Copycat Outback Steakhouse Rolls Recipes

OUTBACK STEAKHOUSE BREAD

Steps:

• In the bowl of a stand mixture, dissolve the yeast and 1 Tbsp of sugar in warm water until mixture gets foamy.
• Whisk in the honey, brown sugar, egg and molasses.
• Sift in the remaining dry ingredients and knead 10 min over low speed.
• Divide the dough into 2 equal parts. Cut each part into 6 equal pieces and form 6-7" long narrow rolls.
• Dredge each roll into some cornmeal and then transfer each roll onto a well-greased pan. Allow dough to proof until doubled in size (approx. 45 min-1 hr in a warm place.)
• Bake in a pre-heated 380°F oven for 15 minutes.

COPYCAT OUTBACK STEAKHOUSE ROLLS RECIPE

Steps:

• In a stand mixer (or in a large bowl), combine the warm water and yeast. Let sit for about 10 min.
• Once yeast has been proofed, add egg, butter, honey, molasses, baking cocoa, salt, brown sugar, all-purpose flour, and food coloring into the mixer and mix (or stir with a big wooden spoon for those without a mixer) for about 1 minute.
• Once combined, add 1 cup of whole wheat flour and mix on low. Gradually add another cup of the whole wheat flour.
• Continue mixing for 7-10 min adding a bit more whole wheat flour if necessary.
• Pull dough out and knead on a floured surface 4-5 times into a ball.
• Put dough in a bowl and let rise in a warm place, covered, for 60-90 min. or until the size has doubled.
• Punch the dough down and shape into 16 rolls.
• Place in a greased 9×13 pan and let rise for another hour.
• Bake at 350 degrees for 20 min (the tops of my rolls got a little hard. I would cover them the last 5-10 min next time)
• Brush the rolls with melted butter and dust with cornmeal.
• Lather in more butter and enjoy!
• Adapted from It's Always Autumn

OUTBACK STEAKHOUSE-STYLE DARK BREAD

Steps:

• Soften yeast in 1/2 cup warm water.
• Stir in sugar. Let stand 6 minutes or till bubbly.
• (If using instant yeast just stir the yeast and sugar into the flour).
• Meanwhile, in large mixing bowl combine 1 cup (1 1/2 if using instant yeast) warm water with molasses, cocoa, salt, oil, and rye flour. Beat until smooth.
• Add yeast water mixture, stirring to combine (if using active dry yeast).
• Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic.
• Knead a few minutes.
• Let rise till doubled in greased bowl.
• Punch down.
• Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet,.
• Spray tops of loaves with cooking spray.
• Cover with towel and place in warm place till doubled.
• Preheat oven to 375 degrees F.
• Score tops of loaves and bake for 30 minutes to 200 degrees or until crust makes a hollow sound when tapped.
• Cool on rack before slicing.