Description
These Texas Roadhouse Rolls are soft, fluffy, and buttery dinner rolls that make the perfect accompaniment to any meal. Made with a yeast-based dough enriched with eggs, milk, and butter, these homemade rolls capture the classic taste and texture of the beloved restaurant version. Easy to prepare with a stand mixer and baked to a golden finish, they are sure to be a hit at family dinners or special occasions.
Ingredients
Scale
Yeast Mixture
- 4 1/2 teaspoons active dry yeast (2 packets)
- 1/2 cup warm water (105–110 degrees F)
- 1 teaspoon granulated sugar (for yeast activation)
Main Dough
- 2 cups milk
- 2 large eggs
- 1/2 cup granulated sugar (plus 1 tsp for yeast)
- 5 tablespoons butter, divided (4 Tbsp melted for dough, 1 Tbsp for brushing)
- 8–9 cups all-purpose flour
- 1 tablespoon kosher salt
Instructions
- Heat Milk: Pour 2 cups of milk into a saucepan and heat until it almost boils, indicated by foam forming around edges and bubbles on the surface. Remove from heat and allow to cool to 95 degrees F, about 20 minutes.
- Activate Yeast: While the milk is cooling, dissolve the 4 1/2 teaspoons of active dry yeast and 1 teaspoon sugar into the 1/2 cup of warm water. Let it sit for about 5 minutes until the mixture blooms and becomes foamy.
- Mix Initial Ingredients: In a stand mixer with a dough hook, combine the cooled milk, yeast mixture, 4 tablespoons melted butter, eggs, 1/2 cup sugar, and 4 cups of the all-purpose flour. Mix until the batter is smooth.
- Add Remaining Flour and Salt: Gradually add 4 more cups of flour and the kosher salt to the mixer. Continue mixing until a stiff dough forms. Add additional flour bit by bit if necessary to get the right consistency.
- Knead Dough: Knead the dough for about 10 minutes until it becomes soft and satiny. Place it in a well-oiled bowl, cover, and let it rise in a warm, draft-free location for 60-90 minutes or until it doubles in size.
- Punch Down and Roll: Once risen, punch down the dough and transfer it to a lightly floured surface. Roll the dough into a rectangle about 1/2 inch thick. Fold the short edge in half to make the rectangle 1 inch thick. Gently roll to seal edges and let rest for 10 minutes.
- Cut Rolls: Cut the dough into 24 equal squares and place them on a greased or lined baking sheet. Cover and let the rolls rest and puff up for about 60 minutes.
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C).
- Bake Rolls: Bake the rolls for 15-20 minutes or until golden brown on top.
- Butter Finish: Remove the rolls from the oven and brush with the remaining 1 tablespoon of melted butter while they are still warm.
Notes
- Ensure the milk is cooled to 95 degrees F before mixing to avoid killing the yeast.
- Kneading by stand mixer and by hand produces softer rolls; avoid adding too much flour which can make them dense.
- Letting the shaped rolls rise fully before baking helps achieve the fluffy texture.
- Brush with melted butter immediately after baking for a tender crust and rich flavor.
- These rolls freeze well after baking; reheat wrapped in foil before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: Texas Roadhouse Rolls, dinner rolls, homemade rolls, yeast bread, soft rolls, buttery rolls, American bread
