Ella Walter
Brown and serve rolls are soft, fluffy, and golden brown on top. They can be prepared in advance and baked quickly when needed, making them a convenient option for busy occasions. The process involves making the dough, shaping it into rolls, and then baking them until they are golden brown. The rolls can be refrigerated or frozen before the final bake, and brushed with melted butter to soften them.
| Characteristics | Values |
|---|---|
| Oven temperature | 275°F to 425°F |
| Baking time | 15 to 25 minutes |
| Dough ingredients | Flour, milk, sugar, egg yolks, yeast, salt, butter |
| Dough preparation | Mix ingredients, knead dough, let rise |
| Shaping | Roll dough into balls, let rise again |
| Pan preparation | Grease pan with butter, non-stick spray, or oil |
| Final bake | Brush with butter, bake until golden brown |
| Storage | Refrigerate for up to 3 days, freeze for up to 3 months |
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$16.48 $35
What You'll Learn
How to make the dough
To make the dough for brown rolls, you will need a stand mixer with a paddle attachment and a dough hook attachment. You can also make the dough by hand, using a wooden spoon or dough whisk to mix the ingredients in a large bowl, and a floured surface to knead the dough.
First, add 2 1/2 cups of flour, yeast, sugar, and salt to the bowl of your stand mixer. You can also add egg yolks at this stage if you wish. Mix the dry ingredients together on a low speed.
Next, heat milk and oil to 120-130°F in a saucepan or microwave-safe dish. The exact temperature will depend on the type of yeast you are using; for active dry yeast, the water should be between 110 and 115º Fahrenheit. You should see the yeast start to bubble and froth as it activates.
Once your milk and oil mixture is at the correct temperature, add it to the flour mixture in the stand mixer bowl. Blend on low speed for 30 seconds, then beat on medium speed for 3 minutes.
Now, switch to the dough hook attachment. Gradually add more flour to the mixture until a soft dough is formed. Knead the dough for 5 to 8 minutes, until it is smooth and elastic.
Place the dough in a lightly oiled bowl and turn it to grease the top. Cover the bowl and leave the dough to rise until it is doubled in size. This should take around 1 hour, but the time may vary. You will know the dough is ready when you can poke it with your finger and an indentation remains.
Once the dough has risen, you can shape it into rolls.
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How to shape the dough
Shaping the dough is an important step in making brown rolls. Here is a detailed guide on how to shape the dough for the best results:
Mixing the Dough:
Start by mixing your dry ingredients, such as flour, yeast, sugar, and salt, in a large mixing bowl or the bowl of a stand mixer. In a separate saucepan, heat milk and oil to the desired temperature specified in your recipe. Typically, the liquid mixture should be warm (around 120-130°F or 49-54°C) to activate the yeast. Gradually add the liquid mixture to the dry ingredients and mix until combined. You can use a wooden spoon or a dough whisk for hand mixing, or use a stand mixer with a paddle attachment for a few minutes until the dough comes together.
Kneading the Dough:
Once the ingredients are mixed, it's time to knead the dough. If using a stand mixer, switch to a dough hook attachment and knead on medium speed for 5 to 8 minutes until the dough is smooth and elastic. If kneading by hand, lightly flour your work surface and knead the dough by hand for the same duration. Kneading is essential to develop the gluten in the dough, which gives structure to your rolls.
First Rise:
After kneading, place the dough in a lightly oiled bowl and turn it over so that the top is greased. Cover the bowl and let the dough rise in a warm, dry place. This process allows the yeast to activate and the dough to double in size, which usually takes about an hour. You'll know it's ready when you poke the dough, and the indentation remains.
Dividing and Shaping the Dough:
Turn the dough out onto a lightly floured work surface. Use a bench scraper or a knife to divide the dough into equal portions. The number of portions will depend on the size of rolls you want. Typically, you can aim for 14 to 24 portions for a standard batch of rolls. Roll each portion into a smooth ball by rolling it on the counter with your hands. This step helps create the classic round shape of dinner rolls.
Second Rise:
Place the shaped dough balls into a greased pan, leaving some space between them as they will expand. Cover the pan with plastic wrap and set it aside in a warm, dry place for the second rise. This step is crucial to ensuring the rolls are light and airy. The rolls should double in size again, which usually takes around 30 to 45 minutes.
Baking:
After the second rise, your rolls are ready to be baked! Before baking, you can brush the tops of the rolls with melted butter for a softer crust and richer flavor. Follow the baking instructions provided in your recipe, adjusting the temperature and timing as needed. Remember, the goal is to achieve a golden brown top on your rolls without over-browning them.
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How to store the rolls
To keep your rolls fresh, you have a few options for storage.
Firstly, if you plan to consume the rolls within a few days, you can store them in a paper bag, a bread box, or a plastic bag at room temperature. Paper bags are a good option if you want to strike a balance between airflow and keeping the rolls fresh. Bread boxes are also a great way to store your rolls, as they create an environment that balances humidity, keeping the interior soft. Plastic bags are a good option if you want to reuse them and avoid filling your bread box with crumbs.
If you want to keep your rolls fresh for longer, the freezer is your best option. Wrap the rolls in plastic wrap or foil to avoid freezer burn, and then place them in a resealable plastic freezer bag or container. Frozen rolls can be stored for up to three months and can be thawed at room temperature or toasted directly from frozen.
If you live in a high-humidity environment, you may need to store your rolls in the refrigerator to prevent moulding, but be aware that this can cause the rolls to stale more quickly.
Finally, if you have a large, heavy boule (round loaf), it can be stored unwrapped for a couple of days, cut-side down on the counter. This will keep the crust relatively crisp, as the reduced surface area and larger volume of the loaf will limit moisture evaporation.
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How to bake the rolls
Ingredients
- Flour
- Milk
- Sugar
- Egg yolks
- Yeast
- Salt
- Butter
Method
- Combine the flour, milk, sugar, egg yolks, yeast, and salt in a bowl. You can use a stand mixer for this step.
- Mix the ingredients on low speed for 5 minutes until combined.
- Allow the dough to rest for 15 minutes.
- Switch to a dough hook attachment and add softened butter.
- Mix on low speed for 30 seconds, then slowly increase to medium speed and continue mixing until the dough pulls away from the sides of the bowl (this should take 5 to 8 minutes).
- Turn the dough out onto a work surface and shape it into a smooth ball with your hands.
- Return the dough to the bowl, cover it with plastic wrap, and let it rise in a warm spot until it has doubled in size. This should take around 1 hour.
- Grease a 9x13-inch metal baking pan with nonstick cooking spray.
- Remove the dough from the bowl and use a bench knife or scraper to cut it into equal portions (around 2-ounce each). You should get about 14 portions.
- Roll each portion on the counter into a small ball.
- Place the dough balls in the greased pan, leaving some space between them. Cover the pan with plastic wrap.
- Set the pan aside in a warm, dry place and let the dough rise again until the rolls have doubled in size. This should take around 30 to 45 minutes.
- Preheat your oven to 275°F and place a rack in the middle position.
- Melt some butter and gently brush it over the tops of the risen rolls.
- Bake the rolls until they are set and reach an internal temperature of 185 to 190°F. This should take about 20 to 25 minutes.
- Once baked, remove the rolls from the oven and let them cool.
- You can serve the rolls fresh or store them for later. To store, let the rolls cool completely, then wrap them tightly in plastic wrap and place them in a freezer bag. They can be refrigerated for up to 3 days or frozen for up to 3 months.
- To serve frozen rolls, thaw them overnight in the refrigerator or at room temperature for about 1 hour.
- When ready to bake, preheat the oven to 375°F to 400°F.
- Place the rolls on a parchment-lined baking sheet and bake for 8 to 15 minutes, or until they are golden brown and warmed through.
- Brush the tops of the rolls with melted butter to soften them and enhance their flavour.
- Serve the rolls warm.
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How to get a golden-brown top
Achieving a golden-brown top on rolls baked in a pan requires a combination of the right baking techniques and the proper application of heat. Here are some detailed instructions to achieve that perfect golden-brown top:
Prepare the Dough and Oven
Before shaping the dough into rolls, ensure that you have followed a suitable recipe to achieve the desired golden-brown colour. Once the dough is ready, preheat your oven to a high temperature, typically between 350°F and 450°F (230°C).
Steam for a Shinier Crust
Creating steam in the oven during the initial baking process can help develop a shiny, golden-brown crust. One technique is to place a deep roasting pan on the bottom shelf of the oven and bring a pot of water to a boil on the stove. Once the water is boiling, carefully pour it into the roasting pan. Alternatively, you can pour boiling water into a heavy-duty commercial half-sheet pan placed on the bottom of the oven.
Apply an Egg Wash or Sugar Mist
For a golden glaze, you can brush the rolls with an egg wash, which is a mixture of egg and milk, immediately before placing them in the oven. Another option is to create a sugar mist by dissolving sugar in warm water, pouring the mixture into a spray bottle, and lightly misting the unbaked rolls.
Bake and Brush with Butter
Place the rolls in the preheated oven and bake until they achieve a deep golden-brown colour. The baking time will vary depending on the size of the rolls and the specific recipe followed. Once baked, allow the rolls to cool slightly, and then brush the tops with melted butter to soften and enhance their golden appearance.
By following these steps and adjusting the techniques to your specific oven and recipe, you should be able to achieve a beautiful golden-brown top on your pan-baked rolls.
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