Golden Corral Rolls Recipe

These rolls bake up pillowy, soft, and slightly sweet—just like the ones you’d grab by the plateful at Golden Corral!

The key to getting that soft, stretchy texture is using bread flour and kneading until the dough becomes smooth and elastic.

I like to brush the tops with melted butter twice—once right out of the oven and again after five minutes for that soft, shiny crust.

Avoid adding too much flour early on—the dough should feel tacky but not overly sticky once kneaded.

Give them space on the baking sheet so they puff up nice and round!

How to Make Golden Corral Rolls

Ingredients

• 1 cup Milk (warm)
• 1/4 cup Sugar
• 1 packet Active Dry Yeast (about 2 1/4 tsp)
• 1/4 cup Butter (softened)
• 1 tsp Salt
• 3 1/2 cups All-Purpose Flour
• 1 Egg
• 2 tbsp Butter (melted, for brushing)

Step-by-Step Instructions

Step 1:

Warm the milk so it’s just above body temperature—around 105-115°F feels right.

Pour it into a mixing bowl, add the sugar, and then sprinkle the yeast over the top.

Wait 5-10 minutes until it turns foamy. That’s your sign the yeast is alive and kicking.

Step 2:

Add the softened butter, egg, and salt to the foamy milk mixture.

Stir it together, then add the flour, a cup at a time.

Mix until you’ve got a soft, smooth dough that pulls away from the sides and feels just a bit sticky.

Step 3:

Knead the dough by hand or with a stand mixer for 6-8 minutes.

Once it’s elastic, lightly oil a bowl, plop the dough in, and cover it with a towel.

Let it rise somewhere warm for 1 to 1 1/2 hours, until it doubles in size.

Step 4:

Punch the dough down gently and turn it onto a floured counter.

Cut it into 12 pieces and roll each into a ball, setting them in a greased 9×13-inch baking dish.

Cover and let them rise about 30 minutes, until they’re puffy.

Step 5:

Heat your oven to 375°F.

Bake the rolls for 18-22 minutes, until the tops turn golden brown.

Brush them with melted butter right when they come out—don’t skip this part.

Tips and Tricks for Making This Recipe

Proofing the Yeast

Make sure your milk isn’t too hot or cold when you add the yeast—temperature really matters here.

I always grab a kitchen thermometer, since yeast can be a little picky and you want it to foam for the softest rolls.

Kneading Time

Don’t rush the kneading step. Spending enough time here gives you a fluffy, chewy texture.

I’d knead for at least 6 minutes—even if it feels ready, that extra minute or two makes a difference!

Shaping the Rolls

Try to keep your dough pieces the same size. That way, they bake evenly and look great in the pan.

If one’s bigger, it can take longer to bake and sometimes ends up doughy in the middle.

Rising Environment

If your kitchen runs cold, tuck your covered bowl in a (turned-off!) oven with just the light on for a cozy spot.

This trick saves me every winter when my counters get chilly.

Buttery Finish

That last brush of melted butter as soon as the rolls come out? Just do it. It keeps the tops soft and adds flavor.

It gives the rolls that restaurant-style sheen and a little extra richness, too.

What to Serve with Golden Corral Rolls

Classic Fried Chicken

Golden Corral rolls go hand-in-hand with fried chicken, perfect for soaking up every bit of flavor.

They fit right in at a casual family dinner with crispy fried chicken, just like you’d see at plenty of Southern tables.

Next time you fry up chicken, toss a basket of fresh rolls on the table for that can’t-miss combo.

Mashed Potatoes & Gravy

Mashed potatoes with creamy gravy make a comforting partner for these yeast rolls.

I always use the rolls to swipe up the last bit of gravy—so good.

If you’re planning a holiday meal or Sunday lunch, cheesy or garlicky mashed potatoes work just as well.

Southern-Style Greens

Collard greens with smoky bacon or ham balance the buttery, slightly sweet rolls and add a salty punch.

You’ll want to scoop up the juices with your roll.

Plus, you can make greens ahead, which is handy on busy days.

Buffalo Cauliflower Bites

For a twist, serve these rolls with spicy buffalo cauliflower bites.

The fluffy rolls mellow out the heat, and honestly, the combo is pretty addictive.

This one’s a fun surprise for gatherings or when you want something different on a weeknight.

Sweet Potato Casserole

Sweet potato casserole isn’t the usual roll pairing, but I think you’ll be surprised by how well it works.

The buttery rolls scoop up the creamy sweet potatoes, especially with that brown sugar crumble on top.

If you like mixing flavors, this side brings a touch of sweetness that still feels special.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts with a balsamic drizzle add tang and texture, making each bite with a roll even better.

It might not be traditional, but the crisp and soft contrast just works.

Next time you roast veggies, try these and see how they play with your rolls!

Variations and Substitutions

Milk Alternatives

If you don’t have whole milk, 2%, skim, or even almond or oat milk will do the trick.

Using something richer, like half-and-half, makes the rolls feel extra indulgent—give it a shot if you like them richer!

Flour Choices

All-purpose flour gives you the classic texture, but swapping for bread flour makes a chewier roll, which I love sometimes.

Need gluten-free? A 1:1 gluten-free blend works, though the rolls will feel a little different than the original.

Butter and Fat Options

You can use margarine or coconut oil instead of butter if you’re going dairy-free. Just know the flavor and color might shift a bit!

For a sweeter finish, brush the tops with honey butter after baking. It gives the rolls a gorgeous look and a little extra flavor.

How to Store Leftover Golden Corral Rolls

Room Temperature Storage

Keep leftover rolls on the counter in an airtight container or sealed plastic bag to lock in softness.

Stash the container somewhere out of the sun, or the rolls might dry out before you get to them again.

I’d eat them within 24 hours at room temp—they lose their fresh-baked magic pretty fast after that.

Refrigerator Option

If you won’t finish the rolls in a day, go ahead and pop them in the fridge. They’ll stay fresh for up to four days.

Just seal them up so they don’t pick up fridge smells or get crusty edges.

I like to tuck a paper towel in the container to catch any extra moisture and keep the texture just right.

Freezing Leftover Rolls

Want to store them longer? Freeze them! Wrap each roll in plastic wrap and toss them into a freezer-safe bag.

They’ll keep for up to three months and stay fluffy if you wrap them well.

I always scribble the date on the bag so I know how long they’ve been in there—otherwise, who remembers?

Common Mistakes to Avoid

Not Proofing the Yeast Long Enough

If you rush proofing or use milk that’s too hot or cold, the rolls probably won’t rise right, and the texture will be off.

Take your time—let the yeast get really foamy before you move on. That patience always pays off.

Over-Flouring the Dough

Too much flour makes the rolls come out dense and heavy instead of soft and fluffy. Super disappointing after all that work.

I’d start with less flour, watch the dough as you knead, and just add enough to keep it tacky but not sticky.

Baking at the Wrong Temperature

Honestly, it’s so easy to mess up the temperature when baking rolls—too hot and you end up with tough, over-browned tops, too cool and they’re pale and doughy.

I really suggest grabbing an oven thermometer (they’re cheap!) because even a few degrees off can throw everything out of whack.