How do you freeze uncooked rolls?

17 years ago

I'd like to make ahead some rolls for Thanksgiving and it seems like it's possible to freeze them after shaping but before baking. Sounds good, but how does one actually freeze them so that you don't end up with a big mushy mess when you thaw them? I could probably sacrifice a baking sheet for a few weeks if that's the best way. Then just plastic wrap the whole thing?

Or is this too much trouble and I should just bake them, then freeze? If I do that, do they need to be individually foil wrapped or uhhh...what, me clueless?

Any suggestions? Thanks!

Sort by:Oldest

Comments (6)

lindac
17 years ago
It really works best to bake the rolls and then freeze them...un baked rolls have to come to room temperature and rise before you can bake them...that's a pain1
Just put your baked rolls into a freezer bag and and pop them into the freezer....they will be fine for a couple of weeks.
Linda C
triciae
17 years ago
I bake the rolls until the dough is fully set but not yet browned then cool completely, place in foil pans, wrap with plastic wrap & freeze. Just before dinner, take from the freezer, put in a preheated 375 oven & finish browning.

/tricia
Related Discussions
Can I freeze or store uncooked homemade wheat pasta?
Q
Comments (9)
EGGLESS SOURDOUGH PASTA (makes 2-3 servings) 1 c. freshly-milled durum wheat flour (or other whole grain flour of choice - including spelt, kamut, einkorn, etc.) 1/8 t. salt 2 t. coconut oil or lard 1/4 c. active sourdough starter water or whey (I use whey from homemade kefir) Mix flour and salt. Cut in fat with a pastry blender or fork (Helpful Hint: If you are making a large batch, it is easier and faster to use an electric hand-held mixer to blend in the fat). Add the starter and enough other liquid to make a stiff dough. Knead for a few minutes. Wrap in a sheet of parchment paper and set aside at room temperature for 8-24 hours to ferment (this is a traditional method for making pasta/noodle dough that has been all but forgotten). When ready, knead the dough while in the paper a bit and then roll out. Cut or extrude. You can now use it immediately or dry it on a pasta drying rack to cook later. For longer storage you can dehydrate it until completely dry. The link below gives information about how to freeze whole wheat pasta. FYI: The preferred grain to use for pasta and noodles is durum wheat (which is the type of wheat noted on most commercial pasta). Use durum flour for making noodles and a coarser grind similar to semolina for making pasta - especially if you are extruding pasta shapes. Semolina is a coarse grind of durum wheat which has the bran and germ removed, so you are essentially milling a wholegrain version. If you have a Nutrimill, use the coarse setting used for cornmeal to make a grind similar to semolina. Durum wheat has a high protein content, but it is higher in the protein gliadin than glutenin (these are proteins from the gluten group we often reference as "gluten"). Bread flour is higher in glutenins for that elastic quality that allows bread dough to expand and lower amounts of gliadins. Gliadins contribute to the viscosity and extensibility and are important in pasta and are in higher amounts in durum wheat. -Grainlady Here is a link that might be useful: How to Freeze Whole-Wheat Pasta
...See More
Question: How to freeze dinner roll dough?
Q
Comments (6)
Tannabanana, I regularly freeze unbaked bread dough. I mix, let rise, form the rolls and then freeze. If they are used within a couple of months they will be fine. I take mine out the night before and let them thaw/rise overnight in the refrigerator, I'm talking about 8 pm the night before. I take them from the refrigerator in the morning, let them come to room temp and rise, then bake just like I would if they were fresh. It also works great for fresh cinnamon rolls for breakfast! Annie
...See More
Do you freeze dinner rolls?
Q
Comments (0)
Do you freeze them before or after they rise? I sometimes freeze already baked rolls, but they don't taste as good as fresh baked. I want to serve marigene's dinner rolls on July 4th. My family loves them. I'll be working all that week so I'd like to mix, knead and put them in pans a few days early, and just bake them off on the day of the barbeque. Has anyone tried this? At what point during the process should I freeze them? If I let them rise first, will I need to let them thaw before baking? I'm organized enough to make them the same day when I'm doing the dinner. When DH does a BBQ - I try to stay out of his way! Marigene posted this recipe quite a while ago (I usually skip the second rise). They are easy to make and always a big hit! The Spicery Rolls 1 1/2 cups boiling water 1/2 cup margarine (I use butter) 1 1/2 teaspoons salt 1 cup sugar 1 1/2 cups water (hot but not boiling) 6 ounces evaporated milk 1/4 cup yeast (yes, that is correct...I use Instant yeast) 9 1/8 cups flour In a large bowl, pour boiling water over butter. Add salt and sugar and stir well. When butter is melted, mix in additional water. Stir in evaporated milk. Slowly add flour and yeast. Turn out onto floured board and knead for about 10 minutes. Next grease a large bowl thoroughly, put the dough in it and turn it over so the surface will be greased. Let rise in a warm place until doubled, punching down twice, about an hour. form into dinner-size rolls. Let rise until doubled. Bake 20-25 minutes at 375 degrees. Makes 36 large rolls.
...See More
Can you freeze uncooked dressing/stuffing?
Q
Comments (11)
I agree.....freeze it cooked or uncooked.....and what does raw eggs have to do with freezing it? Just be sure to cook it before you eat it....not just warm ....but actually cook it as you would when making the first half to at least 160 degrees.....i If, for example, you froze cookie dough, wouldnt you cook it before eating? And that has raw egg.....and no problems.
...See More
grainlady_ks
17 years ago
I agree with Linda C - bake the rolls and then reheat them before serving. The horror stories I could tell.... You can also find recipes for par-baked (partially baked) rolls (similar to brown and serve rolls) you can make at home.

Here's a recipe from the Kansas Wheat Commission - 2000 booklet - a special recipe developed by Cindy and Christy in the KWC test kitchen. Even if you use your own recipe, you can follow the freezer/thawing/baking instructions.

-Grainlady

FREEZER ROLLS

6-1/2 to 6-3/4 c. bread flour, divided*
1/2 c. granulated sugar
1/4 c. nonfat dry milk powder
1-3/4 c. cold water
1/2 c. shortening
2 large eggs, beaten
1 t. grated lemon peel
1 t. lemon juice
2 T. active dry yeast
2 t. salt

*Variation: Substitute 2-1/2 c. whole wheat flour in the first step.

In large mixing bowl, combine 2-1/2 c. flour, sugar and nonfat dry milk.

Add cold water, shortening, eggs, lemon peel and lemon juice. Beat 3 minutes.

Stir in undissolved yeast and 1 cup flour; beat 2 minutes. Add salt and 1 cup flour; mix 2 minutes.

Add enough remaining flour to make a firm dough. Knead 15 minutes by hand or with dough hook.

Divide and shape into 24 rolls. Place on greased sheet. Cover with plastic bag or wrap; seal well.

Freeze until solid. Remove rolls from sheet; transfer to sealable bag. Use within 2 weeks.

When needed, remove rolls from freezer and place on greased baking sheet; cover with plastic bag or wrap. Place in the refrigerator overnight to thaw.

Place shallow pan of boiling water on bottom oven rack. Place covered rolls on top oven rack. DO NOT turn oven on. Let rolls rise until double, about 1-1/2 hours. Change boiling water half way through rising.

Remove rolls from oven. Preheat oven to 400Â°F. Uncover rolls; bake 15-20 minutes or until golden. Remove from sheets; cool on racks.
Fori
Original Author
17 years ago
Thanks all! Very helpful. :)
annie1992
17 years ago
Well, I must be the lone dissenter because I often make rolls, let them rise, punch them down, shape them and then freeze them on baking sheets.

When I want them I thaw them out, usually in the refrigerator overnight, let them rise and bake them.

I did find that if I keep dough more than 2 months, it kills the yeast and then my rolls won't rise.

Annie
Fori
Original Author
17 years ago
Annie, how do you seal them for freezing? I can just picture them sticking to whatever I wrap them with.

How do you freeze uncooked rolls?

Comments (6)

lindac

triciae

Related Discussions

grainlady_ks

Fori
Original Author

annie1992

Fori
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

How do you freeze uncooked rolls?

Comments (6)

lindac

triciae

Related Discussions

grainlady_ks

ForiOriginal Author

annie1992

ForiOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Fori
Original Author

Fori
Original Author