Texas Roadhouse’Rolls

These Texas Roadhouse-style rolls are soft, fluffy, and lightly sweet with that signature buttery pull-apart texture. The milk and buttermilk combo makes the dough extra tender, and baking them at a higher temp gives you a lightly golden top without drying them out. They’re perfect for holidays, family dinners, or whenever you want warm bread that disappears fast. The real magic is the cinnamon honey butter—sweet, creamy, and totally dunk-worthy. Make a double batch if you’re feeding a crowd, because these go quick.

Ingredients

• 1 packet dry active yeast
• 1/4 cup warm water
• 1/2 cup milk
• 1/2 cup buttermilk
• 1/4 cup granulated sugar
• 1 egg
• Pinch salt
• 3 1/2 cups all-purpose flour
• 2 tbsp softened unsalted butter
• 4 tbsp softened unsalted butter (for honey cinnamon butter)
• 1/2 tsp cinnamon
• 2 tsp honey
• 1 tbsp confectioners sugar

Directions

1. Stir yeast into warm water and let rest.
2. Warm milk and buttermilk in a microwave-safe container.
3. Stir 2 tbsp softened butter into the warm milk mixture until melted.
4. In a mixing bowl, combine milk mixture, yeast mixture, granulated sugar, salt, and 1 cup flour; beat on high with a dough hook until smooth.
5. Add the egg and beat until incorporated.
6. Add remaining flour gradually until the dough pulls cleanly away from the dough hook.
7. Lightly flour the dough, form into a ball, and place in a well-greased bowl.
8. Cover and let rise for 1 hour.
9. Roll dough on a floured surface to 1/2-inch thick, cut into 12 rectangles, fold ends under, and let rise on a lined baking sheet for 20 minutes.
10. Bake at 400°F for 12–15 minutes until lightly browned, then mix cinnamon honey butter ingredients until smooth and serve with warm rolls.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 95 minutes
Kcal: 230 kcal | Servings: 12

Tips

For the fluffiest rolls, make sure the water for the yeast is warm (not hot)—too hot can kill the yeast and slow the rise.

Store rolls airtight at room temp for 2 days (or freeze), and rewarm briefly so they’re soft again; keep the cinnamon honey butter in the fridge and soften before serving.

FAQ

Can I make the dough without a stand mixer?
Yes—mix with a sturdy spoon, then knead by hand until smooth and elastic before rising.

Why does the buttermilk look curdled when warmed?
That’s normal and won’t affect the final texture once it’s mixed into the dough.

Can I make these ahead for a holiday?
Yes—make the rolls, cool, and rewarm before serving, or shape the dough and refrigerate overnight for the final rise.

How do I know the rolls are done?
They should be lightly browned on top and feel set and springy when you gently tap them.