Copycat Golden Corral Buttery Bread Rolls
Serving Size / Yield
- 1 envelope active dry yeast
- ¼ C. water, very warm
- 1/3 C. sugar
- ¼ C. butter or margarine
- 1 tsp. salt
- 1 C. milk, boiling hot
- 1 egg, beaten lightly
- 4½ C. all purpose flour
- 2 Tbs. butter or margarine, melted (for garnish)
Begin by adding the yeast to a bowl of warm water and stir until the yeast is dissolved. Mix sugar, ¼ cup of butter or margarine and salt in with the hot milk in another bowl. Continue to stir the mixture until the sugar dissolves and the butter or margarine melts. Then proceed to cool the mixture to 105 degrees.
Next combine the milk mixture and the yeast mixture with the egg. Pour in 4 cups of flour slowly to form the dough. Utilize the rest of the flour to cover a pastry cloth so that your fingers do not stick to the dough. Then, begin to knead the dough softly for 5 minutes.
Then, put the dough in a warmed and buttered bowl and cover. Let the dough rise in a room temperature area for 1¼ to 1½ hours. Then begin to knead the dough again for 4-5 minutes. Afterward, roll pieces of the dough into 1½ to 1¾ inch balls. Align the balls on a heavily buttered baking sheet. Make sure to cover the balls and again set aside to let rise for 30-40 minutes and preheat oven to 375 degrees.
You’re almost there!
Lightly brush the tops of the bread balls with the melted butter or margarine and bake for 18- 20 minutes. Continue to bake until the tops of the bread rolls are a light golden brown color. Now, enjoy! (And don’t forget to add some Golden Corral Whipped Honey Butter!)