Golden Corral Brass Bakery Yeast Rolls Recipe (2024)

FAQs

Why are my homemade yeast rolls tough? ›

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.

The best method for reheating dinner rolls is in the oven. To reheat dinner rolls in the oven, preheat it to 350°F. Place the rolls in a baking dish or on a baking sheet, brush with melted butter. Bake until warm, 7 to 10 minutes.

“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape.

Bakers combine yeast, some of the flour and water to create a sponge that can be allowed to ferment from 30 minutes to several hours. After fermentation, the bread making process proceeds as usual. Longer fermentation gives bread stronger flavors.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Putting too much yeast in bread dough will make it double in size very quickly during the bulk ferment and even more quickly during the proofing of your loaves.

The shortening makes it easier to roll out, while the butter adds both flavor and flakiness. But shortening doesn't behave like butter in recipes. It has a different melting point and it changes the texture of things like tea bread and cookies. It also doesn't have the delicious creamy flavor of real butter.

Consequently, dough made with milk should come softer from the mixer than dough made with water. Other aspects of milk in yeast doughs include: Dough may be mixed more intensively. Milk yields dough with a higher pH compared to water dough, and the fermentation will be slower.

These unbaked dinner rolls can be refrigerated for up to 18 hours before baking. Remove from the refrigerator an hour and a half before serving. Let them stand for about 1 hour 15 minutes before baking.

Can I freeze yeast roll dough? ›

Unbaked rolls can be kept frozen for about a month, after which the yeast starts to have trouble rising the dough after thawing. The day before you want to bake the rolls, remove the shaped rolls from the freezer and arrange them in your baking pan. Cover and let them thaw overnight in the refrigerator.

Most yeast breads and rolls freeze well. To freeze, wrap securely in aluminum foil, freezer wrap or place in freezer bags. Baked bread may be sliced before freezing. Label all packages with the name of the recipe and the date.

Who knows who has touched it, coughed or sneezed on it, etc. Golden Corral does not require a percentage tip. You are getting your own food and seating yourself. If they are good at bringing drink refills and hot rolls, a tip of one or two dollars per adult diner is sufficient.

It's possible that this recipe needs a bit more fat. Increase the amount by 1 or 2 tablespoons. Check package to make sure the product you used contained 70% or more fat. Spreads with less fat contain more water, which will make yeast breads tougher or chewier.

As well as running it under the tap, you could also put a damp tea towel over your roll for a bit before popping it in the oven, or simply just wet your hands and rub them over the roll. You just need the moisture and the warmth to come together to bring your bread roll back to life.

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.