Best 5 Freeze And Bake Rolls Recipes

FREEZE-AND-BAKE ROLLS

Steps:

• In a large bowl, dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Add warm milk, oil, salt and remaining sugar. Stir in enough flour to form a stiff dough. , Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide into four portions. Divide and shape each portion into 12 balls. Roll each ball into a 10-in. rope; tie into a loose knot, pinching together ends. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 20-30 minutes. Preheat oven to 300°., Brush rolls with melted butter. Bake 15 minutes to parbake. Cool completely on a wire rack. Freeze in resealable plastic freezer bags., To serve, preheat oven to 375°. Bake frozen rolls on baking sheets until browned and heated through, 12-15 minutes.

FREEZE AND BAKE ROLLS

Steps:

• In the bowl of a stand mixer, dissolve the yeast in warm water. Add 2 teaspoons sugar; let stand for 5 minutes. Add the milk, oil, salt, remaining sugar and 2 cups of flour; beat until smooth using the paddle attachment. Switch to the dough hook. Mix in enough flour to form a stiff dough. Turn mixer to medium speed and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a tea towel 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 pieces. Cover three pieces with the tea towel. Divide remaining piece into 12 balls. To form knots, roll each into a 10-inch rope; tie into a knot and pinch ends together. Repeat with remaining dough. Place rolls on greased baking sheet. Cover and let rise until doubled, about 20 to 30 minutes. Brush with butter. To serve immediately, bake at 375 degrees for 15 to 18 minutes. To freeze for later use, partially bake at 300 degrees for 15 minutes. Remove from pans to wire racks to cool. Place in a labeled freezer bag. Reheat frozen rolls at 375 degrees for 12 to 15 minutes or until browned.

FREEZER CRESCENT ROLLS

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.

MAKE-AHEAD DINNER ROLLS

Steps:

• Warm 1/4 cup of the milk in a small saucepan over medium-low heat to anywhere between 100 and 115 degrees F. Pour the milk into the bowl of a stand mixer fitted with a hook attachment. Add the sugar and yeast, and let stand until foamy, about 5 minutes. Add the softened butter, half the flour, half the remaining milk and fine salt. Mix on medium-high speed just to incorporate. Add the egg, mix until fully incorporated, then add the remaining flour and milk. Knead with the hook on medium-high speed until the dough is smooth and pulls away from the sides, about 5 minutes (the dough will still be sticky).
• Lightly butter a large bowl with some of the melted butter, and turn the dough out into it. Cover with plastic wrap, and let stand in a slightly warm place until doubled in size, about 2 hours.
• Lightly butter two 12-cup muffin tins with some of the melted butter. Punch the dough down. Divide it into 24 even pieces, and roll them into rough balls. Roll each ball in the melted butter to coat, letting the excess drip off, and plop it into a muffin cup. Cover lightly with plastic wrap, and let rise in the refrigerator at least 8 hours and up to 1 day.
• Position oven racks in the lower and upper thirds of the oven, and preheat to 375 degrees F. Remove the tins from the refrigerator, and let stand at room temperature 1 hour (the dough won't puff up significantly). Sprinkle evenly with sea salt, and bake, rotating the tins halfway through, until just lightly golden but still rather pale and almost cooked through, 10 to 15 minutes.
• Let the parbaked rolls cool slightly in the tins, then transfer to cooling racks to cool completely. Pack them in resealable plastic bags, label and date, and freeze for up to 2 weeks.
• To serve, preheat the oven to 350 degrees F. Bake the frozen rolls on a parchment-lined baking sheet until warmed through and golden brown on top, about 20 minutes. Brush the warm rolls with melted butter.

FREEZER DINNER ROLLS

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.