Lovely sentiment, isn't it?
For quite some time I've been looking for a buttered roll recipe. Everyone I've tried so far has come out more "biscuity" than "rolly". I'm looking for a light-a-feather roll a la Logan's or even Luby's. So when I saw the Copycat version of the Golden Corral roll I knew I had to try it.
First I put put warm water and yeast in the mixer and let it sit a bit to get to know one another. While love "bloomed" I started on the milk mixture.
After the water and yeast had made friends I poured the milk mixture into Rosita's bowl and then added my flour bit by bit. The dough rolled about on the bread hook for awhile and then I put it in bowl to rise.
The dough didn't quite double in size, but I'm told the humidity makes a huge difference (it's raining). Then I rolled the first rise dough into little balls and placed them on the parchment lined pan. I covered the little guys and let them rise again.
Then they took a 20 minute warm nap in a 375 degree oven. Look it's a party in a pan!
Eh. They were okay.
They're still not the light, airy Logan Roadhouse-style rolls that I want. Although these are the closest so far. This recipe produced a pretty dense roll, almost like a biscuit.
Making 1.5 to 1.75" diameter balls makes waaaaay more than the recipe states so I can't help but wonder if the size is off or the "makes" is wrong. I'm inclined to think the balls should have been rolled bigger, but again the humidity may have been a factor. I will try to make these again when it's not raining outside.
Golden Corral Rolls
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 flour
2 tablespoons Melted butter or margarine −− for brushing rolls
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.
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 (laineypoz note: I just used a cotton towel).
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 375 degree oven for 18 to 20 minutes or until nicely browned. Serve.