Golden Corral Brass Bakery Yeast Rolls Recipe (2024)

FAQs

What kind of rolls does Golden Corral use? ›

Golden Corral's signature Yeast Rolls are a labor of love- mixed and kneaded, proofed and cut, refrigerated for 24 hours, proofed again, then baked until golden brown. We make thousands of these rolls per week.

Butter basting: Rolls can be brushed with butter before, during, or after baking. While it doesn't brown the surface as much as egg wash will, it does promote browning and adds a lot of flavor.

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

Lots of people who go to Golden Corral really like these rolls because they're soft and a little bit sweet. They're made with sugar, yeast, milk, butter, eggs, and flour. These ingredients give the rolls a delicious crust that's golden brown and soft inside.

Our endless buffet menu offers unmatched variety of quality, made-from-scratch food for breakfast, lunch and dinner. With over 150 items to choose from including USDA grilled to order steaks and traditional favorites like pot roast and fried chicken, everyone is sure to find their favorite at Golden Corral.

Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.

If the dough doesn't spring back at all, you've likely over-proofed the dough. When the dough rises too much before it gets baked, it will collapse, rather than rise, in the oven's heat, and the crumb will be uneven and ragged.

I used to use milk and water interchangeably. As it turns out it can make a big difference. So, remember to increase the amount of milk when swapping out the water in a recipe. At 27% fat and 38% sugar, powdered milk contains far more fat and sugar than fresh milk.

Yes! If a recipe calls for proofing bread dough overnight in the refrigerator, it can be proofed on the counter at a warmer temperature for a shorter period. Rather than placing the dough in the refrigerator overnight, leave it covered on the counter for 1 to 4 hours until it's ready to bake.

If you are only making one loaf or some smaller rolls, then more often than not the dough can be covered with the same bowl that it was resting in during bulk fermentation. Turn it upside down to make a dome that will prevent it from drying out.

Why did my yeast rolls turn out heavy? ›

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry.

You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.

Overproofed is when the dough has rested too long and the yeast has continued making carbon dioxide while the strength of the dough (gluten bonds) have begun to wear out. The dough will look very puffy, but when you touch it or move it you may notice it deflate or sag.

Soft rolls and hard rolls are yeast breads, but quick breads are chemically raised doughs (with baking powder or baking soda). Soft rolls would be dinner rolls or sandwich buns which are usually enriched with dairy, butter or some other fat, and normally are sweetened to some degree.

Texas Size rolls are 50% larger than our Dinner Rolls. The only difference is the roll size.

Rolls are typically proofed and baked closer together for a softer, “pull apart” result. This makes them great for dipping or eating alongside other food. On the other hand, buns are proofed with space between them, which makes them crustier.

'Cob' is the most popular slang for a bread roll in the Midlands | YouGov. One theory suggests that the word reflects the size and shape of a bread roll, which is similar to a cobblestone. 'Cob', therefore, would be a shortened version of 'cobblestone'.