Fluffy Texas Roadhouse Rolls

Fluffy Texas Roadhouse Rolls

Oh. My. Goodness. I did it. I made the fluffiest Texas Roadhouse Rolls. I tested them a few times until I got the perfect bite. People of Salem know that Best Little Roadhouse serves the most delicious, moist, sweet, light, and fluffy rolls ever. They are so dangerous. That is what I was going for, that perfect bite of roll. You know the one, when the bread kind of sticks to itself and bounces back ever slowly. So, on beta test number 3, when that whole sticking thing happened, I lost it. I put on some Drake and danced a dance no one should ever witness and crowned myself KWEEN of the Fluffy Texas Roadhouse Rolls.

In other news, happy Monday! We just got back from the Washington coast on a spur-of-the moment trip with my parents and sisters. I’ll tell you more about the trip this Friday with lots of pictures and lots of fun-fun-fun. My grandpa is an avid fisherman and he owns a tiny little place near the shoreline so he can stretch his fishing line every morning at 6 a.m. He is a snowbird, and has chased the rays down to Arizona. So we got to overtake the cabin. Lest you think ocean view—large windows—leather couches, and a roaring fire—it’s not. It’s a 1950’s tin trailer with an add-on. Think more bohemian and less The Great Outdoors. But, I love it just the same. I can’t wait to tell you all about it soon!

I am trying to prep for Easter this year, hence, Fluffy Texas Roadhouse Rolls have made the blog today. I’d love to hear from you about what you would like to see on the blog! Is there an Easter dinner staple that you want a recipe for? Let me know, and I’ll see if I can post something before the big day.

I really, really love Easter. I’ve mentioned it before, but it is right up there with Thanksgiving for me. These rolls would be TO-DIE-FOR on any holiday. All I can think about right now is using these rolls to make a leftover ham sandwich with fresh cilantro and honey mustard. How perfect!?


Fluffy Texas Roadhouse Rolls

These rolls are fairly easy to make so don’t be shy! The only “hard” thing about this dough is it’s a little sticky and can be slightly difficult to work with. You want to keep it sticky since that is what gives it a great texture. When I roll out the dough, I sprinkle the board and the dough with a little flour to keep it from sticking. About a tablespoon or so. Other than that, it’s just proofing yeast in warm milk and honey, mixing the dough together, and letting the rolls rise an hour. Give it a good ole punch and knead before rolling out into little rectangle shapes. Cover with a dishcloth, and let them rise about 40 minutes longer before baking them in the oven. And then, of course, comes the magic of brushing them with melted butter right out of the oven. Brings the rolls to the next level of carb happiness.

Give this recipe a go, and let me know if you have any questions, or if there is a recipe you’d like to see on the blog! Have a happy Monday! Let’s be awesome and productive and all the things that are so hard to be on a Monday after vacation 🙂

Fluffy Texas Roadhouse Rolls

Fluffy Texas Roadhouse Rolls

Fluffy Texas Roadhouse Rolls

Fluffy Texas Roadhouse Rolls

Fluffy Texas Roadhouse Rolls

Fluffy Texas Roadhouse Rolls

Fluffy Texas Roadhouse Rolls

Fluffy Texas Roadhouse Rolls

Print Recipe
Serves: 24 Cooking Time: 2 hours 20 minutes


  • 1/4 cup butter, plus more for brushing the tops of the rolls
  • 1 1/4 cups milk
  • 1/3 cup honey
  • 1 tablespoon dry, active yeast
  • 1 teaspoon salt
  • 1 egg
  • 4 cups all purpose flour



Melt butter and set aside.


Heat milk and honey together in a small saucepan just until the honey melts and the milk becomes lukewarm. If the mixture overheats, wait until the milk cools down to lukewarm again before adding yeast.


Add the yeast, and gently stir together. Let rest for 10 minutes until the yeast has foamed. If it hasn't foamed, the yeast isn't active. Use new yeast, and start over.


In a standing mixer with a paddle attachment, mix the melted butter, salt, and egg together. Add in the milk/yeast mixture until combined.


Add 1 1/2 cups of the flour and mix until the batter is smooth.


Remove the paddle attachment and attach the dough hook. Add the remaining flour and knead for 3-5 minutes.


Place the dough in an oiled, medium to large bowl. Cover and place in a warm and dry place, and let rise for 1 hour.


Place some oil on your knuckles and punch down the dough. The dough will be sticky. Dump onto a floured surface and roll out until dough is about 1/4 thick. Cut into rectangles (about 2 inch by 3 inch).


Place on cookie sheet, cover with a towel, and set aside to rest for 40 minutes.


Preheat the oven to 350 degrees.


Bake the rolls for 10-15 minutes. They are done once they just barely start to turn golden. You don't want to over bake. Immediately brush with additional melted butter.

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