If you have ever fallen in love with the warm, soft, and slightly sweet bread served at your favorite steakhouse, then you’re in for a real treat with this spot-on Outback Steakhouse Bread Recipe. It perfectly recreates that irresistible combination of flavors and textures that makes this bread a beloved starter at the table. With a touch of molasses and cocoa powder, this homemade version offers a rich depth of flavor and a tender crumb that is simply delightful. Whether you’re preparing for a family dinner or just craving something fresh and comforting, this recipe brings the magic of Outback Steakhouse right into your kitchen.
Ingredients You’ll Need
Gathering simple yet crucial ingredients is the first step to achieving that authentic taste and texture in this Outback Steakhouse Bread Recipe. Each ingredient plays a key role in building the flavor profile and giving the bread its perfect structure and softness.
- Warm water (1 ½ cups): Activates the yeast and helps dissolve the sugars for a light, airy dough.
- Brown sugar (¼ cup): Adds a gentle sweetness and aids in browning the crust.
- Honey (¼ cup): Brings natural sweetness and moisture for a tender crumb.
- Molasses (3 tbsp): Contributes a rich, slightly smoky flavor and deep color.
- Active dry yeast (1 ½ tbsp): Essential for the rise and fluffy texture of the bread.
- Kosher salt (1 tsp): Balances sweetness and enhances overall flavor.
- Canola oil (¼ cup): Keeps the dough soft and adds moisture.
- Bread flour (2 ½ cups): Provides the structure and chewiness typical of hearty bread.
- Whole wheat flour (1 ½ cups): Adds nuttiness and fiber, complementing the bread’s texture.
- Unsweetened cocoa powder (3 tbsp): A secret ingredient that deepens the flavor without making the bread taste like chocolate.
- Cornmeal (1 to 2 tbsp): For dusting the pan to prevent sticking and add a rustic crunch.
How to Make Outback Steakhouse Bread Recipe
Step 1: Activate the Yeast
Start by combining the warm water, brown sugar, honey, and molasses in a measuring cup or small bowl. This mixture is the flavor base that wakes up the yeast, so make sure the water temperature is just right — between 105°F and 110°F. Sprinkling yeast on top and letting it sit for about 5 minutes until foamy is your sign that fermentation is ready to work its magic.
Step 2: Mix the Dough
Pour the bubbly yeast mixture into the bowl of your stand mixer fitted with a dough hook. Add kosher salt, canola oil, bread flour, whole wheat flour, and the cocoa powder. Starting at a low speed ensures the ingredients blend smoothly without scattering flour everywhere. Once combined, increase to medium speed and knead the dough for 5 to 10 minutes. You can add a little extra flour as needed if the dough is too sticky — it should feel slightly tacky but elastic, and bounce back when pressed gently.
Step 3: First Rise
Cover the dough with a clean towel and place it in a warm, draft-free spot. Patience is key here: allow the dough to double in size, roughly one hour. This rise develops the flavor and texture that makes this bread so special.
Step 4: Shape the Rolls
After the first rise, punch down the dough to release built-up air pockets. Divide into 8 equal portions, then shape each piece into small, rustic loaves or rolls — whichever you prefer. Dust your baking sheet with cornmeal; this step prevents sticking and lends a wonderful texture to the bottom crust.
Step 5: Second Rise
Place your shaped rolls on the prepared baking sheet and cover lightly. Give them another 30 to 45 minutes to rise until they have doubled in size again. This step ensures a light, tender crumb structure inside the finished bread.
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until the tops are golden brown and the bottoms sound hollow when tapped. This classic tap test is the best way to check for doneness without cutting into your freshly baked bread.
Step 7: Cool and Enjoy
Once baked, transfer the rolls onto a wire rack to cool. This keeps the crust crisp and the interior from becoming soggy. Now, your homemade Outback Steakhouse Bread Recipe is ready to impress!
How to Serve Outback Steakhouse Bread Recipe
Garnishes
A sprinkle of sea salt or a brush of melted butter on warm bread elevates its flavor. Fresh herbs like rosemary or thyme pressed lightly on top can add a fragrant, savory twist perfect for your next dinner party.
Side Dishes
This bread pairs beautifully with hearty soups, stews, or a simple pat of whipped herb butter. Try it alongside your favorite steak or grilled veggies for a complete, satisfying meal that captures the essence of Outback Steakhouse.
Creative Ways to Present
Serve the bread as individual rolls nestled in a warm basket lined with a linen napkin for a cozy touch. Or slice and toast them lightly as a base for crostini topped with creamy cheeses, smoked salmon, or caramelized onions—an irresistible appetizer that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover bread in an airtight container or a resealable plastic bag at room temperature for up to 3 days. Keeping it wrapped well will maintain softness without drying out.
Freezing
If you want to keep your Outback Steakhouse Bread Recipe fresh longer, freeze the cooled rolls individually wrapped in plastic wrap and then placed in a freezer-safe bag. They stay good for up to 3 months and thaw beautifully with minimal texture loss.
Reheating
For the perfect refresh, warm rolls gently in a 300°F oven for 5 to 10 minutes, wrapped in foil to prevent crust over-browning. A quick zap in the microwave wrapped in a damp paper towel also works in a pinch to restore softness.
FAQs
Can I make this bread without molasses?
Molasses adds a unique depth of sweetness and color, but if you don’t have it on hand, you can substitute with extra honey or brown sugar. The flavor profile will be slightly different but still delicious.
What type of flour gives the best texture?
A combination of bread flour and whole wheat flour is used in this recipe to balance structure and flavor. Bread flour provides the necessary gluten for chewiness, while whole wheat adds nuttiness and fiber.
Do I need a stand mixer to make this bread?
While a stand mixer with a dough hook simplifies kneading, you can absolutely knead the dough by hand. Just be prepared for about 10 to 15 minutes of elbow grease until the dough is elastic and smooth.
How do I know when the bread is done baking?
Tapping the bottom of the rolls is a classic test—if it sounds hollow, your bread is done. You can also check the internal temperature, which should be around 190°F for fully baked bread.
Can I use this recipe to make a larger loaf?
This recipe can be shaped into one large loaf instead of rolls. Just adjust the baking time to about 35 to 40 minutes and ensure the loaf is browned and sounds hollow when tapped on the bottom.
Final Thoughts
There is something truly special about making your own bread that tastes just like your favorite restaurant version. This Outback Steakhouse Bread Recipe is a wonderful way to bring that warm, comforting flavor home, impress your family and friends, and elevate your meals. Give it a try, and soon you’ll wonder why you ever bought that bread from anywhere else!
Print
Outback Steakhouse Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Outback Steakhouse Bread recipe replicates the iconic, soft and slightly sweet yeast rolls served at the famed restaurant. Featuring a blend of bread and whole wheat flours enriched with cocoa powder, molasses, and honey, these rolls develop a rich flavor and tender crumb. Perfect for serving alongside any meal, these rolls require a bit of kneading and rising time but yield delightful, fluffy bread with a hint of sweetness and a subtle cocoa undertone.
Ingredients
Wet Ingredients
- 1 ½ cups warm water (105°F to 110°F)
- ¼ cup brown sugar
- ¼ cup honey
- 3 tbsp molasses
- ¼ cup canola oil
Dry Ingredients
- 1 ½ tbsp active dry yeast
- 1 tsp kosher salt
- 2 ½ cups bread flour (plus more as needed)
- 1 ½ cups whole wheat flour (plus more as needed)
- 3 tbsp unsweetened cocoa powder
- 1 to 2 tbsp cornmeal (for dusting the pan)
Instructions
- Activate Yeast: In a measuring cup, combine warm water, brown sugar, honey, and molasses. Sprinkle active dry yeast over the mixture and let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare Dough: Pour the yeast mixture into a stand mixer bowl fitted with a dough hook. Add kosher salt, canola oil, bread flour, whole wheat flour, and cocoa powder to the bowl.
- Mix and Knead: Start mixing on low speed until the ingredients are just combined. Increase to medium speed and knead the dough for 5 to 10 minutes, adding additional flour as needed. The dough should be slightly sticky, elastic, and should bounce back when pressed gently.
- First Rise: Cover the bowl with a towel and let the dough rise in a warm place until it doubles in size, about 1 hour.
- Divide and Shape: Punch down the risen dough to release gas. Divide it into 8 equal portions and shape each into small loaves or rolls.
- Prepare for Second Rise: Dust a baking sheet with 1 to 2 tablespoons of cornmeal. Place shaped rolls on the prepared baking sheet, cover them, and let rise again for 30 to 45 minutes until doubled in size.
- Preheat Oven: While the rolls are undergoing their second rise, preheat your oven to 350°F (175°C).
- Bake: Bake the rolls for 20 to 25 minutes until they sound hollow when tapped on the bottom and have a deep brown crust.
- Cool: Remove the rolls from the oven and transfer them to a wire rack to cool completely before serving.
Notes
- Ensure the water temperature is between 105°F and 110°F to properly activate the yeast without killing it.
- Kneading time may vary depending on humidity and flour type; dough should be elastic and slightly sticky.
- Adding flour gradually during kneading helps achieve the right dough consistency.
- Use fresh active dry yeast for best results.
- Letting rolls cool on a wire rack prevents sogginess from steam.
- Rolling the dough into small loaves helps replicate the signature shape and size of Outback Steakhouse’s rolls.
