Copycat Texas Roadhouse Rolls

basket of buttery texas roadhouse rolls.

4 from 1 vote

Put a basket of these pillowy soft copycat Texas Roadhouse Rolls on the table before dinner, and don't be surprised that everyone is full by the time it's time to eat!

Prep Time 30

Cook Time 12

Rest Time 2

Total Time 2 42

Servings rolls

Author Melissa Williams

Ingredients

1 ½ cups whole milk
¼ cup granulated white sugar
2 ¼ teaspoons active dry yeast one packet
3 large eggs at room temperature
4 Tablespoons unsalted butter melted & cooled
4 teaspoons kosher salt
6 ¾ cups all purpose flour + more for rolling
1 teaspoon olive oil
4 Tablespoons unsalted butter melted, for brushing

Instructions

Add the milk to a large microwave safe mixing bowl and heat in 30 second increments in the microwave until warm to the touch - it should be around 100°F.
1 ½ cups whole milk
Pour the warm milk into the bowl of a stand mixer fitted with a dough hook, or a large mixing bowl, and add the sugar and yeast. Lightly stir and then leave it alone until the yeast is foamy.
¼ cup granulated white sugar, 2 ¼ teaspoons active dry yeast
Once the yeast is foamy, add the eggs, melted butter, and salt and mix on low speed with the dough hook, or a hand mixer, until just combined.
3 large eggs, 4 Tablespoons unsalted butter, 4 teaspoons kosher salt
Add the flour and mix on low until the dough comes together.
6 ¾ cups all purpose flour
Turn the dough out onto a large, clean floured surface and knead for approximately 5 minutes or until smooth. Form into a ball.
Drizzle the olive oil into a large mixing bowl, swirling to coat, and then add the dough ball. Cover with plastic wrap and let rise for an hour, or until doubled in size.
1 teaspoon olive oil
Line two baking sheets with parchment paper and set aside.
Once the dough has risen, dust a large surface with flour, turn the dough out and roll it into a large rectangle, approximately 1" thick.
Use a pizza cutter or a knife to cut the dough into 24 squares. Transfer 12 dough squares to each prepared baking sheet, approximately 1/2" apart.
Cover the baking sheets with clean towels and let rise another hour.
Preheat the oven to 375°F and melt the remaining 4 Tablespoons of butter.
4 Tablespoons unsalted butter
Once risen, use a pastry brush to brush half the melted butter evenly over the rolls. Bake for 12-15 minutes or until golden brown.
Remove from the oven and brush the hot rolls with the remaining melted butter.
Serve warm with cinnamon honey butter.

Notes

Store leftovers covered at room temperature for up to 3 days.
A stand mixer with the dough hook attachment or a mixing bowl with an electric hand mixer both work well for mixing the dough.
Make sure the milk is around 100°F. If it's too hot, it will kill the yeast. If it's not hot enough, it won't activate it.
Skip the rectangle shape and cut, simply roll the dough into balls instead.

Freezing Instructions

You can freeze the dough balls (or squares) for up to 1 month. I would flash freeze the first so they're solid when stored. Or add layers of parchment paper between them so they don't stick together when frozen.
When you're ready to bake them, lay them out on a baking sheet, cover them, and refrigerate overnight to thaw. Then, bake as directed.
You can also freeze baked rolls for up to 6 months. Thaw on the counter and reheat until warm if you'd like.

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