Fluffy and buttery soft, these replica Texas Roadhouse Buns are delicious and super easy to make. Serve with cinnamon butter for a divine combination!
Guys, those buns. 😍 They are some of the best buns to come out of my kitchen and I have a feeling they will quickly become your favorite buns too.
Texas Roadhouse Roll Pastry
The dough for these famous copycat buns is quick and easy to prepare.
Here are a few quick tips for ultimate success:
- The recipe calls for scalded milk. This means heating the milk to just below boiling point, until the milk is steaming and little bubbles form around the edge. Do not use skim milk. Two percent or whole milk works best.
- In addition to milk, we are also with water. Using water and milk gives the buns the perfect texture. Not too close. Not too airy. You are perfect.
- it is important, that Add the yeast once the butter-honey-milk-water mixture has cooled to 105-110 degrees F. An instant-read thermometer (I have this one and love it) can help to keep the yeast from tragically dying from lava-hot liquid. If you don’t have a thermometer, dip your finger in the mixture – it should feel like comfortably warm (but not hot) bath water.
- These buns are sweeter than most other “standard” bun recipes. That’s because we’re totally Texas Roadhouse style and use honey as a sweetener. If you replace the honey with sugar, watch out for the amount of flour – you’ll probably need a little less flour.
Gradually add the flour and knead in the mixer for a few minutes.
Don’t flour the dough too much. It should be soft and slightly sticky, not stiff. Only add additional flour if the dough is very sticky, sticking to the sides, bottom, or center of the bowl.
The exact amount of flour depends on several factors, but in my kitchen I use about 7 3/4 cups of flour. To measure, I use the fluff dip sweep method.
Cover and let the dough rise until doubled in size.
How to get square buns
Place the dough on a lightly greased or very lightly floured work surface and shape or roll out into a rectangle about 1/2 to 3/4 inch thick.
Using a pizza cutter, cut the dough into 24 squares. It doesn’t have to be exact! These buns are meant to be a little rustic.
If you end up with some larger squares (um, like my row on the far left), you can cut a strip from the larger rolls and press onto the side of the smaller rolls to make them more even.
Or just leave them as they are. I promise they’ll be devoured either way.
I place the rolls 12 in a pan about 1 inch apart.
Let them rise until they are very swollen and have doubled their height. For optimal fluffiness, it’s important to let them rise completely at this step! (The buns pictured below have not yet risen.)
Texas Roadhouse Effect
Bake the buns until lightly golden brown on top and bottom.
Immediately after baking, brush the surface with a generous amount of melted butter. Don’t skip or skimp on this step!
With the buttered tips, the fluffy, slightly sweet buns are amazing!
Made from scratch at every restaurant, Texas Roadhouse Buns are hard to beat for homemade deliciousness, but this copycat recipe nailed it.
My Aunt Marilyn and I kept exchanging tips to get these rolls just right: soft and light, yet just the right amount of fluffy weight.
You are perfect!
It’s really satisfying to know that I can enjoy this hugely popular and delicious recipe anytime, without ever having to leave my house. #a dream becomes true
These imitation Texas Roadhouse Buns make a wonderful addition to many meals. And they also make delicious little sandwiches. I can’t wait for you to make them!
Don’t forget the cinnamon honey butter
These rolls are delicious no matter how you eat them, but with a sprinkling of cinnamon honey butter, they’re DIVINE.
I’ll be posting a Cinnamon Honey Butter recipe in a few days so it has its own placeholder, but if you can’t wait that long, it’s here.
Blend all of these ingredients together until creamy and smooth:
- 1/2 cup butter (I use salted)
- 1/4 cup honey
- 1/2 teaspoon ground cinnamon
- Splash of vanilla (about 1/4 teaspoon)
There are many copycat cinnamon honey butter recipes online that also call for powdered sugar, but I found that it overpowered the honey flavor in a way I didn’t like, so I pared the honey butter down to the bare essentials and the buttery sweet Cinnamon flavor is so so good.
A year ago: Roasted Asparagus Lemon Orzo Salad with Fresh Mozzarella
Two years ago: Floating Taco Shells With Crazy Delicious Creamy Lime Dressing {Stovetop or Slow Cooker}
Three years ago: Beach Street Lemon Chicken Pasta
Four years ago: Tuna Quesadilla Melten {20 Minute Meal}
Five years ago: Super Easy Giant Chocolate Chip Cookie {12-inch!}
six years ago: Best Italian Pasta Salad {with Quick Homemade Italian Dressing}
Seven years ago: Double Chocolate Oatmeal Chocolate Chip Cookies
Eight years ago: Grilled Greek chicken skewers with a simple tzatziki sauce
nine years ago: My favorite breakfast smoothie
Ten years ago: Chipotle chicken skewers with creamy dipping sauce
Copycat Texas Roadhouse Rolls
- 6 tablespoon Butter, cut into tablespoon-sized pieces
- ½ Cup Honey
- 1½ cups 2% or whole milk, scalded (see note)
- 1 Cup water at room temperature
- 1 1/2 tablespoons of instant or active dry yeast
- 2 large eggs
- 1 tablespoon Salt
- 7 ¾ to 8 cups All-purpose or bread flour
- Melted butter for brushing
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Place the butter and honey in the bowl of a stand mixer fitted with a dough hook. Pour in the brewed milk. Mix for a few seconds. Let the mixture sit until most of the butter has melted.
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Add the water. Allow the mixture to cool until it reaches 105-110 degrees Fahrenheit (on an instant-read thermometer).
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Add the yeast and mix. Let the mixture sit for 5-7 minutes until the yeast bubbles and the liquid looks foamy on top.
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Add eggs, salt and 2-3 cups of flour. On the mixer on medium-low, continue to add the flour until the dough pulls away from the sides of the bowl. Don’t flour the dough too much. It should be soft and slightly sticky, not stiff.
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Knead on medium speed for 4-5 minutes, adding additional flour only if the dough is sticking to the sides, bottom, or center of the bowl and is very sticky.
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Cover and let rise until doubled in volume.
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On a lightly greased or very lightly floured work surface, scrape the dough and roll or pat into a thick rectangle, about 15 by 10 inches and 1/2 to 3/4 inch thick.
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Cut the dough into 24 square or rectangular shapes. The rolls are meant to be a bit rustic, so don’t worry if they’re not all exactly the same size or shape.
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Line two rimmed half sheet pans with parchment paper and grease lightly with cooking spray. Place the buns 1/2 inch apart on the baking sheets (I arrange them in four rows of three).
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Cover and let rise until dough is noticeably puffy or has doubled in height (60-90 minutes depending on the heat of your kitchen).
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Preheat the oven to 350 degrees F. Bake the buns for 18-22 minutes until lightly golden brown on top and bottom.
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Immediately after baking, brush the top of the buns with melted butter.
Temperature: It’s important to add the yeast to the milk-water-butter-honey mixture when it’s at just the right temperature. An instant-read thermometer is truly invaluable here. If you don’t have one, dip your finger in the mixture – it should feel like comfortably warm (but not hot) bath water.
Portion: 1 roll, Calories: 210kcal, Carbohydrates: 38G, Protein: 5G, Fat: 4G, Saturated Fatty Acids: 2G, Cholesterol: 25mg, Sodium: 327mg, Fiber: 1G, Sugar: 7G
Recipe Source: from Mel’s Kitchen Cafe (with lots of experimentation and ideas from my Aunt Marilyn)
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