Jeff,
You posted asking about brown and serve roll directions.
I have a recipe that was shared by a friend. It originally came from the
"Kitchen Klatter" magazine. It is for "Hay Hand Rolls". It is a dough
that can be kept in the fridge and punched down every day, using what you
want by taking it out and hour ahead. Included is instruction for making
"twice baked rolls". They are like brown and serve. It just might work
with any recipe. I have only used it with this recipe. If anyone wants
the recipe, I'll post it (it's very long). But as for the twice baked
instruction:
"After you have made out the rolls, let rise until 3/4 as high as you
desire (do not let them double in bulk as they continue to rise after they
go into the slow oven.) Bake at 275 F for 40 minutes. This sets the
dought, but does not completely bake it. Store in the refrigerator for a
short time, or, wrap well and freeze for longer storage. Thaw, if frozen
and bake at 425 F for 8 minutes."
I have found that you may need to experiment with temps/ times. Ovens
vary.... a lot. I made the brown and serve type at our church (one recipe
makes around 70 rolls) and they got too brown. This was a gas commercial
oven using a large baking sheet (holding all 70 rolls). At home, it worked
great!
Cheryl