What makes Outback bread so dark?

The dark color comes from a combination of unsweetened cocoa powder and molasses. The cocoa powder is the primary coloring agent, while molasses adds both color and that distinctive sweet flavor.

Can I make Outback bread without a stand mixer?

Yes, you can knead by hand for 10-12 minutes until smooth and elastic. The dough will be slightly sticky, but resist adding too much flour as this will make the rolls dense.

Why is my Outback bread not rising?

Check your yeast expiration date and water temperature (should be 110°F). Old yeast or water that's too hot or cold will prevent proper rising. Your kitchen should be warm (75-80°F) for optimal rising.

How do I get Outback bread as soft as the restaurant?

Use bread flour for better gluten development, don't over-flour the dough, and brush with butter both before and after baking. Proper rising times are also crucial for texture.

Can I freeze Outback bread dough?

Yes, freeze shaped rolls on a baking sheet, then transfer to freezer bags. Thaw overnight in refrigerator, let come to room temperature, rise until doubled, then bake as directed.

Outback Steakhouse Copycat

·bread

Outback Steakhouse Bread

Name: Bread
Prep time: 20 min
Cook time: 18 min
Total time: 158 min
Yield: 8 rolls
Ingredients: 3 cups bread flour; 1/4 cup unsweetened cocoa powder; 2 tablespoons granulated sugar; 1 teaspoon salt; 2 1/4 teaspoons active dry yeast; 1 cup warm water; 2 tablespoons molasses; 2 tablespoons honey; 3 tablespoons unsalted butter; 2 tablespoons unsalted butter

The Outback Steakhouse bread recipe recreates those impossibly soft, dark-colored dinner rolls that arrive warm at your table before you even order. This signature bread has captivated diners for decades with its distinctive molasses sweetness, tender crumb, and rich brown color that comes from a blend of cocoa powder and molasses. What makes these rolls so addictive is their perfect balance of sweet and savory flavors, plus that pillowy texture that's neither too dense nor too airy. The secret lies in the unique combination of honey, molasses, and cocoa powder, which creates a complex flavor profile you won't find in typical dinner rolls. Making these at home means you can enjoy that same warm, comforting bread whenever a craving strikes, plus you'll have the satisfaction of mastering one of the most requested restaurant bread recipes.

Prep

20 min

Cook

18 min

Total

2 hr 38 min

Servings

Yield

8 rolls

Difficulty

Medium

Equipment: Stand mixer with dough hook · Large mixing bowl · Kitchen scale (optional) · Clean kitchen towel · 9x13 inch baking dish · Small saucepan

Ingredients

Bread

bread flour3 cups

unsweetened cocoa powder1/4 cup

granulated sugar2 tablespoons

salt1 teaspoon

active dry yeast — 1 packet2 1/4 teaspoons

warm water — 110°F1 cup

molasses2 tablespoons

honey2 tablespoons

unsalted butter — melted3 tablespoons

Topping

unsalted butter — melted for brushing2 tablespoons

Instructions

Activate the yeast

In a small bowl, combine warm water (110°F) with 1 teaspoon of the sugar and sprinkle the yeast on top. Let stand for 5-8 minutes until foamy and bubbly. If the mixture doesn't foam, your yeast is dead and you'll need fresh yeast. The water temperature is crucial - too hot kills yeast, too cool won't activate it.

Mix dry ingredients

In your stand mixer bowl, whisk together bread flour, cocoa powder, remaining sugar, and salt until evenly combined. The cocoa powder gives the bread its signature dark color and subtle chocolate undertone. Make a well in the center of the dry ingredients to receive the wet ingredients.

Combine wet and dry ingredients

Add the foamy yeast mixture, molasses, honey, and melted butter to the flour mixture. Using the dough hook, mix on low speed for 2 minutes until a shaggy dough forms, then increase to medium speed and knead for 6-8 minutes. The dough should be slightly sticky but pull away from the bowl sides. The molasses and honey create the distinctive sweet flavor profile.

First rise

Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size. The dough should spring back slowly when lightly pressed with a finger. This first rise develops the bread's texture and allows the flavors to meld together.

Shape the rolls

Punch down the dough and divide into 8 equal pieces (about 3.5 oz each for consistency). Shape each piece into a smooth ball by tucking the edges under and rolling between your palms. Place rolls in a greased 9x13 inch baking dish, leaving space between each one. Cover and let rise for 45 minutes until puffy and nearly touching.

Bake the bread

Preheat oven to 375°F. Brush the tops of the risen rolls with melted butter for a golden finish. Bake for 16-18 minutes until the tops are set and sound hollow when tapped. The internal temperature should reach 190°F. Immediately brush with remaining melted butter while hot for that signature glossy appearance.

Pro tips for authenticity

▸The key to authentic flavor is using both molasses and honey - don't substitute one for the other as each contributes different flavor notes.

▸No bread flour? Substitute with all-purpose flour plus 1 tablespoon vital wheat gluten for better texture.

▸Make dough up to 24 hours ahead - after first rise, refrigerate covered, then bring to room temperature before shaping.

▸Don't skip the cocoa powder even though it seems weird in bread - it's essential for the signature color and subtle flavor.

▸Serve warm with whipped honey butter, just like at Outback, or alongside hearty soups and steaks.

▸For extra soft rolls, place a pan of hot water on the oven's bottom rack during baking to create steam.

Refrigerator

Store covered at room temperature for 3 days, or refrigerate for up to 1 week

Freezer

Freeze baked rolls for up to 3 months in freezer bags

Reheat

Wrap in damp paper towel and microwave 15-20 seconds, or warm in 300°F oven for 5 minutes

Nutrition per serving

248

Calories

Protein

45g

Carbs

Fat

Fiber

295mg

Sodium

How does it compare to the real thing?

This homemade version captures about 90% of the original Outback bread experience. The molasses-honey sweetness, tender crumb, and distinctive dark color are spot-on, and the rolls have that same pillowy texture that makes them so addictive. The main difference is that restaurant ovens create slightly more consistent browning and the commercial honey butter they serve alongside has a different texture than homemade. However, these rolls have the same satisfying chew and complex sweet flavor that makes you reach for seconds. Fresh from your oven, they're actually superior to the restaurant version since you control exactly how warm they are when served.