Texas Roadhouse Rolls

These are the yummiest rolls!

Texas Roadhouse Rolls – Copycat Recipe
adapted from Eat Cake For Dinner

4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt
Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy.  Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter).  Beat thoroughly.  Add melted butter, eggs and salt.  Beat well.  Add enough flour to form a soft dough.  Sprinkle a small amount of flour onto counter and let dough rest.  Meanwhile, grease a large bowl.  Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-
Aid to knead this for about 4-5 minutes).  Cover and let rise in a warm place until double in bulk.  Punch down.  Turn out onto a floured board.  Divide into portions for shaping; let rest 10 minutes.  Shape dough into desired forms.  Place on greased baking sheets.  Let rise until doubled. 
Bake at 350 degrees for 10-15 minutes or until golden brown.  Baste immediately with butter.  Yield: 5 to 6 dozen.  Serve with Cinnamon Honey Butter. 
*Extra Tips: Shape the rolls into a rectangle, about 1/2-inch thick, then fold it in half, making it an inch thick. Roll over the dough to seal the two halves and using a dough scraper, cut them into squares and place them on the baking sheet 


  1. Anonymous
    July 26, 2012 / 8:44 PM

    I would say that you would add the yeast and flour and sigar to make the batter to the cooled milk.

  2. Anonymous
    July 24, 2012 / 7:24 PM

    Thanks for clarifying the measurement of ingredients…I’m terrible at math and giving liquid measurements for dry ingredients through me for a loop.

  3. Anonymous
    July 14, 2012 / 1:17 PM

    A quart of flour is 4 cups.
    2 cups in a pint, 2 pints in a quart.

  4. Anonymous
    June 30, 2012 / 7:45 PM

    What is a QUART of flour??

  5. Anonymous
    May 13, 2012 / 5:07 AM

    Where do you add the milk?

  6. February 28, 2012 / 7:59 PM

    I am having the same problem. How long do you let it rest? to become light and fomay?

  7. February 28, 2012 / 7:58 PM

    I am having them same question. How long do you let it rest to become light and foamy?

  8. Anonymous
    February 9, 2012 / 10:20 PM

    How long does this process take?? Not sure How long it needs to sit and rest…

  9. January 29, 2012 / 10:15 PM

    Awesome storage recipe thank you!!

  10. January 29, 2012 / 10:14 PM

    Awesome storage recipe thank you!!

  11. December 2, 2011 / 3:09 PM

    Me and the boyfriend love the rolls from roadhouse, thanks for sharing the recipe!

    xo erica

  12. September 2, 2011 / 4:46 PM

    Sooo, first taquitos (which are amazing…) and now you supply me with a recipe for my husband’s favorite thing to eat ever. You are going to make this our best year of marriage yet…

  13. September 1, 2011 / 2:12 PM

    Looks like we’ll be having Texas Roadhouse Rolls tonight. Thanks for the delicious recipe:)

  14. August 31, 2011 / 11:31 PM

    I could seriously live off of those rolls! They’re amazing!

  15. August 31, 2011 / 10:02 PM

    Hey Missy. Thanks for leaving a comment on my blog so I could then find your blog. I am totally trying this recipe. I cannot get enough of those rolls.

  16. August 31, 2011 / 9:16 PM

    Have you tried making these yet? I really want to try them! Yummmmy

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