Freeze-and-bake Rolls

Freeze-and-bake Rolls

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  • Prep Time


  • Total Time


  • Servings



  • 2

    packages (¼ ounce each) active dry yeast

  • 1-½

    cups warm water (110° to 115°)

  • 2

    teaspoons plus ½ cup sugar, divided

  • 1-½

    cups warm milk (110° to 115°)

  • ¼

    cup vegetable oil

  • 4

    teaspoons salt

  • 7-½ to 8-½

    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 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.


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