Freeze & Bake Rolls
  • Number of Servings: 1
Ingredients
2 pkgs. (1/4) oz. each) active dry yeast1-1/2 c warm water (110-115 degrees)1/2 c plus 2 tsp. sugar divided(I use 1/4 c. each sugar & Splenda and 1 tsp. each sugar & Splenda)1-1/2 c. warm milk (110-115 degrees)1/4 c. vegetable oil (I use EVOO)4 tsp. salt7-1/2 to 8-1/2 cups of all- purpose flourButter or margarine melted ( I use Parkay spray margarine)
Directions
In a large mixing bowl, dissolve yeast in water. Add 2 tsps. sugar (1&1 Sugar & Splenda); let stand for 5 minutes. Add milk, oil, salt and remaining sugar(or Sugar & Splenda). Add enoughj flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased (pam) bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Divide into 4 pieces. Cover three pieces with plastic wrap. Divide one piece into 12 balls. To form knots, toll each ball into a 10" rope; tie into a knot and pinch ends together. Repeat with remaining dough. Place rolls on greased baking sheet.(I don't grease); brush with melted butter or margarine or use spray. Cover and let rise until doubles, about 20-30 minutes. To serve immediately bake at 375 degrees for 15-18 minutes. To freeze for later use, partially bake at 300 degrees for 15 minutes. Allow to cool; freeze. Reheat frozen rolls at 375 degrees for 12-15 minutes or until browned. Yield: 4 dozen

Serving: one roll
Calories: 120
Fat: 1 g
Saturated Fat: 0 g
Cholestrol: 0mg
Sodium: 197mg
Carbohydrate: 24 g
Fiber: 0 g
Protien: 3 g
Does not reflect substitutions of ingredients.

Number of Servings: 1

Recipe submitted by SparkPeople user TXSPLA.
Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 455.0
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 2.5 mg
  • Total Carbs: 95.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 12.9 g

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