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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!
Course Bread, Side Dish
Keyword Dinner Rolls, Golden Corral Rolls
Prep Time 2 hours
Cook Time 20 minutes
Servings 12
Calories 275kcal
Author Debby - www.AFeastfortheEyes.net

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".