Have you ever found yourself wanting to serve warm yeast rolls with a meal but feeling pinched for time or oven space? This has often been my dilemma. I have been experimenting with this recipe and have found a method that works for me and hopefully will work for you as well. I have tried making this dough, shaping it, and then freezing the unbaked rolls. They were O.K. when prepared this way, but I have found something that works even better and that is making the rolls Brown and Serve.
To make Brown and Serve rolls you bake the rolls at a low temperature so they cook through but do not brown. Then, right before serving you bake them at a higher temperature and brown them off. We have found them to be very light and delicious. Here is the recipe I have been experimenting with and the method for making them brown and serve:
Good Yeast Rolls
2 cups warm water
2/3 cup nonfat dry milk (in dry powder form)
2 Tbsps. yeast
1/4 cup sugar
2 tsps. salt
1/3 cup butter
5-6 cups bread flour (I used about half whole wheat flour)
In mixer bowl combine warm water, 2 cups flour, dry milk, yeast, sugar, salt, butter, and egg. Mix for 2 minutes.
Add an additional 2 cups flour and mix 2 minutes more. Add enough additional flour to make a soft dough and knead for a few more minutes. Cover bowl with plastic wrap and place in a warm place to rise for about 1/2 hour. Divide dough in half and roll each half into a large circle. Brush with melted butter and cut each circle into 16 wedges. Roll each wedge into a crescent. Place on parchment lined pans. Let rise about 15 minutes and then start preheating the oven to 375 degrees. Let dough continue to rise while oven preheats and then bake them for 15-20 minutes. Brush with melted butter after baking.
To make the rolls Bake and Serve:
Bake the risen rolls at 275 degrees for 20 minutes. Cool and refrigerate for up to 4 days or freeze for no more than a month. If frozen, allow the rolls to thaw for several hours or overnight. To bake off bake at 400 degrees for 10-12 minutes.
Here are pictures of the process:
Shaping the dough into crescents:
Rolls after first baking at low temperature:
I have been very pleased with this method. The rolls have turned out nice and light and have a delicious, freshly baked taste. I hope you will try this the next time you plan to make rolls.