I confess that I will often skip dessert and go back for more rolls instead. They are that good! If you love rolls too, then you might also want to check out our Lion House Dinner Rolls or these Homemade Potato Rolls. There is nothing as good as freshly baked rolls right when they come out of the oven. When I was a kid, I always used to sneak through the kitchen when the rolls my mom and aunts had made where coming out of the oven so I could snatch one off the pan. They were so hot they would burn my fingers and I was always scolded and told it would spoil my dinner, but I didn’t care. Those hot fresh rolls were always the best! If you aren’t familiar with Texas Roadhouse, the best thing there as far as I’m concerned, are the baskets of rolls they bring out with cinnamon honey butter. They serve them fresh, like Olive Garden does with their breadsticks and salad or Red Lobster does with it’s biscuits. The rest of the food is decent, but the thing everybody always remembers and keeps coming back for more of are the rolls. If you have been intimidated by working with yeast dough or shaping rolls, these are the rolls for you. They are super easy to make and shape and turn out fantastic every time. The square shape is fun and different, and super easy to achieve. The scalded milk and melted butter in the roll dough with the perfect balance of sugar and salt make these extra wonderful. You will get about 2 dozen rolls from a batch, but you can easily double, or triple the batch if you are feeding a crowd! And for the record, I would plan on AT LEAST 2-3 rolls per person.
Ingredients in Texas Roadhouse Rolls
Active dry yeast: This is the kind of yeast I use most often and is the type that you “proof” in warm water for a few minutes until foamy. But instant yeast will work as well (I’ll include instructions for instant yeast in the recipe notes). Sugar: This ingredient adds a hint of sweetness to the rolls and also helps proof the yeast. Whole milk: Using whole milk makes the most tender, wonderful rolls, but 2% or even skim milk will work if that’s all you have on hand. Salted butter: The added butter to the roll dough makes them wonderfully buttery and rich. Plus, you will brush some extra melted butter on top of the rolls right as they come out of the oven for a buttery taste to every bite. Flour: I think bread flour is best for these rolls since it makes them a bit chewier, but all-purpose will work just fine if that’s what you have on hand. I’ve made it both ways and the difference is slight, so don’t make an extra trip to the store if you don’t have bread flour for this Texas Roadhouse rolls recipe. Eggs: Eggs enrich bread and roll dough so it’s extra wonderful and has the best texture and flavor. Salt: Of course we need a little salt to add flavor and make sure the rolls aren’t bland. I’ve forgotten this ingredient in bread and rolls before and it makes a big difference.
Let’s Make Texas Roadhouse Rolls!
Tips & Tricks for the Best Homemade Dinner Rolls
Let the dough rise. If your house is cold, try placing them in a window that gets a lot of sun or on the counter next to your oven or stove. You can use instant yeast instead of active dry yeast, if that’s what you have available to you. Instead of proofing the yeast, just go ahead and add the yeast and water with the flour and mix the ingredients without waiting for the yeast to proof.
Storage and freezing instructions
Leftover rolls can be kept in an airtight container on the counter for about 3-5 days before they start getting stale. Or you can freeze the cooled rolls in freezer-safe bags for 4-6 months. Just thaw and reheat wrapped in foil in the oven before serving.
More Bread Recipes
Grilled Garlic Bread Easy Rosemary Focaccia Bread Homemade Flour Tortillas Garlic Naan Homemade Soft Pretzels
Recipe from LMLD.
Homemade Brown Bread Dinner Rolls
Cheesy Garlic Mozzarella Swirl Rolls
Soft Homemade Potato Rolls
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