Golden Honey Sweet Rolls Recipes

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GOLDEN HONEY BREAD

"This slightly sweet bread has a crispy crust and tender interior," says Regina Lindgren of Natrona Heights, Pennsylvania. "It's simply delicious."

Provided by Taste of Home

Time 3h10m

Yield 1 loaf, 16 slices (2 pounds).

Number Of Ingredients 7



Golden Honey Bread image

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 134 calories, Fat 2g fat, Cholesterol 0 cholesterol, Sodium 146mg sodium, Carbohydrate 25g carbohydrate, Fiber 4g protein.

1 cup plus 2 tablespoons water (70° to 80°)
2 tablespoons honey
2 tablespoons vegetable oil
1-1/2 teaspoons sugar
1 teaspoon salt
3-1/2 cups bread flour
2 teaspoons active dry yeast

GOLDEN CORRAL ROLLS

Make and share this Golden Corral Rolls recipe from Food.com.

Provided by SnowHat

Categories     Breads

Time 3h30m

Yield 24 rolls

Number Of Ingredients 9



Golden Corral Rolls image

Steps:

  • 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.
  • 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 105-115°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.
  • 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°F) 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.

Nutrition Facts : Calories 131.9, Fat 3.7, SaturatedFat 2.2, Cholesterol 16.8, Sodium 130.9, Carbohydrate 21.3, Fiber 0.7, Sugar 2.8, Protein 3.2

1 (1/4 ounce) package active dry yeast (reg size)
1/4 cup water, very warm
1/3 cup sugar
1/4 cup butter or 1/4 cup margarine
1 teaspoon salt
1 cup milk, scalding hot
1 egg, lightly beaten
4 1/2 cups all-purpose flour, sifted
2 tablespoons butter or 2 tablespoons margarine, for brushing rolls, melted

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