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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 48 |
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Everyone appreciates being offered home-baked rolls at dinner, but time doesn't always allow...especially on busy weeknights. These rolls can be conveniently partially baked and frozen. Then you can remove and bake as many rolls as needed. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1 cup warm water (110° to 115°) |
1 teaspoon plus 1/4 cup sugar, divided |
2 cups warm 2% milk (110° to 115°) |
1/2 cup shortening |
5 teaspoons salt |
10 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 5 minutes. Add the milk, shortening, salt, 2 cups flour and remaining sugar. Beat until smooth. Stir enough remaining 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. Turn onto a lightly floured surface; divide into four pieces. Cover three with plastic wrap. Divide remaining piece into 12 pieces. Shape into balls. Place 2 in. apart on greased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 20 minutes.
4. To serve immediately, bake at 375° for 12-15 minutes or until golden brown. To freeze for later use, partially bake at 300° for 15 minutes. Allow to cool; freeze.
5. To use frozen rolls: Bake at 375° for 12-15 minutes or until golden brown. Yield: 4 dozen.
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