Freeze And Bake Rolls
Source of Recipe
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Recipe Introduction
Makes 48 servings
List of Ingredients
2 (1/4-ounce) packages active dry yeast
1-1/2 cups warm water (110° to 115°)
1/2 cup plus 2 teaspoons 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 or margarine, melted Recipe
In a large mixing bowl, dissolve yeast in water. Add 2 teaspoons
sugar; let stand for 5 minutes. Add milk, oil, salt and remaining
sugar. Add 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. Divide into four pieces. Cover three pieces with plastic wrap.
Divide one piece 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 rolls on greased baking sheets; brush with
melted butter. Cover and let rise until doubled, about 20-30
minutes. To serve immediately, bake at 375° for 15-18 minutes. To
freeze for later use, partially bake at 300° for 15 minutes. Allow
to cool; freeze. Reheat frozen rolls at 375° for 12-15 minutes or
until browned. Diabetic Exchanges: one serving (one roll, prepared
with skim milk) equals 1-1/2 starch; also, 120 calories, 197 mg
sodium, trace cholesterol, 24 gm carbohydrate, 3 gm protein, 1 gm
fat.
© Copyright Reiman Publications, 1993-1997
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