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

Andy Anderson !


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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15 Min
25 Min



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


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2Gather your ingredients.

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3Add the warm water, sugar, yeast, and melted butter to a large bowl, and stir to combine.

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4When the yeast has dissolved, add the flour, salt and egg.

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5Dust a clean surface with some flour, and knead the dough until elastic, and not very sticky.

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6Chef’s Note: You might have to add a bit of additional flour during the kneading process.

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7Divide the dough into 1.25 ounce portions (35 grams), roll into balls, and place on a parchment-lined baking sheet.

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8Place in the freezer until completely frozen, about 2 hours.

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9Place the frozen balls of dough into a Ziploc bag and return to the freezer until needed.

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11Remove 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.

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12One hour.

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13Two hours.

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14Three hours.

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15Place a rack in the bottom position, and preheat the oven to 350f (175c).

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16Place the rolls in the oven and bake until nice and brown, about 20 to 25 minutes.

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18Serve while still warm. Enjoy.

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19Keep the faith, and keep cooking.

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20If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me:

About this Recipe

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