These Texas Roadhouse yeast rolls feature an incredibly soft and fluffy texture and are amazing warm from the oven with a schmear of sweet cinnamon butter!
Everyone knows and loves the classic Texas Roadhouse rolls! And now you can enjoy them from the comfort of your own home.
The best part is that don’t need to be an expert yeast bread baker to pull these off! No mixer required either, so really, there’s nothing standing between you and these life-changing yeast rolls.
Did I mention the cinnamon butter?? Yes! We’re going all-out and pairing these soft and fluffy rolls with a classic sweet and perfectly spiced cinnamon butter.
This recipe makes a large batch of rolls and trust me, you’ll be glad you have ’em because these tend to start disappearing moments after they’re out of the oven.
Meet your new bread addiction.
These Texas Roadhouse Yeast Rolls feature…
- A perfectly soft and fluffy texture
- Sweet and perfectly spiced cinnamon butter
- An easy recipe for beginner bread bakers with no mixer required
Making the Yeast Rolls
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Active dry yeast
- 2% or skim milk
- Honey
- Egg
- Kosher salt
- Bread flour
- Unsalted butter
- Light brown sugar
- Cinnamon
Do You Need a Stand Mixer?
Both a stand mixer and a mixing bowl + wooden spoon will work for mixing this bread. Obviously, by hand requires a little more elbow grease and arm power, but it absolutely doable!
If you choose to go the stand mixer route, make sure you use the dough hook for mixing and let the machine knead the dough on medium speed 5-7 minutes until the dough is stretchy and elastic.
If you are making the dough by hand, use a large bowl and a wooden spoon for mixing the dough. For kneading, turn the dough onto a floured surface and knead about 10 minutes or whenever the dough is stretchy and elastic.
Tips for Perfect Yeast Rolls
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Use water and milk at 110F degrees – we recommend temping the liquids to ensure it’s not over 110F. If you use liquids that are too warm, it will kill the yeast and your dough will not rise.
- Knead dough properly – this step is where we develop the gluten in our dough which is crucial for forming the structure of the rolls. You can knead by hand or use your stand mixer with the dough hook attachment.
- Allow dough to rise until doubled – turn the dough into a clean greased bowl, cover with plastic wrap, and allow to rise until doubled in size, about 1 to 1-1/2 hours.
- Let dough rise in a warm place – yeast dough loves warm environments for rising. We recommend 75F-80F for a rising environment in your kitchen.
- Roll dough out into rectangle for cutting rolls – this will give your rolls that signature Texas Roadhouse shape.
- Brush rolls with egg wash – an egg wash will give your rolls a shiny sheen during baking.
- Let rolls rise a second time before baking – depending on the temperature of your kitchen, this could take 30-45 minutes or up to an hour.
Recipe Variations
Try these ideas for a different twist on these rolls!
- Make a different butter or spread – you can serve these rolls with any kind of flavored butter or spread. Try a savory garlic herb butter, cheese spread, jam, etc.
- Bake rolls in traditional dinner roll shape – you can forgo the rolling + cutting step and instead shape dough into balls and bake in a 9×13 baking dish. Be aware that cook time may vary.
- Brush rolls with honey butter – for an extra-sweet kick, brush rolls with a mixture of softened butter and honey after baking.
Storing and Freezing Rolls
Allow rolls to cool completely then store in an airtight container at room temperature up to 3 days.
To freeze rolls, cool completely, place in a freezer-safe container, and freeze up to 2 months. If possible, we recommend freezing rolls the same day you baked them to preserve freshness.
Thaw rolls on countertop and reheat before serving either in microwave or oven.
There’s just absolutely nothing better than one (or three) of these dinner rolls fresh from the oven, cracked open and spread with a generous schmear of cinnamon butter! Pure carb bliss.
Trust me, this is one bread recipe you’ll keep turning back to!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these rolls made step-by-step on Google web stories.
More yeast rolls and breads to bake up next!
Texas Roadhouse Yeast Rolls with Cinnamon Butter
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Ingredients
Texas Roadhouse Yeast Rolls
- 1/2 cup warm water (110F)
- 2-1/2 teaspoons active dry yeast
- 1 cup 2% or skim warm milk (110F)
- 3 tablespoons honey
- 1 large egg, lightly beaten
- 2 teaspoons kosher salt
- 5 to 5-1/2 cups bread flour
- 3 tablespoons unsalted butter, softened
- 1 large egg white, mixed with 1 tablespoon water
Cinnamon Butter
- 1/2 cup unsalted butter, softened
- 1 tablespoon light brown sugar
- 1-1/2 teaspoons ground cinnamon
Instructions
Texas Roadhouse Yeast Rolls
- Place warm water in the bowl of a stand mixer fitted with a dough hook OR a large bowl. Dissolve yeast in water and let stand 5 minutes until foamy.
- Mix warm milk, honey, egg, and salt into yeast mixture until smooth. Add 5 cups flour to bowl and mix on low speed OR with a wooden spoon if making dough by hand until dough pulls away from sides of bowl, about 2 minutes of mixing (if dough seems a bit wet, add additional flour by the tablespoon until dough pulls away from sides of bowl)
- Add softened butter by the tablespoon while mixer is running or fold in by hand with a wooden spoon until butter is combined in the dough.
- If making dough in stand mixer, knead dough in mixer on low speed 5-7 minutes until dough is stretchy and elastic. If making dough by hand, turn dough onto a lightly floured surface and knead by hand until dough is stretchy and elastic, about 10 minutes of kneading.
- Place dough in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place at room temperature 1 to 1-1/2 hours until dough is doubled in size.
- Once dough has doubled in size, preheat oven to 350F. Line 2 sheet pans with parchment paper and set aside.
- Punch dough down and turn onto a floured surface. Roll dough out into a 9×13 inch rectangle. Cut rectangle into 15 even squares and arrange dough squares 1 inch apart on prepared sheet pans.
- Brush dough squares lightly with egg wash and allow to rise at room temperature 30 minutes until dough squares are puffy and doubled in size.
- Bake rolls at 350F 18-23 minutes until golden brown. Cool rolls on a wire cooling rack.
Cinnamon Butter
- In a small bowl, combine butter, brown sugar, and cinnamon until smooth and creamy. Serve rolls warm split in half with cinnamon butter.
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 10/4/23.
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