Monday, May 30, 2011

Golden Corral Rolls

1 envelope active dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
1 egg - lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter - for brushing rolls

Sprinkle the yeast over very warm water in a large bowl. Stir until yeast dissolves.

Add sugar, the 1/4 cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.

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, then bake in a 375 degree F oven for 18 to 20 minutes or until nicely browned.


  1. I don't know if the directions were vague or what, but I did exactly as everything said and they turned out terrible. They hardly rose at all. They tasted good, but not like Golden Corral's at all. Was very disappointed :(

  2. No rise here either. I believe the recipe needs a bit more liquid, and, the sugar should be added to the yeast in the beginning...

  3. Made these last night and they turned out perfect
    A keeper...

  4. If your milk or water was too hot it could have killed the yeast and prevented it from rising.

  5. I made these on Thanksgiving and today. Both times they turned out amazing!!! I think I will microwave a bowl of water first and let them rise in there. (homemade proofer)

  6. I've never been to a Golden Corral but I've been repeatedly assaulted with their commercials about yeast rolls lately. A quick search led me to this recipe so I decided to make them. They weren't exactly like the picture but very close and they were delicious. As a note to the previous commenter, the way the step with the hot milk is written could easily be confusing and end up accidentally killing the yeast.

  7. could be the yeast was too old


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