These Texas Roadhouse rolls are a serious favorite! Fluffy, buttery, and so soft, they are so crazy easy to make and great for family dinners!
I've said time and time again, I'm basically Oprah. I love philanthropy, I love helping people, and I love bread.
So, yeah, Oprah. But like, not famous or a billionaire...yet.
I even sacrifice my comfortable air conditioned condo during the summer to have some freshly baked bread in my house, because nothing beats fresh homemade bread. Especially rolls.
Fresh rolls that are then slathered in butter and then has sweet, delicious honey butter spread on it, too. Something about Texas Roadhouse rolls that are so dang good. Even KevOnStage was amazed at how good these rolls are.
Put on your fat pants, this is perfect for Thanksgiving and all of fall.
Yes, I'm preparing you for fall already. I'm going to be baking up a storm with y'all this year, so don't miss out, 'kay?
PIN THIS TEXAS ROADHOUSE ROLLS RECIPE NOW IN YOUR RESTAURANT COPYCAT, BAKING, BREAD, AND HOLIDAY BOARDS ON PINTEREST. AND FOLLOW SWEET TEA & THYME ON PINTEREST FOR MORE TIPS, HACKS, AND TASTY RECIPES!
Moment of truth:
I 100% suggest using a stand mixer when it comes to breads, especially if you have never worked with dough. Knowing the right texture and how much flour is needed...not to mention how much arm work is in kneading...let me tell you, a stand mixer with a dough hook attachment is probably my absolute best mini investment for my kitchen. They make baking so much easier.
Anyway, the whole point of that was to say: this dough is easy as long as you add the right amount of flour for your environment. Anywhere from 6 cups to 9 cups, until the dough pulls away from the bowl and no longer sticks to your finger when you give it a quick poke. No matter what, the dough isn't doing to be able to become a smooth, beautiful, play-doh-like ball, like a pizza dough, but the end result before setting your dough to rise is be sticky-tacky.
As the dough hook beats up the dough, it'll pull away from the bowl, but as it relaxes when you stop the mixer and try to pull it out, it'll stick to your hand, so move quickly and make sure your rising bowl is well oiled so it doesn't stick to that too!
After it rises, it will be that soft, wonderful, not sticky, texture that feels awesome and is easily pliable for you to roll out, cut and fold the rolls. This makes 30 rolls, but you can easily halve the recipe if you are doing this for everyday dinners.
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- 4 tsp active dry yeast
- ½ cup warm water
- 1 tsp granulated sugar
- 2 cups milk, heated and cooled to lukewarm
- 3 tbsp butter unsalted, melted and cooled
- ½ cup granulated sugar
- 7 cups all-purpose flour up to 9 cups
- 2 eggs
- 2 tsp salt
- 2 tbsp butter unsalted
- Add the yeast, warm water, and sugar to the bowl of your mixer and stir together. Let it sit for about 10 minutes until the yeast dissolves and starts to foam.
- Add the milk, butter, sugar, eggs and salt to the yeast mixture; mix everything together with the dough hook attachment for about 30 seconds. Add the flour, 2 cups at a time; add enough flour to form a soft dough. Continue kneading and adding flour until the dough is pulling away from the sides, about 8 minutes. If it's raining or humid, it can take anywhere from 7 to 9 cups of flour until the dough is no longer very sticky and will be tacky when you quickly poke it.
- Place the dough in a large well oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free place until double in bulk, about 35 minutes.
- Line two large baking sheets with parchment paper, set aside.
- Punch down the dough and turn it out onto a lightly floured surface. Divide into 2 portions for shaping. Roll out the dough so that it's about an ½ inch thick rectangle, then cut the ends to make an even shape. Then cut it out into large rectangles and fold them in half and place them onto the baking sheets.
- Repeat with remaining dough, getting about 24-30 rolls in total. Cover rolls with plastic wrap and let rise until doubled in size, another 30 minutes or so.
- Preheat your oven to 350 F degrees.
- Bake the rolls for about 17 to 20 minutes or until golden brown. Brush immediately with melted butter.
Amount Per Serving: Calories: 169
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.