If you’ve ever been charmed by the cozy, slightly sweet rolls at your favorite steakhouse, you’re in for a real treat with this Outback Steakhouse Bread Recipe. This bread perfectly combines a tender crumb with a rich, subtle sweetness from molasses and cocoa powder, creating rolls that are soft, fragrant, and irresistibly delicious. Whether you’re enjoying them with a hearty steak or simply buttering them up fresh from the oven, these rolls bring that special restaurant-quality magic right into your kitchen. The Outback Steakhouse Bread Recipe is a comforting homemade staple that’s surprisingly easy to master and bound to become a family favorite.
Ingredients You’ll Need
The secret to this mouthwatering bread lies not just in the technique but in the simple and thoughtful selection of ingredients. Each component plays a crucial role, helping to develop the flavor, texture, and that gorgeous golden crust that makes every bite unforgettable.
- 1 ½ cups warm water (105°F to 110°F): Just the right temperature to activate the yeast without killing it for that perfect rise.
- ¼ cup brown sugar: Adds sweetness and a touch of moisture to keep the bread soft.
- ¼ cup honey: Brings natural sweetness and moisture, rounding out the flavors beautifully.
- 3 tbsp molasses: Infuses the bread with its iconic deep, rich flavor and a subtle earthiness.
- 1 ½ tbsp active dry yeast: The powerhouse that makes the dough rise and become airy.
- 1 tsp kosher salt: Enhances all the flavors and balances the sweetness.
- ¼ cup canola oil: Adds tenderness and keeps those rolls soft for days.
- 2 ½ cups bread flour (plus more as needed): Provides structure while keeping the bread chewy and light.
- 1 ½ cups whole wheat flour (plus more as needed): Adds wholesome flavor and a slight nuttiness for complexity.
- 3 tbsp unsweetened cocoa powder: Adds subtle color and a hint of warmth without making the bread taste chocolaty.
- 1 to 2 tbsp cornmeal (for dusting the pan): Gives the bottom of each roll a lovely texture and prevents sticking.
How to Make Outback Steakhouse Bread Recipe
Step 1: Activate the Yeast and Combine Liquids
Start by mixing the warm water, brown sugar, honey, and molasses in a measuring cup. Sprinkle the yeast over the top and let it sit for about 5 minutes until the surface becomes foamy. This little bubbling sign means the yeast is awake and ready to work its magic on the dough.
Step 2: Mix the Dough
Pour the foamy yeast mixture into the bowl of your stand mixer fitted with a dough hook. Add the salt, canola oil, bread flour, whole wheat flour, and cocoa powder. Begin mixing on low speed until all the ingredients come together into a shaggy dough.
Step 3: Knead Until Elastic
Now increase the mixer speed to medium and knead for 5 to 10 minutes. Add extra flour a little at a time if the dough is too sticky, but remember, it should still feel slightly sticky to maintain softness. You’re looking for a dough that’s elastic and bounces back when gently poked.
Step 4: First Rise
Transfer the dough to a bowl, cover it with a clean towel, and place it somewhere warm for about one hour. The dough should double in size during this time — this rise is what creates those light, airy rolls.
Step 5: Shape the Rolls
After the dough has risen, punch it down to release the air. Divide it into eight equal portions and shape each into small loaves or rolls. This step is where your rolls start taking on their delicious, inviting form.
Step 6: Second Rise
Dust a baking sheet with cornmeal and set the shaped rolls on it. Cover again and let them rise for 30 to 45 minutes, doubling in size once more. This final proofing is essential to get that perfect fluffy texture.
Step 7: Bake to Perfection
While the rolls are finishing their rise, preheat your oven to 350°F (175°C). Bake the rolls for about 20 to 25 minutes or until they sound hollow when gently tapped on the bottom. The smell filling your kitchen by this time will be pure bliss.
Step 8: Cooling and Serving
Once baked, transfer the rolls onto a wire rack to cool slightly. This helps prevent sogginess. Serve them warm, ideally slathered with whipped butter or honey butter to bring out their full, comforting flavor.
How to Serve Outback Steakhouse Bread Recipe
Garnishes
While the rolls are magnificent on their own, a sprinkle of flaky sea salt or a dab of herb-infused butter adds a delightful touch. A light brush of melted butter right out of the oven can also give them that inviting glossy finish that’s as tasty as it is beautiful.
Side Dishes
These rolls pair wonderfully with grilled steaks, hearty soups, or your favorite barbecue dishes. They work especially well alongside creamy mashed potatoes and fresh steamed vegetables, balancing the meal with their subtle sweetness and satisfying texture.
Creative Ways to Present
For a fun twist, split the rolls horizontally and turn them into mini sliders with roast beef, caramelized onions, and horseradish cream. You can also slice them and use as the base for individual garlic bread slices topped with melted cheese and herbs for an indulgent appetizer.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Outback Steakhouse Bread Recipe rolls, keep them in an airtight container or zip-top bag at room temperature for up to 2 days. This helps maintain their soft yet slightly chewy texture without drying out.
Freezing
For longer storage, the rolls freeze beautifully. Wrap each one tightly in plastic wrap, then place them all in a freezer-safe bag or container. They’ll keep well for up to 3 months, ready to be thawed whenever you crave that familiar comfort.
Reheating
To enjoy warm rolls after storage, unwrap them and microwave briefly for 15 to 20 seconds or reheat in a preheated 300°F oven for about 5 to 7 minutes. This brings back that fresh-baked softness and heavenly aroma.
FAQs
Can I make this bread recipe without a stand mixer?
Absolutely! You can mix the ingredients by hand in a large bowl and knead on a floured surface for about 10 to 15 minutes until the dough becomes smooth and elastic. It takes a bit more elbow grease but works just as well.
Why is cocoa powder included in the dough?
The cocoa powder does not make the bread taste chocolatey; instead, it gives the dough its distinctive dark color and adds subtle depth to the flavor profile. It’s a key element that helps recreate the authentic Outback Steakhouse Bread Recipe experience.
Can I substitute whole wheat flour with all-purpose flour?
You can, but using all-purpose flour will result in a less nutty flavor and lighter texture. The whole wheat flour adds heartiness and complexity, so if possible, try to stick to the original recipe for the best results.
What’s the best way to store leftover bread to keep it fresh?
Store your rolls in an airtight container or resealable plastic bag at room temperature for up to two days. If kept longer, freezing is the best option to maintain their softness and taste.
Is it okay if my dough seems sticky during kneading?
Yes, the dough should feel a little sticky to the touch but still hold together nicely. This moisture is key to making rolls that are soft and tender. Add flour cautiously to avoid drying out the dough.
Final Thoughts
There’s something truly special about baking the Outback Steakhouse Bread Recipe at home. The way the kitchen fills with the heartwarming scent of molasses, cocoa, and yeast, and then biting into those soft, sweet rolls fresh from your own oven is an unbeatable feeling. Whether for family dinners, holidays, or casual weeknights, these rolls turn any meal into an occasion. I can’t wait for you to try this recipe and share these delicious, comforting bites with those you love.
Print
Outback Steakhouse Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Outback Steakhouse Bread is a soft, slightly sweet bread infused with cocoa powder that adds a unique depth of flavor and a beautiful dark color. This homemade bread combines the wholesome goodness of whole wheat flour with the richness of molasses and honey, yielding 8 generous servings of warm, freshly baked loaves perfect for any meal or as a delicious accompaniment to butter or honey butter.
Ingredients
Liquid and Yeast Mixture
- 1 ½ cups warm water (105°F to 110°F)
- ¼ cup brown sugar
- ¼ cup honey
- 3 tbsp molasses
- 1 ½ tbsp active dry yeast
Dry Ingredients
- 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
Others
- ¼ cup canola oil
- 1 to 2 tbsp cornmeal (for dusting the pan)
Instructions
- Prepare Yeast Mixture: In a measuring cup, combine warm water (105°F to 110°F), brown sugar, honey, and molasses. Sprinkle active dry yeast over the mixture and let it sit for 5 minutes until it becomes foamy, indicating the yeast is active.
- Combine Ingredients: Pour the foamy yeast mixture into a stand mixer bowl fitted with a dough hook. Add kosher salt, canola oil, bread flour, whole wheat flour, and unsweetened cocoa powder to the bowl.
- Mix and Knead Dough: Mix on low speed until all ingredients come together. Increase to medium speed and knead the dough for 5 to 10 minutes, adding additional flour as needed. The dough should remain slightly sticky but elastic and should bounce back when touched.
- First Rise: Cover the bowl with a towel and let the dough rise in a warm place until it has doubled in size, approximately 1 hour.
- Shape the Dough: Punch down the risen dough to release air, then divide it into 8 equal portions. Shape each portion into small loaves or rolls as desired.
- Prepare for Second Rise: Dust a baking sheet with cornmeal and place the shaped loaves on it. Cover and let them rise again for 30 to 45 minutes until doubled in size.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the dough completes its second rise.
- Bake the Bread: Bake the loaves for 20 to 25 minutes, or until they sound hollow when tapped on the bottom, indicating they are fully baked.
- Cooling: Remove the bread from the oven and let the loaves cool on a wire rack to prevent sogginess.
- Serve: Serve the warm bread with whipped butter or honey butter for a delightful touch.
Notes
- Ensure the water temperature is between 105°F to 110°F to properly activate the yeast without killing it.
- You can add extra flour gradually during kneading to achieve the right dough consistency—slightly sticky but elastic.
- Use cornmeal for dusting the baking sheet to prevent sticking and add a subtle crunch to the bread’s bottom crust.
- Letting the bread cool completely on a wire rack helps maintain a crispy crust and prevents moisture buildup.
- This bread can be stored in an airtight container for up to 3 days or frozen for longer storage.
