ISO Brown and Serve Rolls

[letscook]

I have a couple of dinner roll recipes that I make alot and then family loves. But the hubbie loves the brown and serve rolls you find in the grocery stores. The ones that come in a single layer Package of 12 and you just pop them in the oven and till their brown and then brush them with butter.

If any anyone has a recipe for them, I would love to make them for him

Thank you

 

[Addie]

If your dinner roll recipes call for yeast, then any of them will do for the brown and serve. It is a matter of shape. And they do need a second rise.

 

[letscook]

Thanks, when I make them I make alot and freeze them -
The next batch I will try a second rise.

 

[Addie]

Give your dough a first rise. Depress it and form the rolls, place in your muffin tin. Brush tops with butter. Cover, let rise again covered. Then bake them. One single ball of dough = Brown and Serve. Three small balls of dough in one muffin cup = Clover Leaf rolls. One large roll with a crease made with the back of a table knife = Parker House rolls. All the same dough, just a different name for each shape.

 

[PrincessFiona60]

The brown and serve rolls are just par-baked. You finish the baking...sounds like something Shrek would say...it's why he doesn't get homemade hollandaise sauce.

 

[Addie]

The brown and serve rolls are just par-baked. You finish the baking...sounds like something Shrek would say...it's why he doesn't get homemade hollandaise sauce.

They just save time and a lot of work. I would rather have fresh.

 

[CharlieD]

What's "brown and serve"?

 

[PrincessFiona60]

The rolls are partially baked, enough to set the rolls and then frozen. You buy them, thaw them and finish baking them.

 

[CharlieD]

I see, thank you.

 

[letscook]

The ones in our area are not frozen, They are sold in a single layer tray of a dozen.
Take them out of the package and place on baking tray and bake till brown and serve.

 

[Steve Kroll]

The ones in the stores where I live aren't frozen, either. But they are still the same thing: par-baked rolls that you finish off in your home oven. They also tend to be loaded with preservatives to extend the shelf life of the semi-moist dough.

 

[pacanis]

The ones in our area are not frozen, They are sold in a single layer tray of a dozen.
Take them out of the package and place on baking tray and bake till brown and serve.

That's the kind I am familiar with. They are very moist.