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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 32 |
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Bake up sweet convenience with this freezer-friendly dough from Kristine Buck of Payson, Utah. âThis recipe was handed down to me from my aunt, an awesome cook!â says Kristine. âI love having homemade rolls available anytime I want...especially during the holidays.â Ingredients:
3 teaspoons 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 eggs |
1-1/2 teaspoons salt |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
2. Turn onto a heavily floured surface; knead 8-10 times. Divide dough in half. Roll each portion into a 12-in. circle; cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on waxed paper-lined baking sheets. Curve ends to form crescents.
3. Cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Freeze for up to 4 weeks.
4. To use frozen rolls: Arrange frozen rolls 2 in. apart on baking sheets coated with cooking spray. Cover and thaw in the refrigerator overnight.
5. Let rise in a warm place for 1 hour or until doubled. Bake at 350° for 15-17 minutes or until golden brown. Serve warm. Yield: 32 rolls.
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