Golden Corral Rolls

LadyJayPee at Eating, Etc. made these wheat rolls several years ago and since then, I have been obsessed. They will always be a part of my holiday table from now on.

Despite that fact that these rolls have to rise twice, they are easy to make and you just have to mix them, sit them down and forget about them, shape them into balls, let them chill some more and then bake! Easy as pie!

Unfortunately, my rolls didn't rise the second time very much, but they still baked up nice and pretty and delicious.

Golden Corral Rolls
Eating, Etc.

1 pkg. active dry yeast
1/4 cup warm water (105-110 degrees F)
2 teaspoons sugar
1 cup milk, just to scalding hot (do not simmer or boil)
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 egg, lightly beaten
1 3/4- 2 cups all-purpose flour
2 cups whole wheat pastry flour
1/4 cup vital wheat gluten
2 tablespoons butter, melted

Dissolve yeast in 1/4 cup warm water. Stir in the 2 teaspoons of sugar. Let sit for about 5 minutes until mixture foams up.

Heat milk in microwave or in small saucepan on stove top.

Add sugar, butter and salt to hot milk and stir until butter is melted. Cool to 105-110 degrees F. Pour milk mixture into bowl of stand mixer. Add the yeast mixture and egg and mix together.

Mix in all-purpose flour, whole wheat pastry flour and vital wheat gluten, beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour if needed.

Place dough in warm oiled or buttered bowl, turning greased side up. Cover with parchment paper and let rise in warm place until doubled in bulk, about 75-90 minutes.

Punch dough down and hand-knead for 5 minutes on lightly floured surface. Divide dough into 12 pieces and shape into round rolls. Place them, not touching in greased 13 by 9 inch pan. Cover with parchment paper and let rise in a warm place until doubled in bulk, about 30-45 minutes.

Bake at 375 for 18-20 minutes or until tops are golden brown.

Brush tops of rolls with melted butter.