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Rolls: Brown and Serve Dinner Rolls

Source of Recipe

Cook Now, Serve Later cookbook


List of Ingredients

1 envelope dry yeast
2 tablespoons lukewarm water (105-115 degrees)
2 tablespoons light brown sugar
1/2 cup unsalted butter, room temp.
1 cup milk, scalded and cooked to lukewarm
2 eggs, beaten
4 cups sifted flour
1 teaspoon salt
1/4 cup lightly salted butter, melted


Recipe

In small bowl, stir together yeast, water and 1 tbl. sugar and let stand about 5 minutes, until bubbly. Stir until dissolved. In electric mixer fitted with dough hook, or in food processor, cream the 1/2 cup butter and the remaining tablespoon of sugar until light and fluffy, about 3 minutes in mixer, or 30 seconds in food processor. Add the milk, yeast, and eggs, and continue beating until very light - about 1 minute in the mixer, or 15 seconds in the processor. Sift in the flour and salt, and mix until smooth - 2 minutes in the mixer, and 30 seconds in the processor.

The dough is too soft to knead. Transfer to a large, lightly greased bowl, turning to coat with the grease, and cover with plastic wrap. Let rise in a warm, draft free place until doubled in bulk, about 1 1/4 hours. Punch dough down and place it on a lightly floured board; roll out 1/3" thick. For dinner rolls, cut into 3" rounds. Brush each round with melted butter, if desired; top with a second round. For pocketbook rolls, cut into small ovals, brush with some of melted butter, and fold over. Place 2" apart on ungreased baking sheet.

For cloverleaf roll, place 3 balls, each the size of a walnut, in a lightly greased muffin cup. For crescent rolls, cut the dough into 4" squares, then cut each square into two triangles. Brush with melted butter; roll up from the wide end to the point and shape into crescent. Place 2" apart on ungreased baking sheets. At this point, the rolls can be stored; freeze on baking sheets, tightly covered with foil, for up to 1 month.
Preheat the oven to 400 ºF. Brush top of each roll with remaining melted butter, then cover with plastic wrap and let rise in warm place until double in bulk, about 25 minutes. For brown and serve rolls, bake until they just begin to brown, about 5 minutes. If serving immediately, continue baking until golden brown, about 13 minutes more. Makes 2 dozen rolls.

For frozen dough, remove foil. Thaw rolls at room temp. and let rise until double in bulk, 2-3 hours in all. Preheat oven to 400ºF. Brush rolls with butter and bake until golden brown, about 18 minutes. For frozen, partially baked rolls, preheat the oven to 400ºF. Remove foil and place rolls on ungreased baking sheet. Bake until golden brown, about 13-15 minutes.