Homemade Brown-and-Serve Rolls Recipe
Over the years I have mastered the art of making Homemade Brown-and-serve Rolls which I was taught by my family elders. An assortment of fabulous flavors, the Homemade Brown-and-serve Rolls recipe is one of those Canadian dishes you simply shouldn't miss. Homemade Brown-and-serve Rolls goes perfectly as Snack. Try this recipe for Homemade Brown-and-serve Rolls and comeback and let me know how you enjoyed this Homemade Brown-and-serve Rolls recipe.
Ingredients
1/2 cup milk
3/4 cup water
3 tablespoons sugar
1 envelope dry yeast
2 tablespoons soft shortening
2 teaspoons salt
1 egg, well beaten
4 1/2 cups (approximately) all-purpose flour
Directions
Scald milk; add cold water.
When milk and water are lukewarm, stir in 1 teaspoon sugar, and sprinkle yeast on top.
After 10 minutes, stir, and add remaining sugar, shortening, salt and egg.
Add flour, and stir until liquid is absorbed.
By hand, mix dough in bowl to a ball.
Knead on greased board until smooth (5 minutes).
Place in greased bowl.
Cover, and let rise at warm temperature until double in bulk.
Punch down.
Divide dough in 2, and let rest 15 minutes.
Cut each portion into 16 pieces, and form each piece into a ball.
Space evenly in 2 well-greased 8-inch square pans.
Cover with greased waxed paper, and let rise in warm place until doubled.
Bake in slow oven, 275°F. 40 minutes.
Remove from pans, and cool on wire racks.
When cold, wrap securely.
To brown and serve, heat in hot oven 450 °F. about 7 minutes.
When milk and water are lukewarm, stir in 1 teaspoon sugar, and sprinkle yeast on top.
After 10 minutes, stir, and add remaining sugar, shortening, salt and egg.
Add flour, and stir until liquid is absorbed.
By hand, mix dough in bowl to a ball.
Knead on greased board until smooth (5 minutes).
Place in greased bowl.
Cover, and let rise at warm temperature until double in bulk.
Punch down.
Divide dough in 2, and let rest 15 minutes.
Cut each portion into 16 pieces, and form each piece into a ball.
Space evenly in 2 well-greased 8-inch square pans.
Cover with greased waxed paper, and let rise in warm place until doubled.
Bake in slow oven, 275°F. 40 minutes.
Remove from pans, and cool on wire racks.
When cold, wrap securely.
To brown and serve, heat in hot oven 450 °F. about 7 minutes.
