Wednesday, March 21, 2012

Chef Tess' Freezer Rolls Recipe

Back in December Chef Tess was at our Chandler, AZ store and did a fun class about Freezer Rolls.  Now I don't live in Arizona so I was totally bummed I couldn't attend but I was able to get the class notes.  Click HERE to get Chef Tess' printable copy (remember that her copyright applies so when sharing her recipes you must keep her name, contact, and website information on the recipes!). 

The printable has a couple of varieties (Cinnamon Rolls, Sticky Buns, and Dinner Rolls) I wanted to try the Freezer to Oven-Ready Dinner Roll Dough because anytime you can have homemade bread at a meal it makes me feel like I am super woman.  Her recipes are simple enough and have great results.  My kind of cooking!  Below is her original recipe and directions.  When I made them I ended up doubling the recipe so I could have some for that nights' dinner plus some in the freezer for later. 

Chef Tess' Freezer to Oven-Ready Roll Dough Recipe
This recipe yields 24 rolls and can easily be doubled. 


Ingredients:
1 1/2 cup Water (no hotter than 110 degrees)
2 tsp. Active Dry Yeast
3 Tbsp. Honeyville Granulated Honey
4 1/4 cups Honeyville All Purpose Flour (I used Bakers Bread Flour which worked great and Chef Tess said that Whole Wheat Flour works well too)
2 tsp. Salt
6 Tbsp. Oil
3 Tbsp. Honeyville Whole Egg Powder

Directions:
Combine everything in a large bowl or mixer and mix together 5 minutes by hand or 3 minutes in a mixer on medium setting.  The recipe is a less developed dough as far as gluten is concerned.  (I chose to do the "by hand" method.  I started with a spoon to but once I got to this point I plopped it out onto my lightly floured counter and kneaded it for the remaining 5 minutes.)


Form into a ball and place in a bowl covered with plastic or a lid for 1 hour, or until doubled in size.  (Now would be a great time to utilize the baking tip I shared a couple weeks back of putting the covered bowl in the microwave to raise.).



Punch down dough and divide into 2 pieces (or you can get science-like and weigh the dough and then divide into 24 equal portions).  With your 2 pieces divide in half again, so now you have 4 logs.  Each one of the logs will get cut into 6 pieces.  6 pieces x 4 logs = 24 rolls!

Lightly dust the counter top with a little flour.  You don't want the rolls sticking too much.  On the other hand, you don't want so much flour that they just roll all over the place.  You want a little tacky stuff so they form correctly.  To form the rolls take the dough piece and pinch the sides together and then turn it over so the pinch side is down.  You want the dough balls to look like they have a skin holding them together.  Place the rolls on a pan lined with parchment paper or a freezer friendly pan for easy make and bake.  If you use metal pans you don't have to worry about the glass shattering going from the freezer to the oven. 

Allow to raise at room temperature, uncovered for 35-40 minutes, until the rolls are touching if originally placed 1/2 inch apart. (If you plan on baking these right away and not freezing the dough, be sure to use a greased sheet/baking pan.)  Cover with foil and place in the freezer.  Keep frozen up to one month.  Removing them from a pan once frozen and placing directly in a freezer bag wills ave space in your freezer (and really who can be without a cookie sheet for that long).

When you want fresh rolls, preheat oven to 375 degrees.  Take frozen rolls and arrange in a greased baking dish.  Bake at 375 degrees for 20-25 minutes until golden brown. If you froze your roll dough in a glass dish, do NOT put that directly into the hot oven as it will shatter. 


The rolls above I baked right away (skipped the freezing step) while freezing the remaining.  I used a 7x11 glass baking dish.  Don't mind the 4 smaller rolls on the right.  During the raising time I was cooking the rest of dinner and my 2 year old made "pancakes" with some of the rolls while my back was turned.  I tried to save them as best I could.  They still tasted every bit as delicious as the bigger ones.

I love having frozen rolls that go straight from the freezer to the oven and I can make as few or have as many as I want!  I had hot fresh hot rolls in 25 minutes!  Woo-hoo :)  It was so simple to double the batch.  We enjoyed fresh rolls all month long.  It's time to do another batch because we gobbled these up!  I love that I can make these when I have a spare second anytime but then save them for a busy day.  Think about Thanksgiving Day when that morning is already filled with craziness that you don't have time to make rolls from scratch but you could pull these out of the freezer and still have fresh rolls for dinner!  I am definetly a huge fan!

Chef Tess was generous to share her creativity by supplying us with 2 PDF Tutorials from her classes she's held.  Remember that her copyright applies to both tutorials and her name, contact, and website information must remain on any and all copies.

Roll With It Baby! The Dinner Roll 101

My Rolls Are Cool! Frozen Cinnamon Rolls, Dinner Rolls, and Pull Apart Sticky Buns
Thanks for sharing Chef Tess!  My whole family and their tummies thank you :)

Happy Eating Everyone!

2 comments:

Chef Tess said...

Oh my gosh! You did a great job! I love it! Xoxo! Thanks for sharing the love. Now...the next time I'm in Utah we really need to get together for an evil think tank! I think we could do some serious damage...in a good way!

Peg Miller said...

I have never made my own bread before and been wanting to learn how. This sounds like a great FIRST recipe to try. Thanks. Hope mine turn out as good as yours.