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Golden Corral Rolls

Golden Corral Rolls
  • 12 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

I have a confession to make-- I have never eaten at a Golden Corral. But, when I saw this recipe I knew I had to make them. They are slightly adapted by using whole wheat flour. Still, they are one of the easiest and fastest homemade bread roll recipes I've tried-- they are a family favorite.

Ingredients

2-¼ tsp fast acting yeast (or 1pkg)--I used Fleischmann;s Bread Machine Yeast
¼ cup warm water (105°F-110°F)
2 tsp sugar
1 cup milk, just to scalding hot (do not simmer or boil)
cup sugar
¼ cup butter
1 tsp salt
1 egg, lightly beaten
cup bread flour (dough will be somewhat sticky, but the less you use, the lighter the rolls)
1 cup whole wheat flour
¼ cup vital wheat gluten (optional)
2 T butter, melted, for brushing

Directions

1) Dissolve yeast in 1/4 cup warm water. Stir in the 2 tsp of sugar. Let sit for about 5 minutes until mixture foams up. 2) Heat milk in microwave or in small saucepan on stove top. 3) Add sugar, butter, & salt to hot milk and stir until butter is melted. Cool to 105°F-110°F. 4) Pour milk mixture into bowl of stand mixer. 5) Add the yeast mixture & egg and mix together. 6) Mix in all-purpose flour, whole wheat flour, vital wheat gluten, beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed. 7) Place dough in warm oiled or buttered bowl, turning greased side up. Cover with a clean towel and let rise in warm place* until doubled in bulk, about 60 minutes. 8) Punch dough down and hand-knead for 5 minutes on lightly floured surface. 9) Divide dough into 12 pieces and shape into round rolls. Place them, not touching, in greased 13x9x2 baking pan. 10) Cover with a clean towel ; let rise in a warm place until doubled in bulk, about 30-45 minutes. 11) Bake at 375°F for 18-20 minutes or until tops are golden brown. 12) Brush tops of rolls with melted butter. You can use your oven as a dough incubator, turning it on to 400°F for one minute, then turning it off, and placing my bowl of dough in the oven for the two rising times. --I also like place a pan of water on the bottom of my oven. I've read that mimics a convection oven and helps bread to bake moist.

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