Introduction

Classic Texas Roadhouse Dinner Rolls are soft, fluffy, and irresistibly buttery. These homemade rolls capture the charm of the famous restaurant bread, perfect for complementing any meal or enjoying on their own.

The image shows a close-up of a soft, fluffy bread roll with a shiny, golden brown top crust. The roll is torn open to reveal a light, airy, and moist white inside with a delicate texture. The bread sits on a white cloth, and a woman's hand is gently holding the side of the roll, highlighting the contrast between the smooth, glossy top and the soft, pillowy interior. The background includes other similar rolls slightly out of focus on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup unsalted butter (softened to room temperature)
1 1/4 cups warm milk (105–110°F)
1 tsp kosher salt
1/3 cup sugar
1 large egg (room temperature)
1 package active dry yeast
3 1/2 to 4 cups all-purpose flour
3 tbsp unsalted butter (melted, for brushing)

Instructions

Step 1: In a large mixing bowl, pour the warm milk and sprinkle in the yeast and sugar. Let it sit undisturbed for 5 minutes until foamy, indicating the yeast is activated. Add the softened butter, egg, and kosher salt, then stir to combine.
Step 2: Add 2 cups of flour and beat vigorously for 2-3 minutes using a wooden spoon or a stand mixer on medium speed to develop gluten structure.
Step 3: Gradually add the remaining 1.5 to 2 cups of flour, one handful at a time, mixing until the dough forms a soft, slightly sticky ball that pulls away from the bowl but still clings to your fingers. Knead for another minute or two until smooth and elastic.
Step 4: Lightly grease a large bowl with butter or oil, place the dough inside, and turn once to coat. Cover tightly and let rise in a warm spot for 45–60 minutes until doubled in size.
Step 5: Punch down the dough and turn it onto a floured surface. Roll into a 12×8 inch rectangle about ½ inch thick. Cut into 24–30 equal pieces and arrange on parchment-lined baking sheets, spacing rolls about 1 inch apart.
Step 6: Cover the rolls and let rise again for 45–60 minutes until puffy and springy. Preheat oven to 350°F toward the end of this rise.
Step 7: Bake rolls for 12–15 minutes until deep golden brown. Remove from oven and immediately brush with melted butter for a tender, shiny finish.

Tips & Variations

Use a stand mixer to knead the dough if you want to save time and effort. It helps develop gluten evenly.
Adjust the flour quantity based on humidity; add gradually to avoid dry or stiff dough.
For a richer flavor, substitute warm milk with half milk, half cream.
Try adding a tablespoon of honey or powdered milk to the dough for a subtle sweetness and softness.
Brush rolls with garlic butter instead of plain butter for a savory twist.

Storage

Store leftover rolls in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze for up to 3 months and thaw at room temperature. Reheat rolls wrapped in foil at 300°F for 10 minutes or microwave individually for 15-20 seconds to restore softness.

How to Serve

A close-up view of a soft bread roll with a shiny, golden-brown top layer showing a slightly crisp texture, and the inner part visible where it has been gently torn to reveal very fluffy, white, and airy layers underneath. The bread rests on a white cloth, and in the background, there are more similar bread rolls, slightly out of focus on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Since instant yeast doesn’t require proofing, add it directly to the dry ingredients and reduce the initial resting time.

Why are my rolls dense instead of fluffy?

Dense rolls can result from over-adding flour, insufficient kneading, or not allowing the dough to rise enough. Be sure to add flour gradually to keep the dough slightly sticky, knead until smooth, and allow both rises to fully develop volume.