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Yeast, rolls- Freezer Rolls

List of Ingredients

1 1/4 cups warm water (100° to 110°F)
2 envelopes FLEISCHMANN's® Active Dry Yeast*
1/2 cup warm milk (100° to 110°F)
1/3 cup butter or margarine, softened
1/2 cup sugar
1 1/2 teaspoons salt
5 1/2 to 6 cups all-purpose flour
2 large eggs



Recipe

Directions:
Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining warm water, warm milk, butter, sugar, salt and 2 cups flour. Beat 2 minutes at medium speed of electric mixer. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap; let rest for 20 minutes.

Punch dough down. Shape into desired shapes for dinner rolls.** Place on greased baking sheets. Cover with plastic wrap and foil, sealing well. Freeze up to 1 week.***

Once frozen, rolls may be placed in plastic freezer bags.

Remove from freezer, place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours.

Bake at 350°F for 15 minutes or until done. Remove from baking sheets; cool on wire racks.



* If desired, RapidRise Yeast may be used with the following procedures: Mix a portion of flour, undissolved yeast, and all other dry ingredients in a bowl. Heat fats and all liquids except eggs until very warm (120 degree
symbol to 130 degree symbol); stir into dry mixture. Mix in eggs and enough
remaining flour to make a soft dough. Then proceed with the kneading step
and follow recipe as directed.

**Shaping the dough:
Crescents: Divide dough in half. Roll each half to 14-inch circle. Cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Curve ends slightly to form crescents.

Knots: Divide dough into 24 equal pieces; roll each to 9-inch rope. Tie once loosely.

Coils: Divide dough into 24 equal pieces; roll each to 9-inch rope. Coil each rope and tuck end under the coil.

Twists: Divide dough into 24 equal pieces; roll each into 12-inch rope. Fold each rope in half and twist three to four times. Pinch ends to seal.

***To bake without freezing: After shaping, let rise in warm, draft-free place, until doubled in size, about 1 hour. Bake according to above directions.

Nutrition Information Per Serving (1 roll): calories 100; total fat 6 g; saturated fat 3.5 g; cholesterol 50 mg; sodium 360 mg; total carbohydrate 9 g; dietary fiber 0g; protein 2 g
Makes 2 dozen rolls