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Texas Roadhouse Has "The Best Rolls In The World": I Went Behind The Scenes To Learn Their Secrets So I Could Make A Copycat Version At Home, And The Recipe Is SPOT ON 🀀

Texas Roadhouse serves up to 10,000 rolls a day. They are soft, fluffy, and topped with the chain's famous honey cinnamon butter that makes people fall in love. I went on a mission to make them myself at home...and I succeeded.

Hi, I am Krista and I have been on a mission to re-create copycat versions of our favorite food items. Last week, I made copycat Crumbl cookies (I highly recommend you try them). Today, I am making copycat Texas Roadhouse rolls.

So, if you've never stepped foot in a Texas Roadhouse, let me give you the skinny: They are a steakhouse chain that opened in 1993 in Clarksville, Indiana. Besides steak, they are known for their "made-from-scratch" sides, an endless amount of peanuts (in fact, you can even throw the shells on the ground), their rolls (of course), and servers who periodically line dance during your dining experience β€” it's a very country place.

The exterior of a Texas Roadhouse which features the outline of the state of Texas wearing a cowboy hat

Anyway, my roots there run deep. T. Road was actually my very first job when I was a freshman in high school. Below is an old pic of me and one of my besties sharing a virgin(!) drink after a long shift of dancing and slinging rolls.

One of things that left a lasting impression on me after working there were the esteemed rolls:

A basket of four rolls with two small containers of whipped butter

They are incredibly soft and delicious β€” people go wild for them. They are served with the chain's homemade honey cinnamon butter.

One person commented "as a texan i can confirm that those rolls fucking slap. and the cinnamon stuff, omfg"

So, I took a trip to my old stomping grounds β€” with a giant magnifying glass for roll analyzing purposes β€” on a mission to make these beloved rolls at home:

Krista holding up a magnifying glass and holding a tiny microphone

To find out as much as I possibly could about what ingredients may be in the rolls, I talked with managing partner Kyle Hauber at a Wichita, Kansas location.

Kyle smiles as he stands behind a counter filled with rolls ready to be baked

"Well, I can't give away all the secrets, but we do put a little bit of sugar in them and our made-from-scratch ingredients," Hauber said, adding that high-quality yeast is also important.

The rolls and butter magnified

"We use a bread machine, mix it for 15 minutes, let it proof, and put 'em in the oven for about 10 minutes at 350Β°F," he shared.

And Hauber said his location makes between 5,000–10,000 rolls on any given day. "People love the rolls so much because it's all about the experience. It's kind of like a Mexican restaurant with chips and salsa. We give it to every table β€” as much as you wanna eat."

Rows and rows of rolls on a counter before being baked

After analyzing and eating my body weight in actual Texas Roadhouse rolls, I started the trial-and-error process of perfecting my copycat. I do this by starting with a basic dinner roll recipe and then testing out different ingredients (it's a lengthy process). I ended up making two different batches to get a family consensus on which tasted better, so I sent my trusty taste-test experts (Aunt Wanda and Uncle Rod) home with "A," "B," and "C" labeled rolls for honest feedback:

A text convo between Krista and her aunt and uncle. Her family said rolls A and B, both of which Krista made, tasted better than rolls C made by Texas Roadhouse

My "B" rolls won the taste test unanimously, so here are the winning ingredients for the rolls (the butter will be later in this post):

Rolls: 1 cup whole milk, 1 1/4 ounce package active dry yeast, 1/4 cup granulated sugar, 2 tablespoons honey, 1/2 stick unsalted softened butter, 1 large room temp egg, 1 teaspoon kosher salt, 3.5 cups bread flour plus more for dusting

Below is a video breakdown of everything that unfolded, and the step-by-step process will be broken down after:

First, warm the milk in a small saucepan over medium heat until bubbles start to form around the edges of the pot. You then reduce the heat to low and continue cooking until the temperature reaches 105Β°F (40Β°C).

Milk being poured into a pot

Next, pour the warm milk into the bowl of a stand mixer*, then add the yeast, granulated sugar, and honey. Gently stir, then let sit for 10–15 minutes or until the yeast blooms and the mixture looks foamy:

Bloomed yeast

Using the dough hook attachment, mix in the egg, butter, and salt on medium speed. With the mixer running, gradually add the flour, Β½ cup at a time, and continue mixing until the dough is tacky but not sticky. This will be about 7–8 minutes.

Next, grease a large bowl with butter, then place the dough in the bowl and turn to coat with butter on all sides. Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm, draft-free place, such as the oven (make sure it’s turned off!) for 1 hour, until doubled in size.

Punch the dough down with your fist! It's fun. If you don't know why you should do this, allow me to explain. Punching the dough down prevents it from becoming dense, so it can be soft and fluffy like a pillow.

A fist punching the dough

Now, on a floured surface, roll the dough out to a Β½-inch thick in a rectangle, then fold it in half lengthwise. Use a pizza cutter to cut the dough crosswise into about 18 squares.

This is what the rolls should look like:

A medium-sized square shaped roll

After you've greased a baking sheet with butter, arrange the dough squares on the pan, spacing evenly. Then cover them with a damp towel or plastic wrap and let them rise for 1 hour. I know it is a process, but trust me, it is SO worth it.

Here is me being happy that the rolls doubled in size, right before I placed them in my oven that was preheated to 350Β°F (180Β°C). Set a time for 8 minutes to check your rolls.

Krista happily holding a tray of 12 risen rolls

While the rolls are cookin', it's time to make that famous honey cinnamon butter! Here's what you'll need:

Honey butter: 8 tablespoons (1 stick) unsalted butter, softened, 1/2 cup honey, 1 teaspoon ground cinnamon, 1/3 cup powdered sugar

Put the paddle attachment onto your stand mixer and mix together the butter, honey, cinnamon, and powdered sugar on medium speed for 5–7 minutes. The butter should be light and fluffy.

After you complete the butter, your rolls will be nearly done β€” somewhere between 8–12 minutes, until the tops turn a light golden brown:

Y'all, these are so dang delicious:

After your rolls are done, slather on a heaping amount of that tasty butter and ENJOY!

Here are some close-up beauty shots of my copycat rolls:

Here is my final comparison to the real thing:

The copycat rolls on the left and the Texas Roadhouse rolls on the right

You can find my full recipe on! What copycat do you wanna see next?! Send me a DM on my IG or my TikTok @callmekristatorres.