Golden Corral Rolls

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From razzledazzlerecipes.com

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Steps

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Sprinkle the yeast over very warm water in a large bowl.

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Stir until yeast dissolves.

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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.

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Cool mixture to 105-115f.

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Add milk mixture to yeast , then beat in egg.

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Beat in 4 cups of the flour , 1 cup at a time , to form a soft dough.

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Use some of the remaining 1 / 2 cup of the flour to dust a pastry cloth.

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Knead the dough lightly for 5 minutes , working in the remaining flour.

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Place dough in a warm buttered bowl.

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Turn greased side up.

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Cover and let rise in a warm place until doubled in bulk , about 1 1 / 4 to 1 1 / 2 hours.

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Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth.

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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.

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Pinch off small chunks of dough and shape into round rolls about 1 1 / 2 t.

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Ingredients

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active dry yeast, water, sugar, butter, salt, milk, egg, all-purpose flour