When you ask for an “actual” restaurant recipe - here’s what they look like:
I was searching on Google and I found actual Golden Corral recipe cards for Bread Pudding and Yeast Rolls that they use in their restaurants. These were recipe reference cards that their cooks use to prepare the food.
It won’t do much good, though.
They use a pre-packaged mix to make their bread pudding. They use the previous days yeast rolls to make the bread pudding. The yeast rolls are also from a pre-packaged mix.
Here are the actual Golden Corral recipes for Bread Pudding and Yeast Rolls:
Golden Corral Bread Pudding
(Liquid Pouch)
Yield: half-size 2 1/2" deep s.s. pan
Shelf Life: 4 hours, baked
INGREDIENTS:
8 yeast rolls
1 bag (70 oz.) bread pudding mix, thawed
1/3 cup cinnamon-sugar mixture (see recipe)
Toppings:
1/2 cup white roll icing
-
Cut each yeast roll into 30 pieces (total of 8 yeast rolls.)
-
Place the pieces into a 13-quart mixing bowl.
Combine yeast roll pieces and bread pudding
mix. Mix with a spoon until the bread pudding
mix completely covers the yeast roll pieces. -
Pour contents into a half-size s.s. pan sprayed
witn non stick spray. -
Sprinkle 1/3 cup of cinnamon-sugar mixture
evenly over cut yeast rolls. The entire pan of
Bread Pudding must be covered with the cinnamon-sugar
mixture. Refer to the Cinnamon-Sugar Mix recipe. -
Cover and bake in a convection oven at 325°F
for 45-50 minutes. Bake for an additional 10-15
minutes uncovered in a convection oven at
325°F, or until the bread pudding is no longer
doughy. Bread pudding should rise to near the
top of the pan and have a golden brown top. -
Insert a knife into center to ensure that the
pudding is moist inside. The dough should stick
slightly to the knife. Drizzle 1/2 cup of white roll
icing over baked bread pudding. Serve on buffet.
FOOD SAFETY:
• Store rolls in flour bin or white dough pans for no
longer than 24 hours, loosely covered and at room
temperature. Alternately, cut, pre-portioned yeast
rolls may be held covered in a half-size s.s. pans.
QUALITY NOTES:
• The shelf life of unbaked, fully-
prepared Bread Pudding is two hours
before baking. Over soaking bread
produces an undesirable, mushy
product. Do not hold overnight.
Golden Corral Rolls, Homestyle Yeast
Yield: 6 dough balls, 216 rolls
ShelfLife: 30 minutes
INGREDIENTS
1 (20 lb.) bag Homestyle Yeast Roll Mix
8 oz. (by weight) Gold Yeast
1 gallon 110°F tap water
non-stick spray
melted block margarine
-
Pour 1 gallon of 110°F water into a mixing bowl.
-
Mix 8 oz.of yeast with the water.
-
Add 1 bag of Homestyle Yeast Roll Mix.
-
Mix on low speed for 1 minute.
-
Mix on speed 2 for 12 minutes (for Hobart mixers) or onspeed 2 for 8 minutes (for Well-Bilt mixers).
-
Spray dough ball with non-stick spray.
-
Transfer dough ball to table sprayed with non-stick spray.
-
Cut dough into six equal dough balls (weighing 4 lb., 12 oz. each). Use scale to ensure even portions.
-
Fold down and round corners of each portion.Shape into tight, small balls.
-
Place2 dough balls on each paper-lined baking pan.
-
Spray lightly with non-stick spray.
-
Cover loosely with plastic wrap.
-
Place dough balls on roll rack, no closer than every othershelf. Do not refrigerate dough balls.
-
Proof dough balls at room temperature until they double in size (45-90 minutes).
-
Place1 dough ball (smooth-side down) in dough cutter pan. Press dough down to fit inside pan.
-
Spray top of dough ball with non-stick spray.
-
Place pan under cutter blades.
-
Pull down long handle of dough cutter as far as it will go.
-
Maintain pressure on handle. Press short lever in front of cutter to release cutting blades.
-
Continue pulling down on long handle to evenly cut pieces.
-
Release pressure on handle. Remove pan of rolls and turn upside down on sanitized surface.
-
Place 24 rolls (4 x 6) ona full-size baking pan linedwith baking paper.
-
Lightly flatten rolls with palm of hand.
-
Store rolls covered on a rack. For more flavorful rolls, refrigerate until next day’s use (24 hours max).
-
Prior to putting in the proofer , hold rolls at room temperature for 1 1/2 hours.
-
Make sure pan in bottom of proofing cabinet is filled with water. Add water if necessary.
-
Set proofer temperature at 110°F and humidity dial at #7. For NU-VU proofers,set temperature at 120°F and humidity dial at #4.
-
Proof rolls until doubled in size.
-
Bake rolls at 325°F for 6-8 minutes or until golden brown.
-
Brush tops of baked rolls with melted margarine at time of serving.
FOOD SAFETY:
• Inspect dough mix for any foreign material or large lumps.
QUALITY NOTES:
• Store dough mix and yeast at room temp. (70-80ºF). Do not refrigerate.
• Yeast must be dry. Do not use yeast if
vacuum seal is broken. Discard any open
packages at the end of the day.
• If necessary for even browning of baked
Yeast Rolls, rotate the baking pan after
4 minutes of cooking.
FOOD SAFETY:
• The shelf life of refrigerated, panned rolls on
covered racks is 24 hours.
ADDITIONAL QUALITY NOTES:
• To create a more flavorful and better-proofed
product, rolls should be cut and held one day
before serving. Refrigerate rolls only after
cutting. Neverrefrigerate dough balls.
• Before cutting dough balls, they should proof
to a size that completely fills the Dutchess
dough cutter pan.
• Never hurry production by proofing at a
higher temp. or baking over 325ºF.
• Hold baked rolls no more than 30 minutes.
After 30 minutes, place rolls into a loosely
covered container for the next day’s Bread
Pudding, either cut or whole. The shelf life
for Bread Pudding is 24 hours
