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Texas Roadhouse Rolls

Texas Roadhouse Rolls are soft, golden square yeast rolls baked until fluffy and finished with a whipped cinnamon honey butter. They rise twice for a tender crumb and melt-in-your-mouth buttery edges.
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Prep Time 25 minutes
Cook Time 15 minutes
rising 2 hours
Total Time 2 hours 40 minutes
Servings: 24 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Roll dough
  • 1 cup whole milk warmed to 110F
  • 0.25 cup warm water
  • 2.25 tsp active dry yeast
  • 0.33 cup sugar divided, plus 1 tablespoon for blooming
  • 1 large egg
  • 0.25 cup butter, melted plus 2 tablespoons for brushing
  • 1.5 tsp salt
  • 4 cup all-purpose flour
Cinnamon honey butter
  • 0.5 cup butter, softened
  • 0.25 cup powdered sugar
  • 2 tbsp honey
  • 1 tsp ground cinnamon

Equipment

  • 1 sheet pan

Method
 

Bloom the yeast
  1. Combine whole milk, warm water, active dry yeast, and 1 tablespoon sugar in a bowl; let stand 5 minutes until foamy, with bubbles visible on top.
  2. Add the remaining sugar, large egg, melted butter, salt, and all-purpose flour; mix until a shaggy dough forms.
Knead and first rise
  1. Knead the dough for 8 minutes until soft and smooth, ensuring it feels elastic rather than sticky.
  2. Cover and let rise 1 hour until doubled in size, showing a clear increase in volume.
Shape and second rise
  1. Roll the dough into a 1/2-inch thick rectangle, then fold in half and cut into 2-inch squares.
  2. Place the squares on a parchment-lined sheet, cover, and let rise 1 hour until puffy, filling in the space between rolls.
Bake and finish
  1. Preheat the oven to 350F and bake for 12-15 minutes until golden, with lightly browned tops and edges.
  2. Brush the warm rolls with melted butter for a glossy finish.
Make cinnamon honey butter
  1. Whip softened butter, powdered sugar, honey, and ground cinnamon until fluffy, turning lighter in color and spreadable.
  2. Serve the whipped cinnamon honey butter with the warm rolls so it starts melting into the centers.

Notes

For the best texture, keep the whole milk at 110F so the yeast blooms without killing it. Store leftover rolls airtight in the refrigerator up to 3 days; rewarm in a 300F oven for 5-8 minutes. Freeze baked rolls up to 2 months; thaw overnight in the fridge and rewarm before serving. For a lighter option, use low-fat butter sticks for the dough and butter topping (texture will be slightly less rich).