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Freeze-and-Bake Rolls Recipe

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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.

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Freeze-and-Bake Rolls Recipe

Prep: 30 min. + rising Bake: 15 min. + freezing

Yield: 48 Servings

30 15 45

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
2 teaspoons plus 1/2 cup sugar, divided
1-1/2 cups warm milk (110° to 115°)
1/4 cup vegetable oil
4 teaspoons salt
7-1/2 to 8-1/2 cups all-purpose flour
Butter, melted

Directions

In a large bowl, dissolve yeast in water. Add 2 teaspoons sugar; let stand for 5 minutes. Add milk, oil, salt and remaining sugar. Stir in enough flour to form a stiff dough.
Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; turn onto a lightly floured surface. Divide into four portions. Cover three portions with plastic wrap. Divide one portion into 12 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot and pinch ends together. Repeat with remaining dough.
Place dough knots 2 in. apart on greased baking sheets; brush with melted butter. Cover and let rise until doubled, about 20-30 minutes.
To serve immediately, bake at 375° for 15-18 minutes. To freeze for later use, partially bake at 300° for 15 minutes. Allow to cool; freeze. Reheat frozen rolls at 375° for 12-15 minutes or until browned. Yield: 4 dozen.

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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Freeze-and-Bake Rolls

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Reviewed on Oct. 04, 2012 by lhounslow

Right now I'm not giving it the best of reviews...only because I converted oz into tsp for the yeast! It gave me the wrong amount to use. I used at total of 1 1/4 tsp of yeast...when really there is 2 1/4 tsp per package! So i should have used 4 1/2 tsp of yeast! Way off...couldn't understand why it won't rise. I will be trying these again tomorrow. Even though I have tiny hard bun...the flavour is great, so I'm going to give it a second chance. Wish me luck:)

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 400ÂºF 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!