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Golden Corral Dinner Roll Recipe

Golden Corral Dinner Roll Recipe

Emma Johnson
This Golden Corral Dinner Roll Recipe delivers soft fluffy rolls using butter, eggs, warm milk, and yeast for classic homemade flavor.
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Prep Time 25 minutes
Cook Time 18 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 13 minutes
Course Bread
Cuisine American
Servings 15 rolls
Calories 185 kcal

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Baking dish or sheet pan
  • Pastry brush
  • Kitchen towel
  • Small saucepan or microwave-safe bowl
  • Knife
  • Cutting board
  • Cooling rack

Ingredients
  

  • 1 cup whole milk
  • 1/4 cup warm water
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup unsalted butter melted
  • 1 large egg
  • 1 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour
  • 2 tablespoons melted butter for brushing tops

Optional:

  • Honey for serving
  • Flaky sea salt for topping

Instructions
 

Step 1: Activate the Yeast

  • In a large mixing bowl, combine the warm water, warm milk, sugar, and yeast.
  • Stir gently and let the mixture sit for about 5 to 10 minutes.
  • The top should become foamy and bubbly.
  • If nothing happens, the yeast may be old or the liquid may have been too hot or cold.
  • The smell at this stage always reminds me of fresh bakery bread.

Step 2: Add the Wet Ingredients

  • Add the melted butter, egg, and salt into the yeast mixture.
  • Whisk gently until combined.
  • The mixture should look creamy and slightly yellow.
  • I usually let the melted butter cool for a minute before adding it because very hot butter can affect the yeast.

Step 3: Mix in the Flour

  • Start adding flour one cup at a time, stirring after each addition.
  • Once the dough becomes too thick to stir, use your hands.
  • The dough should feel soft and slightly sticky but still manageable.
  • Try not to dump all the flour in at once.
  • The first time I made this Golden Corral Dinner Roll Recipe, I added too much flour early on and the rolls lost that soft buffet-style texture.

Step 4: Knead the Dough

  • Transfer the dough onto a lightly floured surface.
  • Knead for about 8 minutes until the dough becomes smooth and elastic.
  • If the dough sticks too much, sprinkle only a tiny amount of flour as needed.
  • You’ll notice the texture becoming softer and stretchier as you knead.
  • What worked better for me was using lightly oiled hands instead of extra flour.

Step 5: First Rise

  • Place the dough into a lightly greased bowl and cover it with a kitchen towel.
  • Let it rise in a warm spot for about 1 hour or until doubled in size.
  • I usually place mine near the stove because the kitchen stays warmer there.
  • The dough should look puffed up and airy.

Step 6: Shape the Rolls

  • Punch the dough down gently to release air.
  • Divide it into 15 equal pieces.
  • Roll each piece into a smooth ball and place them into a greased 9x13-inch baking dish.
  • The rolls should sit close together but not smashed.
  • I’m definitely not perfect at making evenly sized rolls, and honestly they still bake up fine.

Step 7: Second Rise

  • Cover the pan loosely with a towel and let the rolls rise again for about 30 minutes.
  • They should puff up and start touching each other.
  • This second rise is important for soft texture.
  • Skipping it makes the rolls noticeably denser.

Step 8: Bake the Rolls

  • Preheat your oven to 375°F.
  • Bake the rolls for 16 to 18 minutes until the tops turn light golden brown.
  • The kitchen smells buttery and warm around the last few minutes of baking.
  • If the tops brown too quickly, loosely cover the pan with foil.

Step 9: Brush With Butter

  • As soon as the rolls come out of the oven, brush the tops generously with melted butter.
  • This keeps the crust soft and gives the rolls that shiny homemade finish.
  • I usually brush them twice because the butter soaks in fast.

Step 10: Cool Slightly and Serve

  • Let the rolls cool for about 10 minutes before serving.
  • They’re best warm with butter or honey.
  • Pulling the rolls apart while they’re still warm is honestly one of the best parts.

Notes

  • Use fresh yeast for best rise.
  • Warm the baking dish slightly before placing the dough inside during winter.
  • Brush butter on immediately after baking.
  • Store rolls while slightly warm to help maintain softness.
  • Use whole milk instead of low-fat milk for richer flavor.
  • Don’t overwork the dough after the first rise.
Keyword Golden Corral Dinner Roll Recipe