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    Golden Corral Rolls


    Source of Recipe


    eCookbooks

    List of Ingredients




    1 envelope 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 Sifted all-purpose flour
    2 tablespoons Melted butter or margarine -- for brushing rolls

    Recipe



    Sprinkle the yeast over very warm water in a large bowl (Very warm
    water should feel comfortably warm when dropped on wrist.) 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 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 or margarine, then bake in a 375 degree oven
    for 18 to 20 minutes or until nicely browned. Serve warm with plenty
    of butter. This recipe yields about 2 dozen rolls.

 

 

 


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