Pin it
These cloud-soft homemade rolls hit that sweet spot between sugary and buttery that's made the Texas Roadhouse ones so popular. They're incredibly airy with a gentle golden outside that just dissolves when you bite in. Pair them with the whipped cinnamon honey butter and you've got a treat so tempting folks will keep grabbing more until they're gone.
I first tried making these for a family holiday dinner when I wanted something better than basic rolls. As soon as they came out of the oven, everyone rushed into the kitchen and started eating them before I could even set the table. They're now a must-have at all our get-togethers, and I always make twice as many because they vanish so fast.
Picking Fresh Ingredients
Every single item in this recipe matters for getting that perfect texture and taste. Going with fresh, top-notch ingredients will make sure your rolls turn out just as good as the ones at the restaurant.
- Active dry yeast: This makes everything rise and get fluffy. Always check if it's still good to use and keep it somewhere cool and dry.
- Warm water: Needs to be around 110°F to wake up the yeast without damaging it. Water that's too hot or cold won't let your dough puff up right.
- Sugar: Feeds the yeast and adds a touch of sweetness. Any regular white sugar from your pantry works great.
- Lukewarm milk: Gives the rolls their soft, rich texture. Full-fat milk tastes best, but 2% can work too.
- Unsalted butter: Creates that yummy buttery flavor. Going unsalted lets you control exactly how salty your rolls will be.
- Eggs: Help with structure, richness, and browning. Using eggs that aren't cold straight from the fridge mixes in better.
- Salt: Brings out all the flavors and keeps the yeast in check. Fine sea salt mixes in most evenly.
- All-purpose flour: Builds the framework while keeping things tender. For best results, don't scoop directly from the bag.
Perfecting Your Technique
From mixing up your dough to getting that beautiful golden top, these steps will help you nail these famous rolls.
- Getting Yeast Ready:
- Put the active dry yeast in your stand mixer bowl with warm water that feels like bath water (110°F) and a spoonful of sugar. Let it sit for 10-15 minutes without touching it. You'll know it's good when it gets really bubbly and foamy. If nothing much happens, your yeast might be too old or your water wasn't the right temperature.
- Making Your Dough Just Right:
- After your yeast is all foamy, add in the barely warm milk, melted butter, the rest of your sugar, eggs, and salt. Mix everything with the dough hook on low for about a minute. Then start adding flour one cup at a time, waiting until each cup mixes in before adding another. Your dough should come together and stop sticking to the sides but still feel a bit tacky when you touch it.
- First Rise Magic:
- Move your dough to a big bowl that you've sprayed lightly with cooking spray. Flip the dough once so it gets a thin coat of oil all over. Cover it with a damp kitchen towel and put it somewhere warm with no drafts. The best temperature is between 75-85°F. Let it rise until it's twice as big, which takes about an hour. You can tell it's ready when it looks puffy and slowly bounces back if you poke it gently.
Pin it
The honey butter part of this recipe has become super famous in my family. My husband asks for it on everything from pancakes to sweet potatoes now. I found out through trial and error that if you let the butter sit for at least half an hour before serving, the cinnamon flavor gets way better. When my mother-in-law first tried these rolls, she was convinced I'd sneaked out and bought them from Texas Roadhouse. I was so proud when I told her I made them myself that we started doing bread-making lessons every holiday as a family tradition.
Delicious Pairing Suggestions
These rolls go great with almost any meal. They're perfect with thick soups and stews for dipping. They make holiday dinners even better by soaking up all that tasty turkey gravy or cranberry sauce. For breakfast, try cutting and toasting leftover rolls to put your eggs benedict on. My favorite way to enjoy them is slightly warmed up with a thick layer of cinnamon honey butter as a snack with my afternoon coffee or tea.
Keeping Them Fresh
Keep your completely cooled rolls in a sealed container at room temperature for up to 3 days. They'll stay fresh longer in the fridge, up to a week, though they might get a bit firmer. For longer keeping, you can freeze baked rolls in freezer bags for up to 3 months. Just let them thaw at room temperature and warm them in a 300°F oven for 5-7 minutes before serving. You can keep the cinnamon honey butter in the fridge in a sealed container for up to two weeks or freeze it for up to three months.
Pin it
Frequently Asked Questions
- → Can I prepare the rolls in advance?
- Definitely! Shape the dough into rolls, cover, and refrigerate until the next day. Let them warm up to room temperature before the final rise and baking. You can even freeze baked rolls, good for up to 3 months.
- → Why do I need to heat the milk for this recipe?
- Heating the milk and letting it cool helps create fluffier rolls. It neutralizes certain proteins, ensuring the dough rises properly and stays tender.
- → Is a stand mixer necessary to make these rolls?
- Not at all! Mixing by hand works just fine. After combining the ingredients in a bowl, knead the dough on a floured counter for 8-10 minutes until smooth.
- → How do I know if the rolls are ready to bake?
- Once the rolls double in size and look plump, press your fingertip lightly against the dough. If it leaves a small dent that springs back slightly, they’re all set!
- → Can the honey cinnamon butter be frozen?
- Yes, you can! Wrap it tightly in parchment paper or seal it in an airtight container, then store it for up to 3 months. Simply thaw in the fridge before using.