February 4, 2014

Freeze Ahead Rolls

Makes 6 dozen

8 eggs
1 1/2 c sugar
3 tsp. salt
2 1/2 c hot water (160 degrees)
1 can evaporated milk
1 1/2 cubes melted butter (12 Tbsp)
4 Tbsp instant yeast
13 1/2 - 14 cups flour

Combine the first 6 ingredients and 4 cups of flour. Once smooth add yeast and mix until smooth. Continue to add flour one cup at a time until it pulls slightly from sides. Knead until smooth, about 10 minutes. Place in greased bowl or left in mixer let rise until double. Punch down and let raise the dough raise again. Drop dough on counter and let it rest for 10 minutes. Divide into 9 balls. Use each ball to make 9 rolls in whichever shape you like. (I find the croissant is the easiest and fastest. Roll into a circle like a pizza and then using a pizza cutter or knife cut the circle into 8 equal parts. Starting with the large end tuck the corners into the middle and roll up.) place shaped rolls on parchment paper on a cookie sheet and then freeze for 1 hour. Then place in zip-lock bag. When ready to bake pull our 6 hours before and place on cookie sheet. Let raise and then bake at 375 degrees until golden brown. About 15 minutes. Brush tops with butter while still hot.

***I had to make 12 dozen rolls for Thanksgiving one year and this worked great. Fresh, hot and all the work could be done ahead of time!

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