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Freeze-and-Bake Rolls
Nb persons: 48
Yield: 1
Preparation time:
Total time:
Source:
48 ServingsPrep: 30 min. + rising Bake: 15 min. + freezing Ingredients | |
2 packages (1/4 ounce each) | active dry yeast |
1-1/2 cups | warm water, (110° to 115°) |
2 teaspoons plus 1/2 cup | sugar, divided |
1-1/2 cups | warm milk, (110° to 115°) |
1/4 cup | vegetable oil |
4 teaspoons | salt |
7-1/2 to 8-1/2 cups | all-purpose flour |
Butter, melted | |
Directions • In a large bowl, dissolve yeast in water. Add 2 teaspoons sugar; let • stand for 5 minutes. Add milk, oil, salt and remaining sugar. Stir • in enough flour to form a stiff dough. • • Turn out onto a floured surface; knead until smooth and elastic, • about 6-8 minutes. Place in a greased bowl, turning once to grease • top. Cover and let rise in a warm place until doubled, about 1-1/2 • hours. • • Punch dough down; turn onto a lightly floured surface. Divide into • four portions. Cover three portions with plastic wrap. Divide one • portion into 12 balls. To form knots, roll each ball into a 10-in. • rope; tie into a knot and pinch ends together. Repeat with remaining | |
dough. |
•
• Place dough knots 2 in. apart on greased baking sheets; brush with
• melted butter. Cover and let rise until doubled, about 20-30
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