These sweet dinner rolls are a copycat roll of my favourite restaurant in the States. For my American readers, you’re going to know which sweet dinner rolls I am trying to replicate here. When we travel in the States, we love to pop into the local Texas Roadhouse, where ever it is that we happen to be staying at the time. They have great steaks, amazing deep fried dill pickles and the best sweet buns and honey butter. Soooooo good while they are warm. One of the best things out there, let me tell you from one carb addict to another. Those buns are the best!
Don’t be scared of making buns, by the way. They are pretty easy. When it’s just for your family they don’t have to look all perfect either. Actually, even for company. If you’re making homemade rolls then they can applaud you and love your wobbly buns! Hmm. That wording seems a little bit odd…just me? Wobbly buns….
Sweet Dinner Rolls Dough Tips and Tricks
The secret to good buns is a good dough. See the photo below? This is about the tackiness level you want to attain with your dough. It should stick to your hand slightly, but not so much that you can’t get it off easily.
The dough should also roll into a nice little ball like this. Slightly tacky, but easily formed into a dough ball.
You can either bake these on cookie sheets like I did or you can put them into a 9×13 pan and bake them so that they stick together in one rectangle of buns. You would then simply pull them apart to eat them.
Easy as pie. Actually, easier than pie. I’m still not sure who thought that comparing things to being as “easy as pie” because anyone that has actually MADE pie, knows that it can be a royal pain in the butt. Sweet buns for dinner are ten times easier!
You guys, I love fall. I love that baking becomes a cozy, highly anticipated event, instead of one that you cram into the early mornings of summer before the house becomes too hot. Don’t get me wrong, I love that summer is full of BBQ food, salads and fresh vegetables from my garden. That time is done now and I am more than ready to bake all day long, eagerly anticipating the extra heat that the oven throws into the kitchen, balancing out the fact that I keep my windows open until the snow falls. I am that person. I am a little crazy when it comes to fresh air in the house and my windows are open for as long as I can manage it. Which is usually until Mike doesn’t have a sweater to put on that is warm enough to handle my preferred polar bear temperatures in the house. He usually will come into the kitchen and tell me that I’m crazy and I probably am, but I prefer fresh air in the house even if it means I need to wear a sweater.
Who else is embracing fall and baking up a storm in their kitchen?
Happy baking everyone! And happy Fall!
Love you more than butter,
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Pretty Darn Perfect Sweet Dinner Rolls
- Prep Time
- 2 hours
- Cook Time
- 20 minutes
- Total Time
- 2 hours 20 minutes
- Side Dish
- Karlynn Johnston
- 1 cup milk scalded and cooled to around 100 °F
- 2 1/4 teaspoons yeast
- 1/4 cup warm water
- 2 tablespoons melted butter
- 1/4 cup granulated sugar
- 1/4 cup melted honey
- 1 large egg beaten
- 1 teaspoon salt
- 3 1/2- 4 cups of all purpose flour
- Honey Cinnamon Butter
- 1/2 cup softened salted butter
- 1 teaspoon cinnamon
- 2 tablespoons melted cooled honey
- 2 tablespoons powdered sugar
- In the bowl of a stand mixer with a bread hook attached, combine the milk, warm water, sugar and yeast. Mix until the sugar is dissolved. Let it sit until it starts bubbling.
- Add in the melted butter, honey, egg and salt; stir until combined.
- Start the mixer on low and add in the flour, one cup at a time. Knead with the mixer until the dough becomes smooth and slightly tacky (see photo above)
- Place into a well greased large bowl. Cover with a damp cloth and let rise in a warm place for around 50-60 minutes, or until doubled in size.
- Grease two 9x13 pans with butter and set aside.
- Punch dough down and turn out onto a floured board. Roll dough into a one inch thick rectangle. Cut into 24 pieces.
- Place 12 rolls in each 9x13 pan. Cover and let rise again until doubled in size, around 35-30 minutes.
- Pre-heat your oven to 350 °F. Place both pans of buns into the oven and bake for 15-20 minutes until very golden brown on top.
- Remove from the oven and cool slightly, then turn out onto a cooling rack. Try not to separate the buns until you eat them, this keeps them from drying out!
- Combine all ingredients of the Honey Butter together until smooth. Serve with the buns to enjoy a Texas Roadhouse experience!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
Your comments about having the windows open and putting on sweaters reminds me a co worker I worked shift work with, 25 years ago. She loved fresh air in her house, when her husband was not home she would open all the windows even in coldest winter and crank up the furnace. Her husband was always trying to figure out why the heating bills were so high.
And your buns, I know what I am going to make on Monday.
Patricia Sierminski says
Can I freeze rolls and reheat at a later time. If so what temp. to reheat and should I let them defrost. I want to make them tomorrow and serve on Christmas eve.