Golden Corral Yeast Rolls Recipe 455 Recipes

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GOLDEN CORRAL YEAST ROLLS RECIPE - (4.5/5)



Golden Corral Yeast Rolls Recipe - (4.5/5) image

Provided by missy55

Number Of Ingredients 8

2 eggs
1/2 cup sugar
1 (.25 oz) pkg. active/dry yeast
1/4 cup warm water
1/2 cup butter or margarine, melted
1 teaspoon salt
1 cup warm milk
4 cups all-purpose flour

Steps:

  • Dissolve yeast in the 1/4 cup warm water and set aside. Beat eggs and sugar together with a whisk, add melted butter. (I just melt in the microwave for about 30 seconds). Add salt and warm milk to egg mixture, then add yeast and flour and mix well with spoon. Do not have your melted butter or warm milk hot. It will kill the yeast. Once all ingredients are combined, cover with a dish towel and let rise in warm place for at least six hours or overnight. Two hours before cooking, punch down dough, spray muffin pans, pinch off three pieces of dough for each muffin cup about the size of a walnut. Dip each piece in melted butter. Let rolls rise for about another hour in muffin pans. Cook in preheated 400 degree oven for approximately 15 to 20 minutes or until golden brown. Makes about 18 large rolls.

GOLDEN CORRAL ROLLS RECIPE - (3.9/5)



Golden Corral Rolls Recipe - (3.9/5) image

Provided by Foodiewife

Number Of Ingredients 12

2 1/4 teaspoon fast acting yeast (or 1 package)
1/4 cup warm water, 105°F to 110°F
2 teaspoon sugar
1 cup milk, just to scalding hot, do not simmer or boil
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 egg, lightly beaten
3 1/2 cup bread flour (dough will be somewhat sticky, but the less you use, the lighter the rolls)
1 cup whole wheat flour
1/4 cup vital wheat gluten (optional)
2 tablespoon butter, melted, for brushing

Steps:

  • Dissolve yeast in 1/4 cup warm water. Stir in the 2 teaspoons of sugar. Let sit for about 5 minutes until mixture foams up. Heat milk in microwave or in small saucepan on stove top. Add sugar, butter, and salt to hot milk and stir until butter is melted. Cool to 105°F to 110°F. Pour milk mixture into bowl of stand mixer. Add the yeast mixture and egg. Mix together. Mix in all-purpose flour, whole wheat flour, vital wheat gluten. Beat to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed. Place dough in warm oiled or buttered bowl, turning greased side up. Cover with a clean towel and let rise in warm place* until doubled in bulk, about 60 minutes. Punch dough down and hand-knead for 5 minutes on lightly floured surface. Divide dough into 12 pieces and shape into round rolls. Place them, not touching, in greased 13x9x2 baking pan. Cover with a clean towel; let rise in a warm place until doubled in bulk, about 30-45 minutes. Bake at 375°F for 18 to 20 minutes or until tops are golden brown. Brush tops of rolls with melted butter. You can use your oven as a dough incubator, turning it on to 400°F for one minute, then turning it off, and placing bowl of dough in the oven for the two rising times. I also like to place a pan of water on the bottom of my oven. I've read that it mimics a convection oven and helps bread to bake moist.

GOLDEN CORRAL ROLLS



Golden Corral Rolls image

Make and share this Golden Corral Rolls recipe from Food.com.

Provided by SnowHat

Categories     Breads

Time 3h30m

Yield 24 rolls

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 131.9, Fat 3.7, SaturatedFat 2.2, Cholesterol 16.8, Sodium 130.9, Carbohydrate 21.3, Fiber 0.7, Sugar 2.8, Protein 3.2

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