Homemade bread is the best. The smell, the fluffiness, the taste! It just screams comfort and home and mama’s good cookin. Making homemade bread is also a beast. Well at least for me. I don’t love it. Its not therapeutic it’s a big mess. So, it rarely happens, but it would be nice on those beautiful Sunday afternoons to have some homemade rolls to go with that pot roast, or on a busy weeknight to be able to have homemade bread with that pasta dish. So how can one accomplish this without spending hours in the kitchen each time?!
Freezer dough! Freezing dough can be tricky, but here are some tips to make it work! I took my mama’s dough recipe and made 2 pans of rolls and 2 pans of cinnamon rolls. Beautiful.
1. Dough can always be refrigerated, but freezing it can kill the yeast. Food makers who make freezer dough use special yeast, but for us at home you don’t have that special yeast. Use a good quality yeast, and an active dry yeast, not fast-acting yeast. The picture below is my favorite yeast.
2.Double your yeast, this will help make up for any yeast that dies in the process of freezing.
3. Make sure your bread goes through at least one rise. (my recipes below do)
4. Cover well to keep from any freezer burn.
5. Let bread thaw, place in bread pan, and let rise. (I like to just use the foil pans. Much less complicated) If you are freezing a thick loaf its a good idea to let thaw in the fridge over night and rise the next day.
6. Freeze only up to 4 weeks.
I started by making one full batch, dividing it in half
1 half would be for dinner rolls, the other half for cinnamon rolls.
Post Freeze and Rising
After the first rise, roll dough out on floury surface, about 1 inch thick. (ignore the third pan :) I was able to fit 9 rolls in 2 foil 8×8 pans.
Cut with a roll cutter, or glass cup.
in buttery pan, fold over.
When ready to cook, take out and let defost, then rise. Bake!
CINNAMON ROLLS: (I used this cinnamon roll recipe HERE)
Roll out on floured surface, about 1/2 inch thick and kind in a rectangle shape
Pour melted butter, and sprinkle cinnamon and sugar on top.
Roll up, and cut with floss, about 1 inch wide. Place in a foil pan that has been sprayed with non-stick spray. cover and freeze. You can also make frosting at this point and freeze in bags, or save the frosting for later.
When you thaw, and let rise, frost while warm.