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Golden Corral's Rolls

Source of Recipe

JoanM


List of Ingredients

1 envelope active dry yeast
1/4 c warm water (90-110°)
1/3 c sugar
1/4 c butter
1 tsp kosher salt
1 c scalding hot milk
1 lightly beaten egg
4 1/2 flour

2 tbsp BUTTER, melted for brushing rolls


Recipe

Sprinkle the yeast over very warm water in a large bowl. Stir until yeast dissolves. Add sugar, butter and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture. Add milk mixture to yeast, then beat egg into it. Beat in flour, 1 cup at a time, to form a soft dough. Use some flour to dust a pastry cloth. Knead dough lightly for 5 minutes, working in the remaining flour. Place dough in a warm buttered bowl; turn greased-side up. Cover and let rise in a warm place until doubled in bulk, about 75-90 minutes.

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 pastry cloth, otherwise rolls will feathery light. Pinch off small chunks of dough and shape into round rolls about 1.5" to 1.75" in diameter. Place rows, not quite touching, in a well greasedred 13x9" 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° oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter. Makes about 24 rolls.