- add review
- #46254
A clone recipe of the soft dinner rolls from the Golden Corral restaurant. The rolls are made with yeast, sugar, butter, flour, egg, and milk.
serves/makes:
ready in:
2-5 hrs
23 reviews
4 comments
ingredients
1 envelope active dry yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
1 cup scalding hot milk
1 egg, lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter or margarine, for brushing rolls
directions
Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees F.
Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased-side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- by 9- by 2-inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes.
Brush tops of rolls with melted butter or margarine, then bake in a 375 degrees F oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.
added by
smithfamilyrecipes
nutrition data
125 calories, 4 grams fat, 20 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
more recipes like golden corral's rolls
GOLDEN CARROT BUNS
LOGAN'S TEXAS ROADHOUSE BUTTERY DINNER ROLLS
DINNER ROLLS
ANN'S EASY BRIOCHE ROLLS
CDKITCHEN'S BEST HAMBURGER OR HOT DOG BUNS
reviews & comments
-
MonkeyWaffles REVIEW:
March 26, 2021Came out perfect! Did everything as described and made a dozen rolls from the batch. I think I'll add a bit more sugar next time though. I like my rolls where I can taste the sweetness (ala - Hawaiian Rolls)
-
Sherri REVIEW:
April 1, 2020Loved this recipe! I omitted the salt due to very strict sodium diet (500mg/day), thus the reason I started baking my own breads a year ago. With the sugar and being to fluffy, didnât miss the salt one bit!! So good! So easy to make. Thank you very much for the recipe.
-
Littlelady REVIEW:
October 18, 2019I love this recipe!! ⦠I made EXACTLY as written and the rolls turned out perfect! Couldn't ask for a better roll. This recipe is certainly a keeper and I will most likely ditch all the other recipes for rolls for this one.
-
Guest Foodie REVIEW:
July 25, 2019That honey butter with these are divine!!!
-
Breakfastatme REVIEW:
November 6, 2018These rolls turned out great. I have eaten two and i just took them out of the oven. Thank you for sharing!!
-
Dindunuffin REVIEW:
June 11, 2017I liked them however they didnt quite taste like golden corals rolls, because the golden coral rolls are slightly sweeter.
-
kissmykitty REVIEW:
October 23, 2016My rolls turned out very dense and doughy - but they were so delicious, nobody cared! I think my results were due to user error -- I think my water was too warm, or my milk too cool (or both). So, there's that. :)Jenn, aka @kissmykitty jenn.nu
-
Geri REVIEW:
September 18, 2015Turned this into a loaf, a little sweet for my liking so less sugar next time but YUM an absolute keeper of a recipe
-
ZidaJane REVIEW:
October 22, 2014I absolutely love these and they came out great! I made some last night. I ended up with 12 medium sized rolls, which was just prefect. I prefer a larger roll personally. I shared a few with my neighbors and they all loved them ,so I'm making more today. I was wondering if I use double the ingredients,will i have to let it rise for a double time? Like for a single batch 1 1/2 hours and for a doubled batch the rising time would be for 2 1/2 hours? same with the second rise.
-
CDKitchen Staff Reply:
Altering baking recipes isn't as simple as changing the serving size. I would highly recommend not doubling it but rather making two batches. That way the "chemistry" that goes into it won't be altered and you'll have much better results.
-
-
Anonymous REVIEW:
August 5, 2014Once your dough is formed, brushing with a little more melted butter or margarine gives the rolls that flaky finish that everyone craves!
-
smurf REVIEW:
July 20, 2014These delicious dinner rolls taste just like Golden Corral to me and are feathery light.
-
Casity REVIEW:
November 6, 2013These turned out like nice rolls but not quite like what I remember at Golden Corral.
-
Big D REVIEW:
August 4, 2013These rolls are fantastic. They are very light and pretty easy to make if you are used to making bread from scratch. They remind me of the rolls you'd get at fancy cafeterias that they used to have in the 60's and 70's. I agree that they freeze well too. I usually freeze about 6-8 of them when I make them unless I'm serving them to a larger group.
-
Coco89 REVIEW:
April 14, 2013This recipe was good the dough tasted great but the breads get a little hard, def will be trying this again
-
guest guy March 24, 2013
Thanks CDKitchen. The yeast was near its expiration, the water was around 100 degrees, and the room maintains a temperature of about 75. However i did set the dough to rise on top of a warm oven to provide the proper temperature for rising. I also left the yeast and water mixture aside for about 15-20 min while i prepared the rest of the ingredients. So i believe a combination of the long set time for the yeast and the fact that it was old was the reason for it failing. If you have anymore hints or advice i would greatly appreciate it.
-
guest guy March 22, 2013
So mine turned out so dense they were basically still dough. they refused to rise in the first place. Followed recipe step by step.. Any ideas as to what went wrong?
-
CDKitchen Staff Reply:
If they never rose then it could be the yeast, or the water temperature, or the room temperature while they rose, etc.
-
-
carrie REVIEW:
January 16, 2013I just got done making this recipe it was really good my son said he loved them better then what I have try making before. thanks
-
Lds wife and momma REVIEW:
November 29, 2012These rolls are truly superb! We bake bread at our house several times a week about 9 months out of the year. I have one roll recipe I have used for maybe 3 years but lately my daughters said they don't care for them (my old recipe) nearly as much as ones they ate at Golden Corral. So I went on a search for a new recipe!We tried a couple but they were much like I had been using or just weren't very tasty. I had almost given up and I ound this recipe! We made it for the first time last night for dinner guests. Everyone loved them!The one thing I will say is that I raised them till doubled then punched down and I really felt to get the "right" size roll it only made 12 and the recipe says 24. That is easily fixed by making smaller rolls and not an issue but thought I would mention it. Also I brushed with melted butter before baking and melted homemade honey butter after as an extra treat but not necessary. ;). Thanks for a great recipe. This is going into my family favorites.
-
mommat REVIEW:
April 6, 2012My daughter is in restaraunt management in college. When she came to visit she told me of this recipe. She made the rolls and WOW very delicious!!!! We made homemade butter for them. what was left over i put in the freezer. We simply take out what we need for dinner and put in the microwave for approx. 10-20 seconds and they still taste nice and fresh as if they were just made. Love love love this recipe. I am making more for Easter dinner. Agree on maybe adding more sugar though. otherwise really great recipe. Recommend it to everyone.
-
Lene REVIEW:
November 24, 2011I found this recipe n decided to test it out. I don't think my dough is rising propperly but I think its more something I'm doing than the actual recipe. I agree, I don't think they quite taste like Golden Corral's but I think they do taste really good as their own recipe. It's the first bread I've ever tried making and for me the recipe was pretty easy to follow.
-
Mitch REVIEW:
November 23, 2011While they didn't turn out -exactly- like Golden Corral rolls, they did turn out absolutely amazing. Very soft, very fluffy, and very irresistible. Fairly easy to make, too. I do suggest adding just a little extra sugar. Maybe increasing the amount to 1/2 a cup.All in all, great recipe. I'm glad I found this recipe in time to make 5 dozen or so for Thanksgiving. (serve them as fresh as possible!)
-
Guest Foodie REVIEW:
January 26, 2011i did this recipe and it didnt came out like golden corral at all there not sweet or anything like them sorry .... my kids like them but i didnt
-
Guest Foodie January 3, 2011
Has anyone tried to freeze the dough for later use? How do you think it would turn out?
-
Newbie December 5, 2010
Omg these dinner rolls are so good and easy to make!!!! I never quite use all the flour though.... Thank u for this recipe and easy to follow instructions!!!!
-
JRBROWN REVIEW:
August 23, 2008I have made these rolls many times and thay are great. I do change the flour abit by adding half AP flour and half bread flour for a softer more tender roll. Thay are the hit of the show. You must try for yourself.
-
barf4000 REVIEW:
January 24, 2008Good! They don't quite taste like Golden Corral's rolls, I think that they need more sugar to taste like them. They are good though! Really easy to make!!
-
bellapuffin REVIEW:
December 14, 2007These rolls are wonderful - they are exactly like Golden Corral - if you closed your eyes, you'd be in the restaurant! I found I had to use all 4 1/2 cups of flour in the dough, and used a dough hook on my mixer to knead the first knead. First rise I let it go for 2 hours and it doubled, almost tripled in volume. Very nice recipe - I was very pleased with the outcome!
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
');
