BEAUTIFUL BROWN ROLLS
I love to make bread and have baked many, many dozens of these rolls over the years. I've given the recipe to numerous friends, and they all agree these light-textured rolls are outstanding.
Provided by Taste of Home
Time 40m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine boiling water and oats; cool to lukewarm (110° to 115°). Meanwhile, dissolve yeast in warm water; stir into oat mixture. Add the eggs, molasses, oil, sugar and salt. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into 36 pieces and shape into rolls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes. Brush with butter. Cool on wire racks.
Nutrition Facts :
LOW COUNTRY VEGGIE ROLLS
Provided by Kardea Brown
Time 1h35m
Yield 8 egg rolls
Number Of Ingredients 22
Steps:
- To make the filling for the egg rolls, heat the olive oil over medium heat in a wok or large skillet. Add the collard greens, cabbage, carrots, onion, salt and pepper and saute until wilted and beginning to soften, 4 to 5 minutes. Add the garlic and cook another minute. Turn up the heat to medium-high and add the soy sauce, sesame oil, vinegar and liquid smoke and cook until the liquid is absorbed, 1 to 2 minutes. Turn off the heat, then add the scallions and black-eyed peas. Remove to a bowl and let cool completely.
- Preheat 2 inches canola oil to 350 degrees F in a deep skillet or enameled cast-iron pot. Line a sheet tray with a wire rack.
- Lay an egg roll wrapper on a cutting board, oriented in a diamond shape. Add about an eighth of the mixture (a generous 1/3 cup) horizontally across the wrapper, in a line going from one corner to another. With your finger, spread a little water on the edges of the wrapper to moisten. Fold up the bottom corner over the filling, then fold in the ends and roll up the wrapper, making sure it is sealed. Set aside and repeat with the remaining wrappers and filling.
- Fry the rolls in batches, flipping once, until golden brown, 2 to 3 minutes. Remove to the wire rack to drain.
- Serve warm with the Pepper Jelly Sauce.
- Whisk together the pepper jelly, hot sauce, soy sauce, sesame oil and vinegar in a small bowl and set aside.
BROWN AND SERVE DINNER ROLLS
Before you begin, gather ingredients and equipment. Measure out ingredients.
Provided by Alton Brown
Categories side-dish
Time 5h22m
Yield 14 rolls
Number Of Ingredients 8
Steps:
- Combine the flour, milk, sugar, egg yolks, yeast, and salt in the bowl of a stand mixer. Install the paddle attachment and mix on low speed for 5 minutes then rest the dough for 15 minutes. Switch out the paddle for the dough hook.
- Add 2 ounces of the softened butter. Set mixer to low speed for 30 seconds then slowly increase to medium and mix until the dough pulls away from the sides of the bowl, 5 to 8 minutes. (At this point you should be able to pinch off a small piece of dough and work it into a thin sheet you can almost see through without tearing.)
- Turn the dough out onto a work surface and roll and shape with your hands to form a smooth ball. Return the dough to the bowl, cover with plastic wrap, and stash in a warm spot to rise until doubled in size, about 1 hour.
- Meanwhile, set the oven to 275 degrees F and place a rack in the middle position. Grease a 9-by-13-inch metal baking pan with nonstick cooking spray.
- Remove the dough from the bowl and use a bench knife to cut the dough into 2-ounce portions. You should have 14 portions. Roll each portion on the counter until it tightens into a small round. Place in the greased pan, cover with plastic wrap, and set aside in a warm, dry place to rise until the rolls have doubled in size, 30 to 45 minutes.
- Melt the remaining 2 ounces of butter and gently brush the tops of the risen rolls with the butter. Bake until the rolls are set and reach an internal temperature of 185 to 190 degrees F, about 25 minutes. They should still be fairly pale on top.
- Cool the rolls, still in the pan, on a cooling rack for 10 minutes. De-pan the rolls, keeping them right-side up, and cool to room temperature, 30 to 45 minutes. Wrap rolls tightly in plastic wrap, then seal in a freezer zip-top bag. Freeze up to 3 months.
- When ready to bake, remove rolls from bag and park at room temperature for 1 hour. Meanwhile, heat the oven to 400 degrees F. When ready, move the rolls to a parchment-lined sheet pan or cookie sheet and bake, rotating the pan halfway through baking, until the rolls are deeply browned, 10 to 12 minutes.
- Wrap loosely in a clean tea towel to hold for service.
HOMEMADE PAN ROLLS
One whiff of these fragrant rolls, and you'll be counting the moments until you can take them out of the oven!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h18m
Yield 48
Number Of Ingredients 9
Steps:
- Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
- Grease bottoms and sides of 2 round pans, 9x1 1/2 inches.
- Punch down dough. Cut dough in half; cut each half into 24 pieces. Shape into balls. Place close together in pans. Brush with butter. Cover and let rise in warm place about 30 minutes or until double.
- Heat oven to 400°F.
- Bake 12 to 18 minutes or until golden brown.
Nutrition Facts : Calories 55, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Roll, Sodium 60 mg
More about "little brown jug rolls recipes"
BROWN BUTTER EASY DINNER ROLLS - FOODBYMARIA.COM
From foodbymaria.com
BREAKFAST/LUNCH RECIPES | HAVE YOU GUYS EVER HAD LITTLE BROWN JUG ...
From facebook.com
THE BEST HOMEMADE ROLLS RECIPE - GRANNY'S IN THE …
From grannysinthekitchen.com
LITTLE BROWN JUG ROLLS - SEASON TO TASTE
From seasontotaste.seedstrategy.com
SOFT WHITE DINNER ROLLS | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
RUNDSTYKKER - DELICIOUS DANISH BREAKFAST ROLLS - THE CINNAMON JAR
From thecinnamonjar.com
EASY FINGER ROLLS RECIPE - COOKING WITH MY KIDS
From cookingwithmykids.co.uk
BEST SCOTTISH MORNING ROLLS - SWRECIPES
From swrecipes.co.uk
HOMEMADE BROWN-AND-SERVE ROLLS THAT HELP ME …
From saladinajar.com
BROWN AND SERVE ROLLS | THANKSGIVING RECIPE - ALTON BROWN
QUICK BROWN ROLLS RECIPE | DELIA SMITH - DELIA ONLINE
From deliaonline.com
HOMEMADE DINNER ROLLS - THE COUNTRY COOK
From thecountrycook.net
THE BEST BUTTERHORN ROLLS - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
RIDICULOUSLY EASY ARTISAN ROLLS - THE CAFé SUCRE FARINE
From thecafesucrefarine.com
HOMEMADE DINNER ROLLS (FLUFFY AND SOFT)
From smalltownwoman.com
STICKY CINNAMON ROLLS | JERNEJ KITCHEN
From jernejkitchen.com
LITTLE BROWN JUG ROLLS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love