Freeze-and-Bake Rolls Recipe
- 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 King Arthur Unbleached All-Purpose Flour
- Butter, melted
- 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.
Reviews for Freeze-and-Bake Rolls(6)
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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 :)
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:)
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!)
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!!
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!
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