Texas Roadhouse Rolls Recipe: The Famous Recipe Can Be Yours!

When I bite into something so tantalizing at a restaurant, I fall into this coma where I want to make that recipe all the time for the next few weeks. I just want to keep eating the same thing over and over again. It hits all the tastes I love and gives my cravings the K.O. So when I bite into a Texas Roadhouse roll for the first time, the carboholic in me jumped for joy and asked for a basket refill.

The yeasty, buttery, tint-of-honey flavor of Texas Roadhouse’s rolls were something I wanted to have as a breakfast sandwich, a Panini roll, and a side dish to my dinner; I couldn’t get enough. They were different than any other rolls I’d had before and the perfect cinnamon butter they were served with was only outweighed by their lightness. Every time I visited Texas Roadhouse I would go home with a huge bag of their rolls and happily skip out the door.

Why didn’t I learn how to make the Texas Roadhouse rolls sooner? Unfortunately, one who is a bread lover is not always a bread baker. I used to be the worst bread maker and the best cracker connoisseur. I tried to make biscuits and loaves yet always ended up with extra large crackers that would break your teeth. I actually made a few loaves that you could not get your teeth into they were that hard.

However, now with the help of my bread book and Danish dough whisk, I’m always able to make light and delectable breads. I seriously recommend those who think they can’t make breads to invest in a Danish dough whisk. It saved my bread making life and helped my addiction (whoops?). Plus it doesn’t hurt to save a few extra bucks by making your own artisan breads for cents instead of spending tons of dollars on specialty loaves in the store.

For those of you who worry about making tough Texas Roadhouse rolls that are hard to chew, this recipe is super simple and very hard to screw up. You’d really have to make a substantial effort and pretty much use the wrong recipe to have horrible rolls. If you’re worried about over kneading the dough, stop when the dough becomes slightly less sticky. The dough will go from sticky to tacky and if you have a hard time telling the difference, like I still do sometimes, stop before there’s no going back. It’s better to have loose, under kneaded dough than hockey pucks.

Another secret to the Texas Roadhouse rolls recipe is the resting time. When you’re making breads, allowing the dough to rest, expand, and proof properly means you’ll have rolls that are always light and fluffy. By proofing the dough, you’re allowing the yeast to do its job and air pockets to form in the dough. These air pockets give you the inner fluff you desire and little nooks for butter. The two rising times in this recipe are important. Don’t cut them short! You want the dough to get to the right temperature and expand properly. Otherwise, you’ll be left with hard rolls that make take out a few fillings.

Be gentle with this dough and you’ll be able to make these rolls perfectly whenever you want. For parties or family dinner or you can use the dough to make large loaves of sandwich bread; something I started doing after using this recipe a few times. The Texas Roadhouse rolls also pair well with any BBQ items (duh, since they originated at a BBQ-style joint) such as crock pot pulled pork with homemade BBQ sauce. The pulled pork is also extremely easy to make. Just stuff everything in your crock pot and let it simmer for a few hours. You’ll have beautiful pulled pork that’s juicy and tender without you having to do more than trim and mix.

This copycat recipe is modified slightly from one of my favorite sites, The Slow Roasted Italian, and you can find it here. When you’re in the mood for some flavorful, yeast rolls, whip out this recipe and enjoy a classic side dish that works in any season.

Texas Roadhouse Rolls

2014-05-19 05:45:02

Serves 12

Light and yeasty Texas Roadhouse Rolls recipe

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Prep Time

3 hr 45 min

Cook Time

20 min

Total Time

4 hr 5 min

Prep Time

3 hr 45 min

Cook Time

20 min

Total Time

4 hr 5 min

Ingredients

1. • 2 ¼ TS (Teaspoon) active dry yeast
2. • 1 ¼ cups warm milk
3. • ¼ cup honey
4. • 4 TB (Tablespoon) melted butter
5. • 1 large egg at room temperature
6. • ½ TB Kosher salt
7. • 3 ½-4 cups Better for Bread flour

Instructions

1. For the rolls: In a large bowl, add yeast, honey, and milk, and stir until yeast dissolves. Let yeast bloom for about 5-7 min. Add butter, egg, salt, and flour to large bowl and mix until fully combined. Knead dough on floured surface for 7-9 min. Grease another large bowl with 1TB butter then add the dough to the buttered bowl. Turn the dough around in the buttered bowl to coat it completely with butter. Wrap the bowl in Saran wrap while leaving a hole open for gases to escape and leave for 1-2 hours or until the dough size has doubled. Cover a large baking pan with tinfoil and spray with cooking spray. After the dough has risen, turn it out onto a large floured surface and roll it into a log that's 1-inch high. Cut 24 rolls out of the log. Place rolls onto the tinfoil baking sheet and let rise for 45 min to 1 hour until they've doubled in size. Preheat oven to 350 degrees. Bake rolls for 12-20 min until they're golden brown. Remove from oven and brush with melted butter.

By Mandy Ellis

Adapted from The Slow Roasted Italian

Adapted from The Slow Roasted Italian

So Good Blog http://www.sogoodblog.com/

Recipe Category: Appetizer

Recipe Cuisine: American

Nutrition Facts (Servings: 1 roll):

• Calories: 227
• Total Fat: 11g
• Saturated Fat: 6g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 1g
• Trans Fat: 0g
• Cholesterol: 38mg
• Sodium: 269mg
• Potassium: 74mg
• Total Carbs: 28g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 5g

Bake it:

• In a large bowl, add yeast, honey, and milk and stir with a spoon or fork until the yeast dissolves

• Let the yeast bloom and bubble (about 5-7 minutes)

• Add the butter, egg, salt, and flour to the large bowl and mix until fully combined (Do NOT overmix! You want sticky dough that’s light and not like a cracker.)

• Flour a surface for you to knead the dough on
• Lightly knead the dough for 7-9 minutes on a floured surface until it is tacky and not extremely sticky

• In another large bowl, grease the entire bowl with about 1 TB of butter then add the dough into the bowl

• Coat the dough in the butter by turning it around in the bowl several times

• Cover the dough with saran wrap but leave a hole open for the gases to escape and let rise for 1-2 hours or until the dough size has doubled

• On a large baking pan, cover with tinfoil and spray with cooking spray
• Punch down the risen dough and then turn it out onto a floured cutting surface

• Roll the dough into a log that’s about 1-inch high and cut into 24 rolls

• Place the rolls onto the baking pan and let rise for 45 min to 1 hour until they’ve doubled in size

• Preheat the oven to 350 degrees
• Place the rolls into the oven and bake for 12-20 minutes or until they’re perfectly golden brown
• Remove from the oven when they’re perfectly browned and brush with melted butter

• Enjoy these rolls as a main course if you’re a carboholic like me, or as a side dish or appetizer to an amazing dinner