Homemade Brown ‘n Serve Rolls

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Serve freshly baked rolls at short notice with these Homemade Brown ‘n Serve Rolls. They’re soft and fluffy with a golden brown top.

Thanksgiving is such a busy holiday. But it’s also one of the best! In our family, Thanksgiving is a way to connect with our family and give thanks for how much we are blessed with. Our family doesn’t have many Thanksgiving traditions, aside from all sitting down at the table and enjoying a feast together.

A Thanksgiving key item is my mom’s homemade rolls. A soft, fluffy roll on my plate will make my Thanksgiving Day dinner! If you are really busy during the holiday season you may use brown ‘n serve rolls. Today we’re sharing a recipe for homemade brown ‘n serve rolls. It’s the best of both worlds!

buttered dinner roll split in half

Why you’ll love these rolls:

  • Homemade rolls that you don’t have to take the time to make the day of Thanksgiving.
  • Classic Amish recipe from our favorite cookbook.
  • Bake your rolls halfway, then freeze and bake the rest of the way when you need them.
  • Soft, fluffy and golden brown!

Working with Yeast

If you’re unsure about making your very own yeast rolls, let me assure you. I used to not be that comfortable using yeast either. What type of yeast is best? How do I know how warm enough to make the water so the yeast will activate but yet cool enough so it won’t die?

We used active dry yeast for this recipe. Be sure to read the back of your yeast packet and add the yeast according to the instructions. Every type of yeast is different!

Use a thermometer to test the water to make sure your yeast will work. For this recipe, the water should be anywhere from 110 to 115 degrees Fahrenheit. If the yeast is activating correctly, it will get bubbly and frothy and start dissolving.

**We LOVE our Thermoworks ThermaPen to quickly test water temperatures. This probe thermometer is AMAZING.  Get it here.**

half of a dinner roll on top of other rolls

How to Make Brown and Serve Rolls

Here are some tips when making the rolls.

  • Because of the yeast, this dough needs to rise 3 times. I know it seems like a lot of time, but that’s what makes these rolls fluffy and delicious. You need that rising time to get that perfect homemade bread flavor. Plan ahead!
  • If you only have salted butter, lower the salt to ½ tablespoon.
  • Bread flour works great, but you can use all purpose flour if you’d like.
  • We used a stand mixer to knead the dough. You can use your hands if you’d like. Just don’t add too much flour while kneading. The dough should be slightly tacky to touch.
  • After your rolls have risen, you bake them at 275 degrees Fahrenheit for 20 minutes. The rolls should not be browned at all. In fact, they won’t look a whole lot different than when you popped that pan in the oven.
  • Allow the rolls to cool, put them in zippered freezer bags and freeze them until Thanksgiving Day or sometime when you need a freshly baked roll.
brown and serve dinner rolls in a bag
  • When you’re ready to bake them, all you’ll need to do is thaw them out (about 45 minutes on the counter or in the fridge overnight) and bake at 400 degrees for 8-12 minutes. The exact time depends on how large you’ve made the rolls. 
6 brown dinner rolls

What if my rolls shriveled?

They key to not ending up with shriveled rolls is to cook them correctly the first time. If the rolls are not done when you pre-bake them, they will shrivel as they cool. Cook them through (ours took a full 20 minutes). Then they’ll bake up beautifully golden brown the second time.

And there you have it! The ultimate homemade rolls! You or your guests won’t notice that they’ve been in the freezer for a few days or weeks. Soft, fluffy…They’re simply perfection.

stack of two brown and serve rolls
stack of two brown and serve rolls

Homemade Brown ‘n Serve Rolls

4.57 from 60 votes
Serve freshly baked rolls at short notice with these Homemade Brown ‘n Serve Rolls. They’re soft and fluffy with a golden brown top.
Servings 24
Prep Time 20 minutes
Cook Time 20 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 10 minutes

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  • In a small bowl, dissolve the yeast in warm water with 1 tablespoon of sugar. Let it sit for 5-7 minutes until the yeast is frothy and activated.
  • Heat the milk in the microwave for about 1 and a half minutes, until it is hot. Add the sugar and butter and allow the mixture to cool for a few minutes until it is warm to the touch (about 110º Fahrenheit). Add this to the yeast mixture.
  • Add 2 cups of flour and mix until it makes a very soft batter. Cover and allow this to rise for 1 hour in a warm place.
  • Add the salt and another 2 ½ cups of flour so that it makes a soft dough. Knead for 5-7 minutes by hand or 5 minutes using the dough hook on your stand mixer.
  • Put the dough in a greased bowl, cover it. Allow it to rise in a warm place until double, about 30 minutes.
  • Punch the dough down and work it into 20-24 rolls, depending on the size you'd like. Place the rolls in a greased pan and allow them to rise until double, about another 30 minutes.
  • Heat the oven to 275 degrees. Bake for 20 minutes. The rolls should not be browned but will be fully cooked through. Allow the rolls to cool, then freeze them in zippered bags in the amounts that you'd like.
  • When you are ready to bake the rolls, allow them to thaw in the refrigerator overnight or on the counter for 45 minutes. Bake the rolls at 400 degrees Fahrenheit for 8-12 minutes, depending on the size of the rolls.
  • If you'd like, you can bake these rolls immediately instead of freezing them. If you'd like to do this, just bake them at 375 degrees Fahrenheit for 18-20 minutes.


The calories shown are based on the recipe making 24 rolls, with 1 serving being 1 roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**


Calories: 132kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 323mg | Potassium: 47mg | Sugar: 3g | Vitamin A: 110IU | Calcium: 22mg | Iron: 1.1mg
Course Bread
Cuisine American
Calories 132
Keyword homemade rolls, thanksgiving dinner

About Lizzy T

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1 year ago

I made the brown and serve rolls. The dough was way too wet to handle, so I added about a cup and a half of flour. I had no idea what each roll was supposed to weigh so I kept them around 2 ounces. I didn’t know how far apart they should be placed, so I put them right next to each other, not crammed, but a hair apart. After 20 minutes @ 275 there were NOT done and started to fall, so I put them back in for another 10 minutes. They were pretty good in the end, but… Read more »

Janet Abramson
1 year ago

5 stars
I mixed them all by hand. They taste great

3 months ago

The rolls were still very doughy and began to fall after baking 275 for 20 minutes. Also….Baked some immediately at 375 for 15 minutes and bottoms were too brown. Please advise. Thank you

1 year ago

Can these be left in the refrigerator for a few days before baking, or is freezing them a must? FYI, the grams conversion for flour may not be accurate to how you measure a cup of flour. I got a VERY wet dough when cooking by weight.

Janet Abramson
1 year ago

5 stars
Perfect rolls. Taste better than store brands. I doubled the recipe with no proboems

Michelle A.
2 years ago

5 stars
This was absolutely the most amazing brown and serve recipe ever! I was so excited to make these because my husband loves store bought kind and I said absolutely not. So I spent the time to make these and it was well worth it and everyone loooooved them. I’d make these any time. Thank you for such a wonderful roll recipe. By the way the way they grew was crazy!! They went from golf ball to triple the size and wow I was amazed. I wish I could post a picture but I cant.

2 years ago

5 stars
I have finally found my GO TO Recipe for Rolls! These come out so Soft & just enough flavor to go with any dish. Especially dishes with gravy! Oh So Good!

Vickie Gillespie
3 years ago

How do you know the rolls are done after 20 minutes at 275? Mine fell after I took them out. Obviously they were not done.

3 years ago

5 stars
These are the best rolls ever. Exactly the texture and crumb I want for bread. Do you think I could use this recipe for a loaf?

3 years ago

What would the measurement be for 1 packet dry yeast?

Judy Johnson
4 years ago

I am so excited to find this recipe. Because we are the travelers for holiday, we are asked to bring Brown and Service rolls. Convenient, but can’t stand the taste and smell of commercial dough conditioners. So I will be making these. If they are baked completely, can they be put in the oven for a bit of a warm up? Thank you!

5 years ago

Will you clarify what type of flour used in your recipe?

5 years ago

5 stars
I made these for Easter today and they were awesome! I’m (finally) in bed and I can still hear them calling my name! I will have to fight the temptation of sneaking downstairs into the kitchen tonight for another one! One question: Do you leave the lumps in the batter after first mix? I smashed them with a fork but was wondering if that was necessary. Thanks for this recipe!

5 years ago

5 stars
Hi. Just wondering if you could replace some of the white flour with whole wheat floor?

6 years ago