Homemade Brown and Serve Rolls

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.

I have some super quick and easy 60 minute roll recipes and even 30 minute roll recipes.

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

Homemade Brown and Serve Rolls

Author:I Heart Eating

Prep Time: 30 minutes

Cook Time: 27 minutes

Rising: 2 hours

Total Time: 57 minutes

Servings:24 rolls

Course: bread

Cuisine: American

Keyword: brown and serve rolls, homemade freezer rolls

Print Rate

5 from 1 vote

Ingredients

• 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)

Instructions

• 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.

Notes

*I use the water that I cooked the potato in. 

**Nutrition values are estimates. 

Nutrition Information

Serving: 1rollCalories: 279kcal (14%)Carbohydrates: 49g (16%)Protein: 6g (12%)Fat: 6g (9%)Saturated Fat: 4g (20%)Cholesterol: 14mg (5%)Sodium: 94mg (4%)Potassium: 125mg (4%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 30IU (1%)Vitamin C: 4mg (5%)Calcium: 19mg (2%)Iron: 2.6mg (14%)

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