Want to make buffet-style yeast rolls.
I love the yeast rolls that I find at buffets like Hometown Buffet and Golden Corral. It almost seems to be a standard recipe shared by the different buffet chains. The rolls are very soft with an extremely open crumb and a very buttery flavor. Most of the yeast roll recipes I have seen give a rather closed crumb and are never as soft.
While I want to come up with the recipe myself, I would like any ideas on how to do so. I figure the open crumb is from a very high hydration dough and the softness comes from a high oil content, but I'm just guessing. Is anyone here familiar with this type of roll recipe? I could really use some pointers.