Youve Got To Be Kidding Me Restaurant Rolls Or Bread Recipes

Steps:

• 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.

Steps:

• 1. Gather your ingredients. Preheat oven to 350 degrees.
• 2. In a bowl, dump dry cake mix, eggs, and pie filling. Stir together until well mixed.
• 3. Pour into a greased 9x13. For an extra inch to the hips, chop room temp cream cheese into chunks. Poke the chunks randomly into the batter after pouring it into the baking pan. Make sure the cheese is in deep.
• 4. Bake at 350 degrees for 35 minutes or test with a toothpick for doneness.
• 5. NOTE: Pair flavors of cake mix and pie filling. Apple filling with maybe butter pecan cake mix. Cherry pie filling with a devil's food cake mix, etc. I enjoy a pineapple cake mix with blueberry filling. I do this with a strawberry cake mix and strawberry filling and also blueberry filling.

Steps:

• In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
• Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
• In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it's done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn't rip, it's ready. Or, press a finger into the dough to see if it bounces back.
• Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
• Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
• Divide the dough into 16 equal balls, roughly the size of tangerines.
• Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
• Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
• Preheat the oven to 375˚F (190˚C).
• Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
• Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
• Enjoy!