Any Home Bakers Here?

[Aria]

It is the recipe for Golden Corral Rolls: I make loaves sometimes or half rolls, half loaf.

• 1 (1/4 ounce) package active dry yeast (reg size)
• 1⁄4 cup water, very warm (105 °- 110°)
• 1⁄3 cup sugar
• 1⁄4 cup butter
• 1 teaspoon salt
• 1 cup milk, scald and cool to 105°
• 1 egg, lightly beaten
• 4 1⁄2 cups all-purpose flour, sifted (separate out ½ cup for dusting) *May use Bread Flour for lighter texture
• 2 tablespoons butter for brushing rolls, melted

1. Sprinkle the yeast over very warm water in a large bowl. (Very warm water should feel comfortably warm when dropped on wrist or between 105-110°F on a candy thermometer) Stir until yeast dissolves.
2. Add sugar, butter and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105-115°F.
3. 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.
4. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).
5. 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.
6. 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.
7. If making a loaf, cut recipe in half and place each half into a buttered, floured pan or spray with Pam. Roll each half into an oblong roughly the length of the pan.
8. Pinch off small chunks of dough, shape into round rolls about 1 1/2 to 1 3/4-inches in diameter. Place in rows, not quite touching, in a well-buttered 13- x 9- x 2-inch pan.
9. Cover loaves / rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops with melted butter or margarine, then bake in a moderately hot oven (375°F) 18 to 20 minutes for rolls or until nicely browned. Serve warm with plenty of butter.

Thank you for posting. I will use for loaf Bread. Perhaps this would make 2 9 x5 tins? Thanks again for posting. I enjoy trying different
recipes. Aria

 

[BullChick]

@BullChick I try not to keep thawed raw meat around for more than 4 days. Hopefully it is still vacuum sealed - which may give you a couple more days.

Thank you

 

[pennyJo1960]

Going to try the recipe seems a bit sweeter bread also thank you @oldhen2345

 

[bruceha2000]

The batches need to be bigger and a kithenaid can't make that big of a batch! Hand kneading all the way!

Oh my aching hands! Actually I've not found that the KA does a very good job "kneading" dough and am doing it by hand. One batch is plenty for my hands.

 

[pennyJo1960]

Depends a good deal on which Kitchen aid you buy mine is not that powerful does great but I always make dough in my big green tupperware bowl start with a wooden fork to mix it

 

[R2elk]

Oh my aching hands! Actually I've not found that the KA does a very good job "kneading" dough and am doing it by hand. One batch is plenty for my hands.

I use my KA to get the dough started and then finish it by hand.

 

[pennyJo1960]

See I do it all in my green bowl the fork is wide works perfect

 

[Aria]

See I do it all in my green bowl the fork is wide works perfect

Penny Jo, did you post your Grandmas Bread Recipe? Aria

 

[Sylvyana]

I made cookies last night, but I was so frazzled that I forgot half a cup of flour. At least it was a delicious mistake, they came out almost like lace cookies.

 

[ronott1]

Oh my aching hands! Actually I've not found that the KA does a very good job "kneading" dough and am doing it by hand. One batch is plenty for my hands.

Growing up, we wore out a black walnut table lol!