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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.
  • Total Time
    Prep: 40 min. + rising Bake: 15 min. + freezing
  • Makes
    4 dozen

Ingredients

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

Directions

  • In a large bowl, dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Add warm milk, oil, salt and remaining sugar. Stir in enough flour to form a stiff dough.
  • Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours.
  • Punch down dough. Turn onto a lightly floured surface; divide into four portions. Divide and shape each portion into 12 balls. Roll each ball into a 10-in. rope; tie into a loose knot, pinching together ends. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 20-30 minutes. Preheat oven to 300°.
  • Brush rolls with melted butter. Bake 15 minutes to parbake. Cool completely on a wire rack. Freeze in resealable plastic freezer bags.
  • To serve, preheat oven to 375°. Bake frozen rolls on baking sheets until browned and heated through, 12-15 minutes.
Editor's Note: To bake rolls without freezing, brush rolls after rising with melted butter. Bake in a preheated 375° oven until golden brown, 15-18 minutes.
Nutrition Facts
1 roll: 120 calories, 1g fat (0 saturated fat), 1mg cholesterol, 197mg sodium, 24g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.
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Reviews

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Average Rating:
  • Jamie
    May 18, 2020

    I've made this recipe at least 4 times (about time I review it). The rolls are just wonderful and couldn't be easier. I swap out Whole Wheat White Flour (King Arthur) for 4 cups of the AP Flour. Also, I always let my kids (4, 7) help shape and knead... Fun project for everyone and they love seeing their handiwork weeks after ;)

  • Betsy
    Nov 24, 2019

    This dough was a breeze to work with! And shaping them was not hard, after watching a YouTube video to see how it is done! One question: after freezing, can you thaw them out or do they need to be baked from frozen? Thank you!

  • Gail
    Dec 24, 2017

    So far a five. Easy to make. I am waiting for them to cool. OOH they smell so good. I am going to freeze them and finish baking them for Christmas. One thing out of the way.

  • Ray
    Dec 2, 2017

    These rolls look amazing and I am sure they taste good, but 24 carbs is not a good for a diabetic. Just for one roll, what about the other items in the meal?

  • behar
    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.

  • khilyard27
    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 :)

  • lhounslow
    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:)

  • Brenda1527
    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!)

  • marebare1956
    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!!

  • Saskie73
    Oct 24, 2009

    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 400ºF for 6 minutes. They should be good for freezing now!