Freezer Rolls

Freezer Rolls
Freezer Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

dozen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1-1/4

    cups warm water (100° to 110°F)

  • 2

    envelopes Active Dry Yeast

  • 1/2

    cup sugar

  • 1/2

    cup warm milk (100° to 110°F)

  • 1/3

    cup butter or margarine, softened

  • 1-1/2

    teaspoons salt

  • 5-1/2 to 6

    5-1/2 to 6 cups all-purpose flour

  • 2

    large eggs

Directions

Place 1/2 cup warm water in large bowl. Sprinkle yeast over water; stir until dissolved. Add remaining 3/4 cup warm water, sugar, warm milk, butter, salt and 2 cups flour. Beat 2 minutes at medium speed of electric mixer. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap; let rest for 20 minutes. Punch dough down. Shape into desired shapes for dinner rolls. Place on greased baking sheets. Cover with plastic wrap and foil, sealing well. Freeze up to 1 week.* Once frozen, rolls may be placed in plastic freezer bags. Remove rolls from freezer; unwrap and place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours. Bake at 350°F for 15 minutes or until done. Remove from baking sheets; cool on wire racks. *To bake without freezing: After shaping, let rise in warm, draft-free place until doubled in size, about 1 hour. Bake according to above directions. Shaping the Dough Crescents: Divide dough in half; roll each half to 14-inch circle. Cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Curve ends slightly to form crescents. Knots: Divide dough into 24 equal pieces; roll each to 9-inch rope. Tie once loosely. Coils: Divide dough into 24 equal pieces; roll each to 9-inch rope. Coil each rope and tuck end under the coil. Twists: Divide dough into 24 equal pieces; roll each into 12-inch rope. Fold each rope in half and twist three to four times. Pinch ends to seal.

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