COPYCAT GOLDEN CORRAL'S ROLLS
A clone recipe of the soft dinner rolls from the Golden Corral restaurant. The rolls are made with yeast, sugar, butter, flour, egg, and milk.
Provided by smithfamilyrecipes
Time 3h
Yield 24
Number Of Ingredients 9
Steps:
- 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 degrees F. 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 (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- 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 degrees F oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.
Nutrition Facts :
GOLDEN CORRAL ROLLS RECIPE - (3.9/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- Dissolve yeast in 1/4 cup warm water. Stir in the 2 teaspoons of sugar. Let sit for about 5 minutes until mixture foams up. Heat milk in microwave or in small saucepan on stove top. Add sugar, butter, and salt to hot milk and stir until butter is melted. Cool to 105°F to 110°F. Pour milk mixture into bowl of stand mixer. Add the yeast mixture and egg. Mix together. Mix in all-purpose flour, whole wheat flour, vital wheat gluten. Beat to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed. Place dough in warm oiled or buttered bowl, turning greased side up. Cover with a clean towel and let rise in warm place* until doubled in bulk, about 60 minutes. Punch dough down and hand-knead for 5 minutes on lightly floured surface. Divide dough into 12 pieces and shape into round rolls. Place them, not touching, in greased 13x9x2 baking pan. Cover with a clean towel; let rise in a warm place until doubled in bulk, about 30-45 minutes. Bake at 375°F for 18 to 20 minutes or until tops are golden brown. Brush tops of rolls with melted butter. You can use your oven as a dough incubator, turning it on to 400°F for one minute, then turning it off, and placing bowl of dough in the oven for the two rising times. I also like to place a pan of water on the bottom of my oven. I've read that it mimics a convection oven and helps bread to bake moist.
GOLDEN CORRAL ROLLS
Steps:
- 1. 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.
- 2. 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 degrees.
- 3. 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.
- 4. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).
- 5. 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.
- 6. 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.
- 7. 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 13x9x2 inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes.
- 8. 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. Serve warm with plenty of butter.
HOMEMADE DINNER ROLLS
Bake your own yeasty, buttery and golden Homemade Dinner Rolls with Food Network's easy recipe.
Provided by Food Network
Categories side-dish
Time 41m
Yield 24 to 30 rolls
Number Of Ingredients 9
Steps:
- In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
- Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
- Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
- Preheat oven to 425 degrees F.
- Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.
GOLDEN CORRAL ROLLS
Make and share this Golden Corral Rolls recipe from Food.com.
Provided by SnowHat
Categories Breads
Time 3h30m
Yield 24 rolls
Number Of Ingredients 9
Steps:
- Sprinkle the yeast over very warm water in a large bowl. (Very warm water should feel comfortably warm when dropped on wrist or between 105-110°F on a candy thermometer) 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 105-115°F.
- 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 (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 moderately hot oven (375°F) 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.
Nutrition Facts : Calories 131.9, Fat 3.7, SaturatedFat 2.2, Cholesterol 16.8, Sodium 130.9, Carbohydrate 21.3, Fiber 0.7, Sugar 2.8, Protein 3.2
BOURBON STREET CHICKEN (GOLDEN CORRAL COPYCAT)
A good friend scrounged this up for me somewhere cause i ADORE their Bourbon Street Chicken..wanted to put it on here so i didn't lose it :)
Provided by Miss_Cooks_Alot
Categories Chicken
Time P1D
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Either pull apart or cut chicken meat into bite size chunks.
- Mix all the marinade ingredients and pour over chicken pieces in a bowl.
- Cover and refrigerate (stirring often) for several hours (best overnight).
- Bake chicken at 350 for one hour in a single layer, basting every 10 minutes.
- Remove chicken.
- Scrape pan juices with all the brown bits into a frying pan.
- Heat, and add 2 Tbs. white wine.
- Stir and add chicken.
- Cook for 1 minute and serve.
Nutrition Facts : Calories 336.7, Fat 4.2, SaturatedFat 1.1, Cholesterol 81.7, Sodium 1700.5, Carbohydrate 31.5, Fiber 0.6, Sugar 28.2, Protein 24.6
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