CopyCat Golden Corral Rolls

Let's Cook

1. Step 1.

   Sprinkle the yeast over very warm water in a large bowl. The water should feel comfortably warm when dropped on your wrist. Stir until the yeast dissolves completely.

2. Step 2.

   In a separate saucepan or microwave-safe bowl, combine the sugar, 1/4 cup butter or margarine, and salt with the hot milk. Stir until the sugar dissolves and the butter or margarine melts. Cool the mixture to 105 to 115 degrees Fahrenheit.

3. Step 3.

   Add the cooled milk mixture to the dissolved yeast, then beat in the egg until well combined.

4. Step 4.

   Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough.

5. Step 5.

   Use some of the remaining 1/2 cup of flour to dust a pastry cloth. Turn the dough out onto the cloth and knead lightly for 5 minutes, working in the remaining flour as needed to prevent sticking. Use it for flouring the pastry cloth and your hands.

6. Step 6.

   Place the dough in a warm buttered bowl; turn the dough so the greased side is up. Cover and let rise in a warm place until doubled in bulk, about 1 hour and 15 minutes to 1 hour and 30 minutes.

7. Step 7.

   Punch the dough down and knead it for 4 to 5 minutes on a lightly floured pastry cloth. The dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth; too much flour will make the rolls less feathery light.

8. Step 8.

   Pinch off small chunks of dough and shape them into round rolls about 1 1/2 to 1 3/4 inches in diameter.

9. Step 9.

   Place the rolls in neat rows, not quite touching, in a well-buttered 13 x 9 x 2 inch pan.

10. Step 10.

    Cover the rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes.

11. Step 11.

    Brush the tops of the rolls with melted butter or margarine.

12. Step 12.

    Bake in a 375 degree oven for 18 to 20 minutes or until nicely browned.

13. Step 13.

    Serve warm with plenty of butter.