Buttery Rolls

I absolutely love the rolls from Golden Corral.  For Thanksgiving I thought it would be a really good idea to bring these as my contribution to dinner.  I searched the internet for "the" recipe and found that the recipe was not much different than the one that I have used for years.  The biggest difference was the amount of butter that was used to make them.  WOW, if I had only known that smothering my rolls with butter would have made that much difference in the taste.  

Making yeast rolls from scratch takes about 3.5 hours from start to delicious finish, so it is not something to start late in the evening (unless you are a nightowl).  

For the recipe:
1 package of yeast ( this is 2 teaspoons if you buy it in something other that packages)
1/4 cup warm water (this is judged by dropping a drop of the water on your wrist and testing it like you would baby's milk. If it is warm on your wrist it is good to use)
1/3 cup sugar
1/4 cup  butter
1 teaspoon salt
1 cup milk - scalding hot
1 lightly beaten egg
4 1/2 cup flour

2 tablespoons melted butter for brushing rolls

Sprinkle yeast over the warm water and stir until the yeast melts.  (the bowl you use is the bowl that will be used to mix the dough, so make sure it is large enough to accommodate the flour).  Add the butter and salt to the scalded milk and stir to dissolve the sugar and melt the butter.   Add this mixture to the yeast add egg and beat.  Add 4 cups flour 1 cup at a time to make a soft dough.  

I usually use my kitchenaid for this process and mix it until the dough starts to clean the sides of the bowl.  Be careful not to add to much flour above the 4.5 cups.  This is a common mistake many people make.  Trying to get the dough to feel dry enough not to stick to the counter.  This only makes the rolls dryer than you will be happy with.  

Use the 1/2 cup of flour on the counter to knead the dough on.  Knead the dough into a ball and place into a large glass bowl that has been coated with oil.  Turn the ball of dough to coat all the sides in the oil and cover the bowl with a towel.  Set this in a place free from draft. (the oven is a good place to keep it).  Let it rise for about an hour.  If after about 45 minutes it does not seem to be rising as much as you would like you can place a pan of hot water in the oven with it.  This will help to warm the oven and encourage the yeast to rise.  

When the dough is risen punch it down.  I pour it onto the counter and roll it into a log.  At this point you can put the extra 2 tablespoons of butter in the pan and place it in the oven to melt the butter. (or melt it before hand and pour it into the pan.)  Pinch off pieces of the dough (about the size of a large egg) roll it into the butter and place in the pan.  Do this to all of the dough.

Let this rise covered in the oven for about 30 minutes.  

These will bake in a 375 degree oven for about 18 - 20 minutes.  

NOTE:  depending on the amount of rolls you would like - if the recipe makes too many rolls for you I have some extra ideas.  
1.  use the remainder of the dough and make cinnamon rolls
2.  or doughnuts
3.  crescent rolls
4.  or just make the rolls and freeze the extra.  (frozen rolls can be warmed in the oven very easily.  I have found placing frozen rolls in a pan adding about 1=2 tablespoons of water and covering/sealing with foil makes the rolls as fresh reheated as if they had just come out of the oven.  

I have several batches to make and the weather is perfect for baking today.  If you come to visit just follow the smell of the baking bread.  As Toucan Sam always said, "follow your nose, it always knows."   :)