Copycat Golden Corral Rolls Recipe

How to make it

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• 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.