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Brown and Serve Rolls

Whole Grain Recipe

There is nothing else quite like warm, fragrant rolls straight from the oven. Before serving these rolls you brush with butter and and brown them in a hot oven.

Brown and Serve Rolls

Recipe Ingredients

1 package active dry yeast
1/4 cup warm water; 110-115 degrees
1/4 teaspoon sugar
2 cups skim milk; scalded and cooled
1/4 cup sugar
1 egg
1/4 cup butter
2 teaspoons salt
1/2 cup dry potato flakes
4-1/2 cups flour (may need 5 cups)

Recipe Directions

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 to 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 Brown and Serve 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 to 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.

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.

Nutrition Information

Yield: 24 servings
Serving size: 1 roll
Per serving: 125 Calories; 2g Fat (18 percent calories from fat); 4g Protein; 22g Carbohydrate; 17mg Cholesterol; 212mg Sodium

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