Has anyone ever made yeast rolls from dough. If so does it taste anything like golden corral.
I'm almost positive everyone makes yeast rolls from dough. As to whether made from pizza dough, unless you make pizzas from "yeast roll" dough, I don't think they're going to turn out the way you want. I think I know exactly what you're looking for when you mention Golden Corral. Those kinds of rolls require more fat, sugar, and yeast to get the flavor and texture you want. I don't remember the last time I made yeast rolls, so I don't know if the following formula is the latest I used. It seems to be the latest I recorded, but sometimes I make changes and forget to record them.
100.000 % 390 g 3 c all-purpose flour
62.8205 % 245 g 1 c milk [223 g water]
14.3590 % 56 g 4 T butter [8.88 g water]
6.56410 % 25.6 g 2 T sugar
1.74359 % 6.8 g 2 t kosher salt
1.79487 % 7 g 1 ADY sachet
EDIT: Conversion between weight and volume measurements are approximate.