Freeze-and-Bake Rolls
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min. + freezing
YIELD: 4 dozen.
These homemade rolls are fancy enough for a feast but handy enough for almost any occasion. —Jayne Duce, Raymond, Alberta
Ingredients
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2 packages (1/4 ounce each) active dry yeast
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2 teaspoons plus 1/2 cup sugar, divided
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1-1/2 cups warm water (110° to 115°)
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1-1/2 cups warm whole milk (110° to 115°)
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1/4 cup canola oil
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4 teaspoons salt
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7-1/2 to 8-1/2 cups all-purpose flour
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Butter, melted
Directions
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1.
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.
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2.
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 and let rise in a warm place until doubled, about 1-1/2 hours.
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3.
Punch down dough. Turn onto a lightly floured surface; divide into 4 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°.
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4.
Brush rolls with melted butter. Bake 15 minutes to parbake. Cool completely on a wire rack. Freeze in airtight freezer containers.
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5.
To serve, preheat oven to 375°. Bake frozen rolls on baking sheets until browned and heated through, 12-15 minutes.
Nutrition Facts
1 roll: 120 calories, 1g fat, 1mg cholesterol, 197mg sodium, 24g carbohydrate, 3g protein.
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