Golden Corral Brass Bakery Yeast Rolls Recipe (2024)

FAQs

Why are my yeast rolls tough? ›

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

Golden Corral Homestyle Yeast Rolls (1 serving) contains 31g total carbs, 30g net carbs, 3.5g fat, 5g protein, and 180 calories.

Didn't eat all of your rolls at dinner tonight? No problem. Warm rolls are always the best and your leftovers don't have to be eaten cold! Simply wrap rolls in foil and place in a 350º oven for 5-7 minutes.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

There are 158 calories in 1 roll of Texas Roadhouse Roll. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Dinner Roll (1 pan or small roll (2 in. square, 2 in. high)) contains 13.8g total carbs, 13.3g net carbs, 1.2g fat, 2.7g protein, and 78 calories.

Rolls are typically proofed and baked closer together for a softer, “pull apart” result. This makes them great for dipping or eating alongside other food. On the other hand, buns are proofed with space between them, which makes them crustier.

Proofing, also sometimes called final fermentation, is the specific term for allowing dough to rise after it has been shaped and before it is baked. Some breads begin mixing with an autolyse.

Most loaves and rolls will indeed be done when they register 190°F at their center.

Too much flour makes dough too stiff to rise properly, creating a dry texture. A range of flour is always given in yeast bread recipes because flours vary in moisture content, reacting in different ways depending on the time of year, weather conditions, etc.

Why are my dinner rolls hard? ›

This problem is a common one and can be blamed on a simple error: adding too much all-purpose or bread flour.

Warming drawers.

These drawers serve the same purpose as a warming oven, but they take up less space. You might install a warming drawer in the prep area to keep food warm before service, for example; it's a great way to offer hot, moist bread or rolls.

The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown.

As well as running it under the tap, you could also put a damp tea towel over your roll for a bit before popping it in the oven, or simply just wet your hands and rub them over the roll. You just need the moisture and the warmth to come together to bring your bread roll back to life.

Problem: Why is my yeast dough hard to roll out? It is possible that you have added too much flour, which will make your dough too stiff to roll. It's also possible that you just need to give it a couple of minutes to relax.