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Copycat Raising Cane’s Bread Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/copycat-raising-canes-bread-recipe/