Copycat Golden Corral Rolls 🥰
Ingredients
2-1/4tsp fast acting yeast (or 1pkg)
1/4c warm water (105°F-110°F) usually the hottest your tap gets is the right temp.
2tsp sugar
1c milk, just to scalding hot (do not simmer or boil) I microwaved my milk for 30 sec. then tested it, then 30 sec. more. It was perfect after that. It’s important to take the break between each 30 sec.
1/2c sugar
1/4c butter
1tsp salt
1 egg, lightly beaten
4 ½ cupflour (dough will be somewhat sticky, but the less you use, the lighter the rolls)
the remaining stick of butter for rubbing on top of the rolls right as they come out of the oven!
Directions
1) Dissolve yeast in 1/4c warm water. Stir in the 2tsp of sugar. Let sit for about 5 minutes until mixture foams up.
2) Heat milk in microwave or in small saucepan on stovetop.
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, beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed. (This is where a dough hook is your best friend!)
7) Place dough in warm oiled or buttered bowl, turning greased side up. Cover with a clean towel and let rise in warm place ( I turn my oven on to about 400 for a minute to warm up slightly then I put the bowl in there until doubled in bulk, about 1-1 1/2 hours.
8) Punch down dough. And knead for 1-2 minutes. Divide dough into 12 pieces and shape into round rolls. I do this by dividing the dough in half and then cutting them into 6 equal parts.
9) Place them, not touching, in greased 13×9×2 baking pan.
10) Cover with a clean towel and let rise in a warm place until doubled in bulk, about 30–45 minutes.
11) Bake at 350F for 20-25 minutes or until tops are golden brown.
12) Brush tops of rolls with butter.
#lemon8challenge #copycatrecipe #food #baking #homemade @Lemon8 Food
Making homemade rolls that replicate the soft, buttery goodness of Golden Corral’s famous rolls can be incredibly rewarding and surprisingly easy once you get the hang of the process. When I tried this recipe, what really stood out was the importance of temperature control when heating the milk and activating the yeast. Using a microwave in short bursts helped me achieve the perfect scalding hot milk without boiling it, which is critical for properly melting the butter and dissolving the sugar while preserving the yeast’s activity. I found that using a dough hook on a stand mixer made kneading the dough much less laborious, resulting in perfectly elastic and smooth dough. However, if you don’t have a mixer, kneading by hand for about 8-10 minutes works well too. Just remember the dough should remain somewhat sticky but manageable, as adding too much flour will make the rolls dense rather than soft and fluffy. Some helpful tips I've learned include warming your oven slightly before proofing the dough to speed up the rising process—turning the oven to about 400°F for just a minute or two and then placing the covered dough inside keeps it cozy and encourages a nice rise without overheating. When shaping the rolls, dividing the dough into equal pieces ensures uniform baking. Leaving space between them in the baking pan prevents sticking and helps develop a golden crust throughout. Brushing the tops immediately after baking with melted butter seals in the moisture and gives the rolls a shiny, appealing finish just like the restaurant originals. This recipe is wonderful for family dinners, holiday gatherings, or anytime you crave warm, fluffy bread fresh from your oven. Experimenting with minor adjustments, like adding a pinch of garlic powder or chopped herbs to the dough, can also elevate the flavor to your personal taste. Overall, these copycat Golden Corral rolls deliver on texture and flavor, making them a must-try for anyone who loves homemade bread baking and comfort food classics.
See more comments