Sunday, October 14, 2012
Butterflake Frozen Dough Rolls
I LOVE homemade bread. I am so thankful that my sister-in-law showed me that making bread is not that hard. Since, I have made tons of great homemade bread recipes. Seriously, this couldn't be better; minus the extra weight from eating so many carbs. This is the best homemade bread recipe to keep in your freezer. Sometimes, you it seems like you just don't have time to make homemade bread... that was until you just saw this recipe. All you have to do is pop these out of the freezer and let them sit on the counter for a few hours then put them in the oven (uh hello...these can be sitting on your counter while you run errands). I love this recipe for so many reason! One of its other benefits ... you can make only two, three, twelve, twenty, however many you want. I cannot lie. Sometimes when I am craving a roll, I bake just a few of these and snack on them all day.
2/3 cup warm water
1 tablespoon yeast (I use active dry)
1/2 teaspoon sugar
4 1/2 - 5 cups flour
2 teaspoon salt
1/4 cup sugar
1/2 cup softened butter, divided
1 C milk
1. Pour the warm water into the bottom of your stand mixer and pour the yeast over the top.
2. Add the 1/2 t of sugar and stir the mixture around a bit, allowing the yeast and sugar to dissolve.
3. Let the mixture sit for five minutes, or until it starts to bubble up a bit.
4. Add two cups of the flour, salt, sugar, eggs, and 4 T of the softened butter.
5. Let the dough mix for about 1 minute.
6. Heat your milk in the microwave for 1 minute and pour it into the mixer.
7. Turn the mixer on and add the rest of the flour one cup at a time. You will know that you have enough flour when the dough pulls itself away from the sides of your mixer.
8. Once you have enough flour let the dough mix on medium speed for 5 minutes.
9. Spray a large portion of your counter with cooking spray and set the dough onto it. Shape the dough into an oval. Let it rest for 5 minutes. This part is important...you won't be able to roll the dough out well if it hasn't had a chance to sit.
10. Roll the dough into a large rectangle.
11. Spread the remaining butter over the top.
12. With a pizza cutter, cut the dough into quarters.
13. Cut each quarter into thirds.
14. Stack the strips four deep.
15. Cut the stacks into chunks about 2 inches wide.
16. Place a piece of parchment paper onto a large jelly roll pan, and spray it with cooking spray. Set each little roll onto the parchment.
17. Cover loosely with plastic wrap. Spray the top of the wrap with cooking spray...then carefully turn it over so that the side you sprayed is touching the dough and wrap the pan securely.
18. Put the pan in your freezer overnight.
19. Once the roll dough is frozen you can remove them from the pan and place them in a freezer safe Ziploc bag, and then store it back in the freezer.
20. When you are ready to use the dough, place as many rolls as you need in muffin tins that have been sprayed with cooking spray. Cover loosely with plastic wrap..spray the top of the wrap with cooking spray and then carefully turn it over so the side with the spray is touching the dough.
21. Let the dough rise for about 3-5 hours, or until the dough has risen about 1 inch above the rim of the pan. The dough will rise faster if kept in a warm place.
22. Take the plastic wrap off and bake at 350 degrees for 15 minutes of until golden brown.