Classic Frozen Dinner Rolls
This recipe for Classic Frozen Dinner Rolls stems from a cherished Fleischmann's bread booklet from the 1970s. Originally available by sending in empty yeast packets, these rolls are a testament to the bygone era of homemade bread-making. Although initially untested by its finder, other recipes from the collection have never failed to deliver! The process takes time, but the result is worth it, yielding soft, golden rolls perfect for any family dinner or festive occasion. Note: The preparation time listed does not include the time required for freezing or allowing the dough to rise.
48
Servings
N/A
Calories
8
Ingredients
Ingredients
Flour
5 1/2 to 6 1/2 cups (up to 6 1/2 cups as needed)
Sugar
1/2 cup (granulated)
Salt
1 1/2 teaspoons (fine)
Active dry yeast
2 packages (1/4 ounce each)
Water
1 1/4 cups (warm)
Milk
1/2 cup (regular)
Margarine
1/3 cup (room temperature)
Eggs
2 large (beaten)
Instructions
1
In a large mixing bowl, thoroughly combine 2 cups of the flour, sugar, salt, and active dry yeast.
2
In a saucepan, combine the water, milk, and margarine. Heat the mixture until it reaches a temperature between 120°F and 130°F. Note: The margarine does not need to fully melt.
3
Gradually pour the warm liquid mixture into the dry ingredients. Mix on medium speed with an electric mixer for 2 minutes, scraping down the sides of the bowl periodically.
4
Add the eggs and 1/2 cup of the flour to the mixture. Beat on high speed for another 2 minutes, ensuring the bowl is scraped occasionally for even mixing.
5
Gradually mix in additional flour until the dough forms a soft, pliable consistency.
6
Turn the dough onto a lightly floured surface. Knead it until it becomes smooth and elastic, roughly 8 to 10 minutes.
7
Cover the dough with plastic wrap and a towel, allowing it to rest for 20 minutes.
8
After resting, punch the dough down and shape it into rolls of your desired shape and size.
9
Arrange the rolls on greased baking sheets. Cover each one with a layer of plastic wrap followed by foil, ensuring a tight seal.
10
Place the baking sheets in the freezer until the rolls are firm. Once firm, transfer them to plastic bags for up to 4 weeks of storage in the freezer.
11
To bake: Remove the rolls from the freezer and place them on greased baking sheets. Cover the rolls and allow them to rise in a warm area free from drafts until they have doubled in size, which should take approximately 1 to 1.5 hours.
12
Preheat the oven to 350°F. Bake the rolls in the oven for 15 minutes, or until they achieve a golden brown color.
13
Remove the rolls from the oven and transfer them from the baking sheets to a cooling rack to cool.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the origin of the Classic Frozen Dinner Rolls recipe?
This recipe comes from a cherished Fleischmann's bread booklet from the 1970s.
What type of yeast is required?
The recipe calls for 2 packages of active dry yeast, each being 1/4 ounce.
How much flour should I prepare?
You will need between 5 1/2 and 6 1/2 cups of flour in total.
What is the ideal temperature for the liquid mixture?
The water, milk, and margarine mixture should be between 120°F and 130°F.
Does the margarine need to be completely melted in the saucepan?
No, the margarine does not need to be fully melted as long as the temperature is correct.
How long should I mix the initial dry ingredients with the warm liquid?
Mix on medium speed with an electric mixer for 2 minutes.
When do I add the eggs to the dough?
Add the 2 large beaten eggs and 1/2 cup of flour after the initial 2-minute mixing period.
How long do I beat the dough after adding eggs?
Beat on high speed for another 2 minutes.
What is the target consistency for the dough?
The dough should reach a soft and pliable consistency.
How long should the dough be kneaded?
Knead the dough on a lightly floured surface for 8 to 10 minutes.
What is the resting time for the dough after kneading?
Cover the dough and let it rest for 20 minutes before shaping.
How should I shape the rolls?
Punch the dough down and shape them into your desired size and shape.
What is the proper way to freeze the rolls?
Place shaped rolls on greased baking sheets, cover with plastic wrap and foil, and freeze until firm.
How long can the rolls be stored in the freezer?
The rolls can be stored in plastic bags in the freezer for up to 4 weeks.
How do I prepare frozen rolls for baking?
Place them on greased baking sheets, cover, and let them rise in a warm, draft-free area.
How long does it take for frozen rolls to rise?
It typically takes 1 to 1.5 hours for them to double in size.
What is the baking temperature?
The oven should be preheated to 350°F.
How long do the rolls bake?
Bake the rolls for approximately 15 minutes.
How can I tell when the rolls are done?
The rolls are finished when they achieve a golden brown color.
Should the rolls be cooled on the baking sheet?
No, they should be transferred to a cooling rack immediately after baking.
How many servings does this recipe yield?
This recipe makes approximately 48 rolls.
Is this a vintage recipe?
Yes, it is considered a vintage recipe from the 1970s.
Do I need an electric mixer?
Yes, an electric mixer is recommended for the initial mixing stages.
What kind of sugar is used?
The recipe uses 1/2 cup of granulated sugar.
Can I use any milk?
The recipe specifies using regular milk.
What type of salt is best?
Fine salt is recommended for this recipe.
Do I need to grease the baking sheets?
Yes, the baking sheets should be greased for both freezing and baking.
Does the preparation time include the freezing time?
No, the preparation time does not include freezing or the final rising time.
What should I cover the dough with during the 20-minute rest?
Cover the dough with both plastic wrap and a towel.
How should I seal the rolls for the freezer?
Ensure a tight seal using a layer of plastic wrap followed by foil over the baking sheets.