Golden Corral Rolls (copy cat recipe)

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 four
2 tablespoons melted butter or margarine for brushing rolls

Sprinkle the yeast over very warm water in a large bowl. Stir until yeast dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees. 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. Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 11/4 to 11/2 hours.

Punch dough down and fold dough over from 4 sides to knead lightly. 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 light as they should be. Pinch off small chunks of dough and shape into round rolls about 11/2 to 13/4 inches in diameter. Place in rows, not quite touching, in a well-buttered 12- 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 degree oven for 18 to 20 minutes or until nicely browned. Makes about 2 dozen rolls.


Number of Servings: 24

Recipe submitted by SparkPeople user SHAEKAE81.