Freezer Dinner Rolls
By Anita Roehr
3 tsp dry yeast
2 c warm water
½ cup soft butter
2/3 cup dry milk powder
6-6 ½ c. flour
½ c sugar
½ c potato flakes
2 eggs
1 ½ tsp salt
Dissolve yeast in warm water.
Add butter, milk powder, sugar,potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough flour to form a firm dough. Knead 8-10 times.
Divide dough in half.
Roll each portion into a 12 in. circle. Cut each circle into 16 wedges. Roll up wedges from the wide ends and place on cookie sheet. Cover and freeze. When firm transfer to large resealable bag. Freeze for up to 4 weeks.
Arrange rolls on pan sprayed with Pam. Let rise in warm place about 4 hours. Bake 350 for 15-17 minutes or until golden.
Makes 32 rolls
3 tsp dry yeast
2 c warm water
½ cup soft butter
2/3 cup dry milk powder
6-6 ½ c. flour
½ c sugar
½ c potato flakes
2 eggs
1 ½ tsp salt
Dissolve yeast in warm water.
Add butter, milk powder, sugar,potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough flour to form a firm dough. Knead 8-10 times.
Divide dough in half.
Roll each portion into a 12 in. circle. Cut each circle into 16 wedges. Roll up wedges from the wide ends and place on cookie sheet. Cover and freeze. When firm transfer to large resealable bag. Freeze for up to 4 weeks.
Arrange rolls on pan sprayed with Pam. Let rise in warm place about 4 hours. Bake 350 for 15-17 minutes or until golden.
Makes 32 rolls
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