Embarking on the journey to recreate the legendary Texas Roadhouse Copycat Rolls is a culinary adventure that promises the aromatic embrace of a warm kitchen and the heavenly taste of freshly baked, buttery perfection. Renowned for their irresistibly soft texture and the richness of their flavor, these rolls have become an iconic symbol of the renowned Texas Roadhouse dining experience. The mere thought of pulling apart one of these warm rolls, releasing a cloud of steam and unveiling the tender layers within, is enough to make any home baker’s heart flutter.
Attempting to replicate the magic of Texas Roadhouse Copycat Rolls in your own kitchen is more than just a pursuit of a recipe; it’s an endeavor to bring the essence of a cherished dining experience to your dining table. From the moment the yeast activates, releasing its sweet fragrance, to the rhythmic kneading of the dough, every step is a homage to the craftsmanship behind these beloved rolls.
The ingredients, carefully measured and combined, transform into a soft and elastic dough that rises to perfection. The rolls, shaped with care and precision, undergo a tantalizing second rise, filling the kitchen with anticipation. As the rolls bake, the aroma becomes a beacon of warmth, signaling that a delectable treat is about to emerge.
These copycat rolls not only capture the essence of Texas Roadhouse but also provide a canvas for a culinary journey. The process is a labor of love, from the first rise to the final brush of honey-butter glaze. The result is a batch of rolls that mirrors the iconic ones served at Texas Roadhouse, each bite a testament to the dedication and craftsmanship that goes into creating a memorable dining experience.
- 2cups milk
- 1/2cup warm water
- 4tsp active dry yeast
- 5TBS granulated sugar (divided)
- 3TBS melted unsalted butter
- 1/4cup honey
- 5cups all purpose flour (+ or – up to 1/2 cup, divided)
- 2tsp salt
- 2TBS melted unsalted butter (for rubbing on top of baked rolls)
- Add the milk to a small sauce pan over medium heat, stirring often. Bring to a simmer, or until small bubbles appear around the edges to scald and remove from heat. Pour the milk into another container to cool for about 10 minutes. **
- Add the water, yeast, and 1 TBS sugar to the bowl of your stand mixer, or large mixing bowl and stir them together. Let the mixture sit for 5 to 10 minutes to activate the yeast. It should be very foamy when used.
- Add the remaining sugar, honey, the warm milk (but not hot!), and 2 cups of the flour to the yeast mixture. Beat the mixture together for a couple minutes.
- Add in the melted butter, eggs and salt and stir well.
- Add additional flour 1 cup at a time until dough begins to separate from the sides of the bowl, until you’ve added 7 cups of the flour. Then add in the flour 1 TBS at a time until it is no longer sticky.
- Let the dough rest for a few minutes.
- Knead the dough in the stand mixer bowl with a dough hook, or with your hands on the counter for about 5 minutes. Add additional flour by the tablespoon if the dough gets sticky as it is kneaded.
- Grease a large bowl with oil or nonstick spray. Return the dough to bowl and turn it over so it all gets covered in grease. Loosely cover the bowl with plastic wrap.
- Let the dough rise in a warm spot in the kitchen for about 45 minutes until doubled in size (this will depend on how warm your kitchen is)
- Once the dough has doubled, punch it down to release the air bubbles.
- Roll the dough out till it is about 1/2 to 3/4 inch thick.
- Cut the dough into approximately 2 inch squares with a pizza cutter.
- Place the dough squares onto two lined baking sheets and cover loosely with plastic wrap.
- Let the rolls rise until doubled again, about 1 hour.
- Preheat the oven to 350 degrees Fahreinheit the last few minutes of the rolls rising time.
- Bake the rolls until they are lightly golden brown, about 14-18 minutes. (Rotate the pans if you are baking them both at the same time)
- Remove the pan from the oven and immediately rub the tops of the rolls with butter.