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Golden Corral rolls
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| 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 table spoons melted butter or margarine for brushing rolls. |
Preparing: sprinkle the yeast over vary warm water in a large bowl. Stir until yeast dissolves. Add sugar, 1/4 cup butter,salt to hot milk and stir until sugar devolves and butter melts. Cool mix to 105 to 115 degrees 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 flour to dust a cloth. Kneed the dough lightly for 5 min 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 size about 1 1/4 to 1 1/2 hours. Punch dough down and fold over all 4 sides to kneed. Dough will be sticky but flour your hands and cloth lightly, pinch off small chunks and shape into round balls 1 1/2 to 1 3/4 inches big. Put in rows not touching, on buttered 12 by 9 by 2 inch pan. Cover and let rise in warm place until doubled in size 30 to 40 min. Brush tops with butter, bake 375 degrees for 18 to 20 min until golden
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