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Wednesday, June 22, 2011

Texas Roadhouse (type) Rolls



You have to admire the genius that decided to offer free hot yeast rolls to seated guests at Texas Roadhouse restaurant (and the cinnamon/honey butter doesn’t hurt either!)  This recipe has invaded the blog world like a virus - and rightfully so.  The recipe is easy to reduce, freeze, and bring out a few at a time to bake fresh anytime you choose.


What a typical basket of Texas Roadhouse rolls looks like.
Hot & brushed with butter - they're hard to resist, don't you think? 

Admit it... when eating out and you smell hot rolls, you’re more motivated to stay and chat a while - right?  Well - add roasted, salted peanuts in a bucket to the mix and your total dining bill just grew.  My son-in-law describes Texas Roadhouse Rolls as addicting ‘as crack cocaine’.  

I don’t know if I would totally agree with him, but I do love hot rolls.  I also believe the thinking behind offering them free must have something to do with buying your patience as you wait for your dinner.  I’ve never been there when I didn’t have to wait to #1 - get in the door, #2 - get a table, and #3 - be served.  But somehow that doesn’t phase me when they bring out that basket of rolls and bucket of peanuts.
Maybe having these for Sunday dinner can work magic in a similar (but different) way.  People linger at the table longer, their conversation is more fun & relaxed, and they might even love what ELSE is on the menu!


I decided to use my food processor to make these.  As with any dough - a food processor works so quickly you have to be cautious not to overmix.  There is a “sponging” step in the recipe - which makes them really light and tender.  I’m sure if you are in a hurry, you can compensate for that by allowing the finished dough to rise once, and a little longer.  

Achieving the signature “rectangle” shape is done by using a bench scraper to cut and even out the edges of the dough as you form them.  If you don’t care to make them identical - you could form them into balls by hand.  

I baked six of these, then had an additional dozen to place on a baking sheet and freeze unbaked.  The next Sunday, I left them out on the countertop for about 4-5 hours and they were ready to bake after church.  That was a definite “perk” - hot rolls three times for the price of one!

These are not identical to Texas Roadhouse rolls - but close enough!

For the recipe - go to:



1 comment:

  1. I'm making these for dinner tomorrow! My husband and I used to go to Texas Roadhouse for dates all the time- but the rolls were always our favorite! Thanks for sharing! I love your blog! :)

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