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Freezer Dinner Rolls












Nancy here are some roll recipes.
Bren in icy & cold Louisiana

Freezer Dinner Rolls

2 cups warm milk (120-130 degrees)
1/2 cup butter, melted
1/2 cup sugar
1 packet (2.25 teaspoons) active dry yeast
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 Tablespoon salt

Combine warm milk, melted butter, and sugar. Stir until sugar dissolves.
Sprinkle in yeast and let stand about 10 minutes. The yeast should be bubbly.

In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Add milk/yeast mixture and stir well to combine. Place bowl in a warm place, cover with a clean towel, and allow to rise–about an hour.

Punch down dough, lightly flour your work surface, and turn dough out onto surface. Divide dough in half, roll out on floured surface, and knead in a bit more flour if dough is too sticky. Shape into golf-ball size rolls and place in a greased 9×13 baking dish. Cover and let rise in warm place, until doubled in size. Preheat oven to 350F.

Bake for 12-15 minutes, or until golden brown. Remove from oven and rub tops with a cold stick of butter, or brush with a butter-dipped pastry brush.

Bread-machine directions: Place ingredients in order your breadmaker’s manufacturer recommends (for example, mine suggests placing liquids first, and adding the dry last). Set to the dough cycle.

When dough is ready, divide in half, roll out on a floured surface, and knead in a bit more flour if dough is too sticky. Shape into golf-ball size rolls and place in a greased 9×13 baking dish.

Cover and let rise in warm place, until doubled in size. Preheat oven to 350F. Bake for 12-15 minutes, or until golden brown. Remove from oven and rub tops with a cold stick of butter, or brush with a butter-dipped pastry brush.

Freezing Directions:
Prepare dough as above.

Divide dough in half, and roll out on a floured surface, kneading in a bit more flour if dough is too sticky.

Shape into golf-ball size rolls and place on a greased baking sheet. Cover with plastic wrap, and flash freeze until firm. Once frozen, transfer to freezer bags and return to freezer up to four weeks.

To bake: Remove desired number of rolls from freezer and place in a greased 9×13 baking dish. Cover and let rise in warm place, until doubled in size. Preheat oven to 350F. Bake for 12-15 minutes, or until golden brown.

Remove from oven and rub tops with a cold stick of butter, or brush with a butter-dipped pastry brush.
Bren

http://www.nancyskitchen.com 


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