Frozen dinner rolls
Originally from Dana Robinson
3/4 cup warm water
2 Tbsp yeast
2 Tbsp Sugar
Dissolve yeast and sugar in warm water, let rise.
8-9 cups flour
2/3 cup sugar
2 cups evaporated milk
2 sticks butter (1 cup)
2 tsp salt
6 eggs
Mix seven cups of the flour with the butter, sugar, and salt until crumbly. (I mix up my butter first and then add the dry ingredients) Add water and yeast mixture that has doubled in size. Beat eggs and milk together and add to flour mix. Add the last two cups of flour until dough is soft, but manageable. The softer the dough the softer the rolls.
Knead ten minutes in mixer, then turn onto a cutting board. (I sometimes add a little more flour as I start to work with it) Separate into five equal parts. Roll each part into a ten inch circle. Cut like a pizza into 12 parts. Roll from the wide end to the narrow end to make a crescent roll. Put on a greased cookie sheet very close together and freeze for one hour. Place in a plastic freezer bag and freeze for up to 3 months.
To use, remove rolls from freezer four hours before baking and place two inches apart on a greased cookie sheet. Let rise. Bake at 275 degrees for eight to ten minutes. Makes 60 rolls.
