I have a friend that loves to eat at Outback Steakhouse simply for the rolls.  It is soft with a hint of sweetness and pairs perfect with honey butter.  

The rolls are easy to make, especially of you have a bread machine,  and they store great  in the freezer. Simply pop back in the oven for a few minutes to reheat when you’re ready to eat. 


1 1/2 cups warm water (105 F to 110 F)
1/4 cup brown sugar
1/4 cup honey
3 tablespoons molasses
1 1/2 tablespoons active dry yeast
teaspoon kosher salt
1/4 cup canola oil
2 1/2 cups bread flour, or more as needed
1 1/2 cups whole wheat flour, or more as needed
3 tablespoons cocoa powder
1 to 2 tablespoons cornmeal, for the pan

  1. If Using Bread Machine:  Place all wet ingredients in first and then add dry ingredients and put on the dough cycle.
  2. If Using a Stand Mixer: In the bowl of a stand mixer fitter with a dough hook, stir together water, oil, honey, and molasses until mixed well.
  3. Add wheat flour to water mixture.
  4. Add cocoa, yeast, and salt, and stir until blended.
  5. Allow mixture sit for 10 minutes.
  6. Stir in bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes. You may not need to use all of the bread flour.
  7. Cover bowl with greased plastic wrap.
  8. Allow dough to rise in the bowl until doubled, about 30-60 minutes.
  9. After the first rise, deflate dough. Flour the surface you’ll be working on. Divide dough into 4 pieces.
  10. Using your hands or a rolling pin, open each piece in a rectangle. Roll into a cylinder and pinch to close.
  11. Place rolls on a parchment lined baking sheet, lightly coating the bottom with cornmeal (if using). Leave some space between them as they will get bigger.
  12. Cover loosely with plastic wrap or a damp towel and let rise for 40 minutes more or until rolls almost double, and look puffy and light.
  13. Baking. Preheat oven to 350°F. Uncover loaves and bake them for 30 to 35 minutes.