How do you make rolls like you get a O'Charley's?!
How do you make rolls like you get a O'Charley's?
Answers:
O'charley's Rolls
1/2 cup vegetable oil
1/2 cup boiling water
1 teaspoon salt
1/3 cup sugar
1/2 cup warm water
1 (1/4 ounce) package dry yeast
1 large beaten egg
3 cups flour
Mix:
1/2 cup vegetable oil.
1/2 cup boiling water.
1 teaspoon salt.
1/3 cup sugar.
Mix ingredients below together and pour into oil mixture:.
1/2 cup warm water.
1 package dry yeast.
Add:.
1 large beaten egg - mix well.
Add:.
3 cups flour - form into a ball.
Lightly flour this ball and put into a bowl. Let rise for 2 hours.
Shake the bowl so the ball drops down in size somewhat. Then pinch
off 3 pieces for each roll. (I was lazy and just pinched off 1 large
piece per roll) Then roll into little balls.
Place the 3 balls in a well-greased muffin pan. Let rise for 2 hours.
Bake at 400 degrees for 10-15 minutes.
If O'Charley's rolsl are anything like Ryan's or Golden Corral's, then you'll love these!
Golden Corral Rolls
1 envelope active dry yeast
1/4 C. very warm water
1/3 C. sugar
1/4 C. butter or margarine
1 t. salt
1 C. scalding hot milk
1 egg, lightly beaten
4 1/2 C. sifted all-purpose four
2 T. melted butter or margarine for brushing rolls
Sprinkle the yeast over very warm water in a large bowl. Stir until yeast dissolves and butter or margarine is melted. Cool mixture to 105 to 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. 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 fold dough over from 4 sides to knead lightly. 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 light as they should be. Pinch off small chunks of dough and shape into round rolls about 11 /2 to 1 3/4 inches in diameter. Place in rows, not quite touching, in a well-buttered 12 x 9- by 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 375°F. oven for 18 to 20 minutes or until nicely browned. Makes about 2 dozen rolls.