BROWN AND SERVE DINNER ROLLS PROVIDE AN ANSWER TO MAXIMUM TABLE FRESHNESS, FOR EXAMPLE, FRESHNESS THAT IS ACHIEVED BY THE FINAL BROWNING OR BAKING OF A PARTIALLY BAKED BAKERY PRODUCT JUST PRIOR TO SERVING TIME. GENERAL MILLS, INC DEVELOPED THE CONCEPT IN THE LATE 1940'S. THE MAJOR PRINCIPLE IN PRODUCING BROWN AND SERVE ROLLS INVOLVE THE USE OF A MODIFIED FORMULA. THE OBJECTIVE IS TO BAKE THE ROLLS TO A POINT OF RIGIDITY AND FULL VOLUME WITHOUT BROWNING THE CRUST. THIS MEANS THAT THE ROLL WILL HOLD IT'S SHAPE AFTER BEING PARTIALLY BAKED. IT IS FULLY FORMED, OR SET, WITH THE DERSIRED BODY FOR EASE IN HANDLING AND TRANSPORTATION. IT REQUIRES CONTROLLED BAKING AT REDUCED OVEN TEMPERATURE AS COMPARED TO NORMAL BAKING TEMPERATURE FOR A RELATIVELY SHORT PERIOD OF TIME.
FOLLOWING ARE THE CHANGES THAT MUST BE MADE:
1. The oven temperature must be reduced to 275 degrees F. to 300 Degrees F. to prevent excessive ovenspring. At those temperatures, the roll shouild be baked as long as possible without color being formed. This will normally take 10 to 15 minutes.
2. Conditioning the dough to cut down on the ovenspring. This is accomplished by mixing the dough slightly stiffer than normal to produce the desired rigidity when the roll comes out of the oven. The dough should also come out of the mixer at a temperature of 90 to 95 degrees F.
3. OTHER RECOMMENDED CHANGES.
a. Use a richer formula. Increase the shortening and eggs. This will produce a roll with better flavor, taste, and eating quality. b. Proof the roll at a temperature of 105 to 110 Degrees F. c. When the roll comes out of the oven, the internal temperature should not exceed 180 Degree F. to prevent excessive shrinkage while cooling.
SUGGESTED FORMULA.
| INGREDIENTS | POUNDS | OUNCES | |
| Sugar, granulated | 1 | 5 | |
| Salt | 0 | 4-1/2 | |
| Shortening or margarine | 1 | 10 | |
| Eggs | 0 | 13 | |
| Water, variable | 7 |
PROCEDURE: Place all ingredients into mixing bowl and using the dough hook mix until sugar and salt are dissolved.
| INGREDIENTS | POUNDS | OUNCES | |
| Flour, bread | 14 | 0 | |
| Milk, dry nonfat | 0 | 12 | |
| Yeast, active dry | 0 | 2-1/4 | |
| Water, 110 degrees F. | 0 | 12 |
PROCEDURE: Suspend yeast in water, stir and let set about 5 minutes. Add flour and dry milk to above. Then stir yeast & water mixture, pour on top of flour. Mix until gluten is fully developed. Mixed dough should come out of mixer at 90 to 95 degrees F. Ferment in warm place for about 1 to 1-1/12 hours. (One full rise). Make-up immediately into a variety of rolls, some of which can be panned in Cup Cake Pans.
ProofingProof in 105 -110 Degrees F. proof box to about 3/4th proof to prevent excess ovenspring.
BakingBake at temperature of 275-300 Degrees F. Bake as long as possible withoutcoloring the roll. Rolls should be white in color, fully formed, and have good body for ease in handling. This will normally take 10 to 15 minutes. After cooling, rolls can be packaged and frozen until ready to be fully baked at 350 to 375 Degrees F. until golden brown to be served hot right out of the oven.