"Texas Roadhouse" Easy Sweet Yeast Roll Recipe to Mix in a Bread Machine

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Introduction: "Texas Roadhouse" Easy Sweet Yeast Roll Recipe to Mix in a Bread Machine

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I knew this recipe was a keeper when my husband gave a delivery guy some fresh rolls from my oven, and the guy said, "...you know, these rolls taste just like the ones at that restaurant..."  

Start proofing your yeast, in a small glass measuring cup by mixing:

1 tsp. sugar

1 envelope yeast (I have the best results with active dry yeast, not rapid rise)

1/4 cup warm water

While your yeast is proofing:

Scald 1/2 cup milk and cool to lukewarm

add 1 Tablespoon of butter

1/3 cup honey

(I use the cold butter to help cool down the milk)

To bread machine add:

add the milk mixture

1/2 tsp salt

3 cups of bread flour

1 egg

add the yeast mixture (after 10 minutes if mixture doubles, yeast is active)

I then set my bread machine for the dough cycle.  Check the dough mixture to see if you need to add more flour or a Tablespoon of water. A good dough will resemble a smooth ball. Remove dough when the dough cycle is complete.  Divide the dough in half and with your hands, roll each one into a long tube and cut into roll size.  Allow to double on a greased pan then cook in a preheated 350 degree F. oven for 9-12 minutes. (longer if you like them browner). Brush with melted butter and enjoy!

Notes: You can also make this recipe without a bread machine, by hand kneading, which is how I started making it.

I have read that the amount of flour needed for a bread machine varies on the atmospheric pressure and the age of the flour.  Also, it will vary by the amount of honey you use.  So, keep an eye on your dough, and add more as needed. 

I have also stashed this dough in the refrigerator and cooked the next day, not quite as good, but still tasty.

I like to cook my rolls cut side up, but if you put the cut sides facing out, they will look more like Texas Roadhouse rolls.

And...if you like them even sweeter...add honey to the butter you are brushing the tops with after baking or serve with a butter + honey + cinnamon mixture :)

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Turned out delicious. Will make again. My parents were impressed too. Love the texture and look when they're done.


Oh my goodness, yay! Lucky parents to have such a thoughtful daughter and yummy rolls too! Thank you ErinW65 and happy baking!

I just made these and they are DELICIOUS!!!!!!!!!!!!!!!!!!

I will make these over and over again


Yay! I can almost smell your yummy rolls and glad you have a new favorite recipe!

The only rolls I make now. Grandkids just love them. Batch in the oven right now.


ooohhh! I can smell them now! Your Grandkids are the luckiest to have someone like you to make homemade bread for them, a memory in the making!

Bread machine yeast is more or less just rapid rise yeast, and it works just fine in this application. I suspect the person having trouble with his second rise didn't cover the shaped rolls (I cover lightly with plastic wrap but a tea towel works as well) or possibly didn't have them in a warm enough location for the second rise. Mine are happily proofing at the moment and I can't wait to taste them right out of the oven!


Yay, happy rolls are yummy rolls! I wasn't familiar with all the different types of yeast, so looked it up.

Active Dry: dissolve, will give 2 rises.

Instant Active Dry: milled finer so it does not have to be dissolved, will also give 2 rises. Can be used interchangeably with regular active dry, just skip the water activation.

Rapid Rise: Milled smaller so it does not have to be dissolved and also has additives, so you skip the first rise. It does affect the bread texture. Rapid rise can not be substituted for bread machine yeast.

Bread Machine Yeast: is milled finer so it does not have to be dissolved, is an instant yeast, but not a rapid rise. *It is also drier and hydrates more quickly than rapid rise. (*could not confirm this).

Fresh Compressed: solid block that commercial bakers tend to use and is more reliable and dissolves easily. It has a 2 week shelf life compared to a 1 year shelf life of the granular yeasts. Use 2x the amount of fresh yeast as granular yeast.

And this crazy...but now it makes sense tip from King Arthur's web page:

"Keep in mind, also, the characteristics of your own kitchen. If you bake
bread all the time, your kitchen is full of wild yeast, and any dough
you make there will rise vigorously. If you seldom bake bread, or are
just beginning, your kitchen will be quite “sterile;” your dough won't
be aided by wild yeast, and will rise more slowly than it would in a
more “active” kitchen."

I bake bread every day, so my kitchen is a wild thing, and I also use lots of yeast, which means it's always fresh.

Thanks for the yeast and covering tip. I use my oven as a proof box on really cold days. Sorry for writing a book, happy baking!

This page was helpful for how much yeast to use:


This page is very helpful explaining the different types of yeast:


And this page for bread machine yeast:


I cant wait to try these. I like to make homemade butter by adding cinnimon and honey to heavy cream and mixing it for about 10 minutes. Enjoy!


In eighth grade, I made homemade butter for a science fair project and it turned out terrible. Your recipe sounds awesome and way easier than shaking a test tube for an hour. Thanks for sharing it.