Texas Roadhouse Rolls Made with Fresh Milled Flour
This copycat recipe for fresh milled Texas Roadhouse rolls will give you soft, sweet, and totally irresistible rolls! That fluffy interior you love, combined with the nourishing benefits of whole grains, will have you baking these over and over.
I don’t know about you, but have you ever walked into a Texas Roadhouse and found yourself helplessly inhaling that buttery, sweet roll aroma before even ordering? Me too. And I hated not being about to eat them, so I knew I had to make my own version of these famous rolls with a fresh-milled twist that makes them a tiny bit healthier and a whole lot of fun to eat.
Looking for more fresh milled flour recipes? Try making our Dinner Rolls, Hawaiian Rolls, Sourdough Challah, Homemade Crescent Rolls, Ciabatta Rolls, Sweet Cornbread Muffins, English Muffins, Sourdough Cheesy Focaccia, or Whole Wheat Milk Bread.
New to fresh milling your own flour? Take a look at our Beginner’s Guide and Grain Guide.
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Why You’ll Love These Roadhouse Rolls
These rolls are ridiculously soft & sweet! Just like the originals, but with that hearty, toasty flavor from fresh milled whole grains. Served warm and smeared with some butter, they are the perfect addition to any meal.
Plus, they are pretty fun to make! From milling to cutting, it’s a hands-on adventure that doubles as therapy.
Copycat Texas Roadhouse Rolls Recipe
Tools
- Grain Mill
- Kitchen Scale
- Dough Whisk
- Stand Mixer with dough hook attachment
- Dough Scraper
- Rolling pin
- Baking sheet(s)
- Kitchen Thermometer
- Silicone Baking Mats or Parchment Paper
- Cooling rack
Ingredients
(Adapted from fabulous sources like Julie’s Eats & Treats’ copycat Texas Roadhouse rolls and fresh-milled dinner roll recipes)
Tangzhong:
- 50 grams Hard White Wheat
- 120 grams Milk
Dough
- 500 grams Hard White Wheat
- 310 grams Milk
- 80 grams Honey (or Maple Syrup)
- 70 grams Unsalted Butter, divided*, melted
- 1 Egg
- 1 Tablespoon Active Dry Yeast
- 1 teaspoon Salt
Notes
- Make sure to make your tangzhong before mixing the dough
- *Use 3 Tablespoons of butter for the dough, and the other 2 tablespoons for brushing after baking
- Honey or Maple syrup both work great in this recipe
Step By Recipe Texas Roadhouse Rolls Recipe
Make Tangzhong: Mix flour and milk together and microwave in 20-30 spurts (about 3-4 times) until you have a smooth paste-like texture. Spread on bottom of mixing bowl to cool. While cooling, prep baking sheets with parchment paper or silicone baking mats.
Mix Dough: Once tangzhong has cooled, add honey and milk and whisk together. Then add milled flour, mixing into a shaggy dough. Cover and let autolyse for 30-60 minutes.
Knead: Add egg, melted butter, yeast, and salt to the shaggy dough and knead for 5-10 minutes, or until windowpane. Cover and let bulk rise for 1 hour.
Roll and Cut: Punch down dough and place on a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle about 1/2 inch thick (try not to roll too thin). Fold the dough in half (for high-rising rolls), press the edges gently to seal, and cut into 16 squares.
Rise: Place squares on prepared pan(s) and cover. Let rise 30-45 minutes, or until doubled. Preheat oven to 350 degrees.
Bake: Bake rolls for 12-15 minutes, or until golden brown and the internal temperature is 200 degrees.
Butter and Serve: Use remaining butter to brush tops of your Texas Roadhouse rolls. You can cool on a wire rack or serve warm. We like to eat them straight from the baking pan!
Quick Honey Cinnamon Butter Recipe
If you really want to do them up the right way, while rolls are cooling, whip up an easy honey cinnamon butter! Whip ½ cup softened butter, 2-4 tablespoons honey, a pinch of cinnamon, and a dash of vanilla for that perfect spread. You can also throw in a couple of tablespoons of powdered sugar for a smoother consistency.
These Texas Roadhouse rolls deliver on nostalgia, flavor, and flour-powered joy. This fresh milled copycat recipe gets you to that soft-rolled bliss without ever leaving home. Now get baking and savor every buttery bite!
Texas Roadhouse Rolls Made with Fresh Milled Flour
Discover how to make ultra-soft, sweet Texas Roadhouse rolls using fresh milled flour. An easy copycat recipe with a whole-grain twist!
Ingredients
Tangzhong
- 50 grams Hard White Wheat
- 120 grams Milk
Dough
- All of Tangzhong
- 500 grams Hard White Wheat
- 300 grams Milk
- 80 grams Honey (or Maple Syrup)
- 70 grams Unsalted Butter, divided*, melted
- 1 Egg
- 1 Tablespoon Active Dry Yeast
- 1 teaspoon Salt
Instructions
- Make Tangzhong: Mix flour and milk together and microwave in 20-30 spurts (about 3-4 times) until you have a smooth paste-like texture. Spread on bottom of mixing bowl to cool. While cooling, prep baking sheets with parchment paper or silicone baking mats.
- Mix Dough: Once tangzhong has cooled, add honey and milk and whisk together. Then add milled flour, mixing into a shaggy dough. Cover and let autolyse for 30-60 minutes.
- Knead: Add egg, melted butter, yeast, and salt to the shaggy dough and knead for 5-10 minutes, or until windowpane. Cover and let bulk rise for 1 hour.
- Roll and Cut: Punch down dough and place on a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle about 1/2 inch thick (try not to roll too thin). Fold the dough in half (for high-rising rolls), press the edges gently to seal, and cut into 16 squares.
- Rise: Place squares on prepared pan(s) and cover. Let rise 30-45 minutes, or until doubled. Preheat oven to 350 degrees.
- Bake: Bake rolls for 12-15 minutes, or until golden brown and the internal temperature is 200 degrees.
- Butter and Serve: Use remaining butter to brush tops of rolls. You can cool on a wire rack or serve warm.
Notes
- Make sure to make your tangzhong before mixing the dough
- Use 3 Tablespoons of butter for the dough, and the other 2 tablespoons for brushing after baking
- Honey or Maple syrup both work great in this recipe
Nutrition Information
Yield 16 Serving Size 1 RollAmount Per Serving Calories 182Total Fat 5gSaturated Fat 3gUnsaturated Fat 2gCholesterol 23mgSodium 184mgCarbohydrates 30gFiber 4gSugar 4gProtein 7g
*This has not been evaluated by the FDA. Nutrition Label may not be accurate. This label has been automatically pulled, and ingredients may not be categorized correctly.
FAQs
Don’t panic. Dust hands with flour and knead gently. If it’s really unmanageable, sprinkle a tiny bit more flour, but too much can make rolls dense. Make sure you are letting the dough autolyse before kneading to help with hydration!
Absolutely. Cool completely and place in a freezer-safe bag. Thaw at room temperature. To reheat, bake at 350°F for about 10 minutes for that fresh-baked feel or pop in the microwave for 15 seconds.
Keep in a loosely lidded container or bread box on the counter for 2-3 days.
Yes! You can either freeze the baked rolls or freeze the cut rolls BEFORE the second rise. Just freeze the rolls on a pan for 2-3 hours, then transfer to a freezer bag. When ready to bake, set the frozen rolls on baking sheets, cover with plastic wrap, and let them thaw and rise for about 2 hours before baking as normal.
Hey, these look awesome! I never heard of texas roadhouse rolls, what a cool recipe. I’ll be saving it!
These are so amazing!
Hello,
I don’t have a microwave. Can I use warm milk or slightly heat the milk & flour mixture on the stove and get the desired result? Thank you.
Sure can! Just keep stirring so it doesn’t burn. It’ll take about 3-5 minutes and will be done once it is a gloopy consistency.