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Freeze-and-Bake Rolls

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.

48 ServingsPrep: 30 min. + rising Bake: 15 min. + freezing

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

2 of 2

Freeze-and-Bake Rolls (continued)

Directions (continued)

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.

Nutrition Facts: 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.