Homemade Brown-and-Serve Rolls

This recipe yields light, airy, and slightly sweet dinner rolls that you can easily mix in your bread machine. Shape them by hand and par-bake days or weeks in advance. Store the rolls in the refrigerator or freezer and bake them just before serving for maximum freshness.

16 rolls

brown and serve roll--ready to serve with butter knife on the side.

Prep Time 30

Cook Time 30

Rising Time 2 15

Total Time 3 15

Ingredients

1 cup (227 9) milk
1 large (50 g) egg
3 tablespoons (36 g) granulated sugar
1 teaspoon table or sea salt
¼ cup (57 g) unsalted butter, chopped finely
3 cups (360 g) unbleached all-purpose flour
2 teaspoons instant or bread machine yeast

Instructions

Make the Dough: Place 1 cup milk, 1 large egg, 3 tablespoons granulated sugar, ¼ cup unsalted butter, chopped finely, 1 teaspoon table or sea salt, 3 cups unbleached all-purpose flour, and 2 teaspoons instant or bread machine yeast into your bread machine pan in the order listed. Select the DOUGH cycle and press START.
First check: After a couple of minutes, check the dough to make sure it is coming together into a raggedy ball.
Second check: Check dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn't stick at all, add more liquid. See more details--Surprising Secret for Making Better Bread with a Bread Machine.
The dough should double in size by the time the DOUGH cycle ends.
Shaping the rolls: Transfer dough to a floured surface and knead lightly. Form into one large ball, then divide in half to make two smaller balls.
Divide each ball in half, then roll each into an 8x10-inch rectangle. Cut each rectangle into 8 triangles (yields 16 rolls) and roll each into butterhorn shapes. (See pictures in the post.)
Place on a greased or parchment-lined baking sheet.
Par-baking: Let the rolls rise until they are almost doubled.
Preheat your oven to 275˚F (140˚C).
Brush the rolls with melted butter and bake for 20 minutes. Do not brown, but make sure they cook all the way through. The internal temperature should reach 190˚F (88˚C).
Remove the rolls from the oven, brush them with butter, and let them cool for 5 minutes on the tray.
Using a spatula, carefully remove them to a cooling rack. Let them cool for an hour before placing them into a plastic bag, preferably double-bag for the best protection.
Refrigerate 3-4 days or freeze up to two weeks. (I like to be conservative with the time.)
Final Bake (Browning): If frozen, you can choose whether to allow the rolls to thaw or bake them straight out of the freezer.
Position the rolls on a baking sheet and brush with melted butter. Bake in a preheated oven at 425˚F (220˚C) for 8-10 minutes or until golden brown.
If refrigerated, position the rolls on a baking sheet, brush the rolls with melted butter, then bake in a preheated oven at 425˚F (220˚C) for 8-10 minutes or until golden brown.
Brush the rolls with butter one last time and serve immediately.

Notes

Directions for Making Bread Without a Bread Machine

Stand Mixer Method:

Add ingredients to the bowl in the listed order.
Mix on LOW until moistened, then knead on speed 2 or 3 with a dough hook for 5-10 minutes until smooth and elastic.
Cover and let rise in a warm place until doubled.
Gently deflate and shape as directed in the recipe.

By Hand:

Mix all ingredients into a shaggy dough ball in a large bowl.
Turn onto a floured surface and knead for 10-20 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise until doubled.
Gently deflate and shape as directed.

Yeast Tip: Using active dry yeast? Increase by ¼ teaspoon. It no longer requires dissolving, but you can if preferred.

Nutritional Information