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Copycat Golden Corral Rolls

Copycat Golden Corral Rolls
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Soft, buttery, and slightly sweet yeast rolls that rival the famous buffet chain’s version. These pillowy rolls have a tender crumb and a glossy, golden-brown top, perfect for sopping up gravy or slathering with additional butter.

Ingredients

Scale
  • 1/2 cup whole milk, warmed to 110°F / 43°C
  • 2 tablespoons granulated sugar, divided
  • 1/2 teaspoon active dry yeast (or 1/4 teaspoon instant yeast)
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon kosher salt
  • 1 large egg, lightly beaten
  • 2 tablespoons unsalted butter, melted and slightly cooled (for dough)
  • 1 tablespoon unsalted butter, melted (for brushing after baking)

Instructions

  1. In a small bowl, combine the warm milk (110°F / 43°C) with 1 tablespoon of the sugar and the active dry yeast. Stir gently and let stand for 5 to 10 minutes until the mixture becomes foamy and fragrant. This step proves the yeast is alive; if no foam appears, the yeast may be dead and you should start over with fresh yeast.
  2. In a large mixing bowl, whisk together the remaining 1 tablespoon sugar, the all-purpose flour, and kosher salt. Create a well in the center and pour in the yeast mixture, the beaten egg, and the 2 tablespoons of melted butter. Stir with a wooden spoon until a shaggy dough forms with no dry flour patches.
  3. Turn the dough out onto a lightly floured work surface. Knead by pushing the dough away from you with the heel of your hand, then folding it back over itself. Continue for 8 to 10 minutes, dusting with only as much flour as needed to prevent sticking, until the dough becomes smooth, supple, and springs back when poked. If using a stand mixer with a dough hook, mix on medium speed for 6 to 8 minutes until the dough cleans the sides of the bowl.
  4. Shape the dough into a ball. Place it in a lightly greased bowl (use a neutral oil or nonstick spray), turning once to coat the surface. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free place (70°F to 80°F / 21°C to 27°C) for 1 to 1.5 hours, or until the dough has doubled in size. A slower rise at cooler temperatures is fine, but don’t skip the cover or the dough will dry out.
  5. Punch down the risen dough gently to release the gas. Turn it out onto a clean, lightly floured surface. Divide the dough into 4 equal pieces using a bench scraper or knife (each piece should weigh about 75 to 80 grams). Shape each piece into a tight ball by cupping your hand over the dough and rolling it in small circles against the counter. Tuck the seams underneath.
  6. Place the formed rolls into a greased 8-inch round or square baking pan, spacing them evenly about 1 inch apart. The rolls should not touch yet. Cover the pan loosely with plastic wrap or a damp towel and let rise again for 30 to 45 minutes, until the rolls have nearly doubled in size and are puffy, touching each other lightly.
  7. While the rolls proof, preheat the oven to 350°F / 177°C with the rack in the middle position. Once the second rise is complete, the rolls should look soft and pillowy. If desired, brush the tops with a little extra melted butter for a richer color, though the final brushing will be done after baking.
  8. Place the pan in the preheated oven and bake for 13 to 16 minutes, rotating the pan halfway through, until the rolls are deep golden brown on top and sound hollow when tapped. The internal temperature should reach 190°F / 88°C for fully baked yeast dough. Do not overbake, or the rolls will become dry.
  9. Remove the pan from the oven and immediately brush the hot rolls with the remaining 1 tablespoon melted butter. The butter will sizzle and soak into the crust. Let the rolls cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature. For extra softness, cover loosely with a cloth as they cool.

Notes

Storage: Keep leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the fully baked and cooled rolls in a sealed plastic bag for up to 2 months. To reheat: place frozen or refrigerated rolls on a baking sheet and warm in a 300°F / 149°C oven for 5 to 8 minutes, or in a microwave on medium power for 15 to 20 seconds per roll. The microwave method will yield a softer texture, while the oven will restore the crust.

Nutrition

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Find it online: https://copycatkitchenco.com/copycat-golden-corral-rolls/