Copycat Golden Corral Rolls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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These are so good. I can't make enough of them, they disappear as fast as I make them. Found on the internet. 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 |
Directions:
1. Sprinkle the yeast over very warm water in a large bowl (Very warm
2. water should feel comfortably warm when dropped on wrist.) Stir until
3. yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt
4. to hot milk and stir until the sugar dissolves and butter or margarine
5. is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to
6. yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time,
7. to form a soft dough. Use some of the remaining 1/2 cup of the flour to
8. dust a pastry cloth. Knead the dough lightly for 5 minutes, working in
9. the remaining flour (use it for flouring the pastry cloth and your
10. hands). Place dough in a warm buttered bowl; turn greased side up.
11. Cover and let rise in a warm place until doubled in bulk, about 1 1/4
12. to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly
13. floured pastry cloth. Dough will be sticky, but use as little flour
14. as possible for flouring your hands and the pastry cloth, otherwise
15. the rolls will not be as feathery light as they should be. Pinch off
16. small chunks of dough and shape into round rolls about 1 1/2 to
17. 1 3/4 inches in diameter. Place in neat rows, not quite touching,
18. in a well−buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in
19. a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of
20. rolls with melted butter or margarine, then bake in a 375 degree oven
21. for 18 to 20 minutes or until nicely browned. Serve warm with plenty
22. of butter. This recipe yields about 2 dozen rolls.
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