Freeze And Bake Rolls Recipes

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FREEZE-AND-BAKE ROLLS



Freeze-and-Bake Rolls image

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.

Provided by Taste of Home

Time 55m

Yield 4 dozen.

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 120 calories, Fat 1g fat, Cholesterol 1mg cholesterol, Sodium 197mg sodium, Carbohydrate 24g carbohydrate, Fiber 3g protein.

FREEZER CRESCENT ROLLS



Freezer Crescent Rolls image

Bake up sweet convenience with this freezer-friendly dough from Kristine Buck of Payson, Utah. "This recipe was handed down to me from my aunt, an awesome cook!" says Kristine. "I love having homemade rolls available anytime I want...especially during the holidays."

Provided by Taste of Home

Time 45m

Yield 32 rolls.

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup mashed potato flakes
2 large eggs
1-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour

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.

Nutrition Facts : Calories 137 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 147mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

MAKE-AHEAD DINNER ROLLS



Make-Ahead Dinner Rolls image

Surprise guests with freshly baked dinner rolls at your next holiday gathering without resorting to a store-bought package. Just prepare and pre-bake the rolls 75 percent of the way through, and then freeze them. Pop the rolls in the oven and brush them with butter right before serving.

Provided by Food Network Kitchen

Categories     side-dish

Time 13h25m

Yield 24 dinner rolls

Number Of Ingredients 8

1 cup whole milk, at room temperature
3 tablespoons sugar
One 1/4-ounce package active dry yeast (about 2 1/4 teaspoons)
6 tablespoons softened unsalted butter, plus 6 tablespoons melted, plus more melted for brushing
3 1/2 cups all-purpose flour
1 teaspoon fine salt
1 large egg, lightly beaten
Flaky sea salt, for sprinkling

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



Freezer Dinner Rolls image

Posted in response to a recipe request. Recipe from a Fleischmann's bread recipe book that I ordered from the company in the '70s by sending in empty packets that yeast came in. While I haven't tried this recipe, every other recipe I tried has been wonderful! Times listed do not include freezing or rising times.

Provided by Impera_Magna

Categories     Yeast Breads

Time 35m

Yield 48 rolls

Number Of Ingredients 8

5 1/2 cups flour, up to 6 1/2 cups
1/2 cup sugar
1 1/2 teaspoons salt
2 (1/4 ounce) packages active dry yeast
1 1/4 cups water
1/2 cup milk
1/3 cup margarine
2 large eggs

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.

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Top Asked Questions

How do you freeze rolls after baking?
Bake the rolls according to the recipe below. Let them cool completely in the pan, then wrap them tightly in aluminum foil. (Do not use plastic wrap here, it could trap in condensation and make the rolls soggy.) Place the rolls in a freezer bag or storage container and freeze for 2-3 weeks.
How do you cook frozen brush rolls in the oven?
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.
How do I Cook frozen rolls for Thanksgiving dinner?
Place them in a pan and freeze. Once frozen, bag them airtight and stash in the freezer. The day you want to serve them, take as many rolls as you want out of the freezer; place them in a pan; and let them thaw/rise for 4 to 5 hours or so. Bake. Enjoy. You're up at the crack of dawn anyway on Thanksgiving, right?
How to cook frozen pizza rolls in the oven?
Cover with plastic wrap coated with cooking spray (don’t wrap tightly, just lay lightly over the top of your rolls). Meanwhile pull out your frozen frosting to start thawing. Place pan in a warm place and let the rolls rise until double in size. Bake at 375 degrees for fifteen or twenty minutes or until golden brown.

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