Soft, fluffy, and slightly sweet, these Honey Butter Rolls are the perfect addition to any meal. Made with a rich, buttery dough and lightly sweetened with honey, they have a tender crumb that melts in your mouth. The rolls are brushed with melted butter straight out of the oven, giving them a golden, glossy finish. What truly sets them apart is the homemade honey butter—a whipped blend of butter, honey, powdered sugar, and cinnamon—that adds a creamy, sweet touch to every bite. Whether you’re serving them alongside dinner or enjoying them as a snack with a warm cup of tea, these rolls bring a cozy, homemade warmth to the table.
This recipe is simple enough for home bakers but delivers bakery-quality results. The dough comes together easily with a stand mixer, and the two proofing stages ensure an airy, pillowy texture. The honey butter spread takes just minutes to whip up and is a must-have for slathering over the fresh, warm rolls. Perfect for holidays, family dinners, or weekend baking projects, these Honey Butter Rolls will quickly become a favorite in your kitchen!
Copycat Texas Road House Rolls
Ingredients
Dough:
- o 2 cups whole milk
- o ½ cup warm water
- o 2 packages instant rise yeast
- o 5 tbsp sugar
- o 3 tbsp melted butter
- o ¼ cup honey
- o 2 eggs
- o 2 tsp salt
- o 7 cups all-purpose flour
- o 3 tbsp melted butter for brushing
Honey Butter:
- o 2 sticks unsalted butter room temperature
- o ⅓ cup honey
- o ½ cup powdered sugar
- o 2 tsp cinnamon
Instructions
Prepare the Dough:
- o Preheat the oven to 150°F, then turn it off.
- o In a saucepan, heat the milk over medium-low heat until it reaches a light simmer, stirring often. Remove from heat and let cool slightly.
- o In the bowl of a stand mixer, combine warm water, yeast, and 1 tablespoon of sugar. Whisk and let sit for 5 minutes until foamy.
- o Add the warm milk, remaining 4 tablespoons of sugar, honey, eggs, and 2 cups of flour to the yeast mixture. Using the dough hook attachment, mix for 1 minute.
- o Add the remaining flour and salt. Knead with the mixer for 5 minutes until smooth.
First Proof:
- o Remove the dough hook, cover the bowl with plastic wrap, and place it in the warm (but off) oven. Let proof for 45 minutes or until doubled in size.
Shape the Rolls:
- o Lightly flour a clean surface and turn out the dough.
- o Roll into a rectangle about ½ inch thick.
- o Cut into squares and place them on a parchment-lined baking sheet. Cover with a towel or plastic wrap and let rise for another hour.
Bake the Rolls:
- o Towards the end of the rise, preheat the oven to 350°F.
- o Bake for 14-18 minutes until golden brown.
- o Brush immediately with melted butter.
Make the Honey Butter:
- o In the bowl of a stand mixer, combine butter, honey, powdered sugar, and cinnamon.
- o Using the whisk attachment, whip for 3-4 minutes until light and fluffy.