Golden Corral Rolls
"From razzledazzlerecipes.com"
photo by ladyjaypee1
- Ready In:
- 3hrs 30mins
- Ingredients:
- 9
- Yields:
-
24 rolls
ingredients
- 1 (1/4 ounce) package active dry yeast (reg size)
- 1⁄4 cup water, very warm
- 1⁄3 cup sugar
- 1⁄4 cup butter or 1/4 cup margarine
- 1 teaspoon salt
- 1 cup milk, scalding hot
- 1 egg, lightly beaten
- 4 1⁄2 cups all-purpose flour, sifted
- 2 tablespoons butter or 2 tablespoons margarine, for brushing rolls, melted
directions
- Sprinkle the yeast over very warm water in a large bowl. (Very warm water should feel comfortably warm when dropped on wrist or between 105-110°F on a candy thermometer) Stir until yeast dissolves.
- Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105-115°F.
- Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.
- Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).
- Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
- Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.
- Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4-inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- x 9- x 2-inch pan.
- Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a moderately hot oven (375°F) 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.
Questions & Replies
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Why does my bread dough separate when rolling into a ball? What I'm I doing wrong? Any ideas? Thank you Donna.
Reviews
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I am not really reviewing this product because I have not made it; however, I have a very educated guess as to why so many people are having trouble with this recipe. It calls for milk, scalding hot. The milk should NOT be scalding hot WHEN YOU ADD IT TO THE MIXTURE, because you will kill the yeast, making VERY dense rolls. You have to scald the milk, then LET IT COOL to about 105° otherwise you will kill the reaction of the yeast. Try the recipe again, scald the milk, let it cool, then add it to your dough. Please let me know if this irons out the “dense wrinkles.” Happy rolls! Lonnie -
So I made these twice, and they were too dense, but the taste was great. I just figured out what I was doing wrong. I was using rapid rise yeast, but following this recipe exactly. silly me. I made the dough as the recipe stated, but then rested the dough 10 minutes, then formed it into rolls, let it rise, then baked.... A.m.a.z.i.n.g. Maybe some of these other bad reviews were caused by the same oversight. Hope it helps! -
I have used this recipe for years now, at first exactly as written . They were fine. I now use BREAD flour in place of AP and doubled the sugar. They come out delicious, and extremely close to Golden Corral’s and the rolls my Grandmother used to make. -
I can't wait to try these, as they sound delicious. Felt compelled to add a positive review in advance. I honestly will never understand how some people can change a recipe every which way - in fact, making it something else entirely- then leave a low rating, despite saying the end result was great. That's just wrong. -
I haven't made them yet but I have eaten them and they are delicious and I don't eat that much bread. I asked the chef at Golden Corral where they get there rolls and they said they make them fresh in the back, so that's why I looked up the recipe because it didn't sound hard to make. People if you want to make something try the recipe first the way it's written don't go tweaking it, then give a bad review the recipe sounds easy to me to follow. I always buy all purpose flour especially if baking.
see 15 more reviews
Tweaks
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3 cups of flour instead of 4, then no more than 1/2 cup for kneading.
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If you make this recipe instead of adding 4 cups of flour add 3 cups and used the extra cup to knead the dough (you will not use all of it i used maybe around half) if you add all of the flour your dough will not rise and it will be tough. -
So I tried to make these and im not sure what I did wrong they weren't fluffy not unless I used to much flour
RECIPE SUBMITTED BY
SnowHat
United States
