This Copycat Longhorn Steakhouse Bread is simple and easy to make. If you love the bread from this iconic restaurant, you will love this copycat version that tastes just like what you get at the restaurant! For more restaurant inspiration, visit Best Copycat Recipes.
Anytime my husband and I go out to eat at our favorite restaurant, I down at least 3 loaves of this delicious brown bread.
If Longhorn Steakhouse is one of your favorite restaurants, check out these Longhorn Steakhouse White Cheddar Stuffed Mushrooms. Another great recipe is my Longhorn Steakhouse Parmesan Crusted Chicken.
For more inspiring recipes, read this article which has 10 Copycat Longhorn Steakhouse recipes in it.
How to Make Longhorn Steakhouse Bread
To make this bread, you need a combination of white flour and wheat flour. What sets this bread apart from other breads is that it also has whole grains of different kinds in it.
I wound up using whole quick-cooking oats and ground flax seed and it gave it the perfect texture and taste.
Once you get the ingredients in your KitchenAid stand mixer, use the dough hook and mix the dough well.
Now, transfer it to a clean bowl, cover it, and let it rise until doubled in size. Once the dough is doubled in size, remove it from the bowl and shape it into the loaf size you are looking for.
Place on a baking sheet lined with parchment paper, cover, and let it rise until doubled in size again.
Now bake in a 350-degree oven for 25-30 minutes or until golden brown.
Let it rest for at least an hour before slicing.
Serve with your favorite dinner or just be like me and eat it as a snack!
My Favorite Bread Supplies
Since I make a lot of bread homemade, I always like to have some supplies on hand that make bread-making a little easier.
Copycat Longhorn Steakhouse Bread
Make the delicious Longhorn Steakhouse Bread with just a few simple ingredients.
Ingredients
- 1 ⅓ cup whole wheat flour
- 1 cup all-purpose flour
- ½ tsp. sugar
- 1 tsp. salt
- 2 ½ tsp. dry yeast
- 1 tbsp. butter
- ¾ cup buttermilk, warm
- ⅓ cup honey
- ¼ cup quick cooking oats
- ⅓ cup of ground flax seeds
Instructions
Mix the wheat flour, all-purpose flour, sugar, salt, ground flax seed, oats, and yeast in a bowl.
Mix in butter and honey.
Gradually add the buttermilk to the dry ingredients and beat with a mixer fitted with a dough hook for about two minutes.
Set the dough in a warm spot for about 60-90 minutes or until it doubles its size.
Roll the dough into the shape you want it. I like it to look like the restaurant bread.
Roll up tightly starting at the wide side and pinch the seam.
Let the dough rise until doubled again.
Preheat the oven to 375 °F.
Make 3-4 slits on the top of the bread.
Bake for 25-35 minutes.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 302Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 465mgCarbohydrates: 57gFiber: 6gSugar: 17gProtein: 9g
Does this make 1 loaf, or 2? What size pan do you use to bake it in? Thanks!
Hi Rebecca -- This bread is not baked in a loaf pan. It is baked on a baking sheet. This recipe is for 1 loaf.
Is this dough supposed to be like bread dough, soft and fluffy?
Not as fluffy as sandwich bread, but should be a little fluffy.
Did you forget the water or does this recipe not use water? I only used the butter, honey and 3/4 cup warm buttermilk and my dough is very dense and not rising. I make bread alot for my family but trying this one and it doesn’t rise.
This recipe does not require water. I am sorry you are having issues but this recipe always works.
@Jennifer Sikora, Mine did the same. It was dense and did not rise -- even after 90 minutes. Very disappointing. I make bread every week, so have experience with working with yeast recipes, but this was my first try at this recipe.
I m sorry it was like that. It has worked for everyone else including myself.
@DiAnna, Me too. I even made the recipe again the next day, double checking my kneading time and allowing twice the amount of time to let the dough rise. I ended up with 4 LOAVES of wonderfully flavored bread that was much denser than the bread served at Longhorn steak house! New yeast, New whole wheat flour, double checked the temp of the buttermilk.
Sorry you had issues but it works every time for me and several others. Temps, humidity, time of the day etc sometimes make a difference in bread density
@DiAnna, same for me. I make bread several times a week. Tried this recipe 2 times. Never worked!
I am not sure what you guys are doing but it always works well for me.
Can this be made in a bread machine?
You can knead it and let it rise in the bread machine but when it comes to shaping and cooking it should be done in the oven.
I'm having same issue, bread not rising, it's been 45 mins and nothing. My kitchen is warm,as I was cooking homemade shepherds pie and I followed directions to the "T".
Baffled
Check your yeast. Sometimes it's the yeast being old.
@Jennifer Sikora,
I used fast rising instant yeast, expires 4/15/2026. Is this the issue?
Could be. I use the active dry yeast.
@Jennifer Sikora,
The dough smelled exactly like Longhorns hot bread when I covered to rise.
Well that's a good sign right??
@Jennifer Sikora, it's finally starting to rise!!!!
Awesome!!
Very dense bread, poor rise. Used brand new bag of King Arthur AP flour and Bob's Red Mill whole wheat flour. Brand new jar of Fleischmann's active dry yeast. Followed the recipe. I live on the Atlantic coast. I made other loaves of bread same day which raised as expected.
I am sorry you had issues with the bread. I have made this several times and it always turns out perfectly.
How do you activate the active dry yeast?
Mix it with the sugar and milk or water.
The Copycat Longhorn Steakhouse Bread recipe sounds amazing—there’s something really comforting about recreating that warm, slightly sweet, hearty bread at home. It’s the kind of recipe that makes the whole kitchen smell incredible.
It really does smell amazing!
I tried it this recipe twice following step by step and careful measurements. It did Not rise. New yeast, flours . Very dense and heavy. Should you put yeast and sugar in the milk to proof it?
I am sorry that it did not rise for you. This bread is not a huge rise kind of bread. It has a slight rise to it. I am going to remake it and do a video so I can show people how it should turn out.
@Jennifer Sikora, did you ever make the video? If so, where can we find it? I have my dough on the 1st rise and I am scared to look at it!! Lol
I haven't gotten it made yet but will make it on Friday.
Are you activating the yeast before you mix it in the rest of the dough? The recipe reads that you just put the yeast in with the rest of the ingredients, then add honey and honey, then the warm buttermilk.
You don't need to activate the yeast with the warmed buttermilk and sugar before adding the warmed buttermilk to the dry ingredients/honey/butter?
My loaf won't rise and I think it's because it's not activating the yeast to have it all mixed in and adding the warm buttermilk at the end. I followed it as it says. I see lots of people commenting that their bread isn't rising but all you respond with is "mine always works" instead of giving advice on what could be wrong. My kitchen is warm for the rise. I let it rise for 2 hours and it did no movement so I just shaped and baked. It was delicious but didn't really grow at all so it was a small loaf.
I have never activated the yeast before when making the bread and it always turns out fine. I don't know why everyone is having such a hard time getting it to rise. I will make it again and do a video so others can see it too. I will also make the recipe again as it is written to retest it and see if I need to change things.