Freezer rolls recipe

Freezer Rolls recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Are you tired of store-bought rolls that lack freshness and flavor? Look no further than this freezer rolls recipe! With just a few simple ingredients and minimal effort, you can have homemade rolls ready to bake whenever you desire. These rolls are perfect for meal prepping or unexpected guests, as you can freeze the dough and bake them whenever needed. Soft, fluffy, and delicious, these freezer rolls will become a staple in your kitchen.

Keywords: freezer rolls, homemade, fresh, easy, convenient.

Freezer rolls recipe details

Freezer rolls recipe, recipe Rating: 4.5
Number of votes:99 

Ingredients

300 ml	lukewarm water, 40-45ºC, 100-100ºF
1 ½ tbsp	dried active yeast
125 ml	warm milk, 40-45ºC, 100-100ºF
75 g	unsalted butter or margarine, softened
100 g	sugar
1 ½ tsp	salt
550 g	plain flour, you may need a bit more
2 large	eggs

Instructions

Warm a stainless steel bowl with hot water for a few minutes. Pour off the water and replace with about 125ml of lukewarm water. Sprinkle the yeast on the surface and stir. Add the remaining water, milk, sugar, salt and about 200g of the flour. Beat for 2 minutes at medium speed with a food mixer to form a slack batter. Add the eggs and a further 50g of the flour and beat for a further 2 minutes at high speed. Add about 250g of the remaining flour to make a soft dough while beating at medium speed and then work in enough of the remaining flour, initially about 50g at a time and then in decreasing amounts, until the dough is soft and workable.

Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and pliable. Cover loosely with cling film and allow to rest for 20 minutes.

Knock back the dough and shape as required.

To bake immediately:
Place on greased baking sheets, cover and allow to rise for about an hour or until doubled in size. Bake in a preheated oven at Gas Mark 4, 180ºC, 350ºF for about 15 minutes or until done and the bottoms sound hollow when tapped. Cool on wire racks.

To freeze:
Place the rolls on greased baking sheets, cover with cling film and freeze until required. Once frozen, remove the rolls from the baking sheets and store in sealable freezer bags for up to 7-10 days.

To thaw:
Remove from freezer, place on greased baking sheets, cover and allow to rise until doubled in size, about 1½-2 hours in a moderately warm place. Bake in a preheated oven as above.

Shaping the rolls:
There are several options including crescents (croissants), rounds, long rolls etc..

To form crescents:
Divide the dough equally. Form each half into a ball and roll out to a circle of about 15-inches, 38cm diameter. Cut each into 12 equal portions and separate the pieces. Starting from the side opposite the sharp point, roll tightly finishing with the point. Slightly bend the ends towards each other to form a crescent.

To form into knot rolls:
Divide the dough equally. Divide each portion into 4 equal parts and then subdivide each into 3 small portions. Roll each portion into a rope about m9-inches or 22cm in length. Tie a simple knot loosely in the middle. Tuck the loose ends neatly underneath.

To form round or long rolls:
Divide and subdivide the dough as above. Roll each piece into a ball, flatten slightly with the ball of your hand to form rounds. To form a long roll, roll each piece into a sausage about 4-inches or 10cm in length.

To form twists:
Divide and form into ropes as for knot rolls. Twist one end 4 or 5 times until it twists. It may unravel slightly while resting but some twists should remain.

Preparation time:
ca. 30 min
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a