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Almost any occasion's right for these handy rolls—I keep them in the freezer for Sunday meals and for company (they have never failed to taste fresh), and I've served them for everything from baptisms to family dinners. My husband and I have three children, ranging in age from 8 to 4.
This recipe is:
Contest Winning
Diabetic Friendly
Diabetic Exchanges: One serving (one roll, prepared with skim milk) equals 1-1/2 starch; also, 120 calories, 197 mg sodium, trace cholesterol, 24 gm carbohydrate, 3 gm protein, 1 gm fat.
Originally published as Freeze-and-Bake Rolls in Country Woman May/June 1993, p29
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Reviewed on Nov. 24, 2011 by Brenda1527
Oooh amazing to eat and easy to make, the texture is light and fluffy and goes well with anything! (we've been known to eat them randomly through out the day!)
Reviewed on Jul. 26, 2011 by marebare1956
It has been awhile since I have made these only because I lost the original recipe I had xeroxed out of the magazine years ago. I am so glad to find this again! These are excellant rolls to keep in the freezer so your always ready should unexpected company drops in. The texture and taste are nice and not nearly as hard to make as the picture would have one think. Can't wait to get some back in the freezer!!
Reviewed on Oct. 24, 2009 by Saskie73
I reviewed once already to say how wonderful this recipe is. I need to post again to post of what can only be described as an "EPIC FAIL."I did it up as written. So I thought.I had the dough kneaded beautifully. Just the right amount of flour, it felt exquisite. I turned around to grab the bowl I'd prepared to raise it in.OH. NUTS. (Not really but I can't post what I actually said here.)I had forgotten the salt and the second amount of sugar.I ended up saving it by letting it raise, punching it down, dividing it into four portions and then pressing into pizza pans sprayed with cooking spray. I baked them at 400ºF for 6 minutes. They should be good for freezing now!
I reviewed once already to say how wonderful this recipe is. I need to post again to post of what can only be described as an "EPIC FAIL."
I did it up as written. So I thought.
I had the dough kneaded beautifully. Just the right amount of flour, it felt exquisite. I turned around to grab the bowl I'd prepared to raise it in.
OH. NUTS. (Not really but I can't post what I actually said here.)
I had forgotten the salt and the second amount of sugar.
I ended up saving it by letting it raise, punching it down, dividing it into four portions and then pressing into pizza pans sprayed with cooking spray. I baked them at 400ºF for 6 minutes. They should be good for freezing now!
Reviewed on Oct. 01, 2009 by Saskie73
These are excellent. I'm a lousy judge of dough amounts in my hand so I didn't get the full 4 dozen, I only got about 3, and I didn't bother tying them into pretty knots, but they are wonderful nonetheless. I will recommend this recipe to ANYONE!
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