Copycat Raising Cane’s Bread Recipe

Introduction

Enjoy the soft, buttery goodness of this Copycat Raising Cane’s Bread, perfect for homemade chicken fingers or a tasty sandwich. This homemade version captures the fluffy texture and subtle sweetness that makes the original so irresistible.

Ingredients

• 4 cups all-purpose flour (580g)
• 1½ cups warm milk (about 110°F / 355g)
• 1 packet active dry yeast (2¼ teaspoons or 7g)
• ½ cup granulated sugar (100g)
• 1 teaspoon salt (6g)
• 1 egg (50g)
• ¼ cup vegetable oil (55g)
• For egg wash: 1 egg + splash of milk

Instructions

1. Step 1: Add the flour, sugar, salt, yeast, warm milk, egg, and vegetable oil to the bowl of a stand mixer. Begin mixing on low speed just until the flour is absorbed and a rough dough forms. Then increase to medium-low or medium speed and knead for 6 to 8 minutes until the dough pulls away from the bowl and becomes smooth and elastic.
2. Step 2: Transfer the dough to a lightly greased bowl. Cover with a towel or plastic wrap and let rise at room temperature for about 1½ hours, until puffy and roughly doubled in size.
3. Step 3: Once risen, divide the dough in half. Set one half aside. Take the other half and divide it into 8 equal pieces. Roll each piece into a slightly rounded log about the shape of a mini baguette, placing them seam side down.
4. Step 4: Arrange the 8 pieces side by side in a greased or parchment-lined 9.5 x 5.5-inch loaf pan. Repeat with the second half for a second loaf.
5. Step 5: Beat one egg with a splash of milk to make the egg wash. Brush the tops of both loaves and sprinkle with sesame seeds if desired.
6. Step 6: Bake at 350°F (180°C) for about 35 minutes, until golden brown and the internal temperature reaches 200°F. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing and toasting.

Tips & Variations

• Use a kitchen scale to divide dough pieces evenly for uniform loaves.
• For extra flavor, brush the warm bread with melted garlic butter after baking.
• If you don’t have a stand mixer, knead by hand on a floured surface for 10 minutes until smooth.

Storage

Store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the loaf in a zip-top bag for up to 1 month. To reheat, toast slices lightly or warm in the oven at 300°F until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise for up to 24 hours. Bring it back to room temperature before shaping and baking.

What if I don’t have sesame seeds?

Sesame seeds are optional. You can omit them or substitute with poppy seeds or everything bagel seasoning for a different twist.

Copycat Raising Cane’s Bread Recipe

Print Recipe

★★★★★

4.9 from 120 reviews

This Copycat Raising Cane’s Bread recipe replicates the soft, slightly sweet, and buttery bread rolls served at Raising Cane’s. Made with a tender yeast dough enriched with milk, egg, and oil, these loaves feature a golden crust brushed with egg wash and a touch of garlic butter. Perfectly paired with the signature Cane’s dipping sauce, this recipe yields two fluffy loaves ideal for sandwiches or side servings.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 30 minutes
• Yield: 2 loaves (16 rolls total) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread

• 4 cups all-purpose flour (580g)
• 1½ cups warm milk (about 110°F / 355g)
• 1 packet active dry yeast (2¼ teaspoons or 7g)
• ½ cup granulated sugar (100g)
• 1 teaspoon salt (6g)
• 1 egg (50g)
• ¼ cup vegetable oil (55g)

Egg Wash

• 1 egg
• splash of milk

Garlic Butter for One Loaf

• 4 tablespoons unsalted butter, melted
• 2 teaspoons garlic powder

Copycat Raising Cane’s Sauce

• ½ cup mayonnaise
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• Dash of hot sauce (Cholula recommended)

Instructions

1. Mix Dough: Add the flour, sugar, salt, yeast, warm milk, egg, and vegetable oil to the bowl of a stand mixer. Begin mixing on low speed just until all the flour is absorbed and a rough dough forms. Then increase to medium-low or medium speed and continue kneading for 6 to 8 minutes, allowing the gluten to develop and the dough to become smooth and elastic.
2. First Rise: Transfer the dough to a lightly greased bowl, cover it with a towel or plastic wrap, and let it rise at room temperature for about 1½ hours or until it becomes puffy and roughly doubles in size.
3. Divide Dough: Once risen, divide the dough into two equal halves. Set one half aside while shaping the first loaf.
4. Shape Rolls: Take one half of the dough and divide it into 8 equal pieces. Roll each piece into a slightly rounded log, about the size of a mini baguette or thick snake, placing with the seam side down to ensure a smooth top.
5. Prepare Loaf Pan: Place the 8 dough logs side by side into a greased or parchment-lined 9.5 x 5.5-inch loaf pan. Repeat the shaping process with the second half of the dough in a second loaf pan.
6. Apply Egg Wash: Lightly beat one egg with a splash of milk and brush the tops of both loaves. Optionally, sprinkle with sesame seeds for added texture and flavor.
7. Bake: Bake the loaves at 350°F (180°C) for about 35 minutes or until golden brown and the internal temperature reaches 200°F (93°C). This ensures the bread is fully cooked and has a soft, tender crumb.
8. Cool and Finish: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Brush the cooled bread with the garlic butter mixture (combine melted butter and garlic powder) before slicing and toasting as desired.
9. Make Cane’s Sauce: Combine mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and a dash of hot sauce in a small bowl. Mix well and serve alongside the bread or sandwiches for the authentic Cane’s flavor.

Notes

• Use a kitchen scale for uniform portions to ensure even baking and consistent loaf size.
• The dough may initially feel sticky; this is normal as gluten develops during kneading.
• Letting the dough rise until doubled in size improves texture and flavor.
• Internal temperature of 200°F for bread ensures it is fully baked through without being doughy.
• Garlic butter brushing after baking adds authentic flavor reminiscent of Raising Cane’s bread.
• Serve the bread toasted to mimic the original restaurant experience.
• Store leftover bread tightly wrapped at room temperature for up to 2 days or freeze for longer storage.
• Adjust hot sauce quantity in the dipping sauce to taste for mild or spicy preferences.

Keywords: Copycat Raising Cane’s Bread, homemade Cane’s bread, soft yeast rolls, Raising Cane’s sauce, garlic butter bread, sandwich rolls