Brown-and-Serve Rolls

Use any bread dough you like (I wouldn't use pumpernickle, however), including dough made in a bread machine. The trick to these rolls is in the baking.

Make dough. Let rise. Same as for any hand-made loaf of bread.

Form rolls. Use a greased sheet (or Pam).

Let rolls rise only until they are one and a half the size of their original bulk (rather than twice).

Bake rolls 40 minutes at 275. Cool until room temperature. Bag and freeze.

To complete baking, bake at 400 for 7-15 minutes, dependingo on how you formed the rolls.

One of my favorite ways to make rooms is to make "snakes" and then tie each one in a granny knot. These make what's called bowknot rolls.

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