Freezer Dinner Rolls Food

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.

SOFT DINNER ROLLS RECIPE

Steps:

• In the bowl of your mixer, whisk together warm milk (about 110F) and 1 Tbsp sugar. Sprinkle the top with 1 Tbsp yeast and let sit 1 minute. Whisk together and let it sit for about 5 minutes until yeast looks foamy. Add 4 Tbsp melted butter, remaining sugar and salt.
• Add flour half a cup at a time until the dough whisking to incorporate. Once the dough gets too thick, switch to the dough hook attachment and mix on speed 2 (you can also continue mixing by hand with a stiff spatula). Add about 4 cups of flour, adding the last 1 to 3 Tbsp of flour only if needed. The dough should feel sticky and tacky but should not stick to clean/dry finger tips.
• Knead the dough with the dough hook in a stand mixer for 2 minutes or knead by hand (10 min), then place dough in an oiled bowl. Cover it with plastic wrap and let it rise about 2 hours in a warm place or until doubled in size.
• Once the dough rises, turn it out onto a lightly floured surface and cut it into 15-24 even pieces depending on the shape of your baking dish. Roll each piece of dough into a ball and place them onto an oiled 9x13 casserole dish or baking sheet.
• Cover the dinner rolls with plastic wrap and let them rise another 30-60 minutes in a warm place or until puffed (do not over-proof). Bake at 375F for about 23-25 minutes or until the tops are golden brown.
• Immediately brush tops of dinner rolls with melted butter and set aside to cool to room temperature before serving.

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.

EASY MAKE-AHEAD CLOVERLEAF DINNER ROLLS

Steps:

• Cook's Note: I almost forgot to tell you-I used White Lily flour in this, which is a soft wheat flour. I like it for the delicate texture it adds. You may wonder why I mention it, but not all flours are created equal. Even among brands, there are differences, and it stems from the type of flour they use, which makes the protein count vary. Really high protein flours (often called bread flours) absorb a lot of water, and lower protein flours (cake flour is probably the lowest) absorb less. Each brand will use a different blend, and the one I used absorbs less on the whole, but is known, especially in the Southern US, for its excellence especially for making tender flaky biscuits. So this is why it may sometimes seem the water you add doesn't work right, on occasion. So in making dinner rolls, just as in bread, you start with an amount of water in the bowl, and you want to add flour, about a half cup at a time, until it comes together and forms the dough ball, coming away from the sides of the bowl. It shouldn't be as runny as cake batter or add more flour. It shouldn't be dry and crumbly or cracked, or you have added too much flour and need to add a little water and work it in until you get the dough ball. This is why you should never just dump all the flour in at once. I know most bread makers already know this, but there is always someone just finding out, and I got your back here.
• In your stand mixer, place warm water to heat the bowl.
• When the temperature of the water reaches 110F, drain off all but one cup.
• Sprinkle yeast over the water and let it soften.
• Add room temperature melted butter, sugar, room temperature eggs, and salt.
• Add dough hook and run mixer on low, adding flour 1/2 cup at a time until dough comes together, adjusting flour amount if necessary, then run mixer until dough is fairly smooth.
• Turn dough out into an oiled bowl, cover with plastic wrap, and refrigerate for 2 hours.
• Turn dough out onto a lightly floured surface. Divide dough in half, then each half into 4 pieces, then each piece into thirds. Roll each piece into a log and cut into three more pieces, and roll in between lightly oiled hands into smooth balls.
• Place dough balls on waxed paper on a baking sheet and freeze until firm, about an hour or so. Place balls in a freezer bag, and keep frozen until needed.
• To prepare, grease a muffin tin and place three balls into each cup. Cover loosely with plastic wrap and let sit in a warm, draft-free place for several hours or until doubled in size.
• Bake at 375F for 12-15 minutes, or until golden brown.

SOFT SOURDOUGH ROLLS

Steps:

• Feed Sourdough starter the night before.
• Bring sourdough starter to room temperature.
• Preheat Oven to 115 degrees, then turn it off.
• In a large bowl of a stand mixer or large mixing bowl, and add 2 cups sourdough starter, 1 cup warm water or warm milk, 4 cups of flour, and 1.5 teaspoons salt.
• Mix all ingredients till well incorporated using a mixer with a dough hook, or a large wooden spoon. Mix till dough pulls away from the sides of the bowl.
• Cover bowl with towel and place in the warm oven to rise till doubled (about 2 hours.)
• Generously butter a 7x11" or 9x13" baking pan, Or Line a baking sheet with parchment paper.
• On a floured work surface, cut dough into 12 or 15 equal pieces.
• Roll each piece into a dough ball adding a small pat of cold butter to the center of each roll.
• Place rolls in rows of three into your buttered baking dish, or prepared baking sheet.
• preheat oven to 115 again an then turn it off.
• Cover rolls with a clean dish towel, and place into a warm spot, or warmed oven again. (Heat your oven to about 115 degrees, and make sure you turn your oven off before placing rolls in it!)
• After rolls have doubled in size, remove them from the oven.
• Preheat Oven to 350 degrees F.
• In a small bowl whisk together 1 egg, 2 tablespoons water, and a dash of salt.
• Use a pastry brush to spread egg wash on top of the dough.
• Place rolls onto the CENTER rack of the preheated oven.
• Bake for 25-30 minutes till golden brown.
• Remove rolls from the oven and generously melt butter over the tops of the rolls! Buttering hot rolls make these soft sourdough dinner rolls!