Australian Bushman Rolls Fast2eat

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

Prep Time: 10 minutes
Cook Time: 20 minutes
Dough at bread maker + waiting time: 2 hours 30 minutes
Total Time: 3 hours
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!
Servings: 24 buns


  • 1 1/4 cups Water - 80-90°F/26-32°C
  • 2 tbsp Butter - room temperature or Margarine
  • 1/4 cup Molasses
  • 2 tbsp Honey
  • 1 cup Whole wheat flour
  • 1 cup Rye flour
  • 1 3/4 cups Bread flour
  • 1 tbsp Vital wheat gluten - optional but I recommend for a guaranteed fluffy loaf
  • 2 tbsp Brown sugar
  • 2 tbsp Cocoa powder
  • 1 tsp Instant coffee granules
  • 1 tsp Salt
  • 2 tsp Active dry yeast

For dusting loaves and pan

  • cornmeal

Instacart is available in the US only at the moment.


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.

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Course : Appetizers & Starters, Breakfast & Brunch
Cuisine : Australian
Keyword : "Appetizer", "Bread maker", "Bread", "Oven", Australian bread, Bake bread, Baking, Bread machine, Breadmaker, Breadmaking, Breakfast, brown sugar, Brunch, Bushman Bread, dark brown bread, Dough Cycle, Easy, easy-to-prepare, Egg-free, homemade, Homemade bread, Molasses Bread, natural food colouring, Nut-free, Outback bread, Outback Copycat Bread, Outback’s steakhouse bread, Pumpernickel Bread, Rye, Rye Bread, rye flour, Snack, Special Molasses Bread, Whole Wheat, Whole Wheat Bread


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. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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