Bushman Bread Rolls– Easy Outback Steakhouse Copycat

This Bushman Bread Rolls recipe is a simple homemade version of Outback’s signature bread — soft, sweet, and touched with cocoa and coffee for depth. It’s no-knead, comes together with pantry staples, and honestly? Perfect with a swipe of honey butter and a quiet evening. Cozy, budget-friendly, and just kinda hits when you need something warm.

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Quick Summary

• Prep time: 30 mins
• Cook time: 18 mins
• Flavor: soft, cocoa-hinted, a little sweet
• Great for: side dishes, meal prep, quiet wins

Why I Like This Recipe

It’s chill. Doesn’t need a mixer, just time and a big bowl. The dough’s sticky but soft, the kind that rises slowly and smells like something worth waiting for. I eat these warm with honey butter and silence.

Ingredients

For the rolls:

• 30g hot water
• 2 tsp instant coffee
• 6g cocoa powder
• 250g bread flour
• 150g whole wheat flour
• 7g instant yeast
• 8g sea salt
• 60g honey
• 20g molasses
• 30g oil
• 200g water
• Cornmeal for dusting

For the honey butter:

• 60g salted butter
• 30g honey

How To Make Bushman Bread Rolls

1. Start the base: Mix hot water, coffee, and cocoa. Let it cool a bit.
2. Mix wet stuff: In a big bowl, stir in yeast, honey, molasses, oil, salt, and water with the coffee mix.
3. Add flour: Dump in the flours. Stir until it’s a sticky mess (don’t fix it — it’s supposed to be).
4. Rest + fold: Let it sit 30 mins, then stretch and fold the dough 4 times with wet hands.
5. Let it rise: Cover and let it rise 1 hour, until puffy and doubled.
6. Shape rolls: Split into 6 pieces, shape into logs, and roll each in cornmeal.
7. Final rise: Let rolls rest 45–60 mins until they puff again.
8. Bake: Bake at 190°C for 15–18 mins. Done when golden and firm.
9. Honey butter: Mash butter with honey. Spread on a warm roll immediately. No regrets.

Tips for Success

• Sticky dough is good — don’t keep adding flour.
• If it’s cold in your kitchen, proof it in the oven (turned off) with the light on.
• Dust your hands with water, not flour, when folding — it helps.
• Don’t overbake or they’ll go dry. 15–18 mins max.

Storage and Reheating

• Fridge: Wrap in cling film, keep for 3–4 days.
• Freezer: Wrap individually, freeze up to 2 months.
• Reheat: Air fryer or oven at 150°C for 2–3 mins. Warm = better.

Frequently Asked Questions

• Can I use all-purpose flour instead of bread flour?
  Yep. Texture might be a little softer, but it still works.
• Is the coffee flavor strong?
  Not really. It just deepens the overall flavor — more cozy than bitter.
• Do I need molasses?
  It adds richness, but if you’re out, use more honey. It’ll be lighter in flavor.
• Can I make them smaller?
  Sure. Just reduce baking time to around 12–14 mins.
• What’s the best way to eat these?
  Fresh out the oven with honey butter. Or slice and toast for breakfast the next day.

Common Mistakes and How to Dodge Them

• Adding too much flour: The dough’s supposed to be sticky. Add more and you’ll lose that soft texture.
• Skipping the rest time: The gluten develops during the rest — don’t skip it, even if it’s tempting.
• Cold butter in the honey butter: Let it soften first or it won’t mix smooth. Microwaving too long makes it weird, too.
• Underproofing: If it hasn’t doubled in size, give it more time. Dense bread = rushed bread.
• Baking too long: Watch the color. It should be just golden, not too dark. They keep cooking a bit after.

Nutrition Facts (Per Serving)

• Calories: 414 kcal
• Total Fat: 13g
• Saturated Fat: 6g
• Cholesterol: 24mg
• Sodium: 340mg
• Potassium: 190mg
• Total Carbohydrate: 68g
• Dietary Fiber: 4g
• Sugars: 13g
• Protein: 8g

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