Tuesday, August 2, 2011

Janice's Brown and Serve Pull-Apart Rolls

I make these delicious rolls every Thanksgiving. They are Thanksgiving Day easy when you make them ahead of time to brown-and-serve and then just finish them on the busy day! The nutrition facts can be found at Calorie Count!

Brown and Serve Pull-Apart Rolls


5 c or more all purpose  flour
1/3 c  sugar
2 t  salt
1/2 t  baking soda
2 packages  dry yeast
1 1/2 c  buttermilk
1/2 c  butter, salted
4 T  butter


Preheat the oven to 300 to bake to brown and serve state of being firm, but not browned. Then either freeze or refrigerate until need. Thaw before baking.

Or preheat the oven to 400 to bake and serve the same day.

In a large bowl, combine 2 C flour, sugar, salt, soda, and dry yeast.

In saucepan, heat buttermilk and 1/2 C butter until buttermilk is warm not hot (butter does not need to melt).

Add buttermilk mixture to the flour mixture and blend at lowest speed until moistened. Beat 2 minutes at medium.

By hand, stir in remaining flour to form a stiff dough.

Cover; let rise in warm place until light and doubled in size - about an hour.

Punch down the dough. Roll out on floured surface to a 15" square.

Melt the 4 T of butter and brush the dough, covering it in butter.

Cut into 10 long strips about 1 1/2 inches wide. Make two stacks composed of five lengths each.

Use a sharp knife and make small indents, about 1 1/2 inches apart, to mark the places to cut for each roll.

Cut into 18 pieces.

Place inside cooking sprayed muffin tins cut side down. Fan out the tops just a little bit. Cover and let rise until doubled in size - about 40 minutes.

Bake for 15 -20 minutes until golden brown and serve warm.

Make your own homemade brown and serve rolls by baking in a 300 oven until they puff up and set, but are not yet browned. Cool and store in the fridge a couple days or keep longer in the freezer.

To brown, thaw and bake at 375 for about 15 minutes.

One of the most awesome things you can do with these rolls is to make little tiny sandwiches with the left-over meat from your meal. I am required by family and friends to make three times the necessary number of rolls at Thanksgiving so that there is enough for dozens of tiny turkey sandwiches!

The original recipe is from my stained pages stuck together 1968 Pillsbury Bake-Off Breads Cookbook. If you can find this cookery book at a garage sale or ebay or amazon or wherever, it is worth every single penny you pay.


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  2. Hi Janice,

    I still have my 1968 Pillsbury Bake-Off Breads Cookbook and used to make these rolls for many a Thanksgiving. I haven't made them in a very long time so I decided to make them again this year. They are truly the best rolls ever. I love the description of your cookbook because my mine is the same as yours--stained and stuck together! and here I thought I was the only one. Have a wonderful Thanksgiving!