Soft and Fluffy Texas Roadhouse Rolls with Cinnamon Butter
These Texas Roadhouse Rolls bake up pillowy soft, lightly sweet, and glossy with melted butter, just like the ones that steal the show at the steakhouse. Homemade yeast rolls are easier than you think, and the honey cinnamon butter takes about two minutes to stir together.
The dough gets its tender crumb from a little instant potato flakes and a quick, enriched rise. If you have ever wanted that basket of warm rolls at home on a Tuesday, this is your recipe.
Why These Rolls Turn Out So Soft
The secret is instant potato flakes mixed right into the dough. They grab onto moisture and keep the crumb tender for days, not just fresh out of the oven. Combined with whole milk and an egg, the dough bakes up rich and cloud-light.
A generous brush of melted butter the moment the rolls leave the oven locks in that steakhouse shine and flavor. You can knead this by hand in about eight minutes if you do not have a mixer, and the dough is forgiving enough for a first-time yeast baker.
Ingredients
For the Rolls:
- 4 cups (500g) bread flour: all-purpose works, but bread flour gives a chewier pull.
- 1 packet (2 1/4 tsp) instant yeast: active dry yeast can substitute, proof it first.
- 1/4 cup (50g) granulated sugar: adds a quiet sweetness.
- 1 tsp fine sea salt
- 1 cup (240ml) whole milk, lukewarm (110°F/43°C): too hot will kill the yeast.
- 1 large egg, room temperature
- 4 tbsp (56g) unsalted butter, melted: plus more for brushing after baking.
- 1/4 cup (20g) instant potato flakes: the key to that soft texture.
For the Cinnamon Butter:
- 1/2 cup (113g) unsalted butter, softened
- 2 tbsp honey
- 1 tbsp powdered sugar
- 1/2 tsp ground cinnamon
- pinch of fine sea salt
Variations / Substitutions
- Active dry yeast: dissolve it in the warm milk with a pinch of sugar and let it foam for 5 to 10 minutes before adding the other ingredients.
- All-purpose flour: use the same weight, the rolls will be a shade less chewy but still tender.
- Dairy-free: swap in unsweetened oat milk and a plant-based butter stick, the texture will be a little denser but still good.
If you love these, try our easy Honey Butter Dinner Rolls next.
How to Make Texas Roadhouse Rolls
Step 1: Mix the Dough
In a large bowl, whisk together the 4 cups bread flour, 1/4 cup granulated sugar, 1 tsp fine sea salt, 1/4 cup instant potato flakes, and the 2 1/4 tsp instant yeast. Pour in the 1 cup lukewarm milk, 1 large egg, and 4 tbsp melted butter. Stir with a wooden spoon until a shaggy, sticky dough comes together and no dry streaks remain.
The dough will look rough and a little shaggy right now. That is exactly what you want before kneading.
Step 2: Knead and Let It Rise
Turn the dough out onto a lightly floured surface and knead for about 8 minutes, until it feels smooth and springs back when pressed. Add only a dusting of flour if it sticks, keeping the dough on the tacky side. Shape it into a ball and place it in a greased bowl. Cover with a clean towel and let it rise in a warm spot until doubled, about 1 hour.
You will know it is ready when two fingers pressed lightly into the dough leave an indent that does not bounce right back.
Step 3: Shape the Rolls
Gently punch the dough down and turn it out onto a clean counter. Divide it into 12 equal pieces, each roughly the size of a golf ball. Roll each piece into a smooth round and place them in a greased 9×13 inch baking pan, leaving a little space between each roll so they can puff and touch as they bake.
Rolling the dough into tight, smooth balls helps the rolls rise tall and even. If a piece of dough tears, just pinch it back together.
Step 4: Let Them Puff Up
Cover the pan loosely with the same towel and let the rolls rise again until they look noticeably puffy and fill the pan, about 30 to 45 minutes. They should almost double in size and feel soft and airy.
A draft-free spot, like an oven with just the light turned on, moves things along nicely.
Step 5: Bake and Brush
Heat your oven to 350°F (175°C). Bake the rolls on the middle rack for 15 to 18 minutes, until the tops are golden and the rolls sound hollow when tapped lightly. Remove the pan and immediately brush the hot rolls with a few tablespoons of melted butter.
That butter seeps into every surface and gives the tops that glossy, steakhouse look. Let the rolls cool in the pan for 5 minutes before pulling them apart.
Step 6: Whip the Cinnamon Butter
While the rolls cool, beat the 1/2 cup softened unsalted butter with the 2 tbsp honey, 1 tbsp powdered sugar, 1/2 tsp ground cinnamon, and a pinch of fine sea salt until light and fluffy. Scrape it into a small bowl and serve alongside the warm rolls.
The butter is ready in under two minutes, and it melts into every soft crevice.
A Few Notes Before You Start
- Use a kitchen scale if you have one. A 500g measure of flour is more accurate and keeps the dough from turning dense.
- Instant potato flakes must be the kind that dissolve in hot water, never the ones meant for boiling.
- Let the dough rise somewhere cozy, like an oven with the light on or near a sunny window. A cold kitchen stretches the rise time way out.
- The cinnamon butter can be made ahead and kept in the fridge. Let it soften on the counter for 20 minutes before serving.
Keeping the Rolls Fresh
- Store at room temperature: Keep leftovers in an airtight container for up to 3 days. The potato flakes help them stay soft.
- Reheating: Warm each roll in the microwave for 15 seconds or wrap in foil and heat in a 300°F oven for 5 to 8 minutes.
- Freezing: Freeze baked, cooled rolls in a zip-top bag for up to 2 months. Thaw at room temperature and reheat as above.
What Goes Well With These Rolls
They are right at home next to a pan-seared ribeye, a bowl of creamy potato soup, or a holiday ham. The honey sweetness balances salty, savory mains without fighting them. Tuck one next to a crisp salad with a tangy vinaigrette and the whole plate feels rounded out.
Frequently Asked Questions
Can I make the dough the night before?
Yes. After the first rise, punch it down, cover the bowl tightly with plastic wrap, and refrigerate overnight. The next day, let it come to room temperature, then shape and continue with the second rise.
Why did my rolls come out dense?
Dense rolls usually mean the dough was under-kneaded, over-floured, or the yeast was dead. Check your yeast’s expiration date and knead until the dough feels smooth and elastic, not tight and dry.
Can I double this recipe?
Yes. Double all ingredients, but use two 9×13 inch pans so the rolls have room to rise and touch during baking. The kneading time stays about the same.
Can I skip the potato flakes?
You can, but the rolls will not hold moisture as long and may taste a little drier the next day. The flakes are a small ingredient that makes a big difference in softness.
Texas Roadhouse Rolls Recipe
Ingredients
Method
- Whisk flour, yeast, sugar, salt, and potato flakes in a large bowl. Add milk, egg, and 4 tbsp melted butter. Stir into a shaggy dough.
- Knead on a floured surface for about 8 minutes until smooth. Place in a greased bowl, cover, and let rise 1 hour until doubled.
- Punch down dough, divide into 12 pieces, roll into smooth rounds, and place in a greased 9×13 inch pan.
- Cover and let rise 30 to 45 minutes until puffy and nearly doubled.
- Preheat oven to 350°F. Bake 15 to 18 minutes until golden. Brush hot rolls with melted butter immediately.
- Beat softened butter with honey, powdered sugar, cinnamon, and a pinch of salt until fluffy. Serve alongside the warm rolls.
