Make our Golden Corral Brass Bakery Yeast Rolls Recipe at home tonight for your family. With our Secret Restaurant Recipe your Yeast Rolls will taste just like Golden Corral’s.
Photo by Dithie
Golden Corral Brass Bakery Yeast Rolls
Golden Corral Brass Bakery Yeast Rolls Recipe
Make our Golden Corral Brass Bakery Yeast Rolls Recipe at home tonight for your family. With our Secret Restaurant Recipe your Yeast Rolls will taste just like Golden Corral’s.
Ingredients
- 1 envelope Active Dry Yeast
- 1/4 cup very warm Water
- 1/3 cup Sugar
- 1/4 cup Butter
- 1 teaspoon Salt
- 1 cup scalding hot Milk
- 1 Egg lightly beaten
- 4 1/2 cups sifted All-Purpose Flour
- 2 tablespoons melted Butter for brushing the rolls.
Instructions
- 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°F.
- Add milk mixture to the 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 x 9 x 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°F oven for 18 to 20 minutes or until nicely browned.
- Serve warm with plenty of butter.
This recipe yields about 2 dozen rolls.
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Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some
Not just another successful Southern chef, James Beard Award-winner John Currence is THE ambassador for Oxford, Mississippi. In his first book, he shares his rugged and fancy style of cooking through 130 delicious recipes, colorful personal stories, music pairings, and beautiful photography.
Chef John Currence would rather punch you in the mouth with his fantastic flavors than poke you in the eye with fancy presentation. In his first cookbook, Currence gives you 130 recipes organized by 10 different techniques, such as Boiling/Simmering, Slathering, Pickling/Canning, Roasting/Braising, Muddling/Stirring, Brining/Smoking, and Baking/Spinning, just to name a few. John’s fun-loving personality rings true throughout the book with his personal stories and history, and his one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South “Ramen” with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches.
Each recipe has a song pairing with it and the complete list can be downloaded at spotify.com. Seriously!
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Photo of Hot Rolls is by Dithie and is used by permission under the Creative Commons Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) License. Thank you, Dithie. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission.
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Thank You!
March 18, 2014 @ 12:22 pm
Looks terrific!
I’m excited to try this recipe. Can you freeze the dough and thaw and let rise for later use?
I’m excited to try this recipe. Can you freeze the dough and thaw and let rise for later use?
December 7, 2018 @ 9:04 am
I did & they came out great
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