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Copycat Longhorn Steakhouse Bread Recipe

ByKatie Clark
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If you’ve ever eaten at Longhorn Steakhouse, you know how delicious their bread is. Well, now you can enjoy that same deliciousness right in your own home! This longhorn steakhouse bread recipe is simple to follow and will have you enjoying the taste of Longhorn’s bread in no time. So go ahead and give it a try – your taste buds will thank you!

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 as much as I love their broccoli recipe.

It is soft, has such great flavor, and when you pair it with their butter…there’s nothing better. We developed this delicious copycat recipe – and it is amazing! You can also check the authenticity of our copycat recipe by trying out Longhorn spinach dip. This recipe will not make you think that it is a copycat.

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:

  1. Mix 3/4 cup wheat flour, 3/4 cup 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. Set dough in a warm spot for about about 60-90 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. Let dough rise until doubled
  11. Preheat oven to 375 degrees.
  12. Make 3-4 slits in the top of each loaf of bread.
  13. Bake for 25-35 minutes.
  14. Remove bread and brush each loaf with egg white + water mixture.
  15. Place back in the oven and bake for about 10-15 minutes.

(this recipe was updated and changed on February 25th – if you are looking for the old recipe, see the note below under “why is the rising time so short”).

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.

Where can I find the grains you use in this recipe?

I just ordered the Bob’s Red Mill 10 Grain cereal on Amazon. However, I have seen it at the grocery store as well. You can really use any multi-grain mix that you like, though!

Why is the rising time so short?

When I initially wrote this recipe, it had a pretty short rise time. We also put it in the fridge. However, after getting many responses and messages from other people, we realized that we needed to change the recipe.

It now has a much longer rising time, which should provide more consistent results. We have also removed the step about refrigerating it, though if you feel the loaf rises too much, you could put it in the fridge, wrapped tightly, before the second rising time.

If the old recipe worked for you, here is what we did:

  • Wrap bread in plastic wrap
  • Let rise for 20 minutes
  • Place in fridge for 60 minutes
  • Remove, let come to room temperature
  • Bake for 25 minutes.

This was too grainy – can what I do differently?

Others who have found this recipe to be too grainy have found that cutting back on the grains and increasing the flour a little bit helped make it a less grainy bread.

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.

Longhorn Steakhouse Bread

Longhorn Steakhouse Bread

Yield: 1 loaf
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 cup 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. Set dough in a warm spot for about about 60-90 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. Let dough rise until doubled
  11. Preheat oven to 375 degrees.
  12. Make 3-4 slits in the top of each loaf of bread.
  13. Bake for 25-35 minutes.
  14. Remove bread and brush each loaf with egg white + water mixture.
  15. Place back in the oven and bake for about 10-15 minutes.

Notes

(this recipe was updated and changed on February 25th - if you are looking for the old recipe, see the note below under "why is the rising time so short").

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Katie Clark
Category: Bread Recipes
mixing dough
pouring flour
mixing bread dough
finished dough
rolling out
rolling up bread
french bread
letting bread rise
dough wrapped in plastic wrap
slitted bread
coating bread with mixture

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.

Can I double this recipe?

You definitely can!

How to store bread

Storing homemade bread properly helps maintain its freshness and texture.

Allow the homemade bread to cool completely on a wire rack before storing. 

Wrap the cooled bread tightly in plastic wrap. Make sure to cover the entire loaf to minimize exposure to air.

Alternatively, you can wrap the bread in aluminum foil. This helps protect the bread from light and air.

If you have a bread box, place the wrapped bread inside. Bread boxes provide a controlled environment that helps prevent the bread from drying out.

Avoid storing homemade bread in the refrigerator unless it contains perishable fillings or toppings. Refrigeration can accelerate staling and result in a dry texture.

For longer storage, freeze the bread. Wrap it tightly in plastic wrap, aluminum foil, or place it in a resealable plastic bag. Label the package with the date.

To thaw, leave the bread at room temperature or reheat it in a preheated oven for a few minutes.

What are some substitutions that you and I could do for this recipe?

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

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

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

More Longhorn Copycat Recipes

If you’re looking for a delicious and easy-to-follow Longhorn steakhouse bread recipe, look no further! This copycat recipe is perfect for making at home, and we hope it met your needs.

Katie Clark is a mom of three with a passion for creating home-cooked meals every night for her family. She has learned the skill of cooking from the time she was young and comes from a long-line of women who love to cook. Over the years, she has developed this skill to not only help her family but thousands around the world with her popular copycat recipes, jello salads, and twists on traditional favorites. She has a degree in journalism and loves to help others succeed in getting dinner on the table!

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32 Comments

  2. 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

    1. 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. 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

    1. 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. 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. 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. 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

    1. 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. 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

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

  11. 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

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

  12. I am a bread baker too, and I have to admit I had my doubts about the short rise time and refrigeration. But I followed the directions exactly as written and the bread turned out to be delicious! Just like LongHorn’s!’

    Reply

    1. I’m so glad that you loved it! Thank you for sharing your experience. I was starting to doubt my recipe!

  13. The loaves hardly rose at all. Bread was very dense. I was hoping for something comparable to Longhorn’s, but this definitely wasn’t it. I’m going to try the rising methods that one commenter had good results with. It did make the house smell good at least.

    Reply

    1. Let me know if you try again! We are in the process of retesting this recipe to make sure it works every time!

  14. Making right now it’s been a hour and didn’t rise as of yet. Always used to activating the yeast first. Followed instructions to a t. So I’m hoping I haven’t wasted time @nd ingredients

    Reply

  15. Is this the exact recipe used at Longhorn? I am severely lactose intolerant, yet their bread causes me no ill effects.

    Reply

  16. I’ve tried this bread twice. As other commenters, I’m having issues with the bread not rising.

    Are there any updates to the recipe?

    Reply

    1. I am retesting the recipe this weekend. I”m not sure why some people have no issue with rising while others do. I’ll be sure to share an update when I have one!

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