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

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.

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

From: Cindy Lynn

On Oct 15, 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!

From: taylortwo

On Dec 26, 2002

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

From: mandy71480

On Nov 27, 2003

I thawed the frozen bread dough in the fridge overnight, and layed it out to rise in the morning. It took about 4 hours and it was ready to go. I cut the loaves into roll-size peices using kitchen shears and placed them on a lightly oil-sprayed cookie sheet. The margarine was a little difficult to spread without slipping off the hot rolls and into the pan, so I let them cool until they were cool enough to handle, but still warm, and I dipped the tops in the mixture. I got a more even coat, and there was less mess. My only complaint is that the dough was kinda chewy instead of fluffy like in the restaurants, but still very good. I am adding pictures of the rolls and the 1 loaf I made soon!

From: Margo59

On Feb 23, 2007

It does not get any easier than this. My family devoured these and asked "how did you make these"? I know I will make these many more times. Thanks for the recipe.

From: Cookiegirlandi

On Dec 6, 2004

Easy and yummy! Try tnis recipe! Melt in your mouth. Loved them.

From: Mommaof2Beauties

On Nov 16, 2004

Great tip! These are wonderful. Thanks for sharing.

From: AlabamaGirl71

On Dec 25, 2004

Yum yum yum...finger licking good! I can't believe this was so easy! My rolls did end up going flat, but I think that was my fault, and by no means did it hurt the taste. This is definitely one I'll make again!

From: Dreamgoddess

On Aug 30, 2003

Thank you HeatherFeather for this wonderful tip! I used this to make Parkerhouse rolls and they came out fantastic...just like rolls in one of my favorite steakhouses! No more rolling out dough...no more kneading. This will be my main recipe for breads and rolls from now on.