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Freeze-and-Bake Rolls

 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


  • 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


  • 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.
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.