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Freezer Rolls
Makes about 2 dozen rolls
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Image © ACH Food Companies, Inc.
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Freezer Rolls
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Freezer Rolls can be prepared and stored in the freezer for up to a week before baking making them the perfect dinner rolls for the time conscious cook.
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Ingredients
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1-1/4
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cups warm water (100° to 110°F)
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2
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envelopes FLEISCHMANN'S® Active Dry Yeast
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1/2
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cup sugar
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1/2
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cup warm milk (100° to 110°F)
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1/3
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cup butter or margarine, softened
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1-1/2
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teaspoons salt
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5-1/2
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to 6 cups all-purpose flour
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2
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large eggs
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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.
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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.*
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Once frozen, rolls may be placed in plastic freezer bags.
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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.
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Bake at 350°F for 15 minutes or until done. Remove from baking sheets; cool on wire racks.
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*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.
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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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©ACH Food Companies, Inc.
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Nutrients per Serving
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(1 roll)
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Calories
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100
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Calories from Fat
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54 %
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Total Fat
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6 g
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Saturated Fat
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4 g
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Cholesterol
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50 mg
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Carbohydrate
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9 g
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Protein
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2 g
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Sodium
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360 mg
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Dietary exchanges
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1/2 Starch
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1 Fat
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Click here for printable version