These are awesome, because you freeze the dough, so you can have homemade rolls whenever you want. Plus, you don't have to knead the dough... I love that!
3 tsp active dry yeast
2 c warm water
1/2 c butter, softened
2/3 c nonfat dry milk powder
1/2 c sugar
1/2 c mashed potato flakes
2 eggs
1-1/2 tsp salt
6 to 6-1/2 c all-purpose flour
In a large mixing 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.
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.
Cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Freeze for up to 4 weeks.
To use frozen rolls: Arrange frozen rolls 2 in. apart on baking sheets coated with nonstick cooking spray. Cover and thaw in the refrigerator overnight.
Let rise in a warm place for 1 hour or until doubled. Bake at 350 degrees for 15-17 mnutes or until golden brown. Serve warm.
When I use the frozen rolls, I don't put them in the fridge overnight. I just set them on the counter, covered, for about 3-4 hours, or until doubled. They turn out great.
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