I decided to make my own. I am not sure I should have, though…they were just as good and just as gone.
TEXAS ROADHOUSE ROLLS RECIPE
There are two parts to replicate the Texas Roadhouse Rolls–the rolls and the cinnamon honey butter.
Rolls Ingredients (full recipe below)
- Granulated sugar
- Active dry yeast
- Unsalted butter (for the recipe as well as brushing over the baked rolls)
- Bread flour
Cinnamon Honey Butter
- Unsalted butter
- Confectioners’ sugar
- Cinnamon Spice
HOW TO MAKE TEXAS ROADHOUSE ROLLS
Get out your stand mixer and in the bowl of the mixer, combine the water, 1 teaspoon of the sugar, and yeast. Let it sit until the sugar and yeast dissolve. Next, add the remaining sugar, milk, butter, and salt into the yeast mixture and stir. Then, whisk in the egg mixture. Add in the flour and mix everything for about 3 minutes. Then, use the dough hook to knead the dough for another 3-4 minutes. Place the dough into a greased bowl and cover it with a clean kitchen towel. Let the dough rise for a couple of hours, or until doubled in size.
HOW TO SHAPE TEXAS ROADHOUSE ROLLS
After the dough has risen for an hour or two, it’s time to shape the rolls and put them in a greased 9×13-inch pan. There are a couple of ways you can make your 12 rolls. First, gently punch down the dough to deflate it. One strategy you could use is to gently roll the dough into a log on a clean surface. Then, use a bench knife or stiff spatula to cut the log of dough into equal-sized pieces. If you have a kitchen scale, now would be a wonderful time to use it to get the rolls as similar in size and weight as possible. You could also continue to divide the dough in half, and in half again, etc., until you get 12 pieces. To roll the pieces of dough, simply roll them in your hands, making sure you form a smooth top surface of each roll. Place the rolls into the greased pan and cover them with plastic wrap to allow them to rise for about 30 minutes.
BAKING TEXAS ROADHOUSE ROLLS
When the rolls are almost done rising, preheat the oven to 350°F. Bake them for 12-15 minutes, or until golden brown. After you remove them from the oven, brush on the melted butter. Then, let the rolls cool a bit before turning them out onto a wire rack. Serve them with the cinnamon honey butter (although I could just eat them plain, they are so good!).
HOW TO MAKE CINNAMON HONEY BUTTER
The Cinnamon Honey Butter is the icing, I mean butter, on the Texas Roadhouse Rolls. Yes, the rolls are delicious enough on their own, but adding a spread of the sweet butter just adds to the deliciousness and makes them that much more addicting! To make the butter, use a mixer or your strong arm to mix together the softened butter, confectioners’ sugar, honey, and cinnamon spice. This butter is not only great for the rolls, but it’s also delicious on pancakes, toast, English muffins, and bagels!
- 1 tablespoon water, lukewarm
- 6 tablespoons granulated sugar, divided
- 2 1/4 teaspoon active dry yeast
- 1 cup whole milk, heated and then cooled slightly (Can use skim or 2%)
- 6 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 1 large egg, room temperature
- 3 1/2 cups bread flour
- 1 tablespoon unsalted butter, melted for brushing over baked rolls
CINNAMON HONEY BUTTER
- 1/4 cup (1/2 stick or 56.7g) unsalted butter, softened
- 2 tablespoons confectioners’ sugar
- 2 tablespoons honey
- 1/2 teaspoon cinnamon spice
In the bowl of a stand mixer, combine the water, 1 teaspoon of sugar, and yeast, letting it sit for about 5 minutes (or until sugar and yeast are dissolved). (Note, this will be a thick mixture)
Add in the remaining sugar, milk, butter, and salt and stir.
Whisk an egg into the mixture.
Add the flour to the yeast mixture, beating with the flat beater for about 3 minutes at medium-high speed. Scrape the dough into the center of the bowl.
Using the dough hook attachment, knead the dough for 3-4 minutes.
Place the dough into a greased bowl, turning the dough to grease the entire ball of dough.
Cover the dough with a clean kitchen towel and let it rise for 1-2 hours (or until doubled in size).
Prepare a 9×13-inch pan by lightly greasing it.
Gently punch down on the risen dough to deflate it. Divide the dough into 12 equal pieces. (You can do this by continuing to divide the dough in half until you are down to 12 pieces. Or, roll the dough into a log and use a bench knife or stiff spatula to cut it into 12 pieces.)
Round each piece into a smooth ball and place it on the greased pan, evenly spaced.
Cover the rolls with a kitchen towel and let them rise for about 30 minutes. They should be nice and puffy.
Preheat the oven to 350°F when the rolls are just about done rising.
Bake for 12-15 minutes, or until golden brown.
Remove from the oven and brush with melted butter. Let them cool a bit before turning them out onto a wire rack. Serve warm with the cinnamon honey butter.
CINNAMON HONEY BUTTER
In a small bowl, combine the butter, confectioners’ sugar, honey, and cinnamon. Mix with a mixer or by hand until well blended. Serve with the rolls.