Homemade Brown-and-Serve Rolls: Fresh Bread Anytime

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

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.
Select the DOUGH cycle and press START.
Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek.
First Time: look immediately after the machine starts mixing to ensure the paddles are engaged correctly. The dough should start to form a ball.
Second Time: Look again 10-15 minutes into the DOUGH cycle to assess the consistency of the dough. The dough should stick to the side, then pull away cleanly.
Too wet? Add flour one tablespoon at a time allowing time for absorption between each addition.
Too dry? Add one tablespoon of liquid at a time until the dough looks just right.
Read more about this surprising secret to success with a bread machine here.
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 in half, then roll each into an 8x10-inch rectangle.
Cut each ball into 8 triangles (yields 16 balls) 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. Brush the rolls with butter one last time and serve immediately.
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 with a stand mixer or by hand:

Using a Stand Mixer:

In a heavy-duty stand mixer, add the ingredients to the bowl in the specified order.
Begin mixing on low speed until all the ingredients are moistened.
Switch to a dough hook attachment and increase the speed to 2 or 3.
Continue beating/kneading until the dough becomes smooth and elastic, typically about 5-10 minutes.
Cover the dough and let it rise in a warm place.
Once risen, gently deflate the dough and shape it as the recipe directs.

Making by Hand:

Combine all the ingredients in a large bowl until they form a shaggy ball.
Turn the dough out onto a floured surface.
Knead the dough with your hands until it becomes smooth and elastic, which may take around 10-20 minutes, depending on your experience.
Place the dough ball in a greased bowl.
Cover the bowl and allow the dough to double in size.
After rising, gently deflate the dough and shape it according to the recipe's instructions.

Please Note: You can use active dry yeast as a substitute. Dissolving it first is optional. Active dry yeast may have a slower initial rise but will catch up eventually.

Nutritional Information