1. Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast for this recipe. However, instant yeast doesn’t need to be proofed in warm water, so you can directly add it to the dry ingredients and proceed as usual. Just ensure the dough rises properly, and you’ll have soft, fluffy rolls.

2. Why aren’t my rolls rising?

If your rolls aren’t rising, the dough may not have been kept in a warm enough environment, or the yeast might not have been activated. Ensure your yeast blooms before adding it to the dough, and keep the dough in a warm, draft-free area to rise. You can also place it in a pre-warmed oven to encourage proper rising.

3. Can I freeze the rolls before baking?

Yes, you can freeze the rolls before baking. After shaping the dough, place the rolls on a baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer bag. When ready to bake, thaw them in the fridge overnight and let them rise again before baking as usual.

4. How do I store leftover Texas Roadhouse rolls?

Store any leftover rolls in an airtight container at room temperature for up to 2 days. If you want to store them longer, freeze them for up to 3 months. To reheat, just warm them in the oven at 300°F and brush with melted butter to restore that fresh, soft texture

Texas Roadhouse Rolls Copycat Recipe – Easy, Fluffy Rolls

Name: Texas Roadhouse Rolls Copycat Recipe
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 4 1/2 teaspoons active dry yeast (2 packets); 2 1/2 cups warm milk (110°F to 115°F); 1/2 cup honey; 8 tablespoons butter, melted (divided); 2 large eggs, room temperature; 1 tablespoon kosher salt; 8-9 cups all-purpose flour

Description

These Texas Roadhouse Rolls Copycat Recipe is a delicious, fluffy, and buttery bread that rivals the famous rolls served at the popular steakhouse. Soft, pillowy texture and topped with melted butter, these rolls are the perfect addition to any meal.

Ingredients

Scale

4 1/2 teaspoons active dry yeast (2 packets)
2 1/2 cups warm milk (110°F to 115°F)
1/2 cup honey
8 tablespoons butter, melted (divided)
2 large eggs, room temperature
1 tablespoon kosher salt
8-9 cups all-purpose flour

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Instructions

In the bowl of a stand mixer, add yeast, milk, and honey. Swirl with your fingers or a spoon to dissolve the yeast. Let the yeast bloom for 5 minutes until it starts bubbling.
Add 6 tablespoons melted butter, eggs, and 4 cups of flour to the yeast mixture. Mix on low using a dough hook until smooth.
Gradually add the remaining flour until the dough comes together. Add salt and knead for about 7-9 minutes until the dough is tacky but not sticky.
Turn the dough out onto a floured surface and knead a few turns. Place the dough in a greased bowl, turning it to coat with butter. Cover with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat the oven to 350°F. Butter two cookie sheets.
Punch the dough down and turn it onto a floured surface. Roll the dough into a rectangle about 1 inch thick. Cut into 48 pieces (6 rows of 8 rolls each). Place the rolls on the buttered cookie sheets, spacing them about 1/2 inch apart. Cover and let them rise for 45-60 minutes until nearly doubled in size.
Bake the rolls for 12-15 minutes or until golden brown. Brush with the remaining melted butter before serving.

Notes

The dough should be tacky, not sticky. If it sticks to your fingers, add more flour, a tablespoon at a time.
If your kitchen is too cool, you can warm your oven to 100-125°F and let the dough rise in the oven.
Ensure that the yeast is fresh and active by testing it before mixing it with other ingredients.
For best results, use salted butter for a perfect contrast to the sweet dough.

Prep Time: 1 hour
Cook Time: 15 minutes
Category: Bread
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 113
Sugar: 3g
Sodium: 166mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 12mg