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

Total Time
5hrs 30mins
Prep 5 hrs
Cook 30 mins

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.

Ingredients Nutrition

  • 453.59 g frozen bread dough, thawed according to package directions (honey wheat or white)
  • 14.79-29.58 ml margarine, to taste (not butter)
  • 4.92-9.85 ml honey, to taste


  1. Thaw frozen dough, let rise, and bake dough all according to package directions- either for a loaf or rolls.
  2. 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.
  3. It should be glistening.
  4. You may serve right away, or you may prepare earlier in the day and set the warm, glistening bread inside a resealable plastic bag.
  5. It will stay very soft this way and can be reheated as desired later the same day.
  6. Serve warm with real butter or more honey margarine mixture, as desired.
  7. 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.
Most Helpful

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.

Miss Annie October 10, 2002

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 :)

Shae October 13, 2002

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!

Cindy Lynn October 15, 2002