I was looking into my good old Betty Crocker Cook Book for a recipe for yeast bread to make for dinner last night. I found a recipe for brown and serve rolls that had you bake the rolls low and slow until just before golden, freezing or refrigerating, then browning again in the oven. Instead, I just baked them at a higher temp for less time to have them ready for dinner.
These babies were super easy, and despite the wait for the dough to rise, pretty quick. I adjusted the original recipe from the cookbook so I will post both. First, my version. I had to half the original because I only had half the required flour, which worked out well because it made a dozen rolls, and I don't need an extra dozen of these babies sitting around for me to snatch up willy-nilly....
Ingredients
1 tsp. Active dry yeast
1/4 c. +2 tbsp. warm water
1/4 c. +2 tbsp. lukewarm milk
2 tbsp. honey (the original called for sugar)
1 tsp. salt
2 tbsp. shortening
2 1/4 c. flour
Instructions
Dissolve yeast in warm water.
Add honey and stir to dissolve.
Add warm milk, salt, and shortening to combine. (My shortening worked itself out a little more after the flour was added.)
Add half the flour, combine mixture until smooth.
Mix in remaining flour until a soft dough forms.
Turn out onto a lightly floured surface and need for five minutes. (The dough should become smooth and elastic)
Put in a greased bowl in a warm place to rise until double (at least an hour)
After dough has risen, punch it down, turn it out to a floured surface and separate into 12 balls.
Preheat oven to 350 degrees.
Put the balls into a greased muffin tin, let rise to double (about 30 minutes)
Bake the rolls for about 13-15 minutes. They are done when they are golden brown on the top.
and the original from Betty Crocker her self!
Ingredients
1 pkgs. dry yeast
3/4 c. warm water
3/4 c. warm milk
1/4 c. sugar
2 tsp. salt
1/4 c. Shortening
3/4 c. warm water
3/4 c. warm milk
1/4 c. sugar
2 tsp. salt
1/4 c. Shortening
4 to 4 1/2 c. flour
Dissolve yeast in 105 to 115 degree water.
Scald milk. Add sugar, salt, shortening, and milk, stirring until smooth. Add 2 1/2 cups flour and
beat until smooth.
Add rest of flour and knead about 5 minutes. Place in greased bowl, then turn greased side of dough up. Cover, let rise in warm place until double (about 1 1/2 hours). Punch dough down, make into rolls and place in greased pans. Cover and let rise until double (about 45 minutes). Heat oven to 275 degrees and bake 20 to 30 minutes. DO NOT allow rolls to brown. Remove from oven and let cool.
Place rolls in plastic bag and store in refrigerator or freezer. At serving time, brown rolls in 400 degree oven for 7 to 10 minutes.
Add rest of flour and knead about 5 minutes. Place in greased bowl, then turn greased side of dough up. Cover, let rise in warm place until double (about 1 1/2 hours). Punch dough down, make into rolls and place in greased pans. Cover and let rise until double (about 45 minutes). Heat oven to 275 degrees and bake 20 to 30 minutes. DO NOT allow rolls to brown. Remove from oven and let cool.
Place rolls in plastic bag and store in refrigerator or freezer. At serving time, brown rolls in 400 degree oven for 7 to 10 minutes.