Monday, February 16, 2009

You've gotta try this!

When I was a freshman at Wright State, one of my roommates, Alanna, would often bring back these yummy freezer rolls from her home in Crescent Springs, KY. (That name cracks me up b/c the rolls are shaped like crescents!) A woman in her church made them, and all of us girls in my dorm LOVED them. They were so buttery and yummy and oohhhh so good! My mom bought me a cookbook a few years ago that had a recipe for freezer rolls, which I thought may be similar. I've made them a few times now and never do they fail to disappoint. We enjoyed these last night along with our pulled pork crockpot meal. Matt and I thought this meal was incredibly tasty. I served up some sweet potato fries with pecan butter and broccoli on the side. I had to remind Matt that he needed to eat his green veggies! The pork was so juicy and tender; it literally fell off the bone. Best of all, this is a very cheap meal. I bought a 3.5 lb. pork shoulder for about $4.00 and added the other ingredients. I froze two separate bags for another night's dinner, and I had a leftover Tupperware full for our lunch today!
Here's the recipe for the freezer rolls. I made the entire batch yesterday (24 rolls) and froze half of them. I made some in the shape of crescents and some I put in a muffin tin and formed dinner rolls. Whatever method you choose, I hope you enjoy them as much as we do! Oh... and I've included a few pictures of our precious Isaac. It's been a while since he's made the blog!

Freezer Rolls:
Adapted from Classic Recipe Collection

1.5 c warm water
2 envelopes active dry yeast or quick rise yeast (I used quick rise.)
1/2 c. warm milk
1/3 c. butter (softened)
1/2 c. sugar
1.5 tsp. salt
2 large eggs
5.5-6 c. all purpose flour or bread flour (I used a combo of bread/all purpose) You could also substitute 1-2 c. whole wheat flour.

Place 1/2 c. warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining warm water, warm milk, butter, sugar, salt and 2 c. flour. Beat 2 minutes at medium speed of electric mixer. Add eggs and 1/2 c. flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make soft dough. (I used 6 cups.) Turn out onto lightly floured surface. Knead until smooth and elastic. Cover with plastic wrap; let rest for 20 minutes.

Punch dough down. Shape into desired shapes for dinner rolls. Place on greased baking sheets. Cover with plastic wrap and foil, sealing well. Freeze up to 1 week. Once rolls are frozen, you can put them in a Ziploc bag. Remove however many you want from freezer and place on greased baking sheet. Let rise for 1.5 hours or until doubled. Bake at 350 for about 15 minutes.

To bake without freezing:

After shaping, let rise in warm place until doubled in size, about an hour. Bake according to above directions. Enjoy them warm with a dollop of butter!

Here are my two favorite boys!

They warm my heart!

He thinks he's a Captain!

"Reading" the Bible!

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