Big Batch Dinner Rolls Food

BIG-BATCH DINNER ROLLS

Big-Batch Dinner Rolls image

Here's a home-baked roll you can make for every holiday. Just mix, knead, shape and par-bake, then pop 'em in the freezer. They're ready to finish baking when guests are on their way. -Mary Jane Henderson, Salem, New Jersey

Provided by Taste of Home

Time 40m

Yield 4 dozen.

Number Of Ingredients 7

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
2 cups warm 2% milk (110° to 115°)
1/2 cup shortening
1/4 cup sugar
3 teaspoons salt
10 cups all-purpose flour

Steps:

In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, shortening, sugar, salt, yeast mixture and 2-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining 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 and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide and shape into 48 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 20 minutes., Preheat oven to 375°. Bake until golden brown, 12-15 minutes. Freeze option: Partially bake rolls at 325° for 10 minutes. Freeze cooled partially baked rolls in an airtight container. To use, bake frozen rolls on greased baking sheets at 375° for 12-15 minutes or until golden brown.

Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 251mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

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