The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Want to make buffet-style yeast rolls.

  • Pin It
MarkS's picture
MarkS

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.

Mary Clare's picture
Mary Clare

These rolls taste rather 'yeasty' to me; I wonder if they have a hefty amount of yeast to get that lift.  Also I think they have a fair amount of sugar for dinner rolls, maybe shortening for texture, and some buttery-flavored oil on top.  


Best of luck!


Mary Clare

alabubba's picture
alabubba
MarkS's picture
MarkS

Possibly. I'll have to try some of the recipes in that thread. Still, the crumb is different than what was shown in that thread. The rolls I'm talking about almost seem to be more air than bread.

mrfrost's picture
mrfrost

http://www.cdkitchen.com/recipes/recs/286/Golden-Corrals-Rolls75470.shtml


Just to add another of these restaurant/school/old fashioned yeast roll recipes. They are yet indeed quite similar to the recipes in the previously mentioned thread. There are differences in whether eggs are used, types and quantities of fats, amount of sugar, etc.


There seem to be dozens of these recipes out there. It's just a matter of deciding which combination of these ingredients, and one baking abilities, makes the rolls you like and "remember".


The "buttery flavor" most likely results from the hot rolls being heavily slathered/brushed with butter as they come out of the oven. Also, if one likes a "yeasty" flavor, use the full dose of yeast. For a less yeasty flavor, the yeast can seemingly often be halved(or less) with just a little more time added for proofing.

GSnyde's picture
GSnyde

I've been meaning to try the rolls in this thread (http://www.thefreshloaf.com/node/19661/lunch-lady-rolls).


Good luck.


Glenn

kneading's picture
kneading

There was a restaurant called The Spicery in Glendale, AZ who made huge soft, fluffy dinner rolls. The recipe was requested by the local newspaper and they gave it to them. I don't think they taste exactly the same but still very good. You can now google it by going to the Spicery dinner rolls. I also thought there was  too much yeast in the recipe and even after cutting that way back I still get the fluffy effect.I also use this recipe for cinnamon rolls sometime.

highmtnpam's picture
highmtnpam

Get on the King Arthur website and look in their recipes (you may need to sign up but no biggie)  They have several recipes for fluffy soft rolls.  I have used two of them and seem to be what you are describing.


Pam

southern grits girl's picture
southern grits girl

Mark,


 


Here is a recipe I use about twice a week, makes a LOT. It came from a restaurant similar I'm sure to what you're talking about. These are so good, that I have a list of people who want them and due to lack of time, I started giving them out to the next person on the list and everyone STILL asks when their time will be. It also makes wonderful cinnamon rolls.


 


Quincy's Yeast Rolls


1 cup water


2 tbsp butter


1 egg


3.5 cups AP or Bread Flour


1/4 cup sugar


3 tsp. yeast


1 tsp salt


I put these in the bread machine on dough cycle, take them out, form into balls, let rise again till double and bake at 350 for about 10 minutes or until lightly browned.  They are fabulous!!!!! Hope this helps.    Susan