Soft Texas Roadhouse Rolls
Recreate the pillowy magic of Texas Roadhouse rolls at home. This enriched dough features a secret malted milk twist for a golden crust and is paired with a whipped cinnamon honey butter.
Equipment
- Stand mixer with dough hook
- Baking Sheets
- Saucepan
- Mixing Bowls
Ingredients
Texas Roadhouse Rolls
- 4 teaspoon active dry yeast
- 0.5 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)
- 0.5 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)
- 2 tablespoon malted milk powder secret ingredient
Cinnamon Honey Butter
- 1 stick butter (unsalted, softened)
- 0.25 cup powdered sugar
- 0.25 cup honey
- 1 teaspoon cinnamon
Instructions
Bloom the Yeast and Build the Base
- In your mixer bowl, whisk together the active dry yeast, warm water, and 1 teaspoon of sugar. Let it stand for 10 to 15 minutes until a foamy cap forms and it has a bready aroma.
- Add the scalded and cooled milk, melted butter, sugar, eggs, and salt to the bowl. Mix with the dough hook for about 1 minute until creamy and unified.
Work in the Flour (Plus the Malted Secret)
- Begin adding the flour 2 to 3 cups at a time. Mix the malted milk powder into the dry flour before adding it to help the rolls brown and add sweetness. Mix between additions to hydrate the flour evenly.
- Continue adding flour until you have a soft dough that pulls away from the sides of the bowl. The dough should feel slightly tacky, like a soft earlobe, rather than dry or dusty.
Rise, Shape, Proof, and Bake
- Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm spot until doubled in size. The dough should retain a slight dent when pressed gently with a finger.
- Punch down the risen dough and turn it onto a floured surface. Divide into two portions. Roll each to 1/2 inch thickness, square the edges, and cut into squares or rectangles. You should have 30 to 35 rolls.
- Arrange the rolls on baking sheets sprayed with cooking spray. Let them rise again until doubled. While they proof, preheat your oven to 350°F.
- Bake for 15 to 20 minutes until the tops are golden brown. Immediately brush the finished rolls with melted butter to keep the crust tender and shiny.
Whip the Cinnamon Honey Butter
- While the rolls are in the oven, whisk together softened butter, powdered sugar, honey, and cinnamon until the mixture is pale, airy, and spreadable.
Notes
Temperature Control: For consistent rising, place your dough in a turned-off oven with a bowl of hot water on the rack below to provide humidity and gentle warmth.
Hydration Mastery: Add flour gradually. A slightly tacky dough after mixing will result in a much lighter and softer roll than a dry, over-floured dough.
Storage and Reheating: Cool rolls completely before sealing in an airtight bag. To reheat, wrap in foil and warm in the oven to steam them back to softness, or use a damp paper towel in the microwave.
Make-Ahead Tip: You can freeze the shaped dough before the second rise. Thaw overnight in the fridge and let them rise until doubled before baking.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 195kcalCarbohydrates: 32gProtein: 4gFat: 6gSaturated Fat: 3.5gCholesterol: 28mgSodium: 165mgPotassium: 55mgFiber: 1gSugar: 8gVitamin A: 180IUCalcium: 45mgIron: 1.2mg
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