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The Best Copycat Longhorn Steakhouse Bread Recipe

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Make the delicious Longhorn Steakhouse Bread from home with this delicious recipe! It’s hearty, soft, and oh-so delicious!

Longhorn Steakhouse Bread Recipe

Bread is my nemesis.

Whenever I go to a restaurant and see that they have free bread, oh, it’s so hard not to fill up on it before I sit down to eat.

As you know, we are BIG fans of Longhorn Steakhouse around here. So I’m sure it comes as no surprise that we love their bread.

It is soft, has such great flavor, and when you pair it with their butter…there’s nothing better.

We’ve gotten takeout from them a few times recently, and it has bread and butter as optional…who would pick that?!

Longhorn is pretty pricey though, so I decided to try and make a copycat recipe of their bread on my own.

I was surprised to not really find anything that comparable online, so I went to work experimenting.

My first try ended up tasting a lot like Outback Steakhouse’s bread – which is delicious. But not the same (don’t worry, I’ll be sharing that soon).

But I finally tweaked the recipe to be PERFECT. Ah, I couldn’t get enough of this bread.

The top isn’t quite as soft as the Longhorn bread, but the taste and texture of it is pretty much right now.

It does take some time, but it’s so worth the effort. I can’t wait for you to try this!

Other Longhorn Recipes

Here are some of our other Longhorn Steakhouse copycat recipes:

What can I serve with Longhorn Steakhouse Bread?

This delicious bread is typically served as an appetizer at the restaurant.

I prefer having yummy bread with a nice steak dinner or a baked potato

But you can serve anything with it! Here are a few ideas to get you started.

Longhorn Steakhouse Creamed Spinach

Longhorn Steakhouse White Cheddar Stuffed Mushrooms

Instant Pot Sweet Potatoes

Instant Pot Asparagus

Copycat Longhorn Steak House Wild Shrimp

Longhorn Steakhouse Mac and Cheese

Longhorn Steakhouse Mashed Potatoes

Longhorn Steakhouse Broccoli

Substitutions

While there are substitutions for yeast, it is not recommended for breads that you knead.

This recipe calls for part whole wheat flour and part all purpose flour. If you choose to use all whole wheat the consistency will be a bit more dense.

It is my recommendation to not substitute anything in this recipe to ensure it turns out perfectly.

FAQ

Is the bread at Longhorn Steakhouse free? Yes. This bread comes to your table for free. However, making it at home means you are saving money because you are not paying for an entree to go with it.

What mixer do you use? I have both a Kitchen Aid Artisan mixer and a Bosch Universal Plus. I love them both, but the Bosch is my preferred for making bread – especially when I use whole wheat flour.

Can I freeze homemade bread? Yes. Wrap in saran wrap and foil and it should last in your freezer for 3-4 months.

Can I double this recipe? Yes.

What kind of bread is served at Longhorn Steakhouse? This is a Honey Whole Wheat bread.

Ingredients

1 1/3 cup whole wheat flour

1 cup all purpose flour

1/2 teaspoon sugar

1 teaspoon salt

2.5 teaspoons dry yeast

1 tablespoon butter

3/4 cup buttermilk, warm

1/3 cup honey

1/4 cup mixed grains (I use Bob’s Red Mill 10 Grain Cereal)

Egg white

Water

Instructions

Mix 3/4 cup wheat flour, 3/4 all purpose flour, sugar, salt, and yeast in a bowl.

Mix in butter and honey.

Gradually add the buttermilk to dry ingredients and beat with a mixer for about two minutes.

Add remaining flour until your dough is no longer sticky.

Knead in the mixed grains.

Knead for about 10 minutes until elastic and smooth.

Wrap the dough in plastic wrap and a kitchen towel and set in a warm spot for about 20 minutes.

Divide dough in half and roll each half into a. 7 inch x 5 inch rectangle.

Roll up tightly starting at the wide side and pinch the seam.

Place on a greased baking sheet, cover with plastic wrap, and refrigerate for an hour.

Remove bread from the fridge and let stand at room temperature for about 10 minutes.

Preheat oven to 375 degrees.

Make 3-4 slits in the top of each loaf of bread.

Bake for 25 minutes.

Remove bread and brush each loaf with egg white + water mixture.

Place back in the oven and bake for about 10-15 minutes.

Longhorn Steakhouse Bread

Longhorn Steakhouse Bread

Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes

Ingredients

  • 1 1/3 cup whole wheat flour
  • 1 cup all purpose flour
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 2.5 teaspoons dry yeast
  • 1 tablespoon butter
  • 3/4 cup buttermilk, warm
  • 1/3 cup honey
  • 1/4 cup mixed grains (I use Bob Red Mill's 10 grain cereal)
  • Egg white
  • Water

Instructions

    1. Mix 3/4 cup wheat flour, 3/4 all purpose flour, sugar, salt, and yeast in a bowl.
    2. Mix in butter and honey.
    3. Gradually add the buttermilk to dry ingredients and beat with a mixer for about two minutes.
    4. Add remaining flour until your dough is no longer sticky.
    5. Knead in the mixed grains.
    6. Knead for about 10 minutes until elastic and smooth.
    7. Wrap the dough in plastic wrap and a kitchen towel and set in a warm spot for about 20 minutes.
    8. Divide dough in half and roll each half into a. 7 inch x 5 inch rectangle.
    9. Roll up tightly starting at the wide side and pinch the seam.
    10. Place on a greased baking sheet, cover with plastic wrap, and refrigerate for an hour.
    11. Remove bread from the fridge and let stand at room temperature for about 10 minutes.
    12. Preheat oven to 375 degrees.
    13. Make 3-4 slits in the top of each loaf of bread.
    14. Bake for 25 minutes.
    15. Remove bread and brush each loaf with egg white + water mixture.
    16. Place back in the oven and bake for about 10-15 minutes.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 266mgCarbohydrates: 32gFiber: 2gSugar: 10gProtein: 5g

Please verify this information with your preferred nutrition calculator.

© Katie Clark

Reader Interactions

Comments

  2. Gina says

    I am a fairly experienced at home bread baker and I noticed the recipe doesn’t seem to have a normal raising period. Most recipes I have made have a 1st raise for around an hour or so, until double sized, then punched down, formed into the shape for baking, then left for a second rise, sometimes 30 minutes and sometimes it can be a long time. When the dough is rested the 1st time, you said to wrap it in plastic wrap and let sit 20 minutes and then after shaping it, to cover it and set it the refrigerator for while. I figure the bread is not raising much when it is wrapped up in plastic wrap, and 20 minutes is short for a rise period, and while it will rise in the refrigerator, it is so much slower than at room temperature. Does this shorter raise cause it to be denser than other breads or does it enhance the flavor some how? It is definitely going to change it, do you know what it does to it? I want to try this out, it looks delicious!

    Reply

    • Katie Clark says

      Hi, Gina! This bread turns out delicious and not overly dense. I know it’s not a typical bread recipe, but it works great. Give it a try and let us know what you think!

  3. Luanne Stevens says

    Where in the store would I find the “grains” you mention? If they don’t have it here is there a substitution I can use? I’ve never seen grains before. I can’t wait to try it! Thank you

    Reply

    • Katie Clark says

      Hi, Luanne! I bought them on Amazon, but usually you can find them in either the cereal aisle or with the flour 🙂 You can use any kind of multi-grain hot cereal that looks similar to this

  4. J Swaim says

    This is a wonderful recipe. However, I doubled it, let it proof the first time about 90 mins. Then, I divided the dough into two loaves and put into 2 8×4 inch loaf pans. I let them rise until double, about 49 mins or so. Baked at 375 for 40 mins. Excellent!!!

    Reply

  7. Alexander smith says

    I love this recipe❤️The first time it was too grainy. The second time I did it, I added more flour and wheat flour with more less grain, and it had a nice bounce to it. I love, and will do it agin, thank you

    Reply

  8. Sandy Lewis says

    I have made this bread 3 times and it has never risen for me. The yeast is not old. I use this yeast to make bread several times a month. I have even let it rise like a normal loaf of bread. Rise, punch down, rise again and bake.

    It does have a good taste, but is very dense.

    It has defeated me.

    Reply

    • Katie Clark says

      I’m sorry to hear this! We’ve always had good results, but we will test it again to see if there’s anything that can make the recipe simpler!

  10. Lisa says

    Thank you for the recipe. It has a delicious flavor my family really loved. We ate at Longhorn Steakhouse the night before, and this has a very similar flavor.

    I found it didn’t rise much and it ended up fairly dense. I also didn’t have access to any multigrain cereals, so I just threw in a 1/4 cup of quick oats. Will definitely make this again, just with more rising time so it expands a bit more.

    Reply

    • Katie Clark says

      Thanks for sharing! I’m glad you enjoyed it – I think more rising time will help!

  11. Brenda says

    I’m making this right now. It’s at the end of the 1 hr in the frig and the loaves look to be the exact same size as when I placed them in the frig. I’ve read the multiple comments about this same thing.
    I’m going to take them out, place in a WARM place next, and hope it rises. Otherwise, it will be a brick. I bought all fresh ingredients, including fresh yeast today, “active dry yeast”. I really hope this turns out. I don’t allow much bread in my diet and I’ve anticipated this for weeks now.

    Reply

    • Katie Clark says

      Hope it worked out for you! Let us know how it turned out. There isn’t a lot of rising involved with this recipe.

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