When it's time for dinner, pop them into the oven and finish baking them (no need to defrost). You'll know they are done when they turn golden.
This technique insures great FRESH yeast rolls at ALL dinners. It is also a HUGE TIME SAVING RECIPE during busy holidays; it makes a dozen rolls. As "Empty Nesters" it is nice to be able to bake just two or three rolls.
2 cups all purpose flour (divided) (see note)
1 envelope dry active yeast (I use 1 tablespoon)
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter
Mix 3/4 cup flour, yeast, sugar and salt in the bowl of your stand mixer. Heat the milk, water and butter in the microwave for about 30 seconds, or just until it is "baby bottle warm". Add it to the flour mixture and beat with mixer for 2 minutes.
Add another 1/4 cup of flour and beat on high for another 2 minutes. Stir in enough of the remaining flour to make a soft dough.
NOTE: This recipe calls for 2 cups flour (total), but it takes me 2+ 1/2 cups. Since the moisture content of flour is always different (brand to brand and climate to climate), I suggest that you put in the 2 original cups of flour and then see how the dough looks. If it's still very sticky, add a little more flour.
Knead the dough (with dough hook or by hand) for about 8 minutes; at the end of 8 minutes, the dough should come away from the sides of the bowl cleanly.
Cover with plastic and let it rest for 10 minutes. Divide dough into 12 pieces and shape into balls. Place in greased cupcake pans. Mist the top of the rolls with vegetable spray and cover loosely with plastic. Let rise until double (this dough rises very quickly and it only takes mine 30 minutes to rise).
Bake at 375 for 16 to 20 minutes (if you are going to eat them right away)or until golden brown. If you are going to freeze them as Brown and Serve Rolls, only bake them half way; cool then freeze.
Just before you serve these rolls, and while they are still hot, brush with butter.
