It does sound lovely, except for the flat rolls, but enough mojitos and you're good, LOL. I love your description of your family, it sounds a lot like mine except we don't have a Mexican. Yet. Everyone from the college educated engineer to the police officer/firefighter to the old farmers, add a Jewish DIL on Elery's side plus his family from Tennessee and we've got a bit of everything. (grin) OK, the butterlake rolls recipe, easy as can be. Even San made a batch a few years ago and was successful and she told me she did NOT bake bread. Ever. This halves easily, I just use a whole egg, I don't try to halve it and I use all butter, no shortening. Butterflake Rolls 2 packages active dry yeast 2 cups warm water 1/2 cup sugar 2 tsp salt 6 to 6 1/2 cups flour 1 egg 1/2 cup shortening (use butter) 1/2 cup butter, softened. In mixing bowl, dissolve yeast in warm water. Add sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Add egg and shortening, mix well, stir in enough flour to form a soft dough. Do not knead. Cover and refrigerate overnight. In the morning, punch dough down and divide into 4 portions. Roll each portion into a 14 x 12 inch rectangle, spread 2 tbls butter over dough. Fold in half lengthwise and cut into 12 strips. Tie each strip into a knot, tuck and pinch ends under. Place 2 inches apart on greased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour. Bake at 400 for 10-12 minutes or until golden brown. Yield: 4 dozen And congratuations on the "grown up" dinner, it sounds perfect to me. Annie

Jasdip, it's because you Canuckleheads are gonna pour maple syrup on everything, so no spice for you! :D The other curious difference is Canada has square plastic ice cream pails while the US insists on round. The square ones make more sense to me. I always forget to put a paper towel in the bag but as long as I open the bag as soon as I pull it out of the freezer or do something to dissipate the moisture it's been fine. If you leave it in the bag, the water will make the crust (or the bread itself if sliced) mushy and like fresh puss from an infection. Perhaps it'll stick to the bag if you blow extra air in there so it doesn't come in contact with the bread but then you compound the issue too. I've always had trouble when leaving it in the bag. Never a problem when I take it out or at least change containers and I always try to get as much air out of the bag as I can and use it relatively quickly.

These are the instructions from the National Center for Home Food Preservation. Freezing Pumpkin Preparation -- Select full-colored mature pumpkin with fine texture. Wash, cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in steam, in a pressure cooker or in an oven. Remove pulp from rind and mash. To cool, place pan containing pumpkin in cold water and stir occasionally. Package, leaving ý-inch headspace. Seal and freeze. -Grainlady

Freezing dough is possible, but it has a very short storage time, much shorter than freezing baked breads, so be prepared to use it within 4-6 weeks. Some of the yeast dies from the extreme cold, so for some freezer dough recipes additional yeast is often indicated to compensate for the yeast that dies. Commercially-prepared freezer dough has a high ratio of yeast in it. You may want to make a recipe with additional yeast for the freezer ONLY (not bake one, freeze one as dough) in order to get a good rise after being stored in the freezer. You may find making 3-4 smaller loaves out of the recipe, rather than 2 large loaves, will work better. It will also depend on the type of bread you are making - lean or enriched loaves, bakers' yeast or sourdough, free-formed or panned, as to the results you get using frozen dough. If the dough is sourdough, you may need to add a small amount of bakers' yeast to the recipe (1/8 t. SAF-Instant Yeast per loaf) in order to get a good rise after the dough is frozen. Using honey, instead of sugar, in the recipe will also aid in keeping the dough quality better in the freezer. There's quite a bit of supporting science about honey and freezing yeast breads (baked and unbaked). The link below will give you great information on freezing bread dough. I also make all our breads and freeze the extra baked loaves using a method similar to althetrainers. It's also the freezer method I teach in my bread classes because of consistent results. A tight wrap, often called a butcher's wrap, is a MUST for both dough (after it's quick-frozen) or baked loaves. This will prevent migration of moisture from the dough/bread into the package, which forms ice crystals. I use one or two layers of plastic wrap, then a layer of foil. -Grainlady Here is a link that might be useful: Baking 911 - How to freeze bread dough.