Freeze & Bake Rolls

2 pkgs. (1/4) oz. each) active dry yeast
1-1/2 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. salt
7-1/2 to 8-1/2 cups of all- purpose flour
Butter or margarine melted ( I use Parkay spray margarine)

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.