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Texas Roadhouse Style Dinner Rolls

Texas Roadhouse style dinner rolls are soft, buttery yeast rolls made with honey and shaped into tender 2x4-inch rectangles. Let the dough rise until doubled, then bake until the tops are golden brown and brush the hot rolls with butter.
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Prep Time 9 minutes
Cook Time 17 minutes
proofing, rising, and resting 2 hours 5 minutes
Total Time 2 hours 31 minutes
Servings: 24 servings
Course: Side Dish
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup warm water 105–110°F
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar divided
  • 1 cup whole milk
  • 2 tbsp honey
  • 1 egg large
  • 5 tbsp unsalted butter melted and cooled, divided
  • 4.5 cup all-purpose flour
  • 1.5 tsp kosher salt
  • nonstick cooking spray as needed

Equipment

  • 2 9x13-inch baking pans

Method
 

  1. Stir the warm water, yeast, and 1 teaspoon of the sugar together in a small bowl; let stand for 5–10 minutes, until foamy.
  2. Warm the milk to 105–110°F.
  3. Whisk the warm milk into the yeast mixture with the remaining sugar, honey, egg, and 4 tablespoons of the butter.
  4. Stir in the flour and salt until a shaggy dough forms.
  5. Knead by hand on a lightly greased counter for 8–10 minutes, until smooth and slightly tacky.
  6. Lightly grease a large bowl with cooking spray, add the dough, and cover; let rise in a warm place for 60–90 minutes, until doubled in size.
  7. Lightly grease two 9x13-inch baking pans with cooking spray.
  8. Gently press down the dough.
  9. Roll the dough into a 12x16-inch rectangle about 1/2 inch thick.
  10. Cut the dough into 24 rectangles, each about 2x4 inches.
  11. Arrange 12 rolls in each pan and cover.
  12. Let the rolls rise for 30–45 minutes, until puffy.
  13. Preheat the oven to 350°F during the rise.
  14. Bake on upper-middle and lower-middle oven racks for 15–18 minutes, swapping rack positions and rotating the pans halfway through, until the tops are golden brown.
  15. Brush the hot rolls with the remaining 1 tablespoon butter.
  16. Let the rolls rest in the pans for 5 minutes before serving.

Notes

For the softest rolls, knead until the dough is smooth and slightly tacky without adding excess flour. Store covered at room temperature or in the refrigerator for up to 3 days; freeze yes, in an airtight container. For a dairy-free swap, use unsweetened plant milk and dairy-free butter.