Longhorn Steakhouse Bread

Name: Longhorn Steakhouse Bread Recipe (Homemade)
Prep time: 10 min
Cook time: 30 min
Total time: 2 h 10 min
Cuisine: American
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; 1/3 cup of ground flax seeds

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This Longhorn Steakhouse Bread replicates the restaurant's signature loaf using whole wheat flour, honey, and ground flax seeds for a hearty, slightly sweet crumb. The dough rises twice and bakes in about 30 minutes for authentic results at home.

🍴Copycat

🌍American 🏷️Copycat longhorn steakhouse bread

Total

2h 10m

Recipe Source

View original recipe

From Jenaroundtheworld · by Jennifer

Ingredients

10 Ingredients

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Instructions

1
Mix the wheat flour, all-purpose flour, sugar, salt, ground flax seed, oats, and yeast in a bowl.
2
Mix in butter and honey.
3
Gradually add the buttermilk to the dry ingredients and beat with a mixer fitted with a dough hook for about two minutes.
4
Set the dough in a warm spot for about 60-90 minutes or until it doubles its size.
5
Roll the dough into the shape you want it. I like it to look like the restaurant bread.
6
Roll up tightly starting at the wide side and pinch the seam.
7
Let the dough rise until doubled again.
8
Preheat the oven to 375 °F.
9
Make 3-4 slits on the top of the bread.
10
Bake for 25-35 minutes.

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Tips & Notes

Pro tips

Keep your rising environment warm and draft-free—a turned-off oven with the light on works well for the 60–90 minute first rise.
Roll the dough tightly from the wide side and pinch the seam firmly to prevent the loaf from splitting unevenly during bake.
Make 3–4 deep slits on top just before baking; this controls where the bread expands and mimics the steakhouse presentation.
Bake at 375°F for 25–35 minutes; the bread is done when golden-brown and sounds hollow when tapped on the bottom.

Substitutions

Buttermilk → plain yogurt thinned with water or milk (same volume)
Honey → agave syrup or maple syrup (same volume)
Ground flax seeds → omit or replace with additional quick oats

Storage & make-ahead

Store cooled bread in an airtight container at room temperature for up to 3 days. Reheat wrapped in foil at 375°F for 10 minutes or slice and toast.

Equipment

Stand mixer with dough hook · Loaf pan or baking sheet

Common Questions

Can I use all-purpose flour instead of whole wheat?

You can use all-purpose for both flours, but the bread will be lighter and less hearty. The whole wheat gives it the signature depth of the steakhouse version.

How do I know when the dough has doubled?

The dough should visibly increase to roughly twice its original size, typically 60–90 minutes in a warm spot. A poke test: if your finger leaves a slight indent that doesn't spring back, it's ready.

Why isn't my bread rising?

Ensure the yeast is fresh and your rising spot is genuinely warm (around 70–75°F). Cold environments slow fermentation significantly. Also confirm your buttermilk was warm when added.