Make Ahead Dinner Rolls
Yields: 16 rolls
Contributor: Kate
Ingredients
- 2 (1/4-oz.) envelopes active dry yeast (4 1/2 tsp.)
- 1 1/4 cups warm water (105° to 115°F), divided
- 3 large eggs, lightly beaten
- 1/2 cup vegetable shortening, melted
- 1/2 cup granulated sugar
- 2 tsp. kosher salt
- 5 to 5 1/4 cups all-purpose flour, as needed, divided, plus more for work surface
- butter
Instructions
- Activate Yeast: Stir together yeast and 1/4 cup of the warm water in a large bowl; let stand until mixture is foamy, about 5 minutes.
- Melt Shortening: slowly heat the shortening on the stovetop to melt it
- Make dough: Add eggs, shortening, sugar, salt, 2 cups of the flour, and remaining 1 cup warm water to yeast mixture. Beat with a wooden spoon until well combined and smooth, about 2 minutes. Gradually stir in 3 cups of the flour until a soft dough forms, adding up to 1/4 cup remaining flour if dough is too sticky.
- First rise: Cover bowl with plastic wrap or a clean dish towel; let rise in a warm place (about 80°F) until doubled in size, about 1 hour.
- Make dough balls: Punch down dough in bowl. Turn out onto a floured work surface, and knead until slightly smoother, 3 to 4 times. Divide in half. Working with 1 portion at a time and keeping remaining dough covered, shape each portion evenly into 16 balls (about 2 heaping tablespoons each).
- Freeze dough: Arrange dough balls about 1 inch apart on a baking sheet lined with parchment paper. Cover with plastic wrap. Freeze until solid, about 4 hours. Transfer to a ziplock plastic freeze bag. Seal bag, and freeze.
- Thaw dough: Butter metal baking pans and arrange the frozen dough balls. Cover each pan with plastic wrap and rise in a warm place until slightly more than doubled in size, about 4 hours.
- Bake: Preheat oven to 375F. Remove plastic wrap from baking pan. Bake until golden brown, 15 to 18 minutes. Remove from oven, brush evenly with butter.
CategoryRecipesBread, CategoryRecipesDessert, CategoryRecipesChristmas, CategoryRecipesThanksgiving