Texas Roadhouse Rolls
Soft, buttery rolls reminiscent of the Texas Roadhouse restaurant, perfect for cozy dinners and holiday tables.
Ingredients
For the Dough
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 cup milk, warmed Use whole milk for best richness; 2% works in a pinch.
- ½ cup unsalted butter, melted
- 2 large eggs
- Additional butter for brushing
Instructions
Activate the Yeast
- In a mixing bowl, combine the warmed milk, granulated sugar, and active dry yeast. Stir gently and let it sit until frothy, about 5–10 minutes.
- Tip: If the mixture doesn’t become frothy within 10 minutes, your yeast may be old or the milk too hot/cold. Try again with fresh yeast and ensure the liquid is within the 105–115°F range.
Combine Wet and Dry Ingredients
- Add the melted butter and the two large eggs to the frothy yeast mixture. Stir to combine.
- Add the salt and about half of the flour, mixing until a shaggy dough forms. Gradually add the remaining flour until the dough starts to pull away from the sides of the bowl.
- Tip: Use a stand mixer with a dough hook on low speed for 3–4 minutes, or mix by hand and then knead on a lightly floured surface.
Knead Until Smooth
- Knead the dough until it becomes smooth and elastic. If using a mixer, knead 5–7 minutes; by hand, knead 8–10 minutes.
- Tip: The dough should be slightly tacky but not sticky. Add a teaspoon of flour at a time if it’s too sticky, or a light mist of water if too dry.
First Rise
- Place the dough in a greased bowl, turning it to coat the surface. Cover with plastic wrap or a clean towel and let it rise in a warm, draft-free spot until doubled in size, about 1 hour.
- Tip: A slightly warm oven (turned off) with the oven light on is an excellent proofing spot.
Shape the Rolls
- Punch down the dough to release air. Divide into equal pieces — for dinner-roll size, 12–16 pieces works well. Shape each piece into a snug ball and place them on a parchment-lined baking sheet, snug but not squashed.
- Tip: For uniform rolls, use a kitchen scale and portion about 60–75 grams per roll.
Second Rise
- Cover the shaped rolls loosely with a towel or plastic wrap and let rise another 30 minutes until puffy.
- Tip: This second rise builds tenderness and helps the rolls bake up evenly.
Preheat the Oven
- Preheat the oven to 350°F (175°C). Place a shallow pan filled with hot water on the lower rack if you want extra steam in the oven.
Bake and Finish
- Bake the rolls for 15–20 minutes, until the tops are golden brown. Remove from the oven and immediately brush generously with melted butter before serving.
- Tip: For a shiny, golden top, mix a tablespoon of milk with a beaten egg and brush gently before baking (egg wash). If you prefer softer tops, skip the egg wash and do the post-bake butter brush.
Notes
These rolls are best served warm. Store baked rolls in an airtight container at room temperature for up to 2 days. If refrigerating, warm briefly before serving.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 4gSodium: 120mgFiber: 1gSugar: 2g
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