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Copycat Golden Corral's Rolls
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- #46254
A clone recipe of the soft dinner rolls from the Golden Corral restaurant. The rolls are made with yeast, sugar, butter, flour, egg, and milk.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
24 reviews
4 comments
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
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.
added by
smithfamilyrecipes
recipe tips
Check the expiration date on the packet of yeast. Expired yeast often won't activate.
If the dough is too sticky, try oiling your hands rather than adding too much additional flour.
Try different additions to the dough like herbs, cheese, or spices for varied flavors.
Preheat your oven only after the rolls have risen for optimal baking conditions.
To check if the rolls are done baking, tap the bottom; it should sound hollow.
Brush the rolls with butter right after they come out of the oven for a rich flavor.
If you have leftovers past their prime freshness, consider making a bread pudding or croutons.
common recipe questions
What types of yeast can I use for this recipe?
You can use active dry yeast or instant yeast for this recipe. Instant yeast doesn't require proofing in warm water, so you can add it directly to the flour if you choose.
How important is the temperature of the water when activating the yeast?
The temperature of the water is critical. Water that is too hot can kill the yeast, while water that's too cool won't activate it effectively. The ideal temperature is between 100-115 degrees F.
Do I have to use scalding hot milk?
Scalding the milk helps to improve the texture of the rolls and enhances the flavor. If you don't have time, room temperature milk can work, but the rolls may not be as rich.
Can I use margarine instead of butter?
Yes, margarine can be used in place of butter. Keep in mind, though, that this may slightly change the flavor and texture.
What can I use instead of all-purpose flour?
You can use bread flour, which will give the rolls a chewier texture. Alternatively, you can use a gluten-free blend, but be sure to follow specific instructions for gluten-free baking.
How do I know when the dough has risen enough?
The dough has risen enough when it has doubled in size. You can perform the "poke test" by gently poking the dough; if the indentation remains, it's ready to be punched down.
What is the best way to shape the rolls?
To shape the rolls, pinch off a piece of dough and roll it between your hands to create a ball. Try to make them as uniform in size as possible for even baking.
Can I make this dough the night before?
You can prepare the dough ahead of time. After kneading, place it in the refrigerator instead of letting it rise, and cover it tightly. The next day, let it come to room temperature and rise before shaping.
What's the best method for storing leftover rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months.
Can these rolls be frozen?
These rolls freeze very well. Once cooled, wrap them individually or in groups in plastic wrap, then place in a freezer bag.
How can I reheat the rolls without drying them out?
To reheat, wrap the rolls in aluminum foil and place them in a preheated oven at 350 degrees F for about 10-15 minutes.
What are some good toppings or fillings for these rolls?
You can serve them with butter, honey butter, or warm garlic butter. For a filling, consider adding cheese, herbs, or cinnamon and sugar for a sweet twist.
nutrition data
125 calories, 4 grams fat, 20 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
April 24, 2024
I've made these a few times and the family loves them. I add just a little extra yeast and sugar and ommit the basting butter at the end and the are perfect. After I punch the dough down, I form the rolls to let them rise. Since I always make a double batch, I take half and freeze on a large baking sheet. This makes it easier to put the individual rolls in a freezer bag. When its time to eat them, simply let them thaw out and finish proofing them and bake. m.
March 26, 2021
Came out perfect! Did everything as described and made a dozen rolls from the batch. I think I'll add a bit more sugar next time though. I like my rolls where I can taste the sweetness (ala - Hawaiian Rolls)
April 1, 2020
Loved this recipe! I omitted the salt due to very strict sodium diet (500mg/day), thus the reason I started baking my own breads a year ago. With the sugar and being to fluffy, didnât miss the salt one bit!! So good! So easy to make. Thank you very much for the recipe.
October 18, 2019
I love this recipe!! ⦠I made EXACTLY as written and the rolls turned out perfect! Couldn't ask for a better roll. This recipe is certainly a keeper and I will most likely ditch all the other recipes for rolls for this one.
July 25, 2019
That honey butter with these are divine!!!
November 6, 2018
These rolls turned out great. I have eaten two and i just took them out of the oven. Thank you for sharing!!
June 11, 2017
I liked them however they didnt quite taste like golden corals rolls, because the golden coral rolls are slightly sweeter.
October 23, 2016
My rolls turned out very dense and doughy - but they were so delicious, nobody cared! I think my results were due to user error -- I think my water was too warm, or my milk too cool (or both). So, there's that. :) Jenn, aka @kissmykitty jenn.nu
September 18, 2015
Turned this into a loaf, a little sweet for my liking so less sugar next time but YUM an absolute keeper of a recipe
October 22, 2014
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.
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.
August 5, 2014
Once your dough is formed, brushing with a little more melted butter or margarine gives the rolls that flaky finish that everyone craves!
July 20, 2014
These delicious dinner rolls taste just like Golden Corral to me and are feathery light.
November 6, 2013
These turned out like nice rolls but not quite like what I remember at Golden Corral.
August 4, 2013
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.
April 14, 2013
This recipe was good the dough tasted great but the breads get a little hard, def will be trying this again
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.
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?
If they never rose then it could be the yeast, or the water temperature, or the room temperature while they rose, etc.
January 16, 2013
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
November 29, 2012
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.
April 6, 2012
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.
November 24, 2011
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.
November 23, 2011
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!)
January 26, 2011
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
Has anyone tried to freeze the dough for later use? How do you think it would turn out?
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!!!!
August 23, 2008
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.
January 24, 2008
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!!
December 14, 2007
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!