Brown and Serve Rolls

1. 01 Introduction: Welcome to this class. In this class, I will teach you how to make these brown and serve rolls. First, I will teach you how to start the dough. Next, we will let the dough rest. After the dough has rested, we will finish making the dough. Then I will teach you how to prepare the rolls for the first rise, and then we will let it rise. Next, I will teach you how to form the rolls. After the rolls have been formed and risen again, I will teach you how to par bake the rolls. Next, I will teach you how to prepare the rolls for freezing. We will finish up by teaching you how to bake the rolls when you are ready to eat them. I am a self taught baker. Many years ago I decided I wanted to open up my own home bakery. I had this business for several years. Part of this business was to go to farmers markets and sell products. These brown and syrup rolls would be excellent things to sell at a farmer's market. I had this business for several years until my husband got a job offer at another city. We felt like this was a good move for us, and so I closed my bakery and we moved across the country. Now here in the new city, I do not want to go through the steps to open up another home bakery. But I still love baking. And as a retired teacher, I love teaching. So I have decided to share my skills with you on skill share. This is aimed at the baker that would like to learn how to make yeast bread in the roll form that you can serve for dinner. I look forward to teaching you the skills in this class. Let's move on to lesson number one, starting the dough. 2. 02 Starting the Dough: We are ready to start making the dough for our rolls. I have here 14 cup of warm water to. I'm going to add 22 teaspoons of yeast and one tablespoon of sugar. And I'm just going to stir this to kind of mix it all in. We're now going to let this sit for five to 7 minutes. While that's sitting, we're going to take our 12 cups of milk and we're going to heat it in the microwave for about a minute and a half. Our milk has heated in the microwave for about a minute and a half. Now we're going to pour this into our bowl. We're now going to add the five tablespoons of sugar and our butter. Now, we're going to let this also sit for about 5 minutes or so, about the time the yeast is done, we'll be ready to move on with this. This is now sat for about 5 minutes, our yeast is sat for about seven. You'll notice, let's see if I can tilt this, how it's foamed up and it's frothy. We're ready to pour the yeast into our bowl, along with two cups of flour. We just want to turn this on a low speed. I'm going to go ahead and cover this because it doesn't have that low of a speed. Yours hopefully, will. We just want to mix this until we have a very soft data, no lump signals that we've still got a couple of lumps of butter. Okay, we're going to cover this now. Remove it from the mixer. I have this heating pad or proofer pad. I'm going to put my bowl on the path and I'm going to heat this at the lowest temperature for 1 hour. We'll be back in an hour with our next lesson on finishing up the dough. 3. 03 Finishing the Dough: Our dough has rested for an hour. As you can see, it's very frothy. I'm going to take the paddles out, put my dough hook in, and to this bowl, I'm going to add 1212 cups flour and two teaspoons of salt. That's about the equivalent of 34 of a tablespoon. We're now going to turn this on a low speed, low speed and let it, as the problem mixes in, I'm going to speed it up. It will turn it off in just a second so I can scrape that little bit of flower down. Turn this back on, and we want to new this for 5 minutes. So we'll be back in 5 minutes when this is needed. 4. 04 First Rise: It's stating about 5 minutes, I can tell that is just a little bit too thin. So I'm going to add a little bit more flour mix and I'm going to get this about 1 minute. And it, well, as you can see, the dough is now coming away from the sides. And got, and it's already done. It's kneading. So we're going to go ahead and stop there. And we are going to take that dough hook out. It is a little bit of a sticky dough and that's okay. I'm now going to take this bowl and spray down the dough, doesn't stick to it. And then get my dough from the other bowl and stick it in there. We're now going to take this bowl, put it back on the map. My proofer has a cover that I can put over it. If you don't have anything like this, you can just cover it with plastic wrap that's been sprayed down or flower sack type towel, not a terry cloth. I'm now going to let this proof for an hour to 2 hours till it's double in volt. When I look at this, you can see it's only about to there. I want it to come to about there. Almost to the line, but not quite to the line. In our next lesson, I will show you how we form the rolls and get them ready for the second rise. 5. 05 Forming the Rolls: Our dough has been raising for about an hour and a half. We're now ready to form our rolls. Because this makes 24 rolls, I'm going to be using 29 by 13 pounds. I want to start by just spraying the pans down. Now let's work with the rolls. I have my pan here and I have my dough. You see how it has risen. I'm going to just very gently it down. Then I want to take the stove and I'm going to divide it in half. The reason I'm dividing it in half is because I want to form 12 rolls out of this one. I'm just going to place that there. I'm going to just take a little bit, roll it in a ball and place it in the pan. I want to do four by three. I'm going to go down 234. And I'm just going to continue until I have filled both pans. If I've made these too big, I can always, as I go along, take some off to make them smaller. I have this much left of the first half. It looks like I may have made them in the beginning just a little bit too big. I'm not sure. I'm going to get four out of this. I'm one sure of what I need. I'm going to take a little bit off of this one that looks bigger and a little bit off of this one that looks bigger. A little bit off of this one that looks bigger. A little bit off of this one. A little bit off of this one. Let's roll those back. I've got this much stove. I'm going to actually take a little bit from my other half because these all look about the same there. I have my first dozen and I'm going to do the same with the other. I have my two pans. I'm now going to stick both of them on my mat. Most of the way on this is not going to be big enough. I'm going to use this dish cloth. You notice it's not a cherry cloth, they call it a flower sap type, basically. You don't want the fuzzy type. And I'm going to let this raise again for another 30 minutes to an hour, and we'll be back to bake them once this is raised again. 6. 06 Par Baking and Cooling the Rolls: Our dough has been rising again. Actually about an hour to hour and a half. Because I really wanted these rolls to be touching. Let me show you what they look like in the pan there. You can see the rolls. You can see they've risen. They're more than doubled in size and they're touching each other. We're now going to cook these in the oven at 275 degrees for 20 minutes. My oven is pre heated and I'm just going to stick both pans inside because there's room in my oven for both of them. We're going to cook these for 20 minutes. We will be back in 20 minutes when the timer goes off. We want these to basically cook all the way through, but not to brown, so that when we're ready to serve them, we can warm them up and brown them. We'll be back in 20 minutes. Our timer is about ready to go off. Let's take a look at the rolls and see what they look like. There's the timer, Let me pull one of the pans out. As you can see, they're not at all brown, but when I touch it, it's not dough and that's what we're looking for. Let's take those out. We're going to let these cool in the pan for about 5 minutes and then we'll put them on the cooling rack to cool all the way these rolls have cooled in the pan about 05:10 minutes. We're now ready to take them out of the pan because they're not cooked all the way through. We do want to be a little bit careful getting them out of the pan. I'm just very carefully lifting them out. I'm putting them on the cooling rack and I'm going to do the other pan, but we're going to let these, totally cool, then we'll be back to package them. 7. 07 Wrapping Rolls to Freeze: Our rolls have cooled. Let me show you the best way to store these. My husband and I are the only two that I have here. I'm just going to take two rolls and stick them in a bag Again, I just take the two rolls and if there's two that are stuck together, that's great. Those can be the two. Stick them in a bag. When I see it up, I do want to try to get as much air out of it as possible because these are going in the freezer. I want it to be thicker plastic than what those bags are. After I've bagged them by serving in the sandwich bags. I'm then going to take the sandwich bags and put them in a gallon size bag. That way I can store a lot of them together and I can label it if I want and it's double bag, so that it stays fresh and isn't as likely to get the frost bite. You go ahead and ag yours up, and then in the next lesson, I am going to show you how to bake them. 8. 08 Baking Rolls to Eat: I'm ready to bake my rolls in the oven. They are at room temperature. These ones I actually did not freeze or refrigerate. They're just some that I just finished making. But if you are taking them from the freezer, you need to let them thaw for at least 45 minutes. I'm ready to take these to the oven. My oven has pre heated to 400 degrees, and I'm just going to stick those in. And I'm going to cook up eight to 12 minutes. I'm going to actually start at 8 minutes and see what they look like. We'll be back at 8 minutes to see if they've browned, or if we need to cook them a little bit longer. Our timer is going off, so we're just going to pull these out and see if they're brown. And when you look at them, look at how brown they are. So we're ready to take them out. We have our beautiful brown and serve rolls. I'm just going to stick them on my bread plates and then I'm ready to take them to the table for our dinner. 9. 09 Final Thoughts: Thank you for taking this class. We had fun making our brown and serve rolls. First, we learned how to make the dough. Starting with the first part that had to rest for an hour and then finishing up the dough. Next, let the dough rise, and then we formed the dough into our rolls. Once the dough was formed into rolls, we then let them rise again. After the second rising, we par bake them in the oven for 20 minutes. Then we let them cool, and we bag the rolls, double bagging them so that they would stay fresh as we froze them. Our final lesson was to show you how to cook these rolls when we're ready to have them for a dinner. I hope your rolls turned out the way you wanted to. The recipe for these rolls is in the project section. And the project for this class is to make these rolls. Please make sure you take a picture of your rolls and post it in our project section and tell us how it went. I look forward to hearing from you from my kitchen to your kitchen happy.