Alright, let’s talk about them brown n serve dinner rolls, you know, the ones you stick in the oven. I ain’t no fancy baker, but I can tell ya how to get ‘em on the table.
First off, you gotta get that yeast goin’. That’s the stuff that makes ‘em all puffy. You dump it in some warm milk, not too hot, not too cold, just right, like you testin’ it for a baby’s bottle. Add a bit of sugar too, yeast likes sweet stuff, just like me! Then you wait a bit, till it gets all foamy, like somethin’s brewin’ in there.
Next up, flour. Don’t skimp on it now. Get a big bowl and dump it in. Add in the yeast mixture, and some egg yolks too, makes ‘em nice and rich. Mix it all up good, gotta get your hands in there, no fancy mixers needed. Get them hands dirty!
- Flour, lots of it.
- Warm milk, gotta be just right.
- Sugar, a spoonful or two, yeast loves it.
- Egg yolks, them yeller parts, makes it good.
- Yeast, the magic stuff.
Now you knead that dough, push it and fold it, push it and fold it, until it ain’t sticky no more. It’s like givin’ a good massage, gotta work them muscles. Then you let it sit, covered up, someplace warm, so it can rise. Takes a while, you can go do somethin’ else, watch your stories or somethin’.
Once it’s all big and puffy, you punch it down. Yeah, you heard me, punch it! Gets all the air out. Then you pinch off little pieces and roll ‘em into balls, not too big, not too small, just right for dippin’ in gravy. Put ‘em in a pan, close together, they like snugglin’ up.
Now here’s the important part for brown n serve rolls. You don’t bake ‘em all the way through. Just enough to get ‘em a little bit cooked, but still soft and doughy inside. Then you let ‘em cool, stick ‘em in a bag and freeze ‘em or keep in the fridge. That’s why they call ’em brown and serve, you finish bakin’ ‘em when you need ‘em.
When it’s time for dinner, you pop ‘em in the oven. Not too hot, don’t wanna burn ‘em. Just enough to get ‘em all golden brown and crusty on the outside, and soft and fluffy on the inside. Slather on some butter, and you got yourself some good eatin’.
Making rolls ain’t rocket science, you know? It’s just flour, milk, eggs, yeast, and a little bit of elbow grease. And the best part is, when you bring out that basket of warm, crusty rolls, everybody’s happy. Specially them grandkids. They always hungry!
So there you have it, my way of makin’ rolls. It ain’t fancy, but it works. And that’s all that matters. Now go on and get bakin’! You can even add stuff if you want, like garlic and herbs, if you’re feelin’ adventurous. Or just plain is good too, goes with everything.
Oh, and don’t forget the butter! Lots of butter. That’s the key to good rolls, I tell ya. Makes ‘em taste heavenly. And if you are really feeling lazy, the store sells a version of them ready for the browning stage in the oven and that’s just a blessing, a true time saver, sometimes you are so tired, you can’t even think of mixing all the stuff together. But I always say, from scratch is best. You know what you’re putting into them. But, life happens, and there is no shame in getting some help from the grocery store. Specially when the grandkids are coming over and you don’t have the time or energy.
And remember to always check on them when in the oven, you don’t want to burn them, that’s the worst, and such a waste. So keep an eye out and don’t forget about them, they don’t need long, only until they nice and golden brown. Then enjoy.
Tags: [brown and serve rolls, dinner rolls, easy rolls, homemade rolls, baking, yeast rolls, quick dinner, simple recipe]
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