It’s been a while since I’ve made a copycat recipe, and this one took a few tries to get right, but I’m happy with how they turned out.
Texas Roadhouse is a steakhouse, and like all steakhouses, they had to find some way to stand out from the pack. Steak is steak just about anywhere, after all, right? Well, the iconic signature of the Texas Roadhouse has to be the rolls. Savory, buttery bread, and a dish of sweet cinnamon butter, set out to trick you into eating a ton of bread and not a lot of steak.
Well, the rolls are really tasty, and I’ve wanted to make them for some time, and the holidays proved a perfect opportunity to do so. Since bread on its own doesn’t have to be difficult, the tricky part is really tuning the butter to be just right. I think I got it down.
Copycat Texas Roadhouse Rolls
Equipment
- Stand Mixer With dough hook
- Rubber Spatula
- Sauce Pan
- Rolling Pin
- Large Mixing Bowl
- Baking Sheets
- Parchment Paper
Ingredients
For the Rolls
- 1½ Cups Milk
- ¼ Cup Sugar
- 2¼ Tsp Active Dry Yeast One packet
- 3 Eggs
- 4 Tbsp Unsalted Butter Room temperature
- ¼ Cup Unsalted Butter For melting and brushing on
- 4 Tsp Kosher Salt
- 6¾ Cups Flour With extra for dusting a rolling surface
For the Butter
- ½ Cup Unsalted Butter
- 1 Tbsp Powdered Sugar
- 1 Tsp Honey
- 1 Tsp Kosher Salt
- ¾ Tsp Cinnamon
Instructions
- In a sauce pan, gently heat the milk over low heat until it reaches about 100℉ to 110℉. If it's particularly cold in your house, lightly warm your stand mixer's bowl by running hot water through it, then dry it out. Add the milk to the mixer bowl.1½ Cups Milk
- Add the sugar and yeast to the milk and give it a stir. Let this sit for around 10 minutes, until it starts to foam up.¼ Cup Sugar, 2¼ Tsp Active Dry Yeast
- Add the eggs, butter, and salt to the yeast mixture and beat it until it combines. Add the flour (gradually if necessary) and continue beating until the dough comes together.3 Eggs, 4 Tbsp Unsalted Butter, 4 Tsp Kosher Salt, 6¾ Cups Flour
- Turn the dough out onto a floured surface and finish kneading it, which will take about five minutes. You want it to be nice and smooth.
- Lightly grease your mixing bowl with oil. Add the dough to the oiled bowl, turning to coat, and cover it with a tea towel or plastic wrap.
- Let the dough rise for 1-1½ hours, until it has doubled in size.
- Turn the dough back out onto the floured surface. Roll it out until it's a rectangle about an inch thick. Using a pastry cutter, pizza cutter, or knife, cut the dough into rectangles or squares; you want 24 pieces, however that works out with your shape.
- Line your baking sheets with parchment paper (or silicone baking mats). Arrange the dough squares about half an inch or so apart on the sheets. Cover again with your towel and let rise again, for at least 45 minutes, until they have doubled in size again.
- Preheat your oven to 375℉. Melt the ¼ Cup of butter and brush it on the rolls, then bake them for 15 minutes. You want them to start turning golden. Optionally, brush with butter again when they're done, and sprinkle with a bit of sea salt.¼ Cup Unsalted Butter
- Make the butter by mixing the ½ cup of room temperature (softened) butter, sugar, honey, salt, and cinnamon together. I found it easiest to do this with a rubber spatula for a thorough mix.½ Cup Unsalted Butter, 1 Tbsp Powdered Sugar, 1 Tsp Honey, 1 Tsp Kosher Salt, ¾ Tsp Cinnamon