Copycat Outback Steakhouse Bread Rolls Recipe – Soft, Sweet, and Buttery

There’s something irresistible about those warm, dark, slightly sweet rolls from Outback Steakhouse. Soft on the inside with a tender crust, they’re perfect with a generous smear of whipped butter. This homemade version gets you incredibly close—right down to the subtle honey and cocoa notes.

You’ll be surprised how simple they are to make at home, and how quickly they disappear off the table. If you love baking, this is a fun project with a delicious payoff.

What Makes This Special

These rolls balance sweetness, warmth, and a hint of cocoa for that signature color and flavor. They’re enriched with butter and milk, which keeps them soft for days.

A touch of molasses and honey adds depth, while instant yeast keeps things simple and reliable. They bake up fluffy, mildly sweet, and ideal for serving with cinnamon honey butter—or just plain salted butter.

What You’ll Need

• All-purpose flour – 2 3/4 to 3 cups (330–360 g), plus extra for dusting
• Whole wheat flour – 1/2 cup (60 g) for flavor and color
• Unsweetened cocoa powder – 1 tablespoon
• Instant yeast – 2 1/4 teaspoons (1 packet)
• Warm milk – 1 cup (240 ml), about 110°F/43°C
• Unsalted butter – 4 tablespoons (56 g), melted and slightly cooled
• Honey – 3 tablespoons
• Molasses – 1 tablespoon (for color and depth)
• Brown sugar – 2 tablespoons
• Salt – 1 1/4 teaspoons
• Egg – 1 large, at room temperature
• Vegetable oil or butter – for greasing the bowl
• Optional finish – Melted butter and a drizzle of honey for brushing

Instructions

1. Warm the milk. Heat milk until warm to the touch (about 110°F/43°C). If it’s too hot, let it cool a minute so it doesn’t kill the yeast.
2. Combine wet ingredients. In a large bowl, whisk the warm milk, melted butter, honey, molasses, brown sugar, and egg until smooth.
3. Mix dry ingredients. In another bowl, stir together all-purpose flour (start with 2 3/4 cups), whole wheat flour, cocoa powder, instant yeast, and salt.
4. Make the dough. Add the dry mix to the wet mix and stir until a shaggy dough forms.

   If it’s very sticky, add the remaining all-purpose flour 1 tablespoon at a time until it’s tacky but manageable.

5. Knead. Knead by hand on a lightly floured surface or with a stand mixer and dough hook for 7–9 minutes, until smooth, elastic, and slightly tacky. The dough should stretch without tearing.
6. First rise. Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
7. Shape the rolls. Punch down the dough and divide into 12 equal pieces (about 70–75 g each). Tuck edges under to form smooth balls.

   Place on a parchment-lined 9×13-inch pan or two smaller pans, spaced slightly apart.

8. Second rise. Cover and let rise until puffy and nearly touching, 35–50 minutes depending on room temperature.
9. Preheat the oven. Heat to 375°F (190°C) while the rolls finish rising.
10. Bake. Bake 14–18 minutes until the tops are set and lightly browned. The internal temperature should be around 195–200°F (90–93°C).
11. Finish. Brush warm rolls with melted butter. For a sweeter finish, whisk a little honey into the butter before brushing.
12. Serve. Let cool for 10 minutes, then serve warm with softened butter or cinnamon honey butter.

How to Store

• Room temperature: Keep cooled rolls in an airtight bag or container for up to 3 days.
• Freeze: Wrap individually and freeze up to 2 months.

  Thaw at room temperature, then warm in a 300°F (150°C) oven for 8–10 minutes.

• Make-ahead: After shaping, cover and refrigerate up to 16 hours. Bring to room temp and let puff before baking.

Health Benefits

• Whole wheat flour adds fiber, B vitamins, and minerals, which can support digestion and steady energy.
• Controlled sweetness: Using honey and molasses offers flavor intensity, so you can keep added sugar modest while still tasting rich.
• Homemade control: You choose the ingredients—no preservatives, and you can reduce sugar or butter if desired.
• Pairing matters: Serve with protein (grilled chicken, steak, or beans) and a salad for a balanced meal.

Common Mistakes to Avoid

• Overheating the milk: Hot liquid can kill yeast. Keep it warm, not hot.
• Adding too much flour: A slightly tacky dough bakes softer.

  Add flour gradually and stop when it’s workable.

• Under-kneading: If the dough tears easily, knead longer for better structure and rise.
• Skipping the second rise: This step is key for fluffy rolls. Don’t rush it.
• Overbaking: These brown quickly due to molasses and cocoa. Check early to avoid dry rolls.

Variations You Can Try

• Cinnamon honey butter: Mix 1/2 cup softened butter with 2–3 tablespoons honey, 1/2 teaspoon cinnamon, and a pinch of salt.
• Extra wheaty: Swap an additional 1/4 cup all-purpose flour for whole wheat.

  Add 1–2 teaspoons extra milk if the dough feels stiff.

• Oatmeal twist: Fold in 1/3 cup quick oats during mixing for texture. You may need 1–2 tablespoons more milk.
• Seeded tops: Brush shaped rolls with milk and sprinkle sesame or poppy seeds before baking.
• Dairy-free: Use oat or almond milk and plant-based butter. Texture will stay soft with proper kneading.

FAQ

Can I use active dry yeast instead of instant yeast?

Yes.

Use the same amount, but proof it first by mixing with the warm milk and a pinch of sugar for 5–10 minutes until foamy, then proceed with the recipe.

Why add cocoa powder if it’s not a chocolate roll?

The cocoa adds a mild bitterness and color that balances the sweetness. You won’t taste “chocolate,” just a deeper, more complex flavor.

Do I have to use molasses?

It’s strongly recommended for signature color and depth. If you don’t have any, replace with more honey or brown sugar, but expect a lighter color and milder flavor.

How do I keep the rolls extra soft?

Don’t overbake, and brush with melted butter right out of the oven.

Storing them in an airtight container while slightly warm also helps retain moisture.

Can I make them in a stand mixer?

Absolutely. Use the dough hook on medium-low speed for 6–8 minutes until smooth and elastic. It’s an easy, hands-off option.

What pan should I use?

A 9×13-inch pan works well for pull-apart rolls.

For more defined edges, space them on a large sheet pan lined with parchment.

How can I tell if the dough has risen enough?

Gently press a floured finger into the dough. If the indentation springs back slowly and partially, you’re ready. If it bounces back quickly, give it more time.

Final Thoughts

These copycat Outback Steakhouse bread rolls are cozy, slightly sweet, and wonderfully soft—everything you want in a dinner roll.

With a few pantry staples and simple steps, you can bake a batch that tastes like it came straight from the restaurant. Serve them warm with honey butter, and watch them vanish. This is the kind of recipe that turns a regular meal into something special.