I created these soft, buttery Texas Roadhouse–style rolls to bring restaurant-quality comfort into my kitchen. These warm, golden rolls are fluffy on the inside with a slightly crisp top and slathered in garlic-butter goodness—perfect for pairing with soups, salads, or as a stand-alone snack.

Why You’ll Love This Recipe

I adore how these rolls come together with minimal fuss yet produce bakery-style results. The tender crumb, golden crust, and garlic-butter topping always feel like a treat. Plus, they’re ideal for sharing—you’ll love pulling them apart straight from the oven!

Ingredients

(Herе’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
Granulated sugar
Salt
Unsalted butter (divided—some for dough, some for topping)
Eggs
Garlic powder
Fresh parsley (optional, for topping)

Directions

Activate the yeast. I combine warm milk, a pinch of sugar, and yeast, letting it sit until foamy—about 5–10 minutes.
Make the dough. I whisk together flour, sugar, salt, and garlic powder in a bowl. Then I add the yeast mixture, melted butter, and eggs, stirring until a soft dough forms.
First rise. I knead lightly on a floured surface for about 5 minutes until smooth, then place it in an oiled bowl, cover, and let it rise until doubled in size—about 1 hour.
Shape the rolls. I punch down the dough, then divide it into equal balls (I usually make 12). I arrange them in a greased baking pan, leaving a little space to grow.
Second rise. I cover and let the shaped rolls rise for another 30–45 minutes until puffy.
Top and bake. I brush the tops with melted butter mixed with garlic powder, then bake at 350 °F (175 °C) for 20–25 minutes until golden brown.
Finish with butter. Right after baking, I brush once more with garlic-butter and sprinkle chopped parsley for color and flavor.

Servings and timing

Servings: Makes 12 rolls
Prep time: 15 minutes
First rise: ~1 hour
Second rise: ~30–45 minutes
Bake time: 20–25 minutes
Total time: Approximately 1 hour 55 minutes

Variations

Cheesy Rolls: I press a cube of mozzarella or cheddar into the center of each dough ball for a gooey surprise.
Herb Blend: I mix rosemary or thyme into the dough or butter for an herby twist.
Whole Wheat Option: I substitute half the all-purpose flour with whole wheat for a richer, nuttier flavor.
Spicy Butter: I add a dash of cayenne or red pepper flakes to the garlic-butter topping for a kick.

Storage/reheating

I store leftover rolls in a sealed container or wrapped in foil at room temperature for up to 2 days. To refresh them, I warm rolls in a 350 °F (175 °C) oven for about 5–7 minutes until the crust is crisp, and the buttery topping is warm and melty. I avoid microwaving, as it can make them chewy.

FAQs

Can I prepare the dough the night before?

Yes—after the first rise, I refrigerate the dough overnight. When I’m ready to bake, I let it sit at room temperature and complete the second rise before baking.

What type of yeast works best?

I usually use active dry yeast for reliable results, but instant yeast also works if I skip the proofing step.

Can I make mini rolls instead of full-size?

Absolutely! I often roll the dough into smaller balls for bite-size rolls—just reduce the baking time by a few minutes and watch closely.

Is there a dairy-free version?

Yes—I substitute vegan butter and use non-dairy milk (like almond or oat). The texture stays soft, and the flavor remains rich and buttery.

How can I keep the rolls soft?

I find brushing them with melted butter right after baking and storing them wrapped helps maintain softness. Reheating before serving also brings back that fresh-baked texture.

Conclusion

I love making these Texas Roadhouse-style rolls whenever I want a comforting, homemade treat. The garlic-butter topping, pillowy texture, and golden crust always impress. Whether I serve them with dinner or enjoy them on their own, these rolls bring warmth and flavor to every gathering.