How far ahead can I freeze the shaped rolls?

Four weeks is the sweet spot: the yeast wakes up lively and the rolls bake tall and golden. Six weeks is the honest outer limit. Past that, the rise slows and the odd roll comes out pale, so bake the oldest bags first and date every bag you freeze.

Can I thaw the rolls on the counter instead of in the refrigerator?

Yes. Arrange the frozen rolls in their buttered pan, cover well, and leave them at room temperature for 4 to 5 hours, until thawed and puffy. The refrigerator overnight thaw is easier to time around a holiday, but the counter method works when the plan changes.

My rolls barely rose after thawing. What went wrong?

The usual causes are milk that was hot enough to hurt the yeast, yeast past its prime, or a cold kitchen slowing the proof. Give the pan more time in the warmest spot you have, near the oven as it preheats. Rolls that rose even a little still bake into good eating.

Can I bake half the batch and keep the rest frozen?

That is exactly what the flash freeze is for. Because the rolls freeze as separate balls, you can move any number into a pan the night before and leave the rest in the freezer. A smaller batch in a smaller pan bakes in about the same time.

Can I make these make ahead dinner rolls with instant yeast?

Yes, using the same 2 1/4 teaspoons. Skip the foaming step and mix the instant yeast directly into the flour, keeping the milk in the same warm window. The rise, freezing and baking all proceed exactly as written.

Make Ahead Dinner Rolls, The Easy Freezer Trick For A Calm Thanksgiving

Ingredients

Scale

1 cup warm whole milk, 105 to 110 degrees Fahrenheit
2 1/4 teaspoons active dry yeast, 1 standard packet
1/4 cup granulated sugar
1/4 cup unsalted butter, melted and cooled slightly, plus more for the pan
1 large egg, at room temperature
1 teaspoon fine sea salt
3 1/2 to 4 cups all-purpose flour, spooned and leveled
2 tablespoons melted butter mixed with 1 tablespoon honey, for finishing

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Instructions

Stir the yeast and sugar into the warm milk and let it foam for 5 to 10 minutes. Whisk in the melted butter and the egg.
Add the salt and 3 1/2 cups of flour. Mix until a shaggy dough forms, then knead for 7 to 8 minutes, adding flour a spoonful at a time until the dough is smooth, elastic and slightly tacky.
Cover the bowl and let the dough rise in a warm spot for about 1 hour, until doubled.
Turn the dough onto a lightly floured counter and divide it into 24 equal pieces.
Shape each piece into a tight ball, tucking the edges underneath and rolling it under a cupped palm until the surface is smooth and taut.
Set the balls on a parchment lined baking sheet and freeze uncovered for about 2 hours, until rock hard.
Move the frozen rolls to a freezer bag, press out the air, seal, date the bag and freeze for up to 4 weeks.
The night before baking, arrange the frozen rolls in a buttered 9×13 inch pan, cover well and refrigerate overnight to thaw.
Set the covered pan on the counter for 45 to 60 minutes, until the rolls are puffy and pressed softly against each other.
Bake at 375 degrees Fahrenheit for 18 to 22 minutes, until deep golden and the center roll reads 190 degrees Fahrenheit. Brush the hot tops with the honey butter and serve warm.

Author: Chef Rita
Prep Time: 30 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 1
Calories: 145
Sugar: 4
Sodium: 150
Fat: 3
Saturated Fat: 2
Unsaturated Fat: 1
Trans Fat: 0
Carbohydrates: 24
Fiber: 1
Protein: 4
Cholesterol: 20