Golden Corral Yeast Rolls Recipe
These Golden Corral yeast rolls are soft, fluffy, and buttery—just like the ones from the famous buffet! Perfect for dinner, holidays, or any occasion, they melt in your mouth.
Ingredients
Essential Ingredients:
- 4 cups all-purpose flour or bread flour – Provides structure while keeping the rolls soft and tender. Bread flour will give a slightly chewier texture.
- 2 ¼ teaspoons active dry yeast one packet – Helps the dough rise and creates the fluffy texture. You can also use instant yeast for a quicker rise.
- 1 cup warm milk 110°F/43°C – Activates the yeast and adds richness. Whole milk works best for flavor and texture.
- ¼ cup granulated sugar – Slightly sweetens the dough and helps feed the yeast for better rising.
- 1 teaspoon salt – Enhances the overall flavor of the rolls.
- 1 large egg – Contributes to the softness and structure of the dough.
- ¼ cup unsalted butter melted – Adds richness and a tender crumb. Some of this butter will be brushed on top for a golden finish.
- ¼ cup warm water 110°F/43°C – Helps dissolve the yeast and kick-starts fermentation.
Optional Additions for Extra Flavor:
- 1 tablespoon honey – Adds a touch of natural sweetness.
- ½ teaspoon vanilla extract – Enhances the depth of flavor.
- Additional melted butter for brushing – Creates a shiny buttery top.
Instructions
Step 1: Activate the Yeast
- In a small bowl, combine warm water (110°F/43°C), warm milk, and granulated sugar. Stir until dissolved.
- Sprinkle the active dry yeast over the liquid and let it sit for 5–10 minutes until foamy. If the mixture doesn’t foam, the yeast may be expired or the liquid was too hot or too cold.
Step 2: Prepare the Dough
- In a large mixing bowl, whisk together flour and salt.
- Add the yeast mixture, melted butter, and egg to the flour. Mix with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
Knead the dough:
- By hand: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- With a stand mixer: Knead on medium speed for 5–7 minutes until the dough pulls away from the sides of the bowl.
Step 3: First Rise (Proofing the Dough)
- Lightly grease a bowl with butter or oil and place the dough inside. Cover with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm, draft-free place for 1 to 1½ hours, or until doubled in size.
Step 4: Shape the Rolls
- Punch down the risen dough to release air bubbles. Turn it out onto a lightly floured surface.
- Divide the dough into 15–18 equal portions (about the size of a golf ball). Roll each piece into a smooth ball.
- Arrange the rolls in a greased 9x13-inch baking dish, leaving a little space between each roll to allow for rising.
Step 5: Second Rise
- Cover the baking dish with a towel and let the rolls rise again for 30–45 minutes, or until they have puffed up.
Step 6: Bake the Rolls
- Preheat the oven to 375°F (190°C).
- Brush the tops of the rolls with melted butter for a golden crust.
- Bake for 15–18 minutes, or until the rolls are golden brown on top and sound hollow when tapped.
Step 7: Finish and Serve
- Remove the rolls from the oven and brush with more melted butter for extra flavor.
- Let them cool slightly before serving warm with butter, jam, or honey.
Notes
Nutrition Information (Per Serving):
- Calories: 180 kcal
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 150mg
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 5g
- Protein: 5g