Australian Bushman Rolls Fast2eat

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Now you can skip the steakhouse and make the best Outback Bread copycat at home with pantry ingredients.

This recipe is nearly a copycat of one of my favourite bread – The Outback’s steakhouse brown bread – Dark, delicious, semi-sweet and slightly bitter, with hints of molasses and honey. It is so yummy when they bring it out warm.

For those of you who have been to Outback Steakhouse and tried the bread, you know it’s amazing. It is so different from any other bread you have tried.

If you have never experienced it, I would highly recommend it.

You may go to the Outback Steakhouse for the red meat, but the fantastic dark bread, served before the food arrives, is the highlight of the meal. Everyone loves when the warm bread comes to the table. There may have been times (I will not admit to how many times) while eating at Outback steakhouse where I have been too full from the bread I ate before my meal came.

Luckily, you can make it at home. The recipe is super easy to reproduce.

The wholesome and homemade bread is loaded with fibre thanks to the rye and whole wheat flour. The texture is dense but not heavy. Cornmeal adds the signature touch to the Outback bread! It has a crisp crust and soft crumb.

When wrapped correctly, this bread freezes beautifully. Just pop it back in the oven for a few minutes to reheat when you’re ready to eat.

This bread is dairy and egg free; however, it is not vegan, but you can make it vegan by substituting vegetable oil for butter and maple (or dark corn) syrup for honey!

Although it has honey, molasses and brown sugar, this bread is not overly sweet. It’s an excellent side for savoury dishes, and it’s also perfect when making sandwiches with savoury fillings such as pulled pork. It’s perfect for enjoying with a smoked salmon & cream cheese sandwich.

Furthermore, it’s the best way to start any steak, fries or baked potato meal. Or serve it alongside a salad or soup.

I’m pretty sure you’re going to love my Australian Bushman rolls! Who agrees with me that free restaurant bread is some of the best bread? I also love the Texas Roadhouse rolls, the Olive Garden breadsticks, and the Disney Hoop Dee Doo Cornbread.

You can also try other similar versions of the Outback bread copycat recipe:

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Australian Bushman Rolls Fast2eat

Australian Bushman Rolls Fast2eat

Australian Bushman bread is the bread you get at Outback. It's a honey, and molasses wheat roll, most well known for its dark brown colour. But since we can't go out to eat every day, this copycat recipe is perfect! Make this Outback's favourite Australian Bushman brown bread without leaving your home!
Prep Time: 10 minutes
Cook Time: 20 minutes
Dough at bread maker + waiting time: 2 hours 30 minutes
Total Time: 3 hours
Servings: 24 buns


For dusting loaves and pan

  • cornmeal


Using the dough setting and hand shaping

  • Place all ingredients (but cornmeal) in a bread machine in the order listed above (or specified for your bread maker).
  • Use the dough setting.
  • Check the dough consistency during the kneading cycle. If needed, add more flour or liquid.
  • Prepare baking sheets. Line with parchment paper or grease the bottom and sides well, cover with cornmeal, and set aside.
  • When the dough setting finishes, remove the dough from the bread machine.
  • If the dough is a little soft and sticky, make sure you use a well-floured (with cornmeal) cookie sheet and plenty of flour on your hands without making the dough too hard.
  • Divide dough into small balls or your desired shape. The original Outback size is about 12×5 cm/4.72×2 inches.
  • Spray gently with water or moisten your hands, lightly pass them over the rolls and pass them in the cornmeal.
  • Place into prepared pans and sprinkle the entire surface of the loaves with cornmeal.
  • Cover with a dry towel and allow rising again for about an hour. Only let rise until doubled; otherwise, it will be over-proofed.
  • The loaves may not double in size. But don’t worry: inside the oven, they grow beautiful!
  • Pre-heat oven to 175ºC/350ºF.
  • Bake for about 15-25 minutes (for the larger loaves, bake about 30-40 minutes) or until baked through.
    I use a thermometer to test for doneness. Insert into the centre of the bread. It should register 93ºC/200ºF.
  • Rotate the pans halfway through baking.
  • Remove immediately from pans and let cool on a rack for at least 15 minutes before slicing. Leaving them on the pan to cool could result in a soggy bottom crust.



The dough can also be made using a mixer. Knead the dough with the dough hook for about 8-10 minutes on a low setting. When kneading by hand: about 10-12 minutes.
Before shaping the buns, let them rise for about an hour or until about doubled in size, covered in a lightly greased bowl.
Wrap a loaf in plastic wrap, followed by aluminum foil. Then place the bread in a freezer-safe plastic bag. The bread will keep in the freezer for up to 4 months.
Usually, Outback Steakhouse bread is made by adding brown food colouring to make them darker. However, I prefer to skip artificial food colouring. I make the perfect homemade copycat recipe without any food dye! In my opinion, it won’t need food colouring: those rolls get all the colour they need from the cocoa, coffee, and molasses. They add colour and a little depth of flavour, although the bread does not taste like chocolate or coffee. It’s important to use cocoa, not hot chocolate mix! The chocolate mix will add more sugar and less cocoa, compromising colour and flavour. Look for natural, good, quality baking cocoa.

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

Disclosure: “As an Amazon Associate, I earn from qualifying purchases. Purchases made using these links don’t cost any extra and provide Fast2eat with a few pennies to keep the lights on.”


Calories: 103kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 109mg | Potassium: 120mg | Fiber: 2g | Sugar: 5g | Vitamin A: 30IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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2 thoughts on “Australian Bushman Rolls Fast2eat”

  1. 5 stars
    Excellent rolls! The crumb is soft, moist, and a bit chewy. Great flavour. I’ve never had the Outback bread so don’t know how close these rolls come to being a copycat. The dough was easy to mix and knead by hand. It was tacky but I didn’t need any additional flour to knead. The first rise was almost 2 hours and the second was 1 1/2 hours. I divided the dough into six 135 gram portions for large sandwich buns. Other than omitting the honey and using black cocoa powder I made no other changes to the recipe.

    1. Hello Sadie,
      Thank you for the kind feedback! I’m glad to hear that the rolls turned out well for you. The soft, moist, and slightly chewy crumb is exactly what we aim for in these rolls. It’s great to know that you enjoyed their flavour. Omitting the honey and using black cocoa powder are interesting modifications. I appreciate your detailed feedback and hope you continue to enjoy baking with Fast2eat recipes!

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