I bring you soft, buttery Texas Roadhouse-style rolls that are golden on the outside and pillowy inside—perfect for slathering with honey butter or enjoying alongside a hearty meal.

Why You’ll Love This Recipe

I love how these rolls are enriched with milk, butter, and a little sugar—resulting in a tender crumb that feels indulgent but comforting. They’re easy to make, bake up beautifully, and taste just like the ones from your favorite steakhouse.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Active dry yeast
Warm milk (about 110 °F / 43 °C)
Sugar
Salt
Unsalted butter, melted and divided
Egg (optional, for richer dough)

directions

I start by proofing the yeast: I whisk warm milk with sugar and yeast, letting it sit until foamy—about 5–10 minutes.
I combine flour and salt in a large bowl.
I pour in the foamy yeast mixture, melted butter, and beaten egg (if using), stirring until a soft dough forms.
I knead the dough by hand (about 6–8 minutes) or with a mixer (4–5 minutes) until smooth and elastic.
I place the dough in a greased bowl, cover it, and let it rise until doubled—about 1 hour.
I punch down the dough and divide it into 12 equal pieces, shaping each into a smooth ball.
I arrange the rolls in a greased 9×13″ pan or large baking dish, cover, and let them rise another 30–45 minutes.
I preheat the oven to 350 °F (175 °C).
Just before baking, I brush the tops with melted butter. I bake for 18–22 minutes or until they’re golden brown and sound hollow when tapped.
I brush them again with butter as soon as they come out of the oven and let them cool slightly before serving.

Servings and timing

Servings: Makes 12 rolls
Timing:
- Prep & kneading: 20 minutes
- First rise: ~1 hour
- Shaping & second rise: 30–45 minutes
- Bake: 18–22 minutes
- Cool & butter: 5 minutes
- Total: about 2 hours 15 minutes

Variations

I add 1–2 tablespoons of honey to the dough for a sweeter, honey-butter style roll.
I mix in chopped fresh herbs like rosemary or chives for savory flavor.
I brush tops with garlic- or herb-infused butter after baking for extra aroma.
I shape into a pull-apart braid or knot for a fun presentation.

storage/reheating

I store leftover rolls in a sealed container at room temperature for up to 2 days.
To refresh, I warm them in a 300 °F oven for 5–7 minutes; I sometimes brush with butter again for softness.
I also freeze cooled rolls in a freezer bag for up to 2 months and reheat directly from frozen in a 325 °F oven until warmed.

FAQs

Can I use instant yeast instead of active dry?

Yes—I stir instant yeast directly into the flour and skip the proofing step. The rise times remain nearly the same.

Can I add an egg even if the original doesn’t call for one?

Absolutely—adding an egg enriches the dough, giving a softer crumb and richer flavor, but the rolls are delicious without it too.

Why are my rolls dense?

They may need more kneading or a longer rise. Also ensure your milk isn’t too hot—it should be around 110 °F to activate the yeast without killing it.

Can I make smaller or larger rolls?

Definitely—I just adjust the baking time: smaller rolls need less time, larger rolls slightly more.

Can I make these ahead of time?

Yes—I rise them once, then refrigerate the shaped rolls overnight. I bake them directly from the fridge, adding a few extra minutes to the bake time.

Conclusion

I find these Texas Roadhouse-style rolls to be comforting, buttery, and incredibly satisfying. They’re perfect for pairing with dinner, dunking in soup, or enjoying simply with a pat of butter. Easy to make and so rewarding—these rolls always disappear fast!