BROWN AND SERVE ROLLS RECIPES

Steps:

• Mix 3 cups flour, undissolved yeast, sugar and salt in a large mixer bowl.
• Combine milk, water and butter; heat to very warm (120° to 130°F). Butter does not need to melt completely. Add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 cups flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out on lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Cover; let dough rest 10 minutes.
• Divide dough into 4 equal portions (each is enough to make 1 dozen rolls). Proceed according to directions (below) for desired shapes. Cover; let rise in a warm, draft-free place until almost doubled, about 1 hour.
• Bake at 275°F for 20 to 25 minutes, or until rolls just start to change color. Cool in pans or on sheets 20 minutes. Remove from pans or sheets and finish cooling on wire racks. Place cooled rolls in resealable plastic bags and refrigerate up to 1 week OR freeze up to 1 month.
• Before serving, preheat oven to 400°F and place rolls on ungreased baking sheet. (Note: if rolls have been frozen, thaw before baking). Bake for 10 to 12 minutes, or until golden brown. If desired, brush hot rolls with melted butter. Serve warm.
• Shapes for rolls (each makes 1 dozen rolls):
• Classic dinner rolls: Divide dough into 12 equal pieces. Shape each piece into a smooth round ball. Place each one in a greased muffin cup OR place all in a greased 9-inch round cake pan.
• Cloverleaf: Divide dough into 36 equal pieces. Place 3 each in greased muffin cups.
• Bowknots: Roll dough into a 12 x 6-inch rectangle. Cut into 12 (1-inch) strips. Tie strips into knots, leaving a loose loop in the center. Place on greased baking sheets about 2 inches apart.

Steps:

• 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 with mixer.
• Gradually stir in 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 30 to 45 minutes until double in bulk.
• Punch dough down, divide in half.
• Shape each half into rolls.
• Let rise in a warm place 30 to 45 minutes until double in bulk.
• Bake at 375' degrees F 20 to 25 minutes just until rolls begin to change color.
• Cool in pans 20 minutes.
• Finish cooling on wire racks.
• Place in plastic bags and refrigerate up to 1 week or freeze.
• Before serving, place (thawed if frozen) rolls on ungreased baking sheet.
• Bake 400' degrees F 10 to 12 minutes.