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

Scale

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)

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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.