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These cloud-soft, homemade buns perfectly balance sweet and buttery flavors that made the Texas Roadhouse version so popular. Every mouthful offers incredibly light fluffiness with a gentle golden outside that just melts away as you eat. When paired with the sweet cinnamon honey butter, these already tasty buns become an addictive treat that'll have everyone grabbing more.
I first tried making these during a family dinner when I wanted something better than regular dinner rolls. As soon as they came out of the oven, my whole family gathered in the kitchen, tearing into the warm buns before they even reached the dining room. They're now a must-have at every family get-together, and I usually make twice as many knowing they'll vanish quickly.
Choosing Fresh Ingredients
Every item in this recipe matters for getting the right feel and taste. Picking fresh, top-notch ingredients makes sure your buns turn out just like the ones at the restaurant.
- Active dry yeast: This creates all the fluffiness in your buns. Always check if it's still good to use and keep it somewhere cool and dry.
- Warm water: Need it around 110°F to wake up the yeast without killing it. Water that's too hot or cold won't let your dough rise properly.
- Sugar: Feeds the yeast and makes the buns slightly sweet. Plain white sugar works great here.
- Lukewarm milk: Adds softness and richness to your buns. Full-fat milk gives the best flavor, but 2% milk works too.
- Unsalted butter: Gives that famous buttery taste. Using unsalted lets you control how salty your buns get.
- Eggs: Help with structure, richness, and browning. Let them sit out until they're room temperature so they mix in better.
- Salt: Brings out all the flavors and keeps the yeast in check. Fine sea salt mixes most evenly into the dough.
- All-purpose flour: Forms the structure while keeping things tender. Try to spoon it into measuring cups rather than scooping.
Perfecting Your Technique
From mixing your ingredients to getting that perfect golden top, following these steps carefully will help you nail these famous buns.
- Getting Yeast Ready:
- In your stand mixer bowl, mix the active dry yeast with warm water that feels like a nice bath (110°F) and a teaspoon of sugar. Let it sit quietly for 10-15 minutes. You'll know it's working when it gets all bubbly and foamy. If nothing happens, your yeast might be too old or your water wasn't the right temperature.
- Making The Right Dough:
- Once your yeast is foamy, add in your lukewarm milk, melted butter, the rest of your sugar, eggs, and salt. Use the dough hook and mix slowly for about a minute to blend everything wet. Then gradually add flour one cup at a time, waiting until each cup mixes in before adding another. Your dough should come together and pull away from the bowl but still feel a bit sticky when touched.
- First Rising Time:
- Move your dough to a big bowl lightly sprayed with cooking spray. Flip the dough once so it gets a thin coat of oil all over. Cover the bowl with a damp kitchen towel and put it somewhere warm without drafts. The best temperature is between 75-85°F. Let the dough rise until it's twice as big, which takes about an hour. It should look puffy and slowly bounce back when you poke it gently.
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The honey butter part of this recipe has become super famous in my house. My husband now asks for it on everything from pancakes to sweet potatoes. I found out that letting the butter sit for at least 30 minutes before eating lets the cinnamon flavor really come out. When my mother-in-law first tried these buns, she was sure I'd secretly bought them from the restaurant. I was so proud when I told her I made them myself, and now we have a tradition of baking lessons during every holiday.
Delicious Pairing Suggestions
These adaptable buns go with almost any meal. They're great with thick soups and stews for dipping. They fit perfectly on holiday tables, soaking up turkey gravy or cranberry sauce. For breakfast, try splitting and toasting leftover buns as a fancy base for eggs benedict. My favorite way to enjoy them is slightly warmed up and covered with cinnamon honey butter as a snack with coffee or tea.
Smart Storage Methods
Keep fully cooled buns in a sealed container at room temperature for up to 3 days. To keep them fresh longer, put them in the fridge for up to a week, though they might get a bit firmer. For even longer storage, pop the baked buns in freezer bags for up to 3 months. Let them thaw at room temperature and warm them in a 300°F oven for 5-7 minutes before eating. The cinnamon honey butter can stay good in the fridge in a sealed container for up to two weeks or in the freezer for up to three months.
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Frequently Asked Questions
- → Can I prep these soft rolls a day in advance?
- Yep! Shape the dough the night before, cover it, and chill in the fridge. Let it sit at room temp for 30 minutes, then rise until doubled before baking. Baked rolls can also be frozen for up to 3 months!
- → Why is scalding milk important for rolls?
- Heating milk until bubbles form then cooling it helps break down proteins that might mess with gluten. This simple step makes the rolls softer and helps them rise beautifully.
- → What if I don’t own a stand mixer?
- No problem! Use a big bowl to mix the dough by hand. Pour it out on a floured surface and knead for 8-10 minutes until the dough feels nice and smooth.
- → How do I know when rolls are ready to bake?
- When the rolls double in size and look fluffy, they’re good to go. Poke one gently—if it springs back slowly but holds a slight mark, you’re all set.
- → Can I freeze the butter topping?
- For sure! Freeze the honey cinnamon butter in a container or shape it into a roll wrapped in parchment. It stays good for 3 months in the freezer. Let it thaw in the fridge when you’re ready to use it.