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, about 105 to 115 degrees. Stir until the yeast dissolves completely.

2. Step 2.

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

3. Step 3.

   Pour the cooled milk mixture into the yeast mixture and stir to combine. Beat in the egg until well incorporated.

4. Step 4.

   Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. The dough will be slightly sticky.

5. Step 5.

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

6. Step 6.

   Place the dough in a warm buttered bowl and turn it so the greased side is up. Cover the bowl and let it rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.

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

9. Step 9.

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

10. Step 10.

    Brush the tops of the rolls with melted butter or margarine. Bake in a preheated 375 degree oven for 18 to 20 minutes or until nicely browned.

11. Step 11.

    Serve the rolls warm with plenty of butter.