Homemade Brownnserve Rolls Recipes

Steps:

• Combine the flour, milk, sugar, egg yolks, yeast, and salt in the bowl of a stand mixer. Install the paddle attachment and mix on low speed for 5 minutes then rest the dough for 15 minutes. Switch out the paddle for the dough hook.
• Add 2 ounces of the softened butter. Set mixer to low speed for 30 seconds then slowly increase to medium and mix until the dough pulls away from the sides of the bowl, 5 to 8 minutes. (At this point you should be able to pinch off a small piece of dough and work it into a thin sheet you can almost see through without tearing.)
• Turn the dough out onto a work surface and roll and shape with your hands to form a smooth ball. Return the dough to the bowl, cover with plastic wrap, and stash in a warm spot to rise until doubled in size, about 1 hour.
• Meanwhile, set the oven to 275 degrees F and place a rack in the middle position. Grease a 9-by-13-inch metal baking pan with nonstick cooking spray.
• Remove the dough from the bowl and use a bench knife to cut the dough into 2-ounce portions. You should have 14 portions. Roll each portion on the counter until it tightens into a small round. Place in the greased pan, cover with plastic wrap, and set aside in a warm, dry place to rise until the rolls have doubled in size, 30 to 45 minutes.
• Melt the remaining 2 ounces of butter and gently brush the tops of the risen rolls with the butter. Bake until the rolls are set and reach an internal temperature of 185 to 190 degrees F, about 25 minutes. They should still be fairly pale on top.
• Cool the rolls, still in the pan, on a cooling rack for 10 minutes. De-pan the rolls, keeping them right-side up, and cool to room temperature, 30 to 45 minutes. Wrap rolls tightly in plastic wrap, then seal in a freezer zip-top bag. Freeze up to 3 months.
• When ready to bake, remove rolls from bag and park at room temperature for 1 hour. Meanwhile, heat the oven to 400 degrees F. When ready, move the rolls to a parchment-lined sheet pan or cookie sheet and bake, rotating the pan halfway through baking, until the rolls are deeply browned, 10 to 12 minutes.
• Wrap loosely in a clean tea towel to hold for service.

Steps:

• 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.

Steps:

• Beat egg in a large measuring cup. Add enough water to equal 1 1/2 cups liquid. Add to the breadmaker. Add remaining ingredients, except cooking spray, in the order suggested by your breadmaker. Select the setting for a basic dough and start the breadmaker. When the cycle ends, remove the dough and place in a large greased bowl. Spray top with butter-flavored cooking spray. Cover with plastic wrap and let rise until doubled, about 30 minutes. Punch down and turn out onto a lightly floured board. With a sharp knife, cut dough in half. Cut each half into 3 equal pieces. Cut each of these pieces into 3 equal pieces. You will now have 18 pieces of dough. Lightly flour hands, roll into balls, and place into muffin tins sprayed with the butter-flavored cooking spray. Spray tops of the rolls and let stand until doubled, about 30 minutes. Bake at 400° just until they begin to brown, about 5 minutes. Don't let them get too much color on them. You just want them to start to brown so you know the yeast is no longer alive. Remove from the oven and cool in pans for a few minutes. Remove to racks to cool completely. When completely cool, place on a tray and put in the freezer until frozen firm. Store rolls in zip-type freezer bags. To complete cooking, place as many rolls as you need in muffin tins and bake at 400° until golden brown, about 6 or 7 minutes. Don't thaw before baking. They will taste like they were just freshly baked. To be sure I always have plenty on hand.