Outback Steakhouse bread is the signature bread served at the Outback Restaurant! Served on a cutting board with whipped butter these dark molasses rolls will compliment your steak dinner! This recipe makes 12 rolls just like the restaurant!

outback-steakhouse-bread

If you’re not familiar with the Outback Steakhouse menu, it’s a steakhouse chain Restaurant with many Dinner entrees to choose from including their delicious Alice Springs chicken! Although, they’re mostly known for the meaty steak menu, the complimentary rolls may take the spotlight of your dinner!

Dinner at the Outback Steakhouse resulted in asking for the name of this bread and an employee, simply answered “Honey wheat bread”. This bread may go by the name of molasses bread or honey wheat bread and looks dark and rich! However, you only need simple pantry ingredients to get that dark rich brown shade. Molasses and honey both work as sweeteners in the dough and the dark cocoa will intensify the dark color. These steak rolls make the perfect copycat recipe and make a dozen homemade rolls without any food dye!

 

 

 

How to make Outback Steakhouse Bread:

Outback Steakhouse Bread

Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Author: Alyona's Cooking
Outback Steakhouse bread is the signature bread served at the Outback Restaurant! Served on a cutting board with whipped butter these dark molasses rolls will compliment your steak dinner! This recipe makes 12 rolls just like the restaurant!

Ingredients

Outback Steakhouse Bread:

  • 1 1/2 cups water warm
  • 2 Tbsp dry yeast
  • 1 Tbsp granulated sugar
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 egg
  • 1 1/2 Tbsp molasses
  • 1 1/2 cups wheat flour
  • 2 1/2 cups bread flour
  • 2 Tbsp Hershey's Dark Cocoa
  • 1 tsp salt
  • 1/4 cup Cornmeal for dredging

Instructions

How to make Outback Steakhouse Bread:

  • In the bowl of a stand mixture, dissolve the yeast and 1 Tbsp of sugar in warm water until mixture gets foamy.
  • Whisk in the honey, brown sugar, egg and molasses.
  • Sift in the remaining dry ingredients and knead 10 min over low speed. 
  • Divide the dough into 2 equal parts. Cut each part into 6 equal pieces and form 6-7" long narrow rolls. 
  • Dredge each roll into some cornmeal and then transfer each roll onto a well greased pan. Allow dough to poof until doubled in size (apprx. 45 min-1 hr in a warm place.) 
  • Bake in a pre-heated 380°F oven for 15 minutes. 

Nutrition per serving

Serving: 1rollCalories: 292kcalCarbohydrates: 61gProtein: 8gFat: 1gCholesterol: 13mgSodium: 205mgPotassium: 160mgFiber: 2gSugar: 13gVitamin A: 20IUCalcium: 24mgIron: 1.8mg

Other bread recipes to try:

 

Q&A

What is Outback Steakhouse bread like?

Outback steakhouse bread is a dark brown roll typically served with whipped butter. It’s shape resembles a small grinder roll and these dark rolls are semi-sweet.

Can I substitute molasses?

Molasses is a dark brown syrup made from processing sugar. Substitutes like maple syrup, honey or dark corn syrup can be used.

Can you freeze this Outback copycat bread?

Yes, you can freeze this outback bread! Just under-bake the rolls by 3 minutes and cool completely before freezing into air-tight bags.

What pairs well with Outback bread?

Since Outback Steakhouse rolls are somewhat bitter and semi-sweet, something like a peppery steak will pair nicely. However, try avoiding super sweet entrees and stick to meaty or vegetable-like dinner options that won’t be overwhelmingly sweet when paired.

How is Outback Bread so dark?

Molasses and dark cocoa are the main darkening agents for this Copycat Outback Bread recipe, however I have read of carmel food coloring or a mixture of food dyes used in commercial bread making. Using pantry ingredients are a better alternative to food dyes if you ask me.

 

Tips

  1. Serve with whipped butter.
  2. Best served with a steak dinner!

 

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Leave a comment

37 comments

    • J

    Made this twice so far and it was a hit. Tastes just like Outbacks bread. Please note, I did make it in a bread machine both times. Followed the directions as written the first time, using 2 tablespoons of yeast. The bread rose so high it came up to and stuck to the window in the machine! With my second loaf, I followed the directions as written, but only used 2 teaspoons of yeast (more consistent with other recipes and results I’ve used) and it was just as perfect! Thank you for a delicious recipe. Will definitely make it again.

      • Alyona’s Cooking

      Hi J, oh the mess you have to clean when the dough sticks to the window:) Well at least it turned out good! Bread machines do tend to have lengthy cycles, allowing the dough to have plenty of rising time, so I can see how the teaspoons of yeast would work just as good. On the other hand, if making this without a bread machine the tablespoons would speed up the process without the generous rising time, so either would work just depends how quick you want the rolls:) Thanks for sharing the diffrential, perhaps it can help the bread machine users!

    • Anne B

    I don’t have bread flour on hand, but I do have all the other ingredients. Is there something I can do in order to use all purpose flour instead and still get results like yours?

      • Alyona’s Cooking

      Hi Anne, bread flour is high in gluten and the ingredient to help all-purpose flour with gluten would be vital gluten. It comes powdered like flour and I believe you add a spoon or so to regular flour. Gluten gives bread an incredible stretch that you just can get from regular dough. However, if you wish to naturally bring out the gluten in flour, simply knead and whack the dough during the kneading process this can take 10 minutes + and you can skip the vital gluten if doing so.

    • Ronelle

    This was so delicious. My kids said they’re the best rolls they’ve ever had. The recipe didn’t call for an initial rest/rise before forming the rolls but my dough was so sticky I had to let it rest 45 minutes before forming then let them rise again after forming the rolls and they turned out so good. Seriously, restaurant quality. Also didn’t have whole wheat flour on hand and grocery stores are out thanks to Covid so I made do with all purpose and bread flour for anyone wondering.

      • Alyona’s Cooking

      Oh wonderful Ronelle, good to know they were the best rolls, even without the whole wheat!

    • Karen

    Hi Alyona,

    Now here’s something to do in quarantine; bake bread! Can I use this recipe to make one whole loaf? Thanks much for the recipe!!

      • Alyona’s Cooking

      Hi Karen, baking isn’t only for quarantine:) You could probably do two loaves from this, unless you make one long baguette. Haven’t tried loaves from this, but if it turns out let me know!

    • ladysixa

    I subbed the whole wheat flour for rye and it is to die for. Thanks for the great recipe.

      • Alyona’s Cooking

      I’m glad to hear it was a great recipe! Rye sounds interesting, thanks for sharing!

    • Breya

    Does the type of honey matter?

      • Alyona’s Cooking

      Hi Breya, as long as its smooth for the right consistency.

        • Breya L Bartley

        Thank you! I have fresh honey from the farmers market and I plan on trying this recipe this weekend! Yummm!

          • Alyona’s Cooking

          Hi Breya, I hope you like it!

    • Al

    Tastes exactly like the Outback one! Thank you!

      • Alyona’s Cooking

      Thanks!

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