Homemade Brown and Serve Rolls

These are rolls that you can make ahead of time, freeze, and then thaw and bake at a later date – perfect for making ahead of time before Thanksgiving. They will keep in the freezer for 2 months, so you could make some now for both Thanksgiving and Christmas.  You can also use this recipe if you just want rolls for today.

This recipe makes 24 rolls.

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Ingredients:

  • 4 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 package active dry yeast
  • 3/4 cup warm water (120 to 130 degrees F)
  • 3/4 cup warm milk (120 to 130 degrees F)
  • 1/4 cup shortening
  • Butter, softened

Put 2 cups of the flour in a large mixing bowl. Add sugar,

salt,

and yeast.

Mix together. Then add milk, water,

and shortening.

Mix well.

Stir in remaining flour one cup at a time.

Dough will be stiff.

Turn dough out onto lightly floured work surface. Knead for about 5 minutes. Kneading is done by folding dough over on itself,

pressing down with heels of your hands,

turning dough 1/4 turn,

and repeating the steps again. Keep kneading for 5 minutes.

If you have a housecat like we do (Kitty), she may take an interest in the proceedings. Any movement on our part is entertainment for her.

When done kneading, place dough in a medium greased bowl.

Cover with plastic wrap greased with butter to keep the dough from sticking to it. Let rise in a warm place until double in size, or about 1 1/2 hours.

Punch down dough with your fist to get all the big air bubbles out,

and then turn out on your work surface.

For dinner rolls, divide dough into 24 pieces with a knife, form into balls with your hands, and place into greased muffin tins, or 3 inches apart on a greased cookie sheet. Then brush with melted butter.

Or, for Parker House rolls, flatten dough out with your hands or rolling pin into a 24 X 18 inch square, use a 3 inch round cutter to cut 24 pieces of dough, score down the middle of each, brush each with melted butter, fold in half, pinch closed with your fingers,  and then place them close together in 2 greased 9 X 9 X 2 pans. Brush with melted butter.

This time, I made 12 dinner rolls, and 12 Parker House rolls. First I made the dinner rolls:

Then I made the Parker House rolls:

For 12 Parker House rolls, I flattened out the dough into a 12 X 9 inch rectangle.

Dip cutter into flour if it sticks to dough.

When done forming the dough into rolls, cover with greased plastic wrap, and let rise in a warm place for about 40 minutes, or until they are double in size.

To prepare for baking and serving at a later date:

Preheat oven to 275 degrees F. Bake 20 to 30 minutes until set,  but not browned. Remove rolls from pans and cool to room temperature. Then place rolls in freezer bags. They will keep in fridge for 8 days, or the freezer for 2 months. When ready to serve, remove from freezer and thaw to room temperature. Preheat oven to 400 degrees F, and bake on greased cookie sheet for 7 to 10 minutes or until golden brown.

OR, to prepare for serving immediately:

Preheat oven to 400 degrees F. Bake 15 – 20 minutes or until golden brown.

Ahhhh….fresh from the oven, warm, delicious, homemade rolls made by you with love.

Enjoy!

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—–>UP NEXT TOMORROW:  Get your hands up and step away from that can opener! Canned cranberry sauce should be against the law. Let’s make Homemade Cranberry Sauce with 3 ingredients: Fresh Cranberries, Sugar, and Water. Easy!

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