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Brown & Serve Pan Rolls
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Enjoy freshly baked rolls for special occasions or make them an everyday event. Prepare and partially bake; complete just before serving. Pre-baked rolls may be refrigerated for a week or frozen for a month before the final bake.
INGREDIENTS
This recipe makes 24 Rolls
| Water or Milk | 1+1/3 cup |
| Oil | 1/4 cup |
| Bread Flour | 5+3/4 cup |
| Salt | 1+1/2 tsp |
| Sugar | 2 TBSP |
| Active Dry Yeast | 4+1/2 tsp |
DIRECTIONS
COOK’S NOTE: Milk or water may be used in this recipe. Milk will give the rolls a softer crumb and crust.
MIXER METHODS
In large mixing bowl, combine 2+1/2 cups flour, yeast, sugar, and salt; mix well. Combine water or milk and oil; heat to 120° to 130°F. Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes.
RISING, SHAPING AND BAKING
Place in greased bowl, turning to grease top. Cover; let rise in warm place until dough is “ripe” (approx. 30 to 40 min.). To test for ripeness, gently stick two fingers in the risen dough up to the second knuckle and take them out. If the indentations remain, the dough is “ripe.” Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 4 parts. Divide each fourth into 6 pieces. Shape each piece into a smooth ball. Place balls into lightly greased cake pans, allowing 1/2-inch space between each ball. Cover; let rise in warm place until indentation remains after touching. Bake rolls in a 275°F oven for 50 minutes. Let set 30 minutes in pans. Turn out of pans; cool on a wire rack to room temperature. Place in freezer bags or wrap in aluminum foil and refrigerate (1 week) or freeze (1 month).
To prepare: If frozen, slightly open wrapper and thaw. Preheat oven to 450°F. Place rolls on ungreased cookie sheets. Bake seven minutes until golden brown. Serve warm.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.