Thanksgiving, a cherished holiday for family reunions and expressing gratitude, often comes with a whirlwind of preparations. Among the heartwarming traditions, gathering around a table laden with a delicious feast stands out. For many, a Thanksgiving spread isn’t complete without the comforting presence of soft, fluffy rolls. While the idea of freshly baked rolls is enticing, the time crunch of the holiday season can make convenience a priority. This is where brown and serve rolls come into play, offering a practical solution. Today, we’re excited to share a homemade brown and serve rolls recipe that perfectly bridges the gap between homemade goodness and time-saving efficiency. It’s truly the best of both worlds, allowing you to serve warm, delightful rolls without the last-minute stress.
brown and serve dinner rolls on a table, one buttered
Why You’ll Absolutely Love These Brown and Serve Rolls
These aren’t just any rolls; they’re a game-changer for anyone who loves homemade bread but needs a smart, time-saving approach, especially during busy holidays:
- Make-Ahead Magic for Stress-Free Holidays: Imagine serving homemade rolls on Thanksgiving Day without spending the entire morning in the kitchen. These brown and serve rolls are designed to be made in advance. You can prepare them days or even weeks ahead, freeing up your time when you need it most.
- Classic Amish Goodness: Rooted in a classic Amish recipe from a beloved cookbook, these rolls promise authentic flavor and texture. Amish baking traditions are renowned for their simplicity and delicious results, and this recipe is no exception.
- Freezer-Friendly for Ultimate Convenience: The beauty of this recipe lies in its flexibility. Bake these rolls halfway, freeze them, and then simply finish baking them when you’re ready to serve. This make-ahead and freeze method is perfect for busy schedules and ensures fresh rolls are always within reach.
- Soft, Fluffy, and Irresistibly Golden Brown: Expect nothing less than soft, fluffy rolls with a beautifully golden brown crust. The texture is light and airy, making them the perfect accompaniment to any meal, from holiday dinners to everyday family suppers.
Mastering Yeast: Your Guide to Baking Success
If the thought of baking with yeast feels daunting, rest assured, you’re not alone. Many home bakers once felt hesitant about yeast, questioning everything from yeast types to water temperature. Let’s demystify working with yeast for these brown and serve rolls.
Active Dry Yeast: The Star of This Recipe. We specifically call for active dry yeast in this recipe due to its reliable performance and ease of use. However, remember that different types of yeast have their own activation requirements. Always refer to the back of your yeast packet for specific instructions.
The Importance of Water Temperature. Getting the water temperature right is crucial for activating yeast. Too cold, and the yeast won’t wake up; too hot, and you risk killing it. Using a kitchen thermometer is your best tool for ensuring success. For active dry yeast in this recipe, aim for water between 110 to 115°F (43 to 46°C). When the yeast is properly activated, you’ll notice it becoming bubbly and frothy as it dissolves in the warm water – a clear sign it’s ready to work its magic in your dough.
Essential Tips Before You Start Baking
Before diving into the recipe, keep these four key tips in mind to ensure your brown and serve rolls turn out perfectly:
- Three Rises for Ultimate Fluffiness: Yes, this dough requires three separate rising times. While it might seem lengthy, these rises are essential for developing the light, airy texture that defines truly exceptional homemade rolls. This patient rising process is what unlocks that signature homemade bread flavor. Plan your baking schedule accordingly to accommodate these rise times.
- Salted Butter Adjustment: If unsalted butter isn’t on hand and you’re using salted butter instead, simply reduce the added salt in the recipe to 1 ¼ teaspoons to maintain the perfect flavor balance.
- Flour Power: Bread Flour vs. All-Purpose: Bread flour is highly recommended for these rolls as it contributes to a sturdier structure, resulting in rolls that hold their shape beautifully. However, if all-purpose flour is all you have, it will work too. Just note that all-purpose flour will yield softer, more tender rolls, which are still delicious but slightly less structured.
- Kneading Know-How: A stand mixer with a dough hook makes kneading a breeze, but you can certainly knead the dough by hand. The key is to avoid adding too much extra flour during kneading. The dough should remain slightly tacky (sticky) to the touch. This slight stickiness is what contributes to the soft texture of the final rolls.
bubbly wet dough in a metal bowl
Step-by-Step Guide: Making Your Brown and Serve Rolls
Follow these detailed steps to create your own batch of delightful brown and serve rolls:
- Activate the Yeast: In a small bowl, combine the package of active dry yeast with ¼ cup of warm water and 1 tablespoon of sugar. Gently stir to dissolve the yeast and sugar. Let this mixture sit for 5-7 minutes. You’ll know the yeast is activated when it becomes frothy and bubbly on top.
- Combine Wet Ingredients: In a microwave-safe bowl, heat the milk for about 1 ½ minutes until hot to the touch. Add the remaining 5 tablespoons of sugar and the softened butter to the hot milk. Stir until the butter is melted and the sugar is dissolved. Allow this milk mixture to cool slightly until it reaches a temperature between 110-115°F (43-46°C). Once cooled to the correct temperature, add it to the bowl with the activated yeast mixture.
- First Rise (Batter): Add 2 cups of bread flour (or all-purpose flour) to the wet ingredients. Mix until just combined, forming a very soft, batter-like consistency. Cover the bowl tightly with plastic wrap and place it in a warm place to rise for 1 hour.
- Form the Dough and Knead: After the first rise, uncover the bowl. Add the salt and an additional 2 ½ cups of bread flour. Mix until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes by hand, or for 5 minutes using the dough hook in your stand mixer on low speed. The dough should be smooth and elastic, and still slightly tacky.
- Second Rise (Dough Ball): Lightly grease a large bowl. Place the kneaded dough in the greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and let the dough rise in a warm place until it has nearly doubled in size, about 30 minutes.
- Shape and Third Rise (Rolls): Gently punch down the risen dough to release air. Turn the dough out onto a lightly floured surface. Divide the dough into 24 equal portions. Roll each portion into a smooth ball. Grease a cake pan or baking sheet. Arrange the dough balls in the prepared pan, leaving a little space between each roll for rising. Cover the pan loosely with plastic wrap and let the rolls rise again in a warm place until they are nearly doubled in size, about another 20-30 minutes.
dough balls for rolls in a baking pan
brown and serve rolls in a plastic bag
- Bake and Serve (or Freeze):
- For Brown and Serve Method: Preheat your oven to 275°F (135°C). Bake the rolls for 20 minutes. They should be cooked through but not browned. Let the rolls cool completely. Once cooled, transfer them to zippered freezer bags in portions suitable for your needs and freeze. When ready to serve, thaw the frozen rolls in the refrigerator overnight or at room temperature for about 45 minutes. Bake in a preheated oven at 400°F (200°C) for 8-12 minutes, or until golden brown and heated through.
- For Immediate Baking: If you prefer to bake and serve immediately, preheat your oven to 375°F (190°C). Bake the risen rolls for 18-20 minutes, or until golden brown.
- Finishing Touch: Whether baking from frozen or baking immediately, brush the warm rolls with melted butter immediately after they come out of the oven for softer tops and an extra touch of flavor.
Troubleshooting: What if Your Rolls Shriveled?
The most common issue with brown and serve rolls is shriveling. The secret to preventing shriveled rolls is ensuring they are fully cooked during the initial bake. If the rolls are underbaked in the first stage, they will likely shrivel as they cool and during the final bake. Make sure to bake them for the full 20 minutes at 275°F (135°C) for the brown and serve method. They should be completely cooked through, even if they aren’t browned.
If you opt to make larger rolls (fewer than 24 from the dough), you’ll need to increase the baking time during the initial bake to ensure they are cooked through.
Enjoy Homemade Rolls Made Easy
And there you have it – homemade brown and serve rolls that are incredibly soft, wonderfully fluffy, and undeniably delicious. Whether you bake them ahead and freeze them for ultimate convenience or bake them fresh, these rolls are sure to impress. Your family and guests will never guess they spent time in the freezer. They’ll simply taste perfection.
For more delightful bread recipes, you might also enjoy our apple butter cinnamon rolls, mashed potato rolls and pumpkin dinner rolls.
closeup of brown and serve rolls with butter
Brown and Serve Rolls Recipe
Rating: 4.57 from 60 votes
Serve fresh rolls at short notice with this Homemade Brown and Serve Rolls recipe. They’re soft and fluffy with a golden brown top.
Prep Time: 20 minutes
Cook Time: 20 minutes
Rise Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
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Ingredients
- 1 package (7 grams) active dry yeast
- ¼ cup (2 ounces) warm water
- 1 tablespoon (12 grams) granulated sugar
- 1 ½ cups (12 ounces) 2% milk
- 5 tablespoons (60 grams) granulated sugar
- 6 tablespoons (84 grams) unsalted butter, softened
- 1 ½ teaspoons (7 grams) salt
- 4 ½ cups bread flour (or all-purpose flour)
Instructions
- In a small bowl, dissolve the yeast in warm water with 1 tablespoon of sugar. Let sit for 5-7 minutes until frothy.
- Heat milk in the microwave for 1 ½ minutes until hot. Add sugar and butter; cool to 110-115°F (43-46°C). Add to yeast mixture.
- Add 2 cups flour and mix until a soft batter forms. Cover and rise in a warm place for 1 hour.
- Add salt and 2 ½ cups flour to make a soft dough. Knead for 5-7 minutes by hand or 5 minutes with a dough hook.
- Place dough in a greased bowl, cover, and let rise in a warm place until nearly doubled, about 30 minutes.
- Punch down dough and divide into 24 portions. Roll into balls, place in a greased pan, and let rise until nearly doubled, about 20-30 minutes.
- For Brown and Serve: Bake at 275°F (135°C) for 20 minutes. Cool, then freeze. Bake from thawed at 400°F (200°C) for 8-12 minutes.
- For Immediate Baking: Bake at 375°F (190°C) for 18-20 minutes until golden brown.
- Brush warm rolls with melted butter, if desired.
Recipe Notes
- Flavor Variations: Enhance flavor by adding herbs like garlic, rosemary, or poultry seasoning to the dough.
- Cloverleaf Rolls: For cloverleaf rolls, shape each roll using 3 small dough balls in muffin tins for easy tear-apart servings.
Nutritional information is an estimate based on 24 servings. Calorie count is approximately 132 kcal per roll.
Author: Julie Clark
Course: Bread
Cuisine: American
Calories: 132
Keyword: homemade rolls, thanksgiving dinner
Have you tried this recipe? Share a review below or on Instagram with #tastesoflizzyt.
