Sourdough Texas Roadhouse Dinner Rolls Recipe

sourdough texas roadhouse dinner roll sliced in half and with honey cinnamon spread

Sourdough Texas Roadhouse Dinner Rolls Recipe

Yield: rolls

Prep Time: 10

Cook Time: 20

rise time: 7

Total Time: 7 30

This Sourdough Texas Roadhouse Dinner Rolls copycat recipe makes soft, buttery rolls with your active sourdough starter and are served with whipped cinnamon honey butter!

5 from 3 votes

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Equipment

Ingredients

Sourdough Texas Roadhouse Rolls

175 grams whole milk, warm scant 3/4 cup
200 grams active sourdough starter 1 cup
1 large egg room temperature
57 grams unsalted butter, melted and cooled 4 Tablespoons
60 grams honey about ¼ cup
25 grams granulated sugar 2 tablespoons
475 grams bread flour 3 1/4 + 2 Tablespoons
9 grams salt 1 1/2 teaspoons

Egg Wash

1 egg
splash of heavy cream

Cinnamon Honey Butter

113 grams salted butter, room temperature 1/2 cups
50 grams honey 2 Tablespoons
2 grams ground cinnamon 1 teaspoons

Instructions

Mix Dough

To a bowl of a stand mixer, add the warm milk, sourdough starter, egg, melted butter, honey and sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed with the paddle attachment until combined.
Reminder: The temperature of the warm milk and melted butter was 110 degrees F. Any hotter can kill your sourdough starter.
This dough can also be kneaded by hand. I would increase the kneading to 10-15 minutes.
175 grams whole milk, warm, 200 grams active sourdough starter, 60 grams honey, 57 grams unsalted butter, melted and cooled, 1 large egg, 25 grams granulated sugar
To the wet ingredients, add the flour and salt. With the hook attachment, mix again on low speed. Stop to scrape the sides of the bowl to incorporate all the dry ingredients and then continue to mix on medium speed for 6-8 minutes.
You’ll know the dough has been kneaded completely when it is smooth and elastic. The dough will completely pull away from the sides of the bowl when it is being kneaded and it will pass the windowpane test.
This means when you stretch a small section of dough into a thin film, the light will be able to pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.
475 grams bread flour, 9 grams salt
Remove the dough and place it in a lightly greased bowl and cover

Bulk Rise

Place the dough in a warm place in your kitchen and allow the dough to double in size.
In my 75 degree proofing box, this took about 5 hours. The bulk rise greatly depends on the temperature of your dough and kitchen. If you have a colder kitchen, the rise time will take longer. If your kitchen runs warm, the first rise will take less time.

Shape

Once the dough has at least doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface.
With a floured rolling pin, roll the dough into a 10x8 inch rectangle and 1 inch thick. With a bench scraper, divide the dough into 24 equal square pieces.
Place them on a rimmed baking sheet lined with parchment paper.
Not ready to bake? See Notes below for Make-Ahead Options.
I fit all 24 on one baking sheet, but some of the rolls touched while baking. If you prefer a more clean look, divide the rolls between two baking sheets.
Once shaped, cover the baking sheet with this plastic cover and let the dough rest for its second rise. The final proof is complete when the rolls have almost doubled in size and look puffy. Don't rush this step! Otherwise, the rolls will bake up dense and gummy.
At 75 degrees F, this took about 2-3 hours.

Bake

Preheat the oven to 350 degrees F and place the over rack in the upper 1/3 of your oven. In a small bowl, whisk together an egg and a splash of cream, then brush the top of each bun with the egg wash with a pastry brush.
1 egg, splash of heavy cream
Bake for 20-22 minutes or until the buns are beautifully golden brown and the internal temperature is 190 - 200 degrees F. If the buns are starting to brown too quickly, cover them with aluminum foil and continue to bake.
Remove the Sourdough Texas Roadhouse Dinner Rolls from the oven and brush the top of each roll with melted butter. Serve warm with cinnamon honey butter and enjoy!

Cinnamon Honey Butter

To a bowl, add the butter, honey and ground cinnamon.
113 grams salted butter, room temperature, 50 grams honey, 2 grams ground cinnamon
With an electric hand mixer, mix the ingredients until the texture is smooth and whipped-like, about 10 minutes.

Notes

MAKE-AHEAD Option

If you are looking to prepare these Sourdough Texas Roadhouse Dinner Rolls in advance – here are some options and tips!

Freeze & Bake

Option 1: Prepare the dough and once it has doubled in size, cover the bowl and chill the dough in the fridge overnight. The following morning, shape the dinner rolls and allow them to rise and get fluffy in a warm place before baking as normal.

Option 2: Prepare the dough and shape the dinner rolls the night before, then pop the covered baking dish into the fridge overnight. Pull out the unbaked rolls and allow them to rise and get fluffy in a warm place. In my 70 degree F kitchen, this takes about 3-4 hours.

Option 3: Prepare the dough and shape the dinner rolls, then pop the covered baking dish into the freezer. Once frozen solid, about an hour or so, place the sourdough Texas Roadhouse dinner rolls into a freezer-safe bag and store for up to a week for the best results. When ready to bake, place the frozen rolls on a parchment paper-lined baking sheet. Cover and place them in the refrigerator the night before. The following day, take them out of the fridge and allow them to rise in a warm place, again about 3-4 hours in my 70 degree F kitchen, or until fluffy. Bake as normal.

Bake, Freeze & Reheat

Otherwise, you can bake the dinner rolls as normal, then allow them to cool to room temperature. Cover the rolls tightly with plastic wrap and place them in a freezer-safe bag. When ready to enjoy, allow the rolls to thaw on the counter top at room temperature. Once thawed, reheat them in a 350 degree F oven for about 8-10 minutes or until warmed through.

Ingredients & Substitutions

Milk – The milk and butter should be warmed, but it shouldn’t be hotter than 110°F. Too much heat can kill your sourdough starter and prevent your dough from rising properly. I used whole milk in this easy rolls recipe, but non-dairy options like almond milk work just fine.
Honey – Using honey in this recipe not only slightly sweetens your sourdough bread, but it also makes your crumb extra chewy. Because honey is a sugar, your fermentation may happen faster than usual. It will also give your loaf a more dark brown exterior after baking. You can use any type of honey-store-bought, local, wildflower, clove, or raw. That said, I’ve found that darker honeys like local, wildflower, and raw add more depth of flavor.
Flour– You can use all-purpose flour for these rolls, but I highly recommend bread flour. Its higher protein content results in softer, fluffier dinner rolls.

Special Note:

Most of my recipes are tested at 70 degrees F, however, in order for this recipe to be a same-day recipe, I needed to bulk ferment my dough at a warmer temperature. Instead, I used all warm or room-temperature ingredients and my favorite proofing box at 75 degrees F for a faster bulk-rise.

Remember, the temperature of your environment will greatly affect how slowly or quickly your dough will rise. A slower temperature will cause the dough to rise slower, while a warmer temperature will allow this dough to rise faster.

Nutrition

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