Homemade taste, without the hard work.
Directions for Freezer Rolls:
1. Make dough according to recipe. Allow for one rise (optional) and shape dough into rolls.
2. Place rolls on lightly floured baking sheet and freeze for 2 hours.
3. Remove rolls and store in gallon sized freezer bag.
Baking Freezer Rolls:
1. Remove rolls and allow to thaw and rise on counter for 90 minutes to 2 hours. (You can
also remove rolls the night before and place in fridge to thaw, then allow to rise in warm
area for about 30 minutes)
2. Bake according to directions.
Orange Rolls Recipe:
1 package active dry yeast (2 1/4 t. yeast)
1/4 cup warm water
1 cup milk, warmed not quite to boiling (3 T. non instant milk powder OR 1/3 c. instant
milk powder + 1 C. water-I added my water to the 1/4 c. water mentioned above for
dissolving my east)
1/3 cup sugar
1/2 cup shortening (or 1/2 C. bean puree)
1 teaspoon salt
2 eggs, beaten (2 T. dry egg powder and NO WATER)
1/4 cup orange juice
2 tablespoons grated orange peel
5 1/2 cups flour, sifted (I used 3/4 c. whole WHITE wheat flour and the rest bread flour)
Plain Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter
Orange Glaze: 2 cups powdered sugar, 1/4 c. orange juice, 1 teaspoon butter, and 1 t.
grated orange peel
1. Sprinkle yeast in the warm water and set aside.
2. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then
add eggs, water with yeast, orange juice, and orange peel.
3. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
4. Knead dough 5-10 minutes on a lightly floured surface until dough is smooth and
elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a
clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size.
Punch dough down and let stand for 10 minutes.
5. On a lightly floured surface, divide dough into 3 sections. Roll dough into circle and
then
cut into 16 pieces (like a pizza). Starting at thickest part of wedge roll up (will look like a
crescent roll).
6. Cover bunnies and let rise in a warm place for 45-60 minutes, until nearly double
in size.
Bake at 375ºF (190ºC) for 12-15 minutes.
7. For the glaze, stir powdered sugar, water, and butter together. Frost rolls with the
glaze
while they are still warm.
Whole Wheat Herbed Dinner Rolls
2 packages (1/4 ounce each) active dry yeast
2-3/4 cups warm water (110° to 115°), divided
1/3 cup vegetable oil (or 1/2 C. bean puree)
1/4 cup honey or molasses
1 tablespoon salt
2 teaspoons garlic
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon onion powder
1 egg, beaten (1 T. dry egg powder with NO water)4 cups whole wheat flour
4 to 4-1/2 cups all-purpose flour
1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt,
seasonings, egg, whole wheat flour and remaining water. Beat until smooth. Stir in enough
all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes (or use a
kitchen mixer). Place in a greased bowl, turning once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into three portions.
Divide each into 16 pieces. Shape each into rolls. Cover and let rise until doubled, 20-25
minutes.
4. Bake at 375° for 12-15 minutes or until tops are golden brown. Remove from pans
to wire racks. Yield: 4 dozen.
—
Crystal
www.everydayfoodstorage.NET
Add comment