You've Got to Be Kidding Me Restaurant Rolls (or Bread)

"This is really more a tip than a recipe - It is so ridiculously easy. After hunting high and low for the recipe for restaurant yeast rolls/bread that are served in many chain restaurants & steakhouses, I was astonished to learn that very often they merely use pre-made ordinary yeast dough and honey flavored margarine - The secret "recipe" I had been searching for was actually just a method."
 
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photo by HeatherFeather photo by HeatherFeather
photo by HeatherFeather
photo by CandyTX photo by CandyTX
photo by PianoCook photo by PianoCook
photo by Kim M. photo by Kim M.
photo by Carol O' photo by Carol O'
Ready In:
5hrs 30mins
Ingredients:
3
Yields:
1 loaf
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ingredients

  • 1 lb frozen bread dough, thawed according to package directions (honey wheat or white)
  • 1 -2 tablespoon margarine, to taste (not butter)
  • 1 -2 teaspoon honey, to taste
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directions

  • Thaw frozen dough, let rise, and bake dough all according to package directions- either for a loaf or rolls.
  • When the bread has baked and while still warm, combine margarine and honey well and spread liberally all over the top of the warm bread.
  • It should be glistening.
  • You may serve right away, or you may prepare earlier in the day and set the warm, glistening bread inside a resealable plastic bag.
  • It will stay very soft this way and can be reheated as desired later the same day.
  • Serve warm with real butter or more honey margarine mixture, as desired.
  • Note: Surprisingly, homemade doughs don't produce the same texture as the frozen doughs- so if you really want that restaurant taste, the purchased stuff is actually the way to go.

Questions & Replies

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Reviews

  1. Great! These are just like those yeasty rolls in the restaurant. Talk about an easy way to make bread. Unless I need agression therapy I will never knead another loaf of bread! I have an electric kitchen, so I get out the old heating pad. Put a hand towel on top of the heat pad and a tea towel on top of the bread and place the bread on top of the heat pad to rise. Works perfectly every time. Thanks for sharing this recipe.
     
  2. BINGO!! You've nailed it. There is a fairly "fancy" restaurant I have been to a few times and they serve these crossiants that have this sweet/sticky glaze. As you suggested I used the frozen dinner roll dough and as soon as I bit into one of these I knew this was the "secret" to those fancified crossiants!!! Not only does it taste wonderful, but they look so nice with that glistening glaze over them. I will be using this on both the frozen dinner roll dough as well as crossiants!! Thanks for sharing this GREAT recipe :)
     
  3. I put this on a loaf of Harvest Wheat Bread that had just come out of my bread machine last night. We'd had such a big dinner that I didn't even offer it to anyone. When my youngest daughter came home from school this afternoon, she sliced the bread and proceeded to prepare her afternoon snack. She came to me and said, "Mom what did you put on top of this bread? It's so shiny and pretty and it tastes delicious!" I told her I'd made a honey and butter glaze and used it rather than the traditional butter. Now she wants me to use this method for all of my homemade breads in the future. Thanks for sharing Heather!
     
  4. these were GREAT! i made them for our christmas dinner. because i had so much to cook i needed an easy roll recipe. this fit the bill perfectly. i did use butter instead of margarine but only because i didn't have any in the house. the glaze keeps the rolls very soft and it taste so yummy. these are so good that among the tons of leftovers i had there was not a single roll left. i will definitely make these as a regular addition to our table. thanks for sharing the recipe! tt
     
  5. So very yummy and so easy. mY husband and boys could not get enough. I used the smaller amount of honey and the larger amount of butter, which suited us fine. Just a hint of sweetness was all that was necessary. Oh, and DO use real butter. I never buy margarine, so wasn't going to get any special for this. But the butter is very tasty and although the studies go back and forth constantly.....the margarine is likely no better for you.......
     
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Tweaks

  1. Loved, loved, LOVED these. The whole family scarfed these down, I'm surprised that we actually have leftovers. I did alter the recipe a little. First I used Light Butter instead of margarine, and second I used 1 tablespoon of butter and 1 tablespoon of honey. They were just right and not too sweet. Will definitely be making these again for dinners or special occasions! Served these rolls with recipe #47391 Crispy Tilapia.
     

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