Add the warm water and active dry yeast to the bowl of a stand mixer. Allow the mixture to rest for 10–15 minutes so the yeast can dissolve and activate.

Add the room-temperature milk, part of the melted butter, sugar, egg, and salt. Using the dough hook attachment, mix for about 1 minute or until everything is evenly combined.

Add the flour gradually, about 1 cup at a time, mixing between additions. Continue until a soft dough forms and begins pulling away from the sides of the mixing bowl. You may not need the full 4 cups.

Transfer the dough to a lightly oiled bowl. Cover with plastic wrap or a clean damp kitchen towel and leave it in a warm place for 1–2 hours, or until approximately doubled in size.

Gently punch down the risen dough. Transfer it to a lightly floured work surface and roll it to approximately 1/2-inch thickness.

Cut the dough into about 20–24 squares with a pizza cutter or sharp knife. This simple shaping technique helps give these Texas Roadhouse Rolls their familiar appearance.

Lightly coat two baking sheets with nonstick cooking spray. Arrange the dough squares at least 1 inch apart.

Cover the rolls and let them rise for approximately 30 minutes, or until noticeably puffed and roughly doubled in size.

Preheat the oven to 350°F (175°C).

Bake for 12–15 minutes, watching closely near the end. The rolls should be lightly golden on top while remaining tender and soft.

Remove the rolls from the oven and immediately brush their tops with the remaining melted butter.

Allow them to cool slightly before serving warm.