Soft Texas Roadhouse Rolls and the Secret to Bakery Success

There are few things as instantly comforting as a basket of Texas Roadhouse rolls hitting the table, still warm, smelling sweet and yeasty, begging for a swipe of cinnamon honey butter. The first time I tried to recreate Texas Roadhouse rolls at home, I learned fast that “close enough” is not the same as pillowy, pull-apart magic.

This version is for anyone who wants that steakhouse-soft bite with a bakery-golden top, using a couple of professional dough habits and one small “malted” trick that makes the aroma and color feel shockingly authentic.

Why You’ll Love This Recipe

The Malted Milk Secret: In my kitchen, a little malted milk powder brings a cozy, dairy-sweet aroma and helps the crust brown faster, thanks to a stronger Maillard reaction and those extra sugars the dough loves.

Pillowy Texture: This is a true enriched dough, with scalded milk, butter, and eggs, and when you knead it until supple, the gluten development gives you that cloud-like pull without turning tough.

Steakhouse Authenticity: The rolls are wonderful on their own, but the honey cinnamon butter whipped light and fluffy is what seals the full Texas Roadhouse experience at the table.

Ingredients and Substitutions

These are simple pantry and fridge staples, but the details matter, warm liquids, scalded milk, and enough flour to keep the dough soft, not dry.

Ingredients

Texas Roadhouse Rolls:

• 4 teaspoon active dry yeast
• ½ cup warm water
• 1 teaspoon sugar (to activate the yeast)
• 2 cups milk (scalded and cooled to lukewarm)
• 3 tablespoon butter (unsalted, melted and slightly cooled)
• ½ cup sugar
• 7 cups all-purpose flour (up to 8 cups)
• 2 eggs
• 2 teaspoon salt
• 2 tablespoon butter (unsalted, for brushing over the finished rolls)

Cinnamon Honey Butter:

• 1 stick butter (unsalted, softened)
• ¼ cup powdered sugar
• ¼ cup honey
• 1 teaspoon cinnamon

Ingredient Notes & Substitutions

Flour selection: All-purpose flour works beautifully here, but I often replace a couple cups with bread flour for extra structure while keeping a soft bite. The key is adding flour only until the dough feels tacky and plush, not stiff.

Malted milk powder: My “bakery” move is mixing 2 tablespoons of malted milk powder into the dry ingredients before you start adding flour. It deepens that gentle sweetness and helps the rolls color up like they came from a hot restaurant oven.

Scalded milk: Scalding is not fussy for the sake of it, it helps tame whey proteins that can interfere with gluten strength. Once it cools to lukewarm, it also keeps yeast happy while still bringing rich dairy flavor.

Honey vs. sugar: Sugar keeps the dough flavor clean and classic, while honey gives a more floral sweetness. I keep the dough as written and let honey shine in the butter, where you really taste it.

How to Make texas roadhouse rolls

Bloom the Yeast and Build the Base

1. In your mixer bowl, whisk together the active dry yeast, ½ cup warm water, and 1 teaspoon sugar. Let it stand for 10 to 15 minutes, you want a foamy cap and a bready smell that tells you the yeast is alive.
2. Add the milk (scalded and cooled to lukewarm), melted butter, ½ cup sugar, eggs, and salt. Mix with the dough hook for about 1 minute, just until it looks creamy and unified, and you can smell the warm butter moving through the liquid.

Work in the Flour (Plus the Malted Secret)

1. Start adding the flour 2 to 3 cups at a time, mixing between additions so it hydrates evenly. Right here is where I add 2 tablespoons malted milk powder into the dry ingredients, it melts into the dough’s flavor and helps it bake up more golden.
2. Keep mixing and adding flour only as needed until you get a soft dough that pulls cleanly from the sides of the bowl. Depending on your kitchen, you may use anywhere from 6 to 8 cups total, the dough should feel slightly tacky, like a soft earlobe, not dusty.

Rise, Shape, Proof, and Bake

1. Transfer the dough to an oiled bowl and cover with a clean damp kitchen towel. Let it rise in a warm spot until doubled, when you press a fingertip in gently, the dent should slowly relax back.
2. Spray two baking sheets with cooking spray so the bottoms release easily later.
3. Punch down the dough, then turn it onto a lightly floured surface and divide into 2 portions. Roll each portion to about ½ inch thick, square up the edges into a neat rectangle, then cut into squares or rectangles for that signature pull-apart shape, you should end up with about 30 to 35 rolls.
4. Arrange the pieces on the prepared baking sheets with a little breathing room. Let them rise again until doubled, and while they proof, preheat the oven to 350°F.
5. Bake for 15 to 20 minutes, until the tops are golden brown and the kitchen smells sweet and toasty. Brush immediately with melted butter so the tops shine and stay tender.

Whip the Cinnamon Honey Butter

While the rolls bake, whisk together the softened butter, powdered sugar, honey, and cinnamon until it looks paler and airy. When it’s right, it should spread like a cloud and smell like warm cinnamon toast.

Secrets for the Ultimate Pillowy Texture

Temperature control: For reliable proofing, I use the oven turned off with a bowl of hot water on the rack below. The gentle warmth and humidity keep enriched dough from drying out while it rises.

Hydration mastery: Flour packs down fast, so spoon and level when you measure, then add it gradually. A dough that is a touch tacky after mixing will bake up lighter than one that feels “safe” and dry.

The science of softness: Malted milk powder gives yeast a little extra food and adds sugars that brown more readily, which boosts flavor and color without overbaking. That browning is part of the Maillard reaction, the same process that makes a good crust taste nutty and deep.

pH and yeast health: If your tap water is heavily chlorinated, yeast can struggle even when it’s fresh. Filtered water can make the rise more consistent, especially in a rich dough with butter, eggs, and milk.

Pro Tips & Troubleshooting

Pro Tips

• Let the mixed dough rest for 10 minutes before your main kneading, it hydrates the flour and makes kneading easier.
• Use the windowpane test, stretch a small piece until it turns thin and translucent without tearing, that’s strong gluten development.
• Keep the dough soft, a slightly tacky feel beats a dry, over-floured dough every time.
• For the signature look, roll to a rectangle and cut clean squares, consistent thickness bakes evenly.
• Half-batch option: make the full dough, then shape and bake only half, freeze the other half after shaping, before the second rise, for later.

Common Mistakes to Avoid

• Using liquids over 120°F, it can kill active dry yeast before it ever foams.
• Rushing the rise, enriched doughs often take longer because fats and sugar slow fermentation.
• Over-flouring during kneading, extra flour can turn tender rolls dense and tough.
• Skipping the salt, it controls yeast activity and keeps the flavor from tasting flat.

Serving & Storage

Serving Ideas

The steakhouse classic: I love these warm beside a grilled ribeye or prime rib, with the cinnamon honey butter melting into the split center. Add a crisp salad or a baked potato and it feels like a night out at home.

Creative leftovers: Leftover rolls make incredible pulled pork sliders, and they hold up beautifully to brisket, especially if you toast the cut sides in a skillet with a little butter.

Storage and Reheating Guide

Keeping them soft: Let rolls cool completely, then store in an airtight bag so the crust stays tender. Food safety guidance for storing homemade baked products aligns well with this approach, cool first, then seal to protect texture.

The reheating secret: For the oven, wrap rolls in foil and warm until soft, so they steam gently instead of drying out. For the microwave, use a damp paper towel over the roll and heat in short bursts, you’re aiming for warm and flexible, not hot and rubbery.

Make-ahead tips: Freeze the shaped dough before the second rise, well wrapped. When you want fresh rolls, thaw in the fridge overnight, then let them rise until doubled before baking at 350°F.

Conclusion

When these come out of the oven, glossy with butter and smelling faintly of malted sweetness, it’s hard not to tear one open on the spot. If you play it gentle with the flour and give the dough time to rise, you’ll get that classic Texas Roadhouse vibe right at home.

Give the malted milk twist a go, then make it yours, a honey-forward butter, a slightly taller cut, or a slider shape for game day.

Frequently Asked Questions