Skip the wait and make the rolls everyone fights over, right in your own kitchen. These copycat Texas Roadhouse rolls are soft, buttery, and honestly better than the real thing.

Golden, shiny pieces of homemade dinner rolls rest on a light-colored cloth inside a round basket, with two additional rolls placed on a dark patterned surface nearby.

Honey Butter Yeast Rolls Just Like Texas Roadhouse

You know those rolls at Texas Roadhouse? The warm, squishy, slightly sweet ones that magically disappear the second they hit the table? These are those rolls. Except they’re even better. Fresher. Fluffier. And you don’t have to wait in line.

They start with a sweet, yeasty dough that’s pretty basic. What makes them special is the shape, cut into squares, just like the restaurant version. And that’s not just for show. Those little square edges give you more room to swipe on the honey cinnamon butter. Or plain butter. Or jam. Or whatever you’re into.

These rolls are soft and pillowy in the middle with just the faintest golden kiss on to. You can also make a whole wheat version that is just as light.

If you’ve made my square-shaped buttermilk biscuits before, you know I’m a fan of non-round shapes for bread. More surface area = more flavor. That same logic works here too. And if you’re in the mood for something extra-soft and perfect for holiday dinners, you might also love these ultra-fluffy dinner rolls.

So what makes these rolls different?

They’re copycat Texas Roadhouse rolls, but they’re not just a knockoff. They’re lighter. Fluffier. A little taller. They come together fast, no proofing yeast separately, and they’re easy enough to pull off even on a weeknight.

A metal plate holds a soft dinner roll and another half spread with butter and drizzled with honey. A wooden honey dipper rests in a small bowl filled with honey beside the plate.

Pantry Staples for Perfect Copycat Rolls

Here’s what you’ll need to make the perfect copycat Texas Roadhouse rolls. For the full list, check the recipe card below.

Baking ingredients on a gray surface: a bag of all-purpose flour, a bag of sugar, a bottle of milk, a jar of honey, a packet of yeast, a packet of rapid rise yeast, a stick of butter, and a brown egg.

Instant yeast: This helps the rolls rise quickly and evenly. Look for “instant” or “rapid-rise” yeast. You don’t need to proof it like active dry yeast.
Honey: This gives the rolls their iconic sweet flavor.

A tray lined with a white cloth holds six golden-brown, square dinner rolls. A small bowl of melted butter and a pastry brush are placed nearby on a light grey surface.

Bake Your Own Texas-Style Honey Butter Rolls at Home

Step One: Make the Dough

A glass mixing bowl containing a mound of flour with dry yeast sprinkled on top, placed on a gray countertop. — Mix the dry ingredients.

A glass mixing bowl containing pale, thick batter with a whole raw egg on top, ready to be transformed into delicious Texas Roadhouse Rolls, set on a gray countertop. — Add in the egg and mix together.

A glass mixing bowl containing a rough, partially mixed dough sits on a gray, textured countertop. — Add flour until it forms a dough.

Step Two: Knead and Let the Dough Rise

No mixer option: After mixing the ingredients, turn the dough out onto a floured surface and knead it for about 10 minutes until it’s smooth and elastic. It should feel slightly tacky but not sticky.

Tip: The dough is ready when it has doubled in size. Gently press a finger into it. If the indentation stays, it’s good to go. If it springs back quickly, give it more time. Rising time can vary depending on the warmth of your kitchen, so don’t rely solely on the clock.

A ball of smooth dough rests in a large, clear glass bowl set on a mottled gray countertop. — Knead until the dough is smooth. Put it in a greased bowl and cover it.

A ball of risen dough with a finger indentation in the center sits in a clear glass bowl on a lightly textured gray surface. — Let it rise in a warm place until it’s doubled in size.

Step Three: Shape the Rolls

A sheet of dough rolled out into a large rectangular shape on a wooden cutting board, with a wooden rolling pin resting at the top right corner. — Roll the dough into a rectangle.

A sheet of dough cut into even rectangular pieces sits on a wooden cutting board, ready to be used for baking. The surface beneath the board appears to be a gray countertop. — Cut the dough into squares.

Nine evenly spaced, square pieces of raw dough sit on a sheet of parchment paper atop a baking tray, ready to be baked. — Let the squares rise again.

Step Four: Bake and Brush

Nine golden-brown rectangular rolls are arranged on parchment paper atop a baking sheet. A cup of melted butter with a pink brush rests nearby on a gray surface. — Bake until golden brown, then brush the tops with melted butter while they’re still warm.

And there you go. Warm, golden, bakery-level rolls without changing out of your pajamas. These are the kind of rolls you make once… and then forever. Because, why would you ever go back to store-bought when you’ve got this recipe in your back pocket?

Ready to bake? Let’s do it.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

A buttered Texas Roadhouse Roll split open on a metal plate, with melted butter and honey drizzled on top. Another whole roll sits beside it, while a honey dipper with honey rests in the background on the gray surface.

Copycat Texas Roadhouse Honey Butter Rolls

Author: Barbara Curry

Skip the wait and make the rolls everyone fights over, right in your own kitchen. These copycat Texas Roadhouse rolls are soft, buttery, and honestly better than the real thing.

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PREP: 30

COOK: 12

Rise Time: 50

TOTAL: 1 32

Servings:

Ingredients

Instructions

Add 2 cups of flour, sugar, yeast and salt to a stand mixer, mix to combine.
In a saucepan, heat 1 cup of water, the milk, ¼ cup melted butter and honey until it is warm to the touch but not hot.
Add the warm milk to the flour mixture and beat on low speed to combine, about 1 minute. Add the egg and beat. Add remaining 2 ½ cups of flour and mix until it is combined, about 1 minute.
Change to the dough hook attachment and beat on low for 10 minutes, until the dough is smooth and not sticky. If it is sticky, add additional flour a tablespoon at a time. Form into a ball and place in a greased bowl. Cover and place in a warm area to rise until double in size, about 30-45 minutes.
Preheat the oven to 375. Line two baking sheets with parchment paper.
Punch down the dough and form it into a large rectangle, about 14 x 12 inches. Use a pizza cutter to cut into 16 squares. Place on the baking sheets and let rise about 20 minutes until they are slightly puffed.
Bake for 12-15 minutes, until golden brown, brush immediately with remaining butter.

Barbara’s Tips + Notes

You can refrigerate the dough after forming into squares.
If using regular yeast, let it proof in a bowl with ½ cup of the water from the recipe, that is warm to the touch.

Storage:

Storage: Let rolls cool completely. Store in an airtight container at room temperature for 5 days.
Freezer: Flash-freeze the rolls on a baking sheet, then transfer them to a freezer bag once solid. Freeze for up to 2 months. Thaw at room temperature or overnight in the fridge.
Reheating: Warm in a 350°F oven for 5-6 minutes. Brushing with a little extra melted butter after reheating brings them back to life.
Make ahead: After shaping the rolls, cover and refrigerate overnight. Let them sit at room temperature while the oven preheats.

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