Golden Corral Rolls are a delicious treat that brings the warmth of freshly baked bread right into your kitchen. With a soft, fluffy texture and a buttery finish, the rolls are perfect for any meal. Let’s get baking and enjoy the delightful aroma that fills the air while they rise.
When making Golden Corral Rolls, consider using a high-quality all-purpose flour for the best texture. If you’re looking for alternatives, unsalted butter can replace margarine for a richer flavor. Be cautious with yeast; it needs to be fresh for the rolls to rise perfectly, so check the expiration date if you’re unsure. For those with gluten sensitivity, gluten-free flour can be a substitute, but the rolls may have a different texture.
Bread & Rolls
Golden Corral Rolls Recipe
Ingredients
- 1 (1/4 ounce) package active dry yeast
- 1/4 cup very warm water
- 1/3 cup sugar
- 1/4 cup butter or margarine
- 1 teaspoon salt
- 1 cup scalding hot milk
- 1 egg, lightly beaten
- 4 1/2 cups all-purpose flour, sifted
- 2 tablespoons melted butter or margarine, for brushing rolls
Instructions
- Sprinkle the 1 (1/4 ounce) package active dry yeast over 1/4 cup of very warm water in a large bowl. The water should feel comfortably warm when dropped on your wrist, ideally between 105-110°F.
- Add 1/3 cup sugar, 1/4 cup butter or margarine, and 1 teaspoon salt to 1 cup of scalding hot milk in a separate bowl, stirring until the sugar dissolves and the butter or margarine melts. Allow the mixture to cool to 105-115°F.
- Pour the milk mixture into the yeast mixture and beat in 1 egg, lightly beaten. Gradually add 4 cups of the sifted all-purpose flour, 1 cup at a time, mixing until a soft dough forms.
- Dust a pastry cloth with some of the remaining 1/2 cup of flour and knead the dough lightly for about 5 minutes, incorporating any leftover flour to keep your hands and the cloth from getting too sticky.
- Place the dough in a warm, buttered bowl, turning it greased side up. Cover it and let rise in a warm place until it has doubled in bulk, which should take around 1 1/4 to 1 1/2 hours.
- After the dough has risen, punch it down gently and knead for an additional 4 to 5 minutes on a lightly floured pastry cloth. Remember, the dough will be sticky, so use minimal flour to keep it light and feathery.
- Pinch off small chunks of dough and shape them into round rolls, each about 1 1/2 to 1 3/4 inches in diameter. Arrange the rolls in neat rows in a well-buttered 13- x 9- x 2-inch pan, making sure they are not quite touching.
- Cover the rolls and let them rise in a warm place until doubled in bulk, about 30 to 40 minutes.
- Brush the tops of the rolls with the 2 tablespoons of melted butter or margarine. Bake in a moderately hot oven at 375°F for 18 to 20 minutes or until they’re nicely browned. Serve warm with plenty of butter.