Copycat Texas Roadhouse Rolls – Mel’s Kitchen Cafe

Fluffy and buttery gentle, these copycat Texas Roadhouse rolls are scrumptious and really easy to make. Serve with cinnamon butter for a divine combo!

You guys, these rolls. ???? They’re a number of the finest rolls to return out of my kitchen, and I’ve a sense they’re going to develop into a quick favourite for you, too.

Square roll with other rolls in basket with towel.

Texas Roadhouse Roll Dough

The dough for these famed copycat rolls comes collectively shortly and simply.

Listed below are a couple of fast suggestions for final success:

  1. The recipe requires scalded milk. This implies heating the milk to only beneath a boil till the milk is steaming and small bubbles kind across the edge. Don’t use skim milk. Two % or entire milk works finest.
  2. Along with the milk, we’re additionally utilizing water, too. Utilizing each water and milk lends the proper texture to the rolls. Not too dense. Not too ethereal. They’re good.
  3. It’s vital to add the yeast as soon as the butter/honey/milk/water combination cools to between 105-110 levels F. An instant-read thermometer (I’ve this one and find it irresistible) may also help right here in order that the yeast doesn’t finish in a tragic demise because of lava-hot liquid. Should you don’t have a thermometer, dip your finger within the combination – it ought to really feel like pleasantly heat (however not sizzling) tub water. 
  4. These rolls are sweeter than most different “commonplace” dinner roll recipes. That’s as a result of we’re going full-on Texas Roadhouse model, and we’re utilizing honey because the sweetener. Should you sub sugar for the honey, control the flour quantity – you’ll possible want a bit much less flour.
Butter melting in mixer; honey getting poured into mixer; yeast proofing in mixer; dough mixing in mixer.

Add the flour step by step and knead for a couple of minutes within the mixer.

Don’t over flour the dough. It ought to be gentle and barely sticky, not stiff. Add extra flour provided that the dough is tremendous sticky and clings to the perimeters, backside, or middle of the bowl.

The precise quantity of flour will differ based mostly on a wide range of components, however in my kitchen, I take advantage of proper round 7 3/4 cups of flour. I make use of the fluff-dip-sweep technique for measuring.

Cowl and let the dough rise till doubled.

Dough rising in white Bosch mixer.

The best way to Get Sq. Formed Rolls

Flip the dough out onto a calmly greased or very calmly floured counter and press or roll right into a rectangle about 1/2- to three/4-inch thick.

Use a pizza wheel to chop the dough into 24 squares. It doesn’t need to be actual! These rolls are supposed to be a bit rustic.

If you find yourself with some greater squares (ahem, like my row on the far left), you possibly can trim a strip from the bigger rolls and press onto the aspect of the smaller rolls to even them out.

Or simply depart them as they’re. I promise they’ll get devoured both method.

Rectangle of dough cut into 24 pieces.

I place the rolls 12 to a pan, spaced about an inch aside.

Allow them to rise till very puffy and doubled in top. It’s vital to allow them to rise absolutely on this step for optimum fluffiness! (The rolls pictured beneath haven’t risen but.)

12 unbaked square rolls on baking sheet.

Texas Roadhouse Impact

Bake the rolls till calmly golden on prime and backside.

Instantly out of the oven, brush the tops with a wholesome quantity of melted butter. Don’t skip – or skimp – this step!

With the buttered tops, the fluffy, calmly candy rolls are unimaginable!

As a result of the Texas Roadhouse rolls are made from-scratch and contemporary at every restaurant, they’re exhausting to beat by way of selfmade deliciousness, however this copycat recipe has completed it.

Baked and buttered square roll on sheet pan.

My Aunt Marilyn and I’ve been sharing suggestions forwards and backwards to get these rolls good: gentle and lightweight whereas nonetheless holding on to only the correct quantity of fluffy heft.

They’re good!

It’s actually satisfying realizing I can have this ultra-popular, ultra-delicious recipe any time I would like with out ever leaving my home. #dreamcometrue

These copycat Texas Roadhouse rolls are great served alongside any variety of meals. And so they make tasty little sandwiches, too. I can’t wait so that you can make them!

Fluffy roll split in pieces on white plate.

Don’t Neglect the Cinnamon Honey Butter

These rolls are scrumptious irrespective of the way you eat them, however they’re DIVINE with a swirl of cinnamon honey butter.

I’m going to publish a recipe for the cinnamon honey butter in a couple of days simply so it could possibly have a placeholder of its personal, however when you can’t wait that lengthy, right here it’s.

Combine all of those components collectively till creamy and clean:

  • 1/2 cup butter (I take advantage of salted)
  • 1/4 cup honey
  • 1/2 teaspoon floor cinnamon
  • splash of vanilla (about 1/4 teaspoon)

There are a whole lot of knockoff recipes for cinnamon honey butter on-line that decision for powdered sugar, too, however I discovered it overpowered the honey taste in a method I didn’t get pleasure from, so I stripped the honey butter down to only the fundamentals, and the buttery, candy, cinnamon taste is so, so good.

Roll split in half with cinnamon butter on bottom half.

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Five square rolls in basket with blue and white towel.

Copycat Texas Roadhouse Rolls

  • 6 tablespoons butter, minimize into tablespoon-size items
  • ½ cup honey
  • 1 ½ cups 2% or entire milk, scalded (see observe)
  • 1 cup room temperature water
  • 1 1/2 tablespoons immediate or lively dry yeast
  • 2 massive eggs
  • 1 tablespoon salt
  • 7 ¾ to eight cups all-purpose or bread flour
  • Melted butter, for brushing
  • Add the butter and honey to the bowl of a stand mixer fitted with the dough hook. Pour within the scalded milk. Combine for a couple of seconds. Let the combination relaxation till the butter is usually melted.

  • Add the water. Let the combination cool till 105-110 levels F (on an instant-read thermometer).

  • Add the yeast and blend to mix. Let the combination sit for 5-7 minutes till the yeast is effervescent and the highest of the liquid appears to be like foamy.

  • Add the eggs, salt and 2-3 cups of the flour. With the mixer on medium-low pace, proceed including flour till the dough pulls away from the perimeters of the bowl. Do not over flour the dough. It ought to be gentle and barely sticky, not stiff.

  • Knead on medium pace for 4-5 minutes, including extra flour provided that the dough clings to the perimeters of the bowl and is admittedly sticky.

  • Cowl and let rise till doubled in dimension.

  • Scrape the dough onto a calmly greased or very calmly floured counter and roll or pat right into a thick rectangle, about 15X10-inches in dimension and 1/2- to three/4-inch thick.

  • Reduce the dough into 24 sq. or rectangle shapes. The rolls are supposed to be a bit rustic, so don’t be concerned if they don’t seem to be all the very same dimension or form.

  • Line two rimmed, half sheet pans with parchment paper and calmly grease with cooking spray. Place the rolls 1/2-inch aside on the baking sheets (I place them in 4 rows of three every).

  • Cowl and let rise till noticeably puffy or doubled in top, 60-90 minutes, relying on the heat of your kitchen.

  • Preheat the oven to 350 levels F. Bake the rolls for 18-22 minutes till calmly golden on prime and backside.

  • Instantly out of the oven, brush the highest of the rolls with melted butter.

Scalded Milk: scalding milk means to warmth the milk slightly below a boil till small bubbles kind across the edge and the milk is steaming. This helps break down the proteins of the milk creating mild and fluffy breads/rolls. 
Temperature: it’s vital so as to add the yeast to the milk/water/butter/honey combination when it’s at simply the precise temperature. An instant-read thermometer is admittedly invaluable right here. Should you don’t have one, dip your finger within the combination – it ought to really feel like pleasantly heat (however not sizzling) tub water. 

Serving: 1 roll, Energy: 210kcal, Carbohydrates: 38g, Protein: 5g, Fats: 4g, Saturated Fats: 2g, Ldl cholesterol: 25mg, Sodium: 327mg, Fiber: 1g, Sugar: 7g

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Recipe Supply: from Mel’s Kitchen Cafe (with plenty of experimenting and concepts from my Aunt Marilyn)

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