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Freeze-and-Bake Rolls

Almost any occasion's right for these handy rolls—I keep them in the freezer for Sunday meals and for company (they have never failed to taste fresh), and I've served them for everything from baptisms to family dinners. My husband and I have three children, ranging in age from 8 to 4.
  • Total Time
    Prep: 40 min. + rising Bake: 15 min. + freezing
  • Makes
    4 dozen

Ingredients

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

Directions

  • 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.
Editor's Note: To bake rolls without freezing, brush rolls after rising with melted butter. Bake in a preheated 375° oven until golden brown, 15-18 minutes.
Nutrition Facts
1 roll: 120 calories, 1g fat (0 saturated fat), 1mg cholesterol, 197mg sodium, 24g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.
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