I’ve never eaten at a Golden Corral, so I can’t be 100% sure that this yeast roll recipe is an exact replica. What I can assure you is that these rolls are easy to make– they are tender, buttery, soft and incredibly good!
Warm bread rolls, from the oven is a welcome addition to any meal. These rolls are no exception. They are tender, buttery, and incredibly addictive.
Drum roll, please! These rolls are fantastic, even though I tweaked a couple of things. While I didn’t photograph my usual step-by-step “how to” on making these– trust me. They are virtually fool-proof!
TASTING NOTES: These yeast rolls really aren’t complicated to make. I’ve made them several times, and they’re perfect with soups, stews– really any kind of meal!
Copycat Golden Corral Rolls
I've never eaten at a Golden Corral, so I can be 100% sure that this recipe is an exact replica. What I can assure you is that these rolls are easy to make– they are tender, buttery, soft and incredibly good!
Servings: 12
Calories: 275kcal
Ingredients
- 2 1/4 teaspoon fast acting yeast or 1 package
- 1/4 cup warm water 105°F to 110°F
- 2 teaspoon sugar
- 1 cup milk just to scalding hot, do not simmer or boil
- 1/3 cup sugar
- 1/4 cup butter
- 1 teaspoon salt
- 1 egg lightly beaten
- 3 1/2 cups bread flour dough will be somewhat sticky, but the less you use, the lighter the rolls
- 1 cup whole wheat flour
- 1/4 cup vital wheat gluten optional
- 2 tablespoon butter melted, for brushing
Instructions
- Dissolve yeast in 1/4 cup warm water. Stir in the 2 teaspoons of sugar. Let sit for about 5 minutes until mixture foams up.
- Heat milk in microwave or in small saucepan on stove top.
- Add sugar, butter, and salt to hot milk and stir until butter is melted. Cool to 105°F to 110°F.
- Pour milk mixture into bowl of stand mixer.
- Add the yeast mixture and egg. Mix together.
- Mix in all-purpose flour, whole wheat flour, vital wheat gluten. Beat to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed.
- 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.
- Punch dough down and hand-knead for 5 minutes on lightly floured surface.
- Divide dough into 12 pieces and shape into round rolls. Place them, not touching, in greased 13x9x2 baking pan.
- Cover with a clean towel; let rise in a warm place until doubled in bulk, about 30-45 minutes.
- Bake at 375°F for 18 to 20 minutes or until tops are golden brown.
- Brush tops of rolls with melted butter.
Notes
You can use your oven as a dough incubator, turning it on to 400°F for one minute, then turning it off, and placing bowl of dough in the oven for the two rising times.
I also like to place a pan of water on the bottom of my oven. I’ve read that it mimics a convection oven and helps bread to bake moist.
I’d like to give credit to a food blogger, who originally posted this recipe, but her blog has now gone “private”.
Nutrition
Calories: 275kcal | Carbohydrates: 42g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 261mg | Potassium: 126mg | Fiber: 3g | Sugar: 7g | Vitamin A: 229IU | Calcium: 39mg | Iron: 1mg
Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!
So glad you liked the rolls, Debby. They look GREAT; good job! 🙂 I use the vital wheat gluten to help with rising in my cool climate or I'd be sitting here with little lumps of dough forever. 🙂 I think we have similar food philosophies & outlooks. Thanks so much for visiting! ~LJP
I just finished baking some bread for ham sandwiches for Christmas. They were delicious but I can see how you would be excited about these ones! Is there a way to just use all purpose flour? I would love to try these out but don’t have all ingredients listed…thanks! Merry Christmas!!
I’m not a baking expert…but, the reason I use better for bread flour (as I recall) is that there is more gluten. I’m sure that AP Flour will work, too.
Oh, thank you for responding. I can’t wait to try these out…(living in Belize means having to substitute MANY ingredients!) I oughta send you our national dish! mmm…Rice and Beans with stewed chicken, potato salad and fried plantains! YUM!
My sister is pregnant and last time I visited her I discovered she had enormous cravings for these rolls – I definitely have to share the recipe with her!
Your kitchen is really great! I make a similar bread like your "Golden Corral Rolls". Mine bread is more fat, and we call it "fat bread" :)I will try your recipe for sure. I have a blog Online magazine for clever women (www.ellad2.com) and I will recommend to my readers in next post your blog with pleasure. Clever women need to know about your blog! Ella
Hi Debby, I saw these glorious, glistening roles over on G+ and knew I had to stop by for a closer look. You achieved a nice shape and rise, nice work! I'll bet some of your pickled jalapenos would be delightful minced and mixed into the dough. Suddenly I'm feeling inspired. Thanks for sharing the recipe.