Homemade Brown 'n Serve Rolls
Serve freshly baked rolls at short notice with these Homemade Brown 'n Serve Rolls. They're soft and fluffy with a golden brown top.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
- 1 package active dry yeast
- 1/4 cup water
- 1 tablespoon sugar
- 1 1/2 cups milk
- 5 tablespoons granulatedsugar
- 6 tablespoons butter softened
- 1 tablespoon salt
- 4 1/2 cups flour
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 very hot. Add the sugar and butter and allow the mixture to cool for a few minutes until it is warm to the touch. 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 1/2 cups of flour so that it makes a 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 and 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 20 minutes.
Heat the oven to 275 degrees. Bake for 20 minutes. The rolls should not be browned. 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 30-45 minutes. Bake the rolls at 400 degrees for 10-15 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 for 18-20 minutes.
Calories: 132kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 323mg | Potassium: 47mg | Sugar: 3g | Vitamin A: 2.2% | Calcium: 2.2% | Iron: 6%