Outback Steakhouse Bread Copycat Recipe

Introduction

This Outback Steakhouse Bread copycat recipe delivers soft, slightly sweet rolls with a rich flavor and tender crumb. Perfect for serving alongside your favorite meals or enjoying with butter, these homemade rolls bring a restaurant favorite right to your kitchen.

Ingredients

• 1 1/4 cup water
• 1/4 cup vegan honey or maple syrup
• 2 tbsp molasses
• 2 1/4 cup all-purpose flour
• 1 3/4 cup whole wheat flour
• 2 tbsp cocoa powder
• 1 1/2 tsp instant yeast
• 1 1/2 tsp salt
• 2 tbsp oil
• Cornmeal for dusting

Instructions

1. Step 1: In a mixing bowl, combine all-purpose flour, whole wheat flour, salt, cocoa powder, and instant yeast.
2. Step 2: Add lukewarm water, oil, vegan honey or maple syrup, and molasses; mix until dough forms.
3. Step 3: Knead the dough for about 8-10 minutes using a stand mixer or by hand for 12-15 minutes until smooth.
4. Step 4: Cover the dough with plastic wrap or a damp towel and let it rise in a warm place for about 1.5 hours.
5. Step 5: Once risen, deflate the dough and divide it into four pieces. Shape each piece into rolls.
6. Step 6: Place rolls on a baking sheet lightly dusted with cornmeal; allow to rise again for another 40 minutes.
7. Step 7: Preheat the oven to 350°F (175°C) and bake rolls for about 30–35 minutes until golden brown.
8. Step 8: Cool before slicing.

Tips & Variations

• For a softer crust, brush the rolls with melted vegan butter right after baking.
• Experiment with using honey instead of vegan honey or maple syrup for a slightly different sweetness.
• If you prefer a lighter bread, substitute half the whole wheat flour with additional all-purpose flour.
• Adding a sprinkling of sesame seeds or poppy seeds on top before baking adds extra flavor and texture.

Storage

Store the rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled rolls in a sealed bag for up to 2 months. Reheat rolls in a 350°F (175°C) oven for 5-10 minutes to refresh their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but dissolve the active dry yeast in lukewarm water with a pinch of sugar and let it activate for 5-10 minutes before adding it to the dry ingredients.

Why is cocoa powder included in the recipe?

The cocoa powder adds a subtle depth of flavor and gives the rolls their characteristic dark color, enhancing the richness without a chocolate taste.

Outback Steakhouse Bread Copycat Recipe

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★★★★★

4.7 from 74 reviews

This Outback Steakhouse Bread copycat recipe recreates the signature soft, slightly sweet, and perfectly crusty rolls famously served at Outback Steakhouse. Combining whole wheat and all-purpose flours with cocoa powder and molasses, these rolls have a unique rich flavor and aroma. The dough is kneaded, allowed to rise twice, and then baked to a golden brown perfection, making them ideal as a dinner roll or accompaniment to soups and salads.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 45 minutes
• Yield: 4 rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 3/4 cups whole wheat flour
• 2 tbsp cocoa powder
• 1 1/2 tsp instant yeast
• 1 1/2 tsp salt

Wet Ingredients

• 1 1/4 cup lukewarm water
• 2 tbsp oil
• 1/4 cup vegan honey or maple syrup
• 2 tbsp molasses

Other

• Cornmeal for dusting

Instructions

1. Mix dry ingredients: In a mixing bowl, combine all-purpose flour, whole wheat flour, salt, cocoa powder, and instant yeast thoroughly for an even mixture.
2. Add wet ingredients: Pour lukewarm water, oil, vegan honey or maple syrup, and molasses into the dry mix and stir until a rough dough forms.
3. Knead the dough: Knead the dough either using a stand mixer for 8-10 minutes or by hand for 12-15 minutes until it becomes smooth and elastic.
4. First rise: Cover the bowl with plastic wrap or a damp towel and place it in a warm spot to let the dough rise and double in size, about 1.5 hours.
5. Shape rolls: Once risen, punch down the dough to release air, then divide it into four equal portions and shape each into a round roll.
6. Second rise: Place the rolls on a baking sheet lightly dusted with cornmeal, cover, and let them rise again until puffy, approximately 40 minutes.
7. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 30 to 35 minutes until the tops are golden brown and the bread sounds hollow when tapped.
8. Cool: Remove rolls from the oven and allow them to cool on a wire rack before slicing to preserve texture and flavor.

Notes

• Using lukewarm water is critical to activate the yeast without killing it.
• Covering the dough during rising prevents a dry crust from forming.
• Kneading time affects bread texture: longer kneading yields a smoother, chewier bread.
• Cocoa powder adds color and a slight depth of flavor without a chocolate taste.
• Cornmeal prevents the rolls from sticking and adds a subtle texture contrast at the bottom.
• Allow bread to cool completely before slicing to avoid a gummy crumb.

Keywords: Outback Steakhouse bread, copycat bread recipe, dinner rolls, vegan bread, homemade bread rolls, soft rolls, whole wheat rolls