This is my mother's recipe for brown & serve rolls. She made thousands of
them (probably tens of thousands) over the years, and they are wonderful in
flavor and texture. Enjoy!
* Exported from MasterCook Mac *
Brown & Serve Rolls
Recipe By : Helen Goodwill
Serving Size : 24 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1/4 cup warm water -- 110-115 degrees F.
1/4 teaspoon sugar
2 cups skim milk -- scalded & cooled *
1/4 cup sugar
1 egg
1/4 cup butter
2 teaspoons salt
1/2 cup potato flakes -- dry
4 1/2 cups flour -- (may need 5 cups)
Combine yeast, warm water, and 1/4 teaspoon sugar and let stand until
frothy. Stir to make sure all yeast is dissolved.
Combine milk, 1/4 cup sugar, egg, butter, salt, yeast mixture, potato
flakes, and half of flour; mix well until dough begins to become elastic.
Add enough remaining flour to make a workable dough. Let rest 10-15
minutes, covered with a towel. Knead until smooth and elastic and
"blistered" on the surface, about 8-10 minutes.
Place kneaded dough in greased bowl, turn to grease all sides. Cover and
let rise until double in bulk, about 1-1/2 hours. Punch dough down and let
rise again until almost double, about 30 minutes. Punch dough down and
turn out onto lightly floured pastry cloth. Cover and let rest 10-15
minutes to relax the dough.
Divide dough into 24 pieces. Shape rolls as desired and place in greased
pans. Cover and let rise until nearly double. (Dent will remain in dough
when touched lightly with fingertip.) Bake at 275 degrees for 30 minutes
(they will not be brown but will be cooked). Cool, wrap, and store up to a
week in refrigerator, or up to a month in freezer.
To serve: Brush tops with melted butter or margarine; brown at 450 degrees
for 5-7 minutes. Watch closely to avoid burning.
To bake as regular rolls: Increase baking temperature to 350 degrees; bake
20-25 minutes or until golden brown.
HONEY-WHOLE WHEAT VARIATION: Substitute 1/4 cup honey for the 1/4 cup
sugar. Replace 2 cups of white flour with 2 cups of whole wheat flour.
- - - - - - - - - - - - - - - - - -
Per serving: 125 Calories; 2g Fat (18% calories from fat); 4g Protein; 22g
Carbohydrate; 17mg Cholesterol; 212mg Sodium
NOTES : * The 2 cups scalded milk may be replaced with 2/3 cup powdered
milk and a scant 2 cups warm water.
This recipe can be used for all types of sweet rolls, cinnamon rolls,
caramel rolls, etc., as well as dinner rolls.
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Bonnie Goodwill Briscoe e-mail:bbriscoe@runestone.net
Morris, Minnesota, USA
Language is all that separates us from the lower animals--
and from the bureaucrats.
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