Wednesday, December 11, 2013

Freeze-and-Bake Rolls

This is a Taste of Home recipe and was brought to our last freezer meal exchange. I love having frozen rolls so I can pull out a few for meals without having to cook up a whole batch!


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