I’m all for trying to take some of the stress out of life whenever possible.
To that end, I’m a planner and a list-maker. I make lists for everything: to-do lists, grocery lists, and on and on (and on and on).
In an effort to make the what-to-make-for-dinner dilemma less of a stress, I’ve been making lots of freezer meals.
I double recipes when I can to put a second meal in the freezer, and I also do bigger freezer meal prep days where I’ll put two to three weeks worth of meals in the freezer at a time.
I’ve found that, not only does it save me time and money, it also cuts way down on my stress.
If I know that the next day is going to be really busy, I’ll just pull something out of the freezer the day before so that I don’t have to worry about dinner the next day.
Not only do I do that with meals, but I also make other “extras”, too – things like muffins, cookies, and rolls.
These Homemade Brown and Serve Rolls are an easy way to make sure that I can always have fresh rolls when I want them.
These rolls, though, can finish baking in just 7-10 minutes, which is pretty hard to beat.
Homemade brown and serve rolls are also great for around the holidays.
When you have a little extra time, you can make a batch, and then pop them in the freezer.
Then, just finish baking them for fresh rolls without the stress. And less stress is always a win!
Homemade Brown and Serve Rolls
- 1 c. warm water (about 105F*)
- 1/3 c. granulated sugar
- 2 T. active dry yeast
- 2/3 c. warm milk (about 105F.)
- 1/2 c. vegetable oil
- 1/2 c. lukewarm mashed potatoes (plain)
- 2 large eggs (lightly beaten)
- 1 tsp. salt
- 5-6 1/2 c. all-purpose flour (plus extra for sprinkling)
- In the bowl of a stand mixer fitted with the paddle attachment, combine warm water, sugar, and yeast.
- Let yeast sit for 5-10 minutes, or until foamy.
- Stir in milk, oil, mashed potatoes, and eggs.
- Add salt and 3 cups flour. Stir to combine.
- Switch to dough hook.
- Continue adding flour, 1/4 cup at a time, until dough clings to to dough hook and clears the side of the bowl.
- Cover, and let sit until dough doubles in size, about 1-1 1/2 hours.
- Turn dough out onto floured surface.
- Shape into 24 rolls.
- Place rolls on a parchment-lined baking sheet.
- Cover, and let rise for 30 minutes.
- Toward the end of the rising time, preheat oven to 275 F.
- Bake rolls for about 20 minutes, or until set but not browned.
- Remove from oven, and let cool to room temperature.
- Place in freezer bag, and freeze until ready to use.
- When ready to finish baking the rolls, thaw in fridge overnight.
- Preheat oven to 400 F.
- Bake rolls for 7-10 minutes, or until golden brown.
- At this point, I brush them with melted butter before serving, but that's completely optional.