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Nutrition Facts
Serving Size 1 loaf 21g Recipe makes 1 loaf) The following items or measurements are not included below: 1 lb frozen bread dough
Calories 122
Calories from Fat 102		(83%)
Amount Per Serving		%DV
	Total Fat 11.3g	17%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 133mg		5%
Potassium 9mg		0%
Total Carbohydrate 5.8g		1%
	Dietary Fiber 0.0g	0%
	Sugars 5.7g
Protein 0.2g		0%
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You've Got to Be Kidding Me Restaurant Rolls (or Bread)

Recipe #17764 | 5½ hours | 5 hours prep | add private note

⁽⁵⁴⁾ RATE IT NOW Print Recipe

By: HeatherFeather
Jan 22, 2002

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.

1 loaf (change servings and units)

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

Directions

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.

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Featured Reviews for This Recipe

From: LaurelAnn

On Oct 20, 2009

These were really good and easy to make. I used butter and thicker, natural honey - it turned out great! I also used the tips from other chefs to turn the rolls upside down and dip into the honey mixture - this worked great!

0 people found this review helpful

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From: Chef #754772

On Jan 11, 2009

These were an awesome addition to our Thanksgiving table!! Rolls really complete the meal menu and these were delicious and so easy to make! I used Rhodes frozen bread dough for mine! Tony

1 person found this review helpful

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From: Miss Annie

On Oct 10, 2002

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.

50 people found this review helpful

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From: Shae

On Oct 13, 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