Copycat Texas Roadhouse Bread Rolls

Light as air and sweet, these rolls are one of the best things at Texas Roadhouse. Served warm with a sweet, cinnamon butter you can’t stop eating them. This copycat version is slightly less sweet than the restaurant one, but just as good (your batch will disappear in one day).

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Add the yeast to the warmed milk and allow it to rest for 10 minutes to activate. Add the eggs, butter and honey into a mixing bowl and, using the dough hook attachment, blend just enough for the eggs to lightly beat. Add the yeast mixture along with 2 cups of the flour and combine to make a smooth batter. Slowly add the remaining 2 cups of flour until it forms a smooth ball (approximately 3 minutes). Grease a large bowl with butter and place the ball in the bowl. Cover and allow it to rise for 1 hour.

While the dough is rising, you can prepare the cinnamon butter. Add all the ingredients in a bowl and blend together using a fork just until the sugar melts in (if you mix with a hand mixer, the sugar goes everywhere). Make sure your bowl is deep. Beat with a hand mixer until the butter is light and fluffy and all the ingredients are incorporated. Place in a serving bowl and dust with ground cinnamon. Set aside.

Place the raised dough onto a clean surface and deflate by folding it into itself a couple of times. This dough does not need to be kneaded as the milk creates a very fluffy bread. Roll the bread into a log and cut into 16 equal pieces. Roll each cut piece into a circle and place into a prepared baking sheet lined with parchment paper or a silicone mat. Keep the rolls approximately 2” apart as they will rise and join.

Cover the prepared rolls with a dish towel and allow them to rest for 45 minutes. In the last 10 minutes of the rising time, preheat your oven to 375°F. Bake the rolls for 15 to 16 minutes or until golden brown on top. Brush the warm rolls with the melted butter.

Makes 16 rolls.