So I finally found a roll recipe and a cinnamon roll recipe I LOVE. Ok, I have only made the rolls once, BUT they turned out. That is saying a lot for me, I have been trying since we have been married to make a roll that works out and these did and I didn't even use an egg because we were out! I am so impressed, so I am going to share the recipes with you. I also have a sugar cookie recipe that turns out for me....no cookie ever works for me so when I get a picture of those I will post it too.
These are supposedly the Golden Corral Rolls but I didn't think they were THAT good, here is where I got the recipe: http://www.recipegoldmine.com/ccg/golden-corral-rolls.html
1 envelope active dry yeast
1/4 cup very warm water
1/3 cup granulated 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 Tbsp melted butter or margarine, for brushing rolls
Sprinkle the yeast over very warm water in a large bowl. (Very warm water should feel comfortably warm when dropped on wrist.) 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.
Add milk mixture to yeast, then 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. I didn't use a pastry cloth I just kneaded it for a long time so it wasn't sticky.
Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).
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 knead 4 to 5 minutes on a lightly floured pastry cloth. 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 feathery light as they should be.
Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4-inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- x 9- x 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 moderately hot oven (375 degrees F) 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.
This recipe yields about 2 dozen rolls.
This is where I got the cinnamon roll recipe: http://www.recipezaar.com/76864
- 1 (1/4 ounce) package dry yeast (2.5 tsp)
- 1 cup warm milk
- 1/2 cup granulated sugar
- 1/3 cup margarine
- 1 teaspoon salt
- 2 eggs
- 4 cups flour
- 8 tablespoons margarine
- 1 1/2 cups powdered sugar
- 1/4 cup cream cheese
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
For the rolls, dissolve the yeast in the warm milk in a large bowl.
Add sugar, margarine salt, eggs, and flour, mix well.
Knead the dough into a large ball, using your hands dusted lightly with flour.
Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
It should be approx 1/4 thick.
Preheat oven to 400 degrees.
To make filling, combine the brown sugar and cinnamon in a bowl.
Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
Working carefully, from the long edge, roll the dough down to the bottom edge.
Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
Bake for 10 minutes or until light golden brown.
While the rolls are baking combine the icing ingredients.
Beat well with an electric mixer until fluffy.
When the rolls are done, spread generously with icing.