DINNER ROLLS FROZEN RECIPES

Steps:

• Heat milk in the microwave (about 40 seconds) or on the stovetop until it reaches a temperature of 105 to 110 degrees. Whisk in the yeast and sugar and let stand for 5 minutes.
• Combine 5 cups of the flour and the salt in the bowl of a stand mixer fitted with the dough hook.
• Cut the butter into about 8 pieces. With the mixer on low speed, add the butter gradually until it is mixed with the flour.
• Whisk the eggs into the milk and yeast mixture. Add the milk mixture to the flour mixture and mix on low, scraping down the sides of the bowl, until the dough begins to come together. With the mixer still on low, gradually add as much remaining flour as necessary until a cohesive dough forms. You may not use all the flour.
• Cover the dough and let rise for one hour, or until doubled in size. Punch down to deflate.
• Divide thet dough into 2-3 dozen pieces. Pull down on the sides of the rolls and pinch the seam underneath to form round, smooth balls. Place the rolls on a large, parchment lined cookie sheet and place in the freezer for 3-4 hours. Transfer the frozen rolls to a zip top freezer bag and store in the freezer for up to one month.
• To bake rolls: place frozen dough balls about 1-inch apart in a lightly greased baking dish. Cover with plastic wrap sprayed with non-stick cooking spray. Let rise for about 4 hours, or until doubled in size.
• Preheat oven to 375 degrees. Bake rolls for 15-18 minutes, or until golden brown. Brush the tops with melted butter and serve warm.

Steps:

• Prepare a, 8-10" bundt or tube pan with non-stick spray. I use a silicone pan and it is amazing! The silicone makes it easy to remove the bread and it's easy to clean.
• Place the chopped nuts at the bottom of the pan all around. These will end up on top of rolls when you flip the pan after baking.
• Soften ¼ cup of the butter in the microwave at 15-second intervals. You probably only need two intervals, mixing in between. Be careful not to completely melt the butter. Add the brown sugar to the softened butter and mix completely. Spread the mixture over the chopped nuts.
• In a microwave-safe bowl, completely melt the remaining butter (about 30 seconds in the microwave). Use a medium-sized bowl because this will be one of the dipping steps. In another medium-sized bowl, combine the sugar and cinnamon. This will be the second dipping step.
• Take each frozen roll one at a time and dip it first into the melted butter, then into the cinnamon-sugar mixture and ensure they are fully coated. Place the coated roll on top of the nut and butter layers. Repeat until the bottom of your pan is completely full. Be careful not to overcrowd the pan, these are going to rise A LOT!! The rolls can be next to each other, but not on top of each other.
• Take a piece of foil or plastic wrap and spray one side with non-stick spray. Place over the top of the pan to cover rolls (the cooking spray is so the rolls don't stick to the foil after they rise). Place the pan in a cold oven or on the counter overnight and they will be ready to bake in the morning when you wake up!
• REMOVE the pan from the oven first and then pre-heat the oven to 350°F. Remove the foil and bake for 30 minutes.
• Remove the pan from the oven and allow the pan to cool for a minute or two. Now you are going to flip the pan over onto a large plate or cake pan using potholders. I discovered my 9" cake pan was perfect for these rolls and the lip keeps all that gooey cinnamon glaze on the rolls. BE CAREFUL because the pan and the rolls are REALLY hot!!!
• Allow the rolls to cool for about 5 minutes before serving and enjoy!