Freezer Rolls

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I’ve been making freezer rolls. These were the dinner rolls for our Thanksgiving feast and the cinnamon rolls for Thanksgiving breakfast. Although I had read about these on the King Arthur Flour website here, I dug out my handy-dandy Fleischmann’s Yeast Bread booklet and used a recipe in it. This booklet is falling apart. My mom used this and gave it to me. The copyright is 1971. This recipe makes 4 dozen rolls. So I made 24 cinnamon rolls and 24 dinner rolls.

Pick your pans. I use a standard 9-inch x 13-inch baking pan for the cinnamon rolls. Except the picture shows a Christmas tree pan because these are for Christmas breakfast. The mini muffin pans are just to hold the rolls until they are frozen solid and then they can be popped out and put in a freezer bag. These should keep in the freezer for up to one month.

  • 5 1/2 to 6 1/2 cups all-purpose flour (on occasion I substitute 2 cups with whole wheat flour, regular or pastry)
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 2 packages Active Dry Yeast OR 5 teaspoons Instant Yeast
  • 1 1/4 cups water
  • 1/2 cup milk (any type)
  • 1/3 cup butter
  • 2 eggs at room temperature

Combine water, milk, and butter. Heat to 120-130 degrees F. I most frequently do this is a 2-quart Pyrex measuring cup/bowl in the microwave for 2-3 minutes. Check after two.

In the bowl of your stand mixer combine 2 cups flour, sugar, salt and yeast. Whisk to mix thoroughly.

Gradually add the heated liquids to the flour mixing a you do and then beat on medium speed for 2 minutes. Scrape bowl occasionally. Add eggs and 1/2 cup flour and beat at high speed for 2 minutes. Scrape bowl and add enough flour to make a soft dough. Knead. I knead this with the bread hook for 5 minutes. By hand is 8-10. Turn out on lightly floured board or counter. Cover with plastic and a towel and let dough rest for 20 minutes.

Now shape your rolls. I cut the rested dough in half with a bench scraper and cover one half with the plastic while working with the other. For rolls, I gently pull this half into a log about 12 inches long. Then with the bench scraper I cut this into 24 pieces. I placed these into a greased mini-muffin pan. You could just set them on a baking sheet but wrap them well to freeze. The second half of the dough I roll out into a rectangle, maybe 14 inches by 11 inches? Spread this with 2 tablespoons of melted butter and sprinkle with 1/3 cup of cinnamon sugar. I placed these in the baking pan and then wrapped it with plastic wrap to freeze.

To bake, remove from freezer and place in greased pan. Set on counter and let thaw and rise for 2 hours or so until doubled. Bake at 350 degrees F for 15-20 minutes.

Truth be told, there are differences to the method of the Fleischmann’s booklet and King Arthur Flour. And it might make a difference:

  • KAF suggests using cooler liquids, not warm
  • KAF suggests not to let the dough rest before shaping

Their reasoning is to keep the yeast as dormant as possible so as not to be damaged during the freezing.

The batch of rolls I made for Thanksgiving I used Fleischmann’s recipe (as listed above) but KAF’s methodology. The dinner rolls rose nicely on the counter. The cinnamon rolls rose nicely in the refrigerator overnight. The batch you see in the picture for this blog I used the Fleischmann’s method. Thawing the rolls overnight in the fridge did not see a rise. They were soft and not frozen so additionally I put them on the stove (indirect heat) for 30 minutes before baking. They finally had a slight rise and did bake up nice and soft and tasty.

I think I will stick to the KAF method in the future. It results in a better risen roll. The thaw and rising have more eye appeal. The taste was not affected.

 

 

 

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