Description
This homemade Outback Steakhouse Bread recipe delivers the signature soft, slightly sweet rolls with a subtle hint of cocoa, perfect for serving warm alongside your favorite meals. The bread combines whole wheat and bread flours with molasses, honey, and cocoa powder to create a rich flavor and tender crumb that’s sure to impress at any table.
Ingredients
Scale
Dough Ingredients
- 1 ½ cups warm water (105°F to 110°F)
- ¼ cup brown sugar
- ¼ cup honey
- 3 tbsp molasses
- 1 ½ tbsp active dry yeast
- 1 tsp kosher salt
- ¼ cup canola oil
- 2 ½ cups bread flour (plus more as needed)
- 1 ½ cups whole wheat flour (plus more as needed)
- 3 tbsp unsweetened cocoa powder
For Baking
- 1 to 2 tbsp cornmeal (for dusting the pan)
Instructions
- Combine the liquids: In a measuring cup, mix warm water, brown sugar, honey, and molasses until blended.
- Activate the yeast: Sprinkle the active dry yeast over the liquid mixture and let it sit for 5 minutes until foamy, indicating the yeast is active.
- Mix the dough ingredients: Pour the yeast mixture into a stand mixer bowl fitted with the dough hook attachment. Add salt, canola oil, bread flour, whole wheat flour, and cocoa powder.
- Incorporate and knead: Mix on low speed until all ingredients are combined, then increase to medium speed and knead for 5 to 10 minutes. Add extra flour as necessary to create a slightly sticky but elastic dough that bounces back when touched.
- First rise: Cover the bowl with a towel and let the dough rise in a warm place until doubled in size, about 1 hour.
- Divide and shape: Punch down the risen dough and divide it into 8 equal portions. Shape each portion into small loaves or rolls.
- Prepare for second rise: Dust a baking sheet with cornmeal and place the shaped loaves on it. Cover and let rise again for 30 to 45 minutes until doubled in size.
- Preheat oven: Set your oven to 350°F (175°C) while the dough completes its second rise.
- Bake the rolls: Bake the loaves for 20 to 25 minutes until the bottoms sound hollow when tapped, indicating they are fully baked.
- Cool and serve: Remove the rolls from the oven and let them cool on a wire rack. Serve warm, optionally with whipped butter or honey butter for added richness.
Notes
- If the dough is too sticky while kneading, add flour a tablespoon at a time until manageable but avoid adding too much to keep the bread soft.
- For enhanced flavor, you can brush the tops of the rolls with melted butter immediately after baking.
- Ensure water temperature is between 105°F and 110°F to properly activate the yeast without killing it.
- Use a kitchen towel or plastic wrap to cover the dough to prevent drying out during rising.
- The cocoa powder adds subtle depth to the bread and does not make it taste like chocolate; it can be omitted if desired for a milder flavor.
