How do you freeze uncooked rolls?

Fori is not pleasedNovember 14, 2008

I'd like to make ahead some rolls for Thanksgiving and it seems like it's possible to freeze them after shaping but before baking. Sounds good, but how does one actually freeze them so that you don't end up with a big mushy mess when you thaw them? I could probably sacrifice a baking sheet for a few weeks if that's the best way. Then just plastic wrap the whole thing?

Or is this too much trouble and I should just bake them, then freeze? If I do that, do they need to be individually foil wrapped or uhhh...what, me clueless?

Any suggestions? Thanks!

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It really works best to bake the rolls and then freeze them...un baked rolls have to come to room temperature and rise before you can bake them...that's a pain1
Just put your baked rolls into a freezer bag and and pop them into the freezer....they will be fine for a couple of weeks.
Linda C

    Bookmark   November 14, 2008 at 1:50PM
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I bake the rolls until the dough is fully set but not yet browned then cool completely, place in foil pans, wrap with plastic wrap & freeze. Just before dinner, take from the freezer, put in a preheated 375 oven & finish browning.


    Bookmark   November 14, 2008 at 2:07PM
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I agree with Linda C - bake the rolls and then reheat them before serving. The horror stories I could tell.... You can also find recipes for par-baked (partially baked) rolls (similar to brown and serve rolls) you can make at home.

Here's a recipe from the Kansas Wheat Commission - 2000 booklet - a special recipe developed by Cindy and Christy in the KWC test kitchen. Even if you use your own recipe, you can follow the freezer/thawing/baking instructions.



6-1/2 to 6-3/4 c. bread flour, divided*
1/2 c. granulated sugar
1/4 c. nonfat dry milk powder
1-3/4 c. cold water
1/2 c. shortening
2 large eggs, beaten
1 t. grated lemon peel
1 t. lemon juice
2 T. active dry yeast
2 t. salt

*Variation: Substitute 2-1/2 c. whole wheat flour in the first step.

In large mixing bowl, combine 2-1/2 c. flour, sugar and nonfat dry milk.

Add cold water, shortening, eggs, lemon peel and lemon juice. Beat 3 minutes.

Stir in undissolved yeast and 1 cup flour; beat 2 minutes. Add salt and 1 cup flour; mix 2 minutes.

Add enough remaining flour to make a firm dough. Knead 15 minutes by hand or with dough hook.

Divide and shape into 24 rolls. Place on greased sheet. Cover with plastic bag or wrap; seal well.

Freeze until solid. Remove rolls from sheet; transfer to sealable bag. Use within 2 weeks.

When needed, remove rolls from freezer and place on greased baking sheet; cover with plastic bag or wrap. Place in the refrigerator overnight to thaw.

Place shallow pan of boiling water on bottom oven rack. Place covered rolls on top oven rack. DO NOT turn oven on. Let rolls rise until double, about 1-1/2 hours. Change boiling water half way through rising.

Remove rolls from oven. Preheat oven to 400°F. Uncover rolls; bake 15-20 minutes or until golden. Remove from sheets; cool on racks.

    Bookmark   November 14, 2008 at 2:16PM
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Fori is not pleased

Thanks all! Very helpful. :)

    Bookmark   November 14, 2008 at 4:48PM
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Well, I must be the lone dissenter because I often make rolls, let them rise, punch them down, shape them and then freeze them on baking sheets.

When I want them I thaw them out, usually in the refrigerator overnight, let them rise and bake them.

I did find that if I keep dough more than 2 months, it kills the yeast and then my rolls won't rise.


    Bookmark   November 14, 2008 at 6:01PM
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Fori is not pleased

Annie, how do you seal them for freezing? I can just picture them sticking to whatever I wrap them with.

    Bookmark   November 14, 2008 at 6:17PM
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