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Freeze-and-Bake Rolls Recipe
Freeze-and-Bake Rolls Recipe photo by Taste of Home

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.
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min. + freezing
MAKES:48 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min. + freezing
MAKES: 48 servings


  • 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

Nutritional Facts

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.


  1. 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.
  2. 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.
  3. 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.
  4. Place dough knots 2 in. apart on greased baking sheets; brush with melted butter. Cover and let rise until doubled, about 20-30 minutes.
  5. 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.
Originally published as Freeze-and-Bake Rolls in Country Woman May/June 1993, p29

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Reviewed Nov. 24, 2015

"I found this recipe today and I baked these, they are delicious. I am thinking I will need to make a second batch to make sure there is enough to go around for Thanksgiving. I am going to try this process on a recipe from my husband's Grandmother. Thanks for this recipe."

Reviewed Sep. 26, 2013

"I was so happy to find this recipe. The rolls have a great taste and even after frozen, are fresh and delicious! as a mother to three young boys, two with special needs and a husband in the military, fast, easy and delicious meals are a must. These rolls are a great addition to almost any meal :)"

Reviewed Oct. 4, 2012

"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 Nov. 24, 2011

"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 Jul. 26, 2011

"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!!"

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