Ready-When-You-Want-Them Freshly Baked Yeast Rolls

Andy Anderson !

By
@ThePretentiousWichitaChef

I love fresh-baked rolls, but I am not a fan of the ones in the pressurized tube. The problem is, it takes a bit of time to make good yeast rolls.

The solution: Take time to make a batch, freeze them, and pull them out as needed.

Fresh rolls… yummy.

So, you ready, let’s get into the kitchen.


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Serves:

Bunches

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

PLAN/PURCHASE

1 c
warm water
2 Tbsp
granulated sugar, white 

2 Tbsp
sweet butter, unsalted, melted 

1/4 oz
1 package) active dry yeast 

2 1/4 c
flour, all-purpose variety
1 large
farm-fresh egg, beaten
1 tsp
salt, kosher variety, fine grind

Directions Step-By-Step

1
PREP/PREPARE
2
Gather your ingredients.
3
Add the warm water, sugar, yeast, and melted butter to a large bowl, and stir to combine.
4
When the yeast has dissolved, add the flour, salt and egg.
5
Dust a clean surface with some flour, and knead the dough until elastic, and not very sticky.
6
Chef’s Note: You might have to add a bit of additional flour during the kneading process.
7
Divide the dough into 1.25 ounce portions (35 grams), roll into balls, and place on a parchment-lined baking sheet.
8
Place in the freezer until completely frozen, about 2 hours.
9
Place the frozen balls of dough into a Ziploc bag and return to the freezer until needed.
10
BAKING THE ROLLS
11
Remove the required amount of frozen rolls from the freezer, place on a parchment-lined baking sheet, and allow to rise for 3 hours in a non-drafty section of the kitchen.
12
One hour.
13
Two hours.
14
Three hours.
15
Place a rack in the bottom position, and preheat the oven to 350f (175c).
16
Place the rolls in the oven and bake until nice and brown, about 20 to 25 minutes.
17
PLATE/PRESENT
18
Serve while still warm. Enjoy.
19
Keep the faith, and keep cooking.
20
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About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American