longhorn restaurant bread recipe

Written ByJenny Smyth Posted on
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The Best longhorn restaurant bread recipe

I’m so excited to share with you my favorite Longhorn Restaurant Bread recipe. I’ve been making this bread for years, and it’s always a hit with my family and friends. The first time I had it at Longhorn, I was hooked.

I loved the way the crusty outside gave way to a soft, fluffy interior. It’s perfect for a casual dinner or a special occasion. And the best part?

It’s surprisingly easy to make at home. I’ve experimented with different ingredients and techniques over the years, but this recipe remains my go-to. The key is in the slow rise, which allows the yeast to develop a deep, complex flavor.

It’s worth the wait, trust me! I’ve served this bread with everything from soups to stews to roasted meats. My kids love it as a snack or dessert, and my husband requests it whenever we’re hosting guests.

It’s just one of those recipes that never gets old.

Copycat LongHorn Steakhouse Honey Wheat Bread

4.7 from 1865 votes

This soft and slightly sweet honey wheat bread mimics the beloved loaf served at LongHorn Steakhouse. It is perfect for sopping up butter or dipping into soups and stews.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time2 hrs 20 mins
Servings: 8Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Dough

1 cup warm water (110°F to 115°F)
2 tablespoons honey
1 packet (2 1/4 teaspoons) active dry yeast
2 cups bread flour
1 cup whole wheat flour
1 teaspoon salt
2 tablespoons unsalted butter, melted
1 large egg, beaten

For the Topping

1 tablespoon honey
1 tablespoon unsalted butter, melted

👨‍🍳Directions

1In a large mixing bowl, combine the warm water and honey.
2Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until it becomes frothy and bubbly, which indicates the yeast is active.
3Add the bread flour, whole wheat flour, salt, melted butter, and beaten egg to the yeast mixture.
4Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
5Knead the dough for 8 to 10 minutes until it is smooth and elastic, adding a little extra flour if it becomes too sticky.
6The dough should spring back when pressed gently with a finger.
7Place the dough in a lightly oiled bowl, turning it to coat all sides.
8Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
9Punch down the dough to release the air, then shape it into a round loaf.
10Place the loaf on a baking sheet lined with parchment paper, cover it with the towel, and let it rise for another 30 to 45 minutes until it is puffy.
11Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
12Bake the loaf for 25 to 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
13While the bread is baking, stir together the honey and melted butter for the topping.
14As soon as the bread comes out of the oven, brush the warm honey butter mixture over the entire surface for a glossy, sweet finish.
15Let the bread cool on a wire rack for at least 15 minutes before slicing.
16Serve warm with additional butter if desired.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
Clean kitchen towel
Baking sheet
Parchment paper
Pastry brush
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 5g💛Saturated Fat: 3g❤️Cholesterol: 30mg🧂Sodium: 300mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 7g🥩Protein: 7g

📝Notes

For a richer flavor, you can substitute the water with milk, but reduce the yeast proofing time slightly. To make the bread even softer, brush the top with melted butter immediately after baking and again after cooling for 5 minutes.

Watch Video Of How Copycat LongHorn Steakhouse Honey Wheat Bread Works

This Longhorn restaurant bread recipe is one I turn to again and again because it is simple, reliable, and always a crowd pleaser. I love that I can make it a day ahead, store it in an airtight container, and it stays moist for a couple of days.

For reheating, I just pop slices in the toaster or wrap the whole loaf in foil and warm it in the oven, which brings back that fresh baked taste. It works beautifully for family gatherings, potlucks, or just a cozy dinner at home.

I often serve it alongside a big salad or a bowl of soup, and it never disappoints. If you have leftovers, use them for sandwiches or toast the next morning.

This bread is a staple in my kitchen, and I am sure it will become one in yours too.

❓ Frequently Asked Questions About Copycat LongHorn Steakhouse Honey Wheat Bread

1. Can I use only all purpose flour instead of mixing whole wheat?

Yes, you can substitute all purpose flour for the whole wheat, but the texture will be a bit lighter and less dense. The whole wheat adds a nutty flavor and a heartier crumb, which is part of what makes this bread so good. If you use all all purpose, you might need to reduce the liquid slightly because whole wheat absorbs more water.

2. How do I get that dark, shiny crust like the restaurant?

The dark color comes from molasses in the dough and a honey butter glaze brushed on after baking. For the shine, mix two tablespoons of melted butter with one tablespoon of honey and brush it on the hot bread right out of the oven. Let it soak in for a few minutes before slicing.

3. Can I make this bread ahead of time and freeze it?

Absolutely, this bread freezes really well. Let it cool completely, wrap it tightly in plastic wrap, then place it in a freezer bag. It will keep for up to three months. To reheat, thaw it at room temperature, then warm it in a 350 degree oven for about 10 minutes.

4. Why did my bread come out too dense or heavy?

Dense bread usually means the dough did not rise enough or you added too much flour. Make sure your yeast is fresh and the water is warm but not hot, around 110 degrees. Also, knead the dough until it is smooth and elastic, and let it rise in a warm spot until it doubles in size.

5. Can I add extra honey or molasses for a sweeter bread?

You can increase the honey or molasses by a tablespoon or two, but keep in mind that extra sugar can slow down the yeast. If you add more, you may need to let the dough rise a little longer. I like to keep the sweetness balanced so it works with both sweet and savory toppings.

6. What is the best way to slice this bread without crushing it?

Use a serrated bread knife and let the bread cool for at least 15 minutes before slicing. Saw gently back and forth rather than pressing down hard. If you want perfect slices, you can chill the bread for 30 minutes first, but warm bread is hard to resist.

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