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Homemade Brown and Serve Rolls
Homemade Brown and Serve Rolls
Course
bread
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
27
minutes
minutes
Rising
2
hours
hours
Total Time
57
minutes
minutes
Servings
24
rolls
Calories
279
kcal
Author
Kate @ I Heart Eating
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
Serving:
1
roll
|
Calories:
279
kcal
|
Carbohydrates:
49
g
|
Protein:
6
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Cholesterol:
14
mg
|
Sodium:
94
mg
|
Potassium:
125
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
30
IU
|
Vitamin C:
4
mg
|
Calcium:
19
mg
|
Iron:
2.6
mg