Friday, October 15, 2010

Freezer Meals Fridays

When I got my bread machine from DI, it took me a long time to find the perfect bread recipe. I tried lots and nothing was just right--until I found this dinner rolls recipe from a Better Homes and Gardens cookbook. These rolls are slightly sweet and bake up perfectly fluffy--the dough also makes great bread! Just bake in bread pans instead of shaping into rolls.
Best Ever Bread Machine Rolls
3 1/4-3 3/4 cups all-purpose flour
1 package active dry yeast (that 2 1/4 teaspoons)
1 cup milk
1/4 cup sugar
1/3 cup shortening
1 beaten egg
1. Add ingredients to the machine according to the manufacturer's directions (for mine, that means all wet ingredients, then all dry ingredients with yeast being added last)
2. Use "dough" setting on your bread machine--check dough during second knead cycle. The dough should be smooth and elastic. If it's too dry, add milk a tablespoon at a time; if it's too wet, add flour a tablespoon at a time.
3. When cycle is complete, remove from machine, punch down and let rest for 10 minutes.
4. Shape dough into 24-36 rolls (depending on how big you want them)
5. Freeze until solid (I put them in a muffin tin so they freeze individually); transfer frozen roll dough to gallon ziplock bag and freeze for up to 6 months.
6. To bake frozen rolls, transfer to a pan and cover with a clean towel; let thaw and rise until double. Here in Utah, that usually takes about 5-6 hours from frozen dough.
7. Bake at 350 degrees for 20 minutes or until golden brown; serve with butter and honey or homemade freezer jam! Yum!

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