Texas Roadhouse Dinner Rolls Recipe: Buttery Bliss at Home!

Is there anything more comforting than a warm, pillowy dinner roll slathered in honey cinnamon butter? If you’ve ever been to Texas Roadhouse, you know exactly what I’m talking about. Those addictive rolls are legendary, and for good reason! Their sweet, yeasty aroma wafts through the air, beckoning you to indulge. Now, you can recreate that magic in your own kitchen with this easy-to-follow Texas Roadhouse Dinner Rolls recipe. Prepare to be amazed at how close you can get to the real deal – maybe even better!

Why This Recipe Works

This recipe isn’t just a random collection of ingredients; it’s carefully crafted to mimic the texture and flavor of the iconic Texas Roadhouse rolls. Here’s why it works:

• Yeast Activation: Blooming the yeast in warm water and sugar is crucial. It ensures the yeast is alive and ready to leaven the dough, giving you those light and airy rolls.
• The Right Flour: Bread flour provides the necessary gluten for structure and chewiness. All-purpose flour can be used, but the texture will be slightly different.
• Tangzhong Method (Optional, but Recommended!): This technique, involving cooking a portion of the flour and water together, creates a gelatinized mixture that locks in moisture. The result? Even softer, longer-lasting rolls.
• Double Proofing: Allowing the dough to rise twice—once as a whole and again after shaping—develops the gluten and enhances the flavor. Don’t skip this step!
• Butter, Butter, Butter: Generous amounts of butter in the dough and brushed on top contribute to the rich flavor and soft crust.
• Sweetness: The addition of sugar and honey (or corn syrup) provides the characteristic sweetness that makes these rolls so irresistible.

Ingredients

• For the Tangzhong (Optional):
  • 1/4 cup (30g) Bread Flour
  • 1/2 cup (120ml) Water
• For the Dough:
  • 1 cup (240ml) Warm Water (105-115°F)
  • 2 1/4 teaspoons (1 packet) Active Dry Yeast
  • 1/4 cup (50g) Granulated Sugar
  • 1/4 cup (57g) Unsalted Butter, melted
  • 1/4 cup (60ml) Honey or Light Corn Syrup
  • 1 large Egg, lightly beaten
  • 1 teaspoon Salt
  • 3 1/2 – 4 cups (420-480g) Bread Flour, plus more for dusting
• For Brushing:
  • 2 tablespoons Unsalted Butter, melted
• For the Honey Cinnamon Butter (Optional, but HIGHLY Recommended!):
  • 1/2 cup (113g) Unsalted Butter, softened
  • 1/4 cup (85g) Honey
  • 1/2 teaspoon Ground Cinnamon
  • Pinch of Salt

Instructions

1. Prepare the Tangzhong (Optional): In a small saucepan, whisk together the flour and water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency (about 2-3 minutes). Remove from heat and let cool slightly.
2. Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm water, yeast, and sugar. Let stand for 5-10 minutes, or until foamy. This indicates the yeast is active.
3. Combine Wet Ingredients: Add the melted butter, honey (or corn syrup), egg, and salt to the yeast mixture. Stir well to combine. Add the cooled Tangzhong (if using).
4. Add Flour: Gradually add the bread flour, 1/2 cup at a time, mixing on low speed (or by hand) until a soft dough forms. You may not need all the flour. The dough should be slightly sticky but manageable.
5. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, knead in the stand mixer with the dough hook attachment for 5-7 minutes.
6. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
7. Shape the Rolls: Punch down the dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces. Roll each piece into a ball.
8. Second Rise: Place the rolls in a greased 9×13 inch baking pan. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until puffy.
9. Bake: Preheat oven to 350°F (175°C). Bake for 15-20 minutes, or until golden brown.
10. Brush with Butter: Immediately brush the warm rolls with melted butter.
11. Make the Honey Cinnamon Butter (Optional): While the rolls are baking, prepare the honey cinnamon butter. In a medium bowl, cream together the softened butter, honey, cinnamon, and salt until light and fluffy.
12. Serve: Serve the warm rolls with the honey cinnamon butter (if making). Enjoy!

Tips for Success

• Water Temperature is Key: Make sure the water for activating the yeast is between 105-115°F (40-46°C). Too hot, and you’ll kill the yeast; too cold, and it won’t activate.
• Don’t Overknead: Overkneading can result in tough rolls. Knead until the dough is smooth and elastic, but not overly stiff.
• Warm Place for Rising: A warm environment helps the dough rise properly. You can place the bowl in a slightly warmed oven (turned off) or near a warm stovetop.
• Don’t Overbake: Overbaking will dry out the rolls. Bake until they are golden brown, but still soft to the touch.
• Adjust Flour as Needed: The amount of flour needed may vary depending on humidity and the type of flour used. Add flour gradually until the dough is slightly sticky but manageable.
• Use a Stand Mixer (Optional): A stand mixer makes kneading the dough much easier, but it can be done by hand with a little elbow grease.

Storage Instructions

Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh.

Freezer: For longer storage, freeze the rolls in an airtight container or freezer bag for up to 2 months. Thaw completely before reheating. To reheat, wrap the rolls in foil and bake at 350°F (175°C) for 5-10 minutes, or until warmed through.

FAQ

Q: Can I use all-purpose flour instead of bread flour?

A: Yes, you can, but the texture of the rolls will be slightly different. Bread flour has a higher protein content, which results in a chewier and more structured roll. All-purpose flour will produce a softer, more tender roll.

Q: Can I use instant yeast instead of active dry yeast?

A: Yes, you can. You can skip the initial proofing step and add the instant yeast directly to the dry ingredients.

Q: Can I make the dough ahead of time?

A: Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate. When ready to bake, let the dough come to room temperature for about 30 minutes before shaping and allowing the second rise.

Q: My rolls didn’t rise properly. What could be the problem?

A: There are several reasons why your rolls might not have risen properly: the yeast could be old or inactive, the water was too hot or too cold, or the dough wasn’t kept in a warm enough place. Make sure to check the expiration date of your yeast and use a thermometer to ensure the water is the correct temperature.

Q: Can I add other flavors to the dough?

A: Absolutely! Feel free to experiment with adding different herbs, spices, or cheeses to the dough. Garlic powder, onion powder, or shredded cheddar cheese would be delicious additions.

Conclusion

These Texas Roadhouse Dinner Rolls are a guaranteed crowd-pleaser. They’re soft, buttery, and slightly sweet, making them the perfect accompaniment to any meal. While the Tangzhong method adds an extra layer of softness, even without it, this recipe delivers fantastic results. So, gather your ingredients, preheat your oven, and get ready to experience the joy of homemade, restaurant-quality dinner rolls. Your family and friends will thank you for it!