Occasionally my wife and I like fresh rolls with our dinner. I have had "less than spectacular results" from freezing the dough.
What I have done in the past has been to let the dough have it's 1st rise, then deflate it and put in individual packages and freeze.
The problem is that when I thaw the dough out it fails to give an adequate 2nd rise. I have also tried freezing the dough before a 1st rise with the same results. And yes, the yeast is fresh.
Am I doing something wrong ? I see frozen commercial doughs at the supermarket and they seem to have no problems with rising.
This is the recipe I usually use. When I bake them from fresh dough they come out fine, it is just when I freeze the dough first that I have problems. The frozen dough (for 1 dozen rolls ) is used in about 5 - 6 weeks.
Ingredients:
- 1 package dry yeast * 1 cup warm water (110F to 115F) * 3 1/4 cups sifted all-purpose flour * 1 1/2 tablespoon sugar * 1 teaspoon salt * 1 tablespoon salad oil
Directions:
Sprinkle yeast on warm water, stir to dissolve. Blend in 3 cups flour, sugar, salt, and oil. Beat with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until batter is smooth; or beat about 100 strokes with spoon.
Add enough remaining flour, a little at a time, first with a spoon and then with hands, to make a dough that leaves the sides of the bowl. Turn onto a lightly floured board, let rest 10 minutes; then knead until dough is smooth and elastic (little bubbles will show beneath the surface).
Place in a lightly greased bowl; turn over to grease top; cover with Plastic wrap and a clean towel and let raise in a warm place free from drafts until doubled, about 45 minutes to an hour.
Punch down dough, turn over in bowl, cover and let rest 15 minutes. Turn out on a board, divide into small (walnut size) pieces and roll into smooth balls. Place 3 of these pieces in a greased cup cake tin. Continue to fill each cup until you use all the dough (about 22 or 24 rolls you can also make two loaves of bread instead of rolls by dividing the dough into 2 halves and placing in greased bread pans). Place in a warm draft free place to rise again, about 40 to 45 minutes.
Bake in a hot oven (400F) about 15 minutes or until golden brown. Remove from cup cake tins to a rack to cool. Bake loaves of bread 30 to 40 minutes.
This recipe for Cloverleaf Rolls serves/makes 1 dozen. Recipe URL: