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Freeze & Bake Knot Rolls

Source of Recipe

by Millie, from Country Cooking’s Prize-Winning Sunday’s Best/Jayne Duce, Raymond, Alberta


List of Ingredients

2 pkg active dry yeast
1½ C warm water (110-115°)
1/2 C + 2 tsp sugar, divided
1½ C warm milk (110-115°)
1/4 C vegetable oil
4 tsp salt
7½ - 8½ C all-purpose flour
Butter or margarine, melted


Recipe

In a LRG mix bowl, dissolve yeast in water. Add 2 tsp sugar; let stand for 5 minutes.

Add milk, oil, salt & remaining sugar.

Add enough flour to form a stiff dough.

Turn out onto a floured surface; knead til smooth and elastic, about 6~8minutes.

Place in greased bowl, turning once to grease top.

Cover & let rise in a warm place til doubled, about 1½ hrs.

Punch dough down; turn out onto a floured surface; divide into 4 pieces; cover & allow to rest 5-10 minutes.

Divide each piece into 12 pieces, making each piece into a 10” rope of dough; tie rope in knot; seal ends and place on greased cookie sheets. Continue til all 4 pieces are made into knots.

Brush with melted butter, cover & allow to rise til double ~ about 20-30 minutes.

TO SERVE IMMEDIATELY:
Bake at 375° for 15-18 minutes, or til nicely browned.

TO FREEZE FOR LATER USE:
Partially bake at 300° for 15 minutes. Allow to cool; freeze.

TO SERVE after freezing:
Reheat FROZEN rolls at 375° for 12-15 minutes or til nicely browned.