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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 48 |
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Prepare and partially bake these rolls on a day when you have plenty of time. Then freeze them for busy days ahead! Ingredients:
2 packages (1/4 ounce each) 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 canola oil |
4 teaspoons salt |
7-1/2 to 8-1/2 cups king arthur unbleached all-purpose flour |
melted butter |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add 2 teaspoons sugar; let stand for 5 minutes. Add the milk, oil, salt, remaining sugar and 4 cups flour. Beat until smooth. Add enough flour to form a stiff dough.
2. Turn 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.
3. Punch dough down. Divide into four portions. Cover three pieces with plastic wrap. Shape one portion into 12 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot. Tuck and pinch ends under. Repeat with remaining dough.
4. Place rolls on greased baking sheets; brush with butter. Cover and let rise until doubled, about 20-30 minutes.
5. To serve immediately, bake at 375° for 15-18 minutes. To freeze for later use, partially bake at 300° for 15 minutes. Cool and freeze.
6. To use frozen rolls: Reheat frozen rolls at 375° for 12-15 minutes or until browned. Yield: 4 dozen.
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