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A basket of easy one day sourdough Texas roadhouse rolls next to a small bowl of honey cinnamon butter on top of a checkered tan and white tablecloth.

Easy One Day Sourdough Texas Roadhouse Rolls (Copycat Recipe)

These down-home rolls combine sourdough and commercial yeast for a taste that has the mouthwatering sweetness and pillowy soft texture we all love and crave. Say "yee-haw" to seconds!
Prep Time 2 hours 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Serving Size 30 rolls

Equipment

  • Kitchen scale
  • Mixing cups and spoons
  • Small bowl (to warm milk and melt butter)
  • Medium to large bowl (for mixing ingredients together)
  • Spatula
  • Bench scraper
  • Plastic wrap or tea towel (for covering dough)
  • Rolling Pin
  • Pizza slicer or knife
  • Baking sheet (or cookie sheet)
  • Parchment paper
  • Basting brush

Ingredients

For the rolls

  • 300 grams warm milk, 100 degrees Fahrenheit (about 1 1/4 cup)
  • 60 grams butter, melted and cooled slightly (about 4 tbsp)
  • 50 grams sugar (about 1/4 cup)
  • 2 ¼ tsp rapid rise instant yeast (1 packet)
  • 100 grams sourdough discard, 100% hydration (a little less than 1/2 cup)
  • 2 eggs, large room temperature
  • 9 grams 9 grams salt (about 1 3/4 tsp)
  • 3 ½-4 ½ cups all purpose flour with extra for kneading

For brushing the tops

  • 2 tbsp butter, melted for brushing the tops of the rolls.

Instructions

  • Microwave prep: In a large bowl, warm the milk in the microwave for 10 second increments until it reaches 100 degrees Fahrenheit. Set aside. In a small bowl or microwaveable cup, melt the butter in 5 second increments and set in the fridge to cool slightly.
  • Mix: In the bowl with the warm milk, add the sugar and yeast and mix gently. Set aside for 5-10 minutes. (Setting aside is optional for instant yeast, but it does help the ingredients distribute).
  • Add: To the yeast mixture, add the sourdough starter, melted butter, eggs and mix until combined.
  • Mix flour and salt: In a separate bowl mix 3 ½ cups of flour and salt together. Combining the salt with the flour keeps it from reacting negatively to the sourdough starter.
  • Add: Add the flour mixture to the wet ingredients and mix until a soft wet dough forms. Add the remaining flour until the dough is tacky but not overly sticky.
  • Knead: Knead by hand for 10 minutes, adding flour as necessary, until the dough is smooth, elastic and slightly tacky but not sticky to the touch. You cannot over-knead dough by hand. Make sure to knead thoroughly. This is key for fluffy rolls.
  • Warm Bulk Rise: Cover with plastic wrap or a warm tea towel and let rise in a warm spot until doubled in size, usually 45-60 minutes.
  • Shape: Using a rolling pin on a floured surface, roll the dough in a rectangle until the dough is ½ inch thick. Using a pizza slicer, cut the dough into rectangles (for that classic Texas Roadhouse shape) and place on a baking sheet pan lined with parchment paper. Let rise for 30-45 minutes, until puffy.
  • Bake: Bake at 350 degrees Fahrenheit for 18-22 minutes until the tops are golden. While the rolls are in the oven, melt the remaining 2 tablespoons of butter.
  • Brush: Remove the rolls from the oven and immediately brush the tops of the rolls with melted butter.

Notes

  •  Use sourdough discard that was fed the night before or use discard straight from the refrigerator. Avoid acidic starter that has set at room temperature unfed for days.
  • If using unsalted butter to brush the tops of the rolls with, consider adding a pinch of salt for an irresistible taste.
  • You can proof your dough in the oven (not turned on) by keeping the oven light on to create a warm space.