Guess what?
One of my darling readers, Vicki, experimented with the Stir-and-Pour Dinner Rolls to see if we could make them even more convenient by making them ahead and freezing the dough. I won’t keep you in suspense!!! —–>
Okay, maybe just for a little bit.
I’m wearing a new sweater today. I got it on sale, of course. I got it the same day I got all the butter on sale. That was a great day for sales, no doubt. I sure do love good sales. And butter.
So how about those dinner rolls? Does it work to make and freeze the dough, just like we make and freeze muffin batter? Vicki tried it. She reported back. Drum roll please…
It worked!! This is great news, and much more relevant than pointless talk about my new sweater. Although the sweater led me back to talking about butter; and butter and rolls go together. Therefore everything I’m writing today makes sense and is on topic.
You must be wondering, is there even a way to make this very easy recipe even more convenient? I mean, how can it get easier than the Stir-and-Pour Bread and Stir-and-Pour Dinner Rolls recipes? But actually, it does. It gets easier. Vicki proved it.
Make and Freeze Stir-and-Pour Dinner Rolls
1. Mix the ingredients as normal.
2. Scoop batter into muffin pans. I super love my new silicone baking cups. I use them alllll the time.
3. Freeze dough immediately.
4. Remove frozen dough from muffin cups and transfer them to a freezer bag. Store in the freezer for up to three months.
5. To bake: Place frozen dough into muffin cups. Cover with a cloth. Thaw on the countertop for 4-6 hours.
6. Bake as directed.
Vicki said that these taste just as good prepared this way as they do when prepared fresh. I mean, these are still fresh. They’re just frozen first before baking them. I love this time-saving tip!
This is especially helpful for days such as…I don’t know…Thanksgiving maybe? That day we’re putting forty-seven ~ give or take ~ other dishes on the table all at the same time? If there is a way to dirty up fewer dishes and execute fewer food preparation steps, by all means, let us do it!
- 4 cups whole wheat flour (I use freshly ground hard white wheat)
- 2 teaspoons active rise yeast
- 2 Tablespoons sucanat or sugar or honey
- 1 teaspoon sea salt
- 1 egg (optional)
- ¼ cup heavy cream (optional)
- 2 cups warm water
- Stir all ingredients together.
- Cover and allow it to sit for 30 minutes.
- Pour contents into buttered muffin tins or silicone muffin cups.
- Place filled muffin cups in freezer immediately.
- Once frozen, transfer frozen dough to freezer bags, storing for up to three months.
- To Bake:
- Place frozen dough back in prepared muffin cups.
- Cover and allow dough to thaw 4-6 hours on the counter-top.
- Bake in a 350° for 20-25 minutes or until lightly browned.
- Serve right away.
Vicki said she used the leftover rolls to make Stuffing Muffins. I did the exact same thing a few days ago!
Let’s hear it for another great make-ahead tip!
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