Reply #19: Freezing Dinner Rolls [View All]

[housewolf]

No imposition... I haven't talked about bread for a long time so this is very much fun for me, I've enjoyed our conversation greatly.

You can freeze dough basically at any point - after mixing, after first rise, after 2nd rise, or after shaping. Basically it depends on what you like and how you want to use it.

So experiment with dinner rolls and decide whether you prefer them after 1 rise or 2 prior to shaping, then you'll have your answer. You can shape and freeze after either rise, it just depends on your preference.

You've got the right idea - deflate (punch down) your dough, divide and shape it into rolls. Put them on a cookie sheet and freeze them, then put them into a freezer bag for storage. You might want to wrap each one separately in waxed paper for added protection. Then you can take out however many you want to bake, let the dough thaw (can do in the refrigerator overnight), rise again and then bake. The frozen dough will last in the freezer for about 3 months.

I always use all-purpose flour for dinner rolls since it makes a more tender roll. I like a recipe made with milk (either liquid or non-instant dry) and a goodly amount of butter for added tenderness and flavor.

Just for fun, you might want to try King Arthur's A-P flour (you can buy it at Trader Joe's, Whole Foods, Wild Oats, gourmet/ranch-type markets). It's a slightly higher protein than Gold Medal, Pillsbury and supermarket brands.

Bread flour is great in bread machines when you want a high-rising, fluffy sort of loaf. Bread machines are extremely efficient kneading machines and they make very good use of the high-protein bread flour. But in a home mixer, even a 700W one, you should be just fine with A-P flour. Experiment with both and see which you prefer.

Good luck, hope your next bread comes out wonderfully.