Sprinkle the yeast over very warm water in a large bowl. Stiruntil yeast dissolves. Add sugar, the 1/4 cup butter and salt to hot milk and stir untilthe sugar dissolves and butter is melted. Cool mixture to 105 to115 degrees. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of theflour, 1 cup at a time, to form a soft dough. Use some of theremaining 1/2 cup of the flour to dust a pastry cloth.
Knead the dough lightly for 5 minutes, working in the remainingflour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased side up. Coverand let rise in a warm place until doubled in bulk, about 1 1/4 to1 1/2 hours.
Punch dough down and knead 4 to 5 minutes on a lightly flouredpastry cloth. Dough will be sticky, but use as little flour aspossible for flouring your hands and the pastry cloth, otherwisethe rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 11/2 to 1 3/4 inches in diameter. Place in neat rows, not quitetouching, in a well-buttered 13 x 9 x 2 inch pan. Cover rolls andlet rise in a warm place until doubled in bulk, 30 to 40 minutes.
Brush tops of rolls with melted butter, then bake in a 375 degree Foven for 18 to 20 minutes or until nicely browned.
Originally Submitted
12/9/2010
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