COPYCAT OUTBACK STEAKHOUSE HONEY WHEAT BREAD

 

I have a friend who loves going to Outback Steakhouse, and honestly, I think the rolls are one of the biggest reasons why. They’re soft, slightly sweet, and absolutely delicious with a little honey butter.

If you love those dark honey wheat rolls as much as we do, this copycat recipe is one you’ll want to try. They’re especially easy to make if you have a bread machine, but you can also make the dough using a stand mixer.

I also love that these rolls freeze well. When you’re ready to enjoy them, just pop them back in the oven for a few minutes to warm them up.


INGREDIENTS

  • 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
  • 1 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


DIRECTIONS

If Using a Bread Machine

Place the wet ingredients in the bread machine pan first, followed by the dry ingredients. Select the dough cycle and let the machine mix and knead the dough and complete its first rise. Once the dough cycle is finished, continue with the shaping and second-rise instructions below.

If Using a Stand Mixer

  1. In the bowl of a stand mixer fitted with a dough hook, combine the warm water, oil, honey, and molasses.
  2. Add the whole wheat flour and mix to combine.
  3. Add the cocoa powder, yeast, and salt, and mix until blended.
  4. Let the mixture rest for about 10 minutes.
  5. Add the bread flour, 1 cup at a time, mixing as you go. Continue mixing for about 3 to 4 minutes, until the dough clings to the dough hook and almost clears the sides of the bowl. You may not need all of the bread flour.
  6. Cover the bowl with greased plastic wrap and let the dough rise until doubled in size, about 30 to 60 minutes.
  7. Once the dough has risen, gently deflate it and turn it onto a lightly floured surface. Divide the dough into 4 equal pieces.
  8. Using your hands or a rolling pin, flatten each piece into a rectangle. Roll each rectangle into a cylinder and pinch the seam closed.
  9. Place the rolls on a parchment-lined baking sheet. If desired, lightly sprinkle the bottom of the pan with cornmeal before placing the rolls on it. Leave some space between the rolls because they will expand as they rise.
  10. Cover the rolls loosely with plastic wrap or a damp kitchen towel. Let them rise for about 40 minutes, or until they are puffy and nearly doubled in size.
  11. Preheat the oven to 350°F.
  12. Remove the covering and bake the rolls for 30 to 35 minutes, or until baked through.

Freezing the Rolls

These rolls freeze well, which makes them great to have on hand. Allow them to cool completely before wrapping and freezing. When you're ready to serve them, let them thaw and then warm them in the oven for a few minutes.

Serve warm with honey butter for that classic Outback-inspired combination.


 Print Recipe

COPYCAT OUTBACK STEAKHOUSE HONEY WHEAT BREAD




INGREDIENTS

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
1 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


DIRECTIONS

If Using a Bread Machine

Place the wet ingredients in the bread machine pan first, followed by the dry ingredients. Select the dough cycle and let the machine mix and knead the dough and complete its first rise. Once the dough cycle is finished, continue with the shaping and second-rise instructions below.

If Using a Stand Mixer

  1. In the bowl of a stand mixer fitted with a dough hook, combine the warm water, oil, honey, and molasses.
  2. Add the whole wheat flour and mix to combine.
  3. Add the cocoa powder, yeast, and salt, and mix until blended.
  4. Let the mixture rest for about 10 minutes.
  5. Add the bread flour, 1 cup at a time, mixing as you go. Continue mixing for about 3 to 4 minutes, until the dough clings to the dough hook and almost clears the sides of the bowl. You may not need all of the bread flour.
  6. Cover the bowl with greased plastic wrap and let the dough rise until doubled in size, about 30 to 60 minutes.
  7. Once the dough has risen, gently deflate it and turn it onto a lightly floured surface. Divide the dough into 4 equal pieces.
  8. Using your hands or a rolling pin, flatten each piece into a rectangle. Roll each rectangle into a cylinder and pinch the seam closed.
  9. Place the rolls on a parchment-lined baking sheet. If desired, lightly sprinkle the bottom of the pan with cornmeal before placing the rolls on it. Leave some space between the rolls because they will expand as they rise.
  10. Cover the rolls loosely with plastic wrap or a damp kitchen towel. Let them rise for about 40 minutes, or until they are puffy and nearly doubled in size.
  11. Preheat the oven to 350°F.
  12. Remove the covering and bake the rolls for 30 to 35 minutes, or until baked through.

Freezing the Rolls

These rolls freeze well, which makes them great to have on hand. Allow them to cool completely before wrapping and freezing. When you're ready to serve them, let them thaw and then warm them in the oven for a few minutes.

Serve warm with honey butter for that classic Outback-inspired combination.