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!

Want to recreate Restaurant food at home? Try these copycat recipes like Outbacks Broccoli and cheese or TGI Friday’s Sizzling Chicken and Cheese!

outback-steakhouse-bread

Outback Steakhouse Bread

If you’re not familiar with Outbacks 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!

Eating dinner out at the Outback Steakhouse one evening, resulted in asking for the name of this bread to a server, who simply answered “Honey wheat bread.” This bread may go by the name of molasses bread or honey wheat bread and looks dark and rich! Furthermore, 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. 

Notes

Bread Flour: is a high-gluten flour that gives bread elasticity. It's enriched flour used in a lot of commercial baking. To substitute bread flour simply whack the dough during the kneading process to naturally bring out the gluten or add a teaspoon of vital gluten to the flour. You know you brought out the gluten if you dough is soft and easy to slice, holding its shape. 

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 and slightly bitter.

What kind of bread does Outback serve?

The bread served at outback is called, “Honey Wheat Bread.” As of a result, the server himself told me it was called “Honey Wheat Bread.”This bread may go by the name of molasses bread or honey wheat bread and looks dark and rich!

What is Outback Bread Called?

The commonly referred titles to this bread can go by names like, Molasses bread or Honey Wheat Bushman Bread. However, an employee from Outback, said himself that the bread is called “Honey Wheat Bread.”

What is Bread Flour?

Bread flour is a high gluten flour. The term is hidden behind the words of “enriched flour” on most food labels. High gluten flour gives stretch and elasticity to bread makers like no other, which makes dough easier to handle for commercial uses. It also enhances the dough and texture in breads.

Can I substitute all-purpose flour for Bread flour?

Yes! There is two ways to enhance all-purpose flour and make it effective like bread flour. Either whack and knead your dough when kneading to naturally bring out the gluten or add a teaspoon of vital gluten to all-purpose flour.

What’s the difference between all-purpose flour and bread flour?

Bread flour has a high gluten content, whereas all-purpose flour is low in gluten. High gluten flours can go by different names, such as All trumps flour, patent flour or enriched flour and it gives elasticity to dough, making it easier to handle for commercial bakers. Low gluten flour such as pastry flour or all-purpose flour is generally good for anything non-bread like. For instance, cookies, cakes, pastries, etc.

Why is Outback Bread Brown?

The Molasses and dark cocoa are the main darkening agents in this bread recipe. I have read that some commercial bread makers, use caramel food coloring or other food dyes, when making bread to give it a nice color. However, if I’m making homemade breads I prefer to skip all dyes and use natural alternatives, such as cocoa powder.

How to reheat outback bread?

It is safe to microwave a loaf for 30 seconds until it softens. Another way to reheat bread it placing it in the toaster oven for 7-8 minutes or until it heats through.

What is the Outback Bread Made of?

Although Outback Steakhouse doesn’t provide a detailed ingredient list for their Honey Wheat bread, I was able to download the Nutrition Information directly from there website.

Can I substitute molasses?

I usually use molasses when making this bread. It’s a dark brown syrup made from processing sugar. However if you wish to substitute, you might want to consider using something in the same consistency group such as, maple syrup, honey or dark corn syrup.

Can you freeze this Outback copycat bread?

Yes, bread freezes well! Just under-bake the rolls by 3 minutes and cool completely before freezing into air-tight bags. Reheat thawed bread in the oven until warm.

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.

Tips

  1. Serve with whipped butter.
  2. Best served with a steak dinner!
  3. An all-purpose flour can be used for bread flour.
  4. Cornmeal adds the signature touch to the Outback bread!

 

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Recipe Rating




65 comments

    • Jennifer

    I tried sifting through the comments to see if this question was already answered but I couldn’t find the answer. I’m sorry if it was already answered.

    I can’t get my hands on Hershey’s dark chocolate cocoa. I substituted for just regular cocoa. Is this going to make a drastic difference?

      • Alyona’s Cooking

      Hi Jennifer, you’ll just have a darker shade of brown bread if using the Dark Hershey’s cocoa. I typically like to use part unsweetened cocoa and Dark for many recipes to achieve that deepened chocolate shade of brown.

    • Kallie

    Hello, I am so eager to try this recipe. I have all the ingredients, but instead of active dry I accidentally purchased instant yeast. Would the measurement and baking time still be the same?

      • Alyona’s Cooking

      Hi Kallie, instant yeast should work just fine, the difference between the two is that instant doesn’t have to be dissolved in warm water. However, you still can do that to follow the recipe.

    • Beka

    So I didn’t have dark cocoa (I only had the regular on hand) or wheat flour (just bread flour and all purpose) nor did I have the cornmeal. On top of that, my yeast was old (I haven’t baked in a while) so I didn’t get quite the right rise out of them, but regardless, you can mess this recipe up a bit and it still comes out pretty darn yummy. I did have to hand knead it with about 1/2 cup more flour to get a real dough and not a sticky mess when I turned it out of my mixer, but even with all my problems with it, they came out good (my family of 3 has already had 5 of them, and they’ve only been out of the oven for half an hour. lol). I will be making these again when I get fresh yeast. 🙂

      • Alyona’s Cooking

      Hi Beka, good to know it was still yummy!

    • Roxanne

    Hi, how come no more oil or butter?

      • Alyona’s Cooking

      Hi Roxanne, my recipe doesn’t call for any oil or butter. The honey, molasses, and egg work as the moistening ingredients.

    • Patty

    Can you make the dough in a bread machine to then back rolls in the oven?

      • Alyona’s Cooking

      Hi Patty, I think you can for the rising and kneading part and then make it into rolls and proceed with the recipe.

    • Randy Knipfer

    Can this recipe be made as “no knead bread” instead? Also can you omit the egg?

      • Alyona’s Cooking

      Hi Randy, I don’t think this will work out as a no-knead bread recipe. Gluten is highly recommended when making these kinds of rolls so kneading is required to bring out the gluten. I haven’t tried it with an egg substitute, but I heard chick-pea liquid works as a great egg white protein substitute.

    • Harriet Cook

    In answer to Kim, yes, I am finding that the dough is more of a batter. Measured very carefully. (added–not substituted–1/4 c vital wheat gluten) Stirred my flour but did not spoon and level, just scooped and leveled. I added another 1 1/4 c AP flour, came to check this site to see if anyone else had this issue. Went back to KitchenAid that was supposed to be kneading and, once again, it is a sticky batter, not a “dough”. Added 1/2 c whole wheat flour. Then another 2 Tbsp ww flour and it is finally kneading and cleaning the bowl edges.

      • Alyona’s Cooking

      Hi Harriet, depending on your location altitudes and elevation in baking can vary which means you may need to add additional flour. I’ve noticed some flours can vary in volume from brand to brand as well. The proportions in the recipe worked great for our elevation of 65′ feet. Here is a helpful article on high-altitude-baking from King Arthur.

      https://www.kingarthurflour.com/learn/resources/high-altitude-baking

    • Carole A Morse

    can I make and bake in bread machine?

      • Alyona’s Cooking

      Hi Carole, A bread machine should fit a capacity of up to 6 cups of flour so it should work.

    • Gigi

    I’m confused about the yeast measurement. There are 3 teaspoons in a tablespoon. A yeast packet has 2.25 teaspoons in it.

      • Alyona’s Cooking

      Hi Gigi, my recipe calls for 2 Tablespoons of dry yeast, but one store (.25 oz) packet is apprx 3 teaspoons. If you would prefer to scant the last teaspoon by a smidge that won’t effect the after product by too much:) Use 2 store packets of yeast for the 2 Tablespoons called for.

    • Pamela Patton

    I could not find anything on line to say what bread flour is? Please tell me where you get bread flour versus wheat flour, all purpose flour etc.
    Pamela

      • Alyona’s Cooking

      Hi Pamela, bread flour can go by different names, such as Patent flour, all trumps flour or HIGH gluten flour. It’s made for using in bread recipes as it gives the elasticity in dough. I currently have a small bag of King Arthurs unbleached bread flour (that I bought from Walmart) and a 50lb bag of Patent flour (purchased at a Restaurant supply store.) Either one would work as bread flour. All-purpose has little gluten content which is good for pastries and bars, etc… And wheat flour is heartier as lots of the nutrients from the wheat remain, making it darker in appearance.

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