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
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 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- by 9- by 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 degrees F oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.
I absolutely love these and they came out great! I made some last night. I ended up with 12 medium sized rolls, which was just prefect. I prefer a larger roll personally. I shared a few with my neighbors and they all loved them ,so I'm making more today. I was wondering if I use double the ingredients,will i have to let it rise for a double time? Like for a single batch 1 1/2 hours and for a doubled batch the rising time would be for 2 1/2 hours? same with the second rise.
CDKitchen Staff Reply: Altering baking recipes isn't as simple as changing the serving size. I would highly recommend not doubling it but rather making two batches. That way the "chemistry" that goes into it won't be altered and you'll have much better results.
Anonymous August 5, 2014 REVIEW:
Once your dough is formed, brushing with a little more melted butter or margarine gives the rolls that flaky finish that everyone craves!
Member since: Mar 31, 2008
smurf July 20, 2014 REVIEW:
These delicious dinner rolls taste just like Golden Corral to me and are feathery light.
Casity November 6, 2013 REVIEW:
These turned out like nice rolls but not quite like what I remember at Golden Corral.
Big D August 4, 2013 REVIEW:
These rolls are fantastic. They are very light and pretty easy to make if you are used to making bread from scratch. They remind me of the rolls you'd get at fancy cafeterias that they used to have in the 60's and 70's. I agree that they freeze well too. I usually freeze about 6-8 of them when I make them unless I'm serving them to a larger group.
Coco89 April 14, 2013 REVIEW:
This recipe was good the dough tasted great but the breads get a little hard, def will be trying this again
guest guy March 24, 2013 COMMENT: Thanks CDKitchen. The yeast was near its expiration, the water was around 100 degrees, and the room maintains a temperature of about 75. However i did set the dough to rise on top of a warm oven to provide the proper temperature for rising. I also left the yeast and water mixture aside for about 15-20 min while i prepared the rest of the ingredients. So i believe a combination of the long set time for the yeast and the fact that it was old was the reason for it failing. If you have anymore hints or advice i would greatly appreciate it.
guest guy March 22, 2013 COMMENT: So mine turned out so dense they were basically still dough. they refused to rise in the first place. Followed recipe step by step.. Any ideas as to what went wrong?
CDKitchen Staff Reply: If they never rose then it could be the yeast, or the water temperature, or the room temperature while they rose, etc.
carrie January 16, 2013 REVIEW:
I just got done making this recipe it was really good my son said he loved them better then what I have try making before. thanks
Lds wife and momma November 29, 2012 REVIEW:
These rolls are truly superb! We bake bread at our house several times a week about 9 months out of the year. I have one roll recipe I have used for maybe 3 years but lately my daughters said they don't care for them (my old recipe) nearly as much as ones they ate at Golden Corral. So I went on a search for a new recipe!
We tried a couple but they were much like I had been using or just weren't very tasty. I had almost given up and I ound this recipe! We made it for the first time last night for dinner guests. Everyone loved them!
The one thing I will say is that I raised them till doubled then punched down and I really felt to get the "right" size roll it only made 12 and the recipe says 24. That is easily fixed by making smaller rolls and not an issue but thought I would mention it. Also I brushed with melted butter before baking and melted homemade honey butter after as an extra treat but not necessary. ;).
Thanks for a great recipe. This is going into my family favorites.
mommat April 6, 2012 REVIEW:
My daughter is in restaraunt management in college. When she came to visit she told me of this recipe. She made the rolls and WOW very delicious!!!! We made homemade butter for them. what was left over i put in the freezer. We simply take out what we need for dinner and put in the microwave for approx. 10-20 seconds and they still taste nice and fresh as if they were just made. Love love love this recipe. I am making more for Easter dinner. Agree on maybe adding more sugar though. otherwise really great recipe. Recommend it to everyone.
Lene November 24, 2011 REVIEW:
I found this recipe n decided to test it out. I don't think my dough is rising propperly but I think its more something I'm doing than the actual recipe. I agree, I don't
think they quite taste like Golden Corral's but I think they do taste really good as their own recipe. It's the first bread I've ever tried making and for me the recipe was pretty easy to follow.
Mitch November 23, 2011 REVIEW:
While they didn't turn out -exactly- like Golden Corral rolls, they did turn out absolutely amazing. Very soft, very fluffy, and very irresistible. Fairly easy to make, too. I do suggest adding just a little extra sugar. Maybe increasing the amount to 1/2 a cup.
All in all, great recipe. I'm glad I found this recipe in time to make 5 dozen or so for Thanksgiving. (serve them as fresh as possible!)
Guest Foodie January 26, 2011 REVIEW:
i did this recipe and it didnt came out like golden corral at all there not sweet or anything like them sorry .... my kids like them but i didnt
Guest Foodie January 3, 2011 COMMENT: Has anyone tried to freeze the dough for later use? How do you think it would turn out?
Newbie December 5, 2010 COMMENT: Omg these dinner rolls are so good and easy to make!!!! I never quite use all the flour though.... Thank u for this recipe and easy to follow instructions!!!!
JRBROWN August 23, 2008 REVIEW:
I have made these rolls many times and thay are great. I do change the flour abit by adding half AP flour and half bread flour for a softer more tender roll. Thay are the hit of the show. You must try for yourself.
Member since: Jan 24, 2008
barf4000 January 24, 2008 REVIEW:
Good! They don't quite taste like Golden Corral's rolls, I think that they need more sugar to taste like them. They are good though! Really easy to make!!
Member since: Dec 14, 2007
bellapuffin December 14, 2007 REVIEW:
These rolls are wonderful - they are exactly like Golden Corral - if you closed your eyes, you'd be in the restaurant! I found I had to use all 4 1/2 cups of flour in the dough, and used a dough hook on my mixer to knead the first knead. First rise I let it go for 2 hours and it doubled, almost tripled in volume. Very nice recipe - I was very pleased with the outcome!
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