This copy of the Texas Roadhouse buttery rolls is the kind of bread that makes a house smell like home. I first learned this formula on a chilly evening when I wanted dinner rolls that pulled apart easily and stayed soft the next day. Because I was short on time, I tested a few shortcuts and learned how gentle handling and a warm proofing spot give the best texture. The result is a golden, slightly sweet roll with a tender crumb and a glossy, buttery finish that everyone reaches for first.

These rolls are special because they combine a rich dairy base with just enough sugar to cradle the yeast without becoming dessert. The outside browns to a soft golden hue while the interior stays moist and billowy. I remember serving these at a family gathering; a toddler who normally ignores bread insisted on three helpings. The cinnamon honey butter is the finishing touch: sweet, lightly spiced, and spreadable enough to melt into every crevice.

Ingredients

• Warm water: 1 tablespoon of water heated to about 105 to 115 degrees Fahrenheit. This wake-up call for the yeast ensures reliable activation without killing the yeast.
• Granulated sugar: 6 tablespoons divided. Use standard white sugar; it feeds the yeast and contributes mild sweetness and browning.
• Active dry yeast: 2 1/4 teaspoons (one packet). I prefer instant or active dry from Fleischmann or Red Star for consistent rise.
• Whole milk: 1 cup warmed to 105 to 115 degrees Fahrenheit. Whole milk adds tenderness and browning; bring to the same temperature as the water for consistent yeast activity.
• Unsalted butter: 7 tablespoons melted, divided (reserve 1 tablespoon for brushing). Use high-quality European-style butter if you want a richer flavor.
• Kosher salt: 1 teaspoon. Diamond Crystal or Morton are both fine; measure Morton carefully since it is denser.
• Large egg: 1 at room temperature. Room-temperature eggs incorporate easier and promote a softer crumb.
• Bread flour: 3 3/4 cups (about 15.7 ounces or 445 grams). Bread flour develops more gluten for structure while still producing a tender center.
• Cinnamon honey butter: 4 tablespoons softened unsalted butter, 2 tablespoons confectioners' sugar, 2 tablespoons honey, and 1/2 teaspoon ground cinnamon. Whip until smooth for a spreadable, fragrant finish.

Instructions

Activate the yeast: In the bowl of a stand mixer fitted with the dough hook, stir together 1 tablespoon warm water, 1 teaspoon of the sugar, and 2 1/4 teaspoons active dry yeast. Let stand for about 5 minutes until foamy and dissolved. If it does not foam, the yeast may be inactive and should be replaced. Blend the wet ingredients: Add the remaining 5 tablespoons granulated sugar, 1 cup warmed whole milk, 7 tablespoons melted butter (reserve 1 tablespoon for brushing), and 1 teaspoon kosher salt to the yeast. Mix on low until just combined so the liquid temperature remains warm but not hot. Add the egg: Crack in one room-temperature large egg and mix until fully incorporated. The egg enriches the dough, improving color and crumb structure. Incorporate the flour: With the mixer running, add 3 3/4 cups bread flour gradually. Increase speed to medium-high and mix for 3 minutes to develop gluten, then scrape the bowl and knead on low for 3 to 4 minutes until a soft, slightly tacky dough forms. The dough should pull away from the bowl but still feel supple. First rise: Lightly grease a large bowl with nonstick spray. Transfer the dough to the bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 2 hours until doubled in size. A slightly humid, warm spot at about 80 to 85 degrees Fahrenheit is ideal. Shape the rolls: Gently deflate the dough and divide into 12 equal pieces. Roll each piece between your palms into smooth balls, taking care not to overwork the surface. Arrange the rolls in a lightly greased 9 by 13 inch baking dish, leaving them evenly spaced so they will touch as they expand. Second rise: Cover loosely with a towel and let the rolls rise for about 30 minutes or until nearly doubled. They should feel puffy and spring back slowly when pressed. Bake: Preheat the oven to 350 degrees Fahrenheit. Bake the rolls for 12 to 15 minutes until the tops are golden brown and the internal temperature registers around 190 to 200 degrees Fahrenheit for a fully baked crumb. Finish and serve: Remove the baking dish from the oven and immediately brush the tops with the reserved 1 tablespoon melted butter for shine and extra richness. Serve warm with the cinnamon honey butter described below.

Make the cinnamon honey butter: In a medium bowl, beat 4 tablespoons softened unsalted butter with 2 tablespoons confectioners' sugar, 2 tablespoons honey, and 1/2 teaspoon ground cinnamon until smooth and spreadable. Transfer to a small dish and serve alongside warm rolls so guests can spoon or spread as they like.

Storage Tips

To keep these rolls soft, store them in an airtight container at room temperature for up to two days. For longer storage, cool completely and freeze in a zip-top bag for up to three months. When reheating, wrap in foil and warm in a 300 degrees Fahrenheit oven for 10 to 12 minutes, or microwave single rolls for 15 to 20 seconds wrapped in a damp paper towel to restore moisture. If using the refrigerator, expect a slight loss of softness; briefly steam or reheat to revive the crumb.

Ingredient Substitutions

If you do not have bread flour, use all-purpose flour plus 2 tablespoons per cup to increase protein and mimic the structure bread flour provides. Substitute whole milk with 1 cup of 2 percent plus 1 tablespoon heavy cream for similar richness. For a dairy-free version, swap butter for a neutral oil or plant-based spread and use a soy or oat milk; expect a slightly different crumb and less golden color. Use active dry yeast as written or instant yeast, reducing proof time slightly.

Serving Suggestions

Serve these rolls warm with the cinnamon honey butter, alongside roast chicken, glazed ham, or a hearty stew. For a brunch twist, split and fill with scrambled eggs and cheddar, or serve with smoked salmon and dill cream for an elegant appetizer. Garnish with coarse sea salt for a savory contrast or a light dusting of confectioners' sugar for a sweet finish.

Cultural Background

Soft, buttery dinner rolls are a staple in Southern American cooking, often served at family gatherings and holiday feasts. The Texas Roadhouse style takes that tradition and emphasizes a tender, slightly sweet roll with a shiny butter finish. These rolls reflect the American preference for enriched doughs that pair well with bold mains and communal meals where soft, tear-apart breads invite sharing.

Seasonal Adaptations

In winter, stir 1/2 teaspoon ground nutmeg into the cinnamon honey butter for a cozy flavor. For summer, top warm rolls with a smear of whipped honey butter mixed with lemon zest to brighten the profile. During holidays, tuck a rosemary sprig into the pan while baking for a subtle aromatic lift, or glaze the finished rolls with a maple butter when serving with pork.

Meal Prep Tips

Prepare the dough in the evening and refrigerate after the first rise for up to 24 hours. When ready to bake, bring to room temperature, shape, and allow the second rise. This develops flavor and fits easily into a busy schedule. Portion rolls into individual servings in small containers for grab-and-go lunches; reheat and add protein for a quick sandwich.

Share these warm rolls with friends and family and encourage them to customize the butter. The simple combination of tender dough and sweet butter turns an ordinary meal into a memorable one. Enjoy the process and make the recipe your own.