Brown and Serve Rolls

Name: Brown and Serve Rolls
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 4 dozen, 48 serving(s)
Ingredients: 9 -10 cups flour; 1 tablespoon salt; 2 cups water; 1/2 cup sugar; 1 cup milk; 2 (1/4 ounce) packages active dry yeast; 1/2 cup butter

Submitted by L DJ3309

"Home made dinner rolls. Make up a batch and have rolls ready when you are."

Download

Ready In:: 2hrs 20mins
Ingredients:: 7
Yields:: 4 dozen
Serves:: 48

ingredients

9 -10 cups flour
1 tablespoon salt
2 cups water
¹⁄₂ cup sugar
1 cup milk
2 (1/4 ounce) packages active dry yeast
¹⁄₂ cup butter

directions

Stir together 3 cups flour, sugar, yeast and salt in a large mixer bowl.
Heat water, milk and butter until very warm (120 to 130F).
Add liquid ingredients to flour mixture; beat until smooth, about 3 minutes on high speed with mixer.
Gradually stir in more flour to make a soft dough.
Turn out onto a floured surface; knead until smooth and elastic (5 to 8 minutes).
Shape dough into a ball, place in an oiled bowl, and turn to oil top of dough.
Cover; let rise in a warm place 30 to 45 minutes until double in bulk.
Punch dough down, divide in half.
Shape each half into rolls.
Let rise in a warm place 30 to 45 minutes until double in bulk.
Bake at 375' degrees F 20 to 25 minutes just until rolls begin to change color.
Cool in pans 20 minutes.
Finish cooling on wire racks.
Place in plastic bags and refrigerate up to 1 week or freeze.
Before serving, place (thawed if frozen) rolls on ungreased baking sheet.
Bake 400' degrees F 10 to 12 minutes.

Questions & Replies

Got a question? Share it with the community!

Reviews

This is my second attempt at making a good, basic dinner roll and these are worlds better than the first! I've shorted one star only because the second rise stressed me out! lol They turned out near perfect, but a bit small. I guess the rule here is after a max of 45 minutes, punch the dough down and start on the second rise. It turns out the heat of the oven, once baking seems to finish the second rise. The other problem I had with this and the other recipe(s) is this; It seems there is not enough dough to make the full amount of rolls listed in the recipes? I started using a 1/3 measuring cup to be sure it wasn't myself messing up the size of each roll. Doesn't seem to matter. I ended up with 39 with this recipe, that's if you want a regular 2-2 1/2" circumference, uniform sized rolls. Just and fyi, make extra dough if you need the full 48 count. Happy Baking!

Vicki H.
Thank you so much for posting this recipe! I was in charge of the rolls for Thanksgiving dinner and didn't want to spend all morning making rolls to take. This recipe was perfect! I was able to make the rolls the night before and just put them in the fridge until it was time to go. Then we just threw them in the oven when the turkey was done. They were gone so fast that I almost didn't get one (my dh didn't). I made them again last night so I could have some in my freezer, and my dh finally got to taste one. He said they are "really good" which is a huge compliment from him. PS. Now I'm in charge of the rolls for all the family gatherings!

Kzim4
The only regret I have about this recipe is that I didn't see it sooner! I can't believe how easy these rolls are to mix up, partially bake, toss in the fridge, and bake the morning you're ready to serve them...They were so nice for Thanksgiving dinner...Made a huge flat pan for the family, and a few left over for dad and I to have the next day! Will definitely be making these again...They're just sooo good...Thanks so much for posting, Kiddo...We all enjoyed them very much... Laudee

Laudee