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I told you, way back when , that i would let you in on making your own brown-n-serve rolls.  Since then, i have found that i very much enjoy having this recipe under my belt, and i want to share it with you. Homemade Brown-n-Serve Rolls here's what you need: 1 package (or 2 1/4 teaspoons) active dry yeast  3/4 cup water 3/4 cup milk 1/4 cup sugar 2 1/4 tsp salt 1/4 cup shortening (or butter) 4 1/2 cups flour (give or take) 1 - 2 tablespoons of softened butter here's what you do: *Check out my general tutorial on yeast breads over here , if you haven't already.* I learned the following recipe from a wonderful old Betty Crocker Cookbook that i found at a resale shop, but my instructions will reflect how i do it, not necessarily how Betty does it. First, warm milk and water in a pan on the stove, or in the microwave.  ( Traditional instructions tell you to scald and cool the milk, but the point is really to just not add refrigerator cold milk to your ...

A week ago, i shared some bread baking tips in my post, Let's Break Bread .  (I would read that post before reading this one, if you haven't already.)  From that post arose some questions about the use of Rapid Rise/Bread machine yeast, and about the benefit (or lack) of rolling out and rolling up the dough to make loaves.  So i thought i would do a little experiment and see about it. Question #1:   Will it work o.k. to treat Rapid Rise yeast the same as Active Dry yeast in a recipe calling for Active Dry yeast?  Almost every bread recipe instructs to allow the dough to rise "until doubled" after kneading.  This is the "first rise," and it usually takes close to 1 1/2 hours at my house (with active dry yeast).  Today, i used rapid rise yeast, and instead of allowing it to "rest," as is directed by the package and other sources i have read, i allowed it to rise until doubled. Here it is right after kneading.  After 30 minutes.  After 45...