Freezer Bread Rolls

Okay, so I have been making just about every loaf of bread my family eats for many months now. Oh sure, on occasion I will buy a loaf here and there but mostly, I am the bread maker. Why would I subject myself to this crazy primitive process of making loaf after loaf of bread? I have 2 very good reasons:

1 – It’s cheaper. A loaf costs me less than $.25

2 – It tastes so much better

Don’t believe me? Ask my mother-in-law. Last time she came to visit she ate 2 loaves of bread while she was here and took two more loaves home with her… on an airplane. I almost sent her with a tub of her own butter, too.

I also use this bread recipe for sandwich bread and for rolls ( as seen in the picture). They make great hamburger buns, too! Just roll them into balls and let them rise before you bake.

You can also freeze the dough if you don’t want to cook it all at once which makes this a very convenient recipe. You could make your bread for the holidays now and only have to set them out to thaw and rise before you put them in the oven.

I know! It’s revolutionary!

Freezer Bread

11-12 cups all purpose flour ( you can substitute some of the flour for whole wheat flour)

2/3 cup nonfat dry milk powder

1/4 cup vegetable oil or butter

1/2 cup sugar or honey

2 Tablespoons salt

7 teaspoons yeast ( 4 pkgs.)

4 cups hot water

1. In large bowl, combine 4 cups flour with remaining ingredients. Gradually beat in 4 cups hot water ( 120-130) until just blended.
2. Beat 2 minutes occasionally scraping bowl. Gradually beat in 2 cups flour or enough to make thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (5 to 6 cups) to make soft dough.
3. Turn dough onto lightly floured surface and knead until smooth and elastic adding flour as needed, about 10 minutes.
4. If you are freezing – Cut dough into 4 pieces; shape each piece into ball. Place balls on greased cookie sheets; cover with plastic wrap and freeze until firm. When firm, remove balls from cookie sheets; freezer wrap and return to freezer. If you are baking the same day – To bake bread same day, cover loosely with towel and let rise in warm place until slightly more than doubled, about an hour.
5. Shape into loaves and place into greased loaf pan or rolls on a baking sheet. Cover, let rise until rolls have doubled or loaves come an inch above the loaf pan.
6. Bake in preheated oven at 350 for 35 minutes or until loaf sounds hollow and internal temperature is at least 195. Remove from cookie sheet immediately; brush top with butter and cool on wire rack
7. IF FROZEN: About 6 hours before serving, remove as many breads from the freezer as needed. Unwrap; place on greased cookie sheet and let stand at room temperature, loosely covered with wax paper, until completely thawed, about 2 to 3 hours. Then let rise in a warm place (80-85 degrees) until slightly more that doubled, about 2 hours. Then bake as above.
8. Will make 4 loaves.

Here’s the Printable!

Freezer Bread

Freezer bread is a great way to start making your own bread!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 2 hours

Cook Time: 35 minutes

Total Time: 2 hours 35 minutes

Course: bread

Cuisine: appetizer

Servings: 6 loaves

Calories: 1055kcal

Author: Two Lucky Spoons

Ingredients

• 11-12 cups all purpose flour you can substitute some of the flour for whole wheat flour
• 2/3 cup nonfat dry milk powder
• 1/4 cup vegetable oil or butter
• 1/2 cup sugar or honey
• 2 Tablespoons salt
• 7 teaspoons  yeast 4 pkgs.
• 4 cups hot water

Instructions

• In large bowl, combine 4 cups flour with remaining ingredients. Gradually beat in 4 cups hot water ( 120-130) until just blended.
• Beat 2 minutes occasionally scraping bowl. Gradually beat in 2 cups flour or enough to make thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (5 to 6 cups) to make soft dough.
• Turn dough onto lightly floured surface and knead until smooth and elastic adding flour as needed, about 10 minutes.
• If you are freezing - Cut dough into 4 pieces; shape each piece into ball. Place balls on greased cookie sheets; cover with plastic wrap and freeze until firm. When firm, remove balls from cookie sheets; freezer wrap and return to freezer. If you are baking the same day - To bake bread same day, cover loosely with towel and let rise in warm place until slightly more than doubled, about an hour.
• Shape into loaves and place into greased loaf pan or rolls on a baking sheet. Cover, let rise until rolls have doubled or loaves come an inch above the loaf pan.
• Bake in preheated oven at 350 for 35 minutes or until loaf sounds hollow and internal temperature is at least 195. Remove from cookie sheet immediately; brush top with butter and cool on wire rack
• IF FROZEN: About 6 hours before serving, remove as many breads from the freezer as needed. Unwrap; place on greased cookie sheet and let stand at room temperature, loosely covered with wax paper, until completely thawed, about 2 to 3 hours. Then let rise in a warm place (80-85 degrees) until slightly more that doubled, about 2 hours. Then bake as above.
• Will make 4 loaves.

Nutrition

Calories: 1055kcal | Carbohydrates: 199g | Protein: 29g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 2461mg | Potassium: 489mg | Fiber: 7g | Sugar: 22g | Vitamin A: 370IU | Vitamin C: 1.2mg | Calcium: 173mg | Iron: 10.8mg

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