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Jayelle is looking for: (1 recommendation)
I have a question about freezing dinner roll dough. It will take me a minute to post this recipe inside and ask my question:)

Recommend a recipe

Last updated: Mar. 17, 2013 2:01 pm
Posted: Mar. 17, 2013 12:49 pm
Recommended Recipe:
Photo of: Blue Ribbon Overnight Rolls

Blue Ribbon Overnight Rolls

Submitted by: Pam Vienneau 
This recipe will give you yeast dinner rolls made rich with eggs. Let them rest overnight before baking. 
Recommended by: Jayelle
Mar. 17, 2013 12:53 pm
I'm on step 3 with this recipe right now. There is no way we need 24 rolls. Can I freeze half of this? Has anyone done this and if I can do this, what will my results be in the future when thawing and baking these? How would I go about thawing it in the future (how long)? Or, should I just not bother? Thanks:)
Mar. 17, 2013 12:58 pm
I know others who say they freeze raw dough and then bake it later, but I have never had good results. I would bake all 24 rolls and freeze whatever you don't need. Then you can pop the frozen rolls in the oven at 350 for about 10 minutes.
Mar. 17, 2013 1:14 pm
i agree- go ahead & cook- then no worries later:-)
Mar. 17, 2013 1:19 pm
Once you shape rolls and the second rise takes place they are very delicate and will collapse if refrigreated or frozen. If the second rise is taking place, when that is done I would bake and freeze the amount you won't need once they cool.
Mar. 17, 2013 1:33 pm
I agree with above. When you decide to use these rolls after you defrost them you can just place them in a brown paper bag then dampen the bag. Throw them in 350 degree oven for a few minutes and you will have great warm rolls.
Mar. 17, 2013 2:01 pm
Thanks everyone! I'm a little embarrassed that it never occurred to me to do this. I'm going to go ahead and bake all of them and freeze whatever is left:)
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