Texas Roadhouse Rolls

Texas Roadhouse Rolls

Photo by

  • Prep Time


  • Total Time


  • Servings



  • (1 envelope) active dry yeast

  • ¼

    cup lukewarm water

  • 1

    cup lukewarm milk

  • 3

    Tbsp melted butter, slightly cooled

  • ¼

    cup sugar

  • 4

    cups all-purpose flour

  • 1

    large egg

  • 1

    tsp salt

  • melted butter for basting rolls


1. Combine yeast and lukewarm water in the bowl of your stand mixer and let stand for 10 minutes (until yeast starts to foam and bubble). 2. Add milk, melted butter and sugar to the yeast mixture and give it a good stir (using the paddle attachment). Add 1 cup to 1 1/2 cups of flour to make a medium batter. You're looking for a pancake-like consistency. Next, add egg and salt and incorporate well. Switch to the dough hook and with the mixer running on medium speed, add remaining flour. Continue mixing for 5 minutes or until dough is smooth. 3. Sprinkle some flour onto the counter and place dough on top. Let rest for 10 minutes. Meanwhile, grease another bowl with oil and place dough inside. Cover with a clean kitchen towel and place in a warm place until dough has doubled in size, about 1 hour. 4. Remove from warm place and punch dough down. Place dough on floured surface and roll out into a square about 1/2-inch thick. Using a pizza cutter, cut dough into desired shapes. Place dough squares onto a parchment-lined baking sheet (or two, depending on how many rolls you end up with). Cover with a towel and let rise again until doubled in size, about 45-60 minutes. 5. Preheat oven to 350 degrees and bake for 10-15 minutes or until tops are golden brown. Remove from oven and immediately baste with melted butter. Serve warm with additional butter. **Note: Rolls are best served on the same day, but will keep up to 3 days i n an airtight container in the fridge or up to 4 weeks in the freezer.**


Facebook Conversations