If you like the dinner rolls at the Texas Roadhouse restaurants, you’ll love this Texas RoadHouse rolls recipe copycat! My husband Mike tasted them and said, “This tastes EXACTLY Like Texas Roadhouse rolls!”
Check out this video where I make the Texas Roadhouse Rolls recipe and Texas Roadhouse Honey Butter on our show:
This Texas RoadHouse Rolls Recipe Copycat is in volume 2 of our cookbook:
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A heating pad set on low placed under the bowl also works well for raising dough. Not sure if it’s cheaper than heating up the oven.
I have a heat vent on my kitchen floor, right in front of the cabinets. When I have bread dough that needs to rise, I just set the bowl or pan on top of a cooling rack over the vent. The heat is runs often enough that the dough rises quickly, usually about 30 minutes. It is a little weird to have the dough on the floor, but it is near the corner, so it is out of the way.
I’d like to preface this by saying that I’m finally learning to cook at 50. Never had any interest in it before.
I made these today and they came out pretty flat and heavy. I followed the directions and let them raise in the oven after I turned it on 350 for 2 minutes. The second time to let them raise, I did the same thing. I took them out to preheat to 350 to bake them and they “fell” while the oven was preheating. I baked them anyway. I thought they’d be more light and fluffy like a dinner roll. I don’t know what they were supposed to taste like because I haven’t eaten a Texas Roadhouse.
What did I do wrong?
Don’t take them them out of the oven after they rise. I just get the oven warm for a minute or two. Turn it off then place the rolls in it to rise leaving the oven light on. On the second rise leave them in there even while the oven is preheating. Don’t move them or slam the oven door or anything like that because they will fall. Don’t be to discouraged because sometimes it does take a little practice on these things the same way you have to practice learning to ride a bike, drive, sew or anything. I read a book once and the lady said the best way to learn to bake a pie is to bake one everyday for 2 weeks and at the end of the 2 weeks you will know how to make a pie because you will have made all the mistakes you can and figured out how to fix them. : )
We just had dinner at Roadhouse last night! lol I am trying these tomorrow. Yum!
I am really new to using yeast risen dough but I had to try this recipe..I am making it now (It is in the first rise) I didn’t have milk so I used Greek yogurt thinned out with a bit of water…hoping they taste good..this is only my 2nd time working with yeast..first time (couple weeks back) I made cinnamon rolls and was very successful
I can’t believe I have all of these ingredients in my apartment right now and can make these rolls in no time! Thanks so much for sharing the recipe!
These rolls look delicious, and I must try them. Thanks for sharing!
These look absolutely delicious, I am making them for dinner tonight!
Great minds think alike Katie. I haven’t made any for awhile so decided I would today and just pulled mine out of the oven. They smell soooo good.
Can this dough be made in a bread machine?
I don’t know JoAnn. The thing is it is so easy to make without a bread machine and all I don’t know if anyone has tried it or not.
yes I just dump it all in the machine on dough cycle. I do check and adjust flour or liquid as needed. My machine does the kneading and first rise.
I have tried soooooo many times and I keep making the same mistake. They fail to rise, may be it is the yeast I’m using or the temp is off. HELP, PLEASE
Eveyn first make sure you dissolve the yeast in the 1/4 cup of really warm water. Let it sit for about 3 mins. or until it starts bubbling and puffing up. This way you will know the yeast is ok and that you didn’t make the water too hot or not get it hot enough. The water should be hot enough that when you stick your finger in it it is really really warm but not so much to burn or make you finger too uncomfortable. If you have a thermometer the water should be between 100 -110 degrees. When you set them out to raise you can do it different ways but I like to heat my oven to about 150 degrees for a few minutes while I am mixing the rolls up. I then turn it off right before I start putting them in the pan, put them in the oven with the oven light on. The oven keeps enough heat in it and with the light going it seems like the perfect amount of heat to make them raise. When they are almost raised as much as I would like but needs just a tiny bit more I turn the oven on and the preheating helps them to finish rising the rest of the way.
The main thing though is to make sure that yeast bubbles and puffs before you start.
Can these rolls be made ahead?
Yes they can. You can do them the day before and then reheat them or you could do them a week or more ahead of time and freeze them. If you freeze them take them out the day before you need them and let them thaw on the counter. Then to reheat for either way, wrap them in foil or cover with foil if they are in a pan, bake in an oven that is 300 degrees for about 5-10 mins.
Another way they use to do it is to slip them into a brown paper bag, folding the open end close, spritz with a little water to make damp then bake about 15 mins. at 300 degrees. No the bag won’t catch on fire as a matter of fact my favorite meatloaf recipe that I use to make had me wrap the meatloaf in a brown paper sack to bake it in. It was so good.
Can you make these without adding sugar? I’m not keen on sweet tasting bread/rolls etc They look lovely.
You can make without out the sugar but what I would do is maybe half the sugar instead or add about 2 Tbsp. because often the sugar is will not make a bread product sweet but is added to enhance and bring out the flavors of the rest of the ingredients. I add a couple of Tbsp. of sugar to my mashed potatoes and spaghetti sauce – it doesn’t make it taste sweet it just sharpens the flavor. No one ever knows I put it in there and I always get compliments on how good my mashed potatoes taste. It is the sugar in them.
Elaine, you might be a pro at this now but I can’t be sure since there are no dates/years listed. I hope this helps. I cut sugar in most recipes. DH is a type I diabetic (dx’d @4yo; now 55). My usual go-to bread & rolls dough recipe calls for milk to heat in microwave til 110f. I use 2 tbsp sugar then add the yeast to the heated milk stirring quick w/a chopstick; cover top w/plastic wrap (I use Pyrex 2c measuring glass) for 10min until yeast proves. It’s the sugar that helps yeast begin to bubble. I’m hoping this one turns out well.
Where in the DOAD book is this recipe?
Just got the book and working my way through it.
This exact recipe is not in DOAD but on pg. 75 is our Ninety Minute Roll recipe and it is the same except the one in the book is cut in half and uses no egg. So you could just double the recipe in the book and add an egg if you want. The recipe in the book is nice because it makes the right amount for a family of 4-6 to have hot homemade rolls for 1 meal.
You can also set covered dough in the microwave oven..it rises beautifully there and no need to turn oven on twice?
What is the yield for this recipe, please? How many rolls does it make?
It is hard to say exactly Carolyn because people make them different sizes when the roll them into balls but making an average size dinner roll this will make around 2 doz. One thing that might help you too in the future is if a recipe calls for about 2 cups of flour that will make 1 doz. rolls so you can then figure other recipes from there. Hope that helps
I made this recipe last night for family dinner, and I made 1 dozen rolls in a 9×13 pan. They were a BIG hit! Everyone loved them, but they did take about 20 minutes to bake because they were so large! Next time I will make them smaller, maybe 18-24 instead of 12! (Seriously, nobody complained that these delicious rolls were too big!)
Glad they turned out for you Laura. Had to laugh at the BIG hit. LOL
My hubby was recently diagnosed with Type 2 Diabetes and I have it as well. How do you think these would turn out using wheat flour? Hes really a bread guy and I’m trying to help him out by providing healthy foods for him to pick from.
In most recipes that call for all purpose flour it is best not to use all wheat. The texture and everything is different. You can how ever often use half wheat and half all purpose sometimes
Can this be done as loaf bread as well?
You probably could make this into a loaf
How many rolls should I get per batch? Or which size do I cut the rolls?
It is ify on how many rolls you will get because different people make them different sizes but if it an average size I would say about 2 dozen. See you can make them much larger or smaller depending what you like best.
Thanks! Just made them, wonderful recipe! Thanks for sharing