FREEZER DINNER ROLLS
Posted in response to a recipe request. Recipe from a Fleischmann's bread recipe book that I ordered from the company in the '70s by sending in empty packets that yeast came in. While I haven't tried this recipe, every other recipe I tried has been wonderful! Times listed do not include freezing or rising times.
Provided by Impera_Magna
Categories Yeast Breads
Time 35m
Yield 48 rolls
Number Of Ingredients 8
Steps:
- In a large bowl thoroughly mix 2 cups flour, sugar, salt and active dry yeast.
- Combine water, milk and margarine in a saucepan; heat until 120 to 130 degrees F (margarine does not need to melt).
- Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
- Stir in enough additional flour to make a soft dough.
- Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
- Cover with plastic wrap, then a towel, let rest 20 minutes.
- Punch down dough again; shape into desired shapes for dinner rolls.
- Place on greased baking sheets; cover with plastic wrap and foil, sealing well.
- Freeze until firm.
- Transfer to plastic bags (freeze up to 4 weeks).
- TO BAKE: Remove from freezer; place on greased baking sheets.
- Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours.
- Bake at 350 degrees F 15 minutes, or until golden brown and done.
- Remove from baking sheets and let cool.
FREEZER CRESCENT ROLLS
Bake up sweet convenience with this freezer-friendly dough from Kristine Buck of Payson, Utah. "This recipe was handed down to me from my aunt, an awesome cook!" says Kristine. "I love having homemade rolls available anytime I want...especially during the holidays."
Provided by Taste of Home
Time 45m
Yield 32 rolls.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each into 16 wedges. Roll up wedges from the wide ends. Place on waxed paper-lined baking sheets, point side down; curve to form crescents. Freeze until firm. Transfer to airtight freezer containers; freeze up to 4 weeks., To use frozen rolls: Arrange frozen rolls 2 in. apart on greased baking sheets. Cover with lightly greased waxed paper; thaw in the refrigerator overnight. To bake, preheat oven to 350°. Let rolls rise in a warm place until doubled, about 1 hour. Bake until golden brown, 15-17 minutes. Serve warm.
Nutrition Facts : Calories 137 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 147mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
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