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Golden Corral Rolls
1 envelope active dry yeast
1/4 C. very warm water
1/3 C. sugar
1/4 C. butter or margarine
1 t. salt
1 C. scalding hot milk
1 egg, lightly beaten
4 1/2 C. sifted all-purpose four
2 T. melted butter or margarine for brushing rolls
Sprinkle the yeast over very warm water in a large bowl 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. 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. 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 fold dough over from 4 sides to knead lightly. 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 light as they should be. Pinch
off small chunks of dough and shape into round rolls about 11 /2 to 1 3/4 inches
in diameter. Place in rows, not quite touching, in a well-buttered 12 x 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�F. oven for 18 to 20 minutes or until nicely browned. Makes about 2 dozen
rolls.
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