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Name: Brown and Serve Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 pk Active dry yeast; 1 tb Salt; 1/2 c Sugar; 1 c milk; 9 To 10 cups all-purpose; 2 c Warm water; 1/2 c Butter or margarine; Flour

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INGREDIENTS

2 pk Active dry yeast
1 tb Salt
1/2 c Sugar
1 c milk
9 To 10 cups all-purpose
2 c Warm water
1/2 c Butter or margarine
Flour

Servings

INSTRUCTIONS

Stir together 3 cups flour, sugar, yeast, and salt in a large mixer bowl Heat water, milk, and butter until very warm (120 to 130F). Add liquid ingredients to flour mixture; beat until smooth, about 3 minutes on high speed of electric mixer. Gradually stir in enough more flour to make a soft dough. Turn out onto a floured surface; knead until smooth and elastic (5 to 8 minutes). Shape dough into a ball, place in an oiled bowl, and turn to oil top of dough. Cover; let rise in a warm place until double in bulk (30 to 45 minutes). Punch dough down. Divide in half. Shape each half into rolls. Let rise in a warm place until double in bulk (30 to 45 minutes). Bake at 375F 20 to 25 minutes, or just until rolls begin to change color. Cool in pans 20 minutes. Finish cooling on wire racks. Wrap tightly in plastic bags and refrigerate up to 1 week, or freeze up to 2 months. Before serving, place rolls on ungreased baking sheet. Bake at 400F 10 to 12 minutes. ABOUT 4 DOZEN ROLLS

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Brown and Serve Rolls

2 pk Active dry yeast
1 tb Salt
1/2 c Sugar
1 c milk
9 To 10 cups all-purpose
2 c Warm water
1/2 c Butter or margarine
 Flour

Stir together 3 cups flour, sugar, yeast, and salt in a large mixer bowl  Heat water, milk, and butter until very warm (120 to 130F). Add liquid  ingredients to flour mixture; beat until smooth, about 3 minutes on high  speed of electric mixer. Gradually stir in enough more flour to make a soft  dough. Turn out onto a floured surface; knead until smooth and elastic (5  to 8 minutes). Shape dough into a ball, place in an oiled bowl, and turn to  oil top of dough. Cover; let rise in a warm place until double in bulk (30  to 45 minutes). Punch dough down. Divide in half. Shape each half into  rolls. Let rise in a warm place until double in bulk (30 to 45 minutes).  Bake at 375F 20 to 25 minutes, or just until rolls begin to change color.  Cool in pans 20 minutes. Finish cooling on wire racks. Wrap tightly in  plastic bags and refrigerate up to 1 week, or freeze up to 2 months. Before  serving, place rolls on ungreased baking sheet. Bake at 400F 10 to 12  minutes.    ABOUT 4 DOZEN ROLLS

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Nutrition

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Serving Size: 1 Serving (811g)
Recipe Makes: 1 Servings

Calories: 3177
Calories from Fat: 1649 (52%)

Amt Per Serving		% DV

	Total Fat 183.2g	244 %
	Saturated Fat 61.3g	306 %
	Monounsaturated Fat 72.2g
	Polyunsanturated Fat 41.1g
Cholesterol 202mg		62 %
Sodium 106.2mg		4 %
Potassium 689.7mg		18 %
Total Carbohydrate 396.1g		117 %
	Dietary Fiber 7.7g	31 %
	Sugars, other 388.4g
Protein 11.4g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3177

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