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Colette & Cassi's Country Kitchen!

FREEZER ROLLS

1-1/4 cups warm water (approximately 110 F)
2 packets (4-1/2 teaspoons) Fleischman's Active Dry Yeast
1/2 cup warm milk (approximately 110 F)
1/3 cup butter or margarine, softened
1/2 cup granulated sugar
1-1/2 teaspoons salt
5-1/2 to 6 cups all-purpose flour
2 large eggs

Place 1/2 cup of warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining warm water, warm milk, butter, sugar, salt and 2 cups flour. Beat 2 minutes at medium speed of electric mixer. Add eggs and 1/2 cup of flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap; let rest for 20 minutes.

Punch dough down. Shape into desired shapes for dinner rolls (see more about shaping below). Place on greased baking sheets. Cover with plastic wrap and foil, sealing well. Freeze up to 1 week. When frozen, rolls may be placed in plastic freezer bags.

Remove from freezer; place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours. Bake at 350 F for 15 minutes or until done. Remove from baking sheets; cool on wire racks.

SHAPING THE DOUGH: Crescents: Roll each half to 14-inch circle. Cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Curve ends slightly to form crescents. Knots: Divide each half into 12 equal pieces; roll each to 9-inch rope. Tie once loosely. Coils: Divide each half into 12 equal pieces; roll each to 9-inch rope. Coil each rope and tuck end under the coil. Twists: Divide each half into 12 equal pieces; roll each into 12-inch rope. Fold each rope.

Yield: 2 dozen rolls.