Dinner Rolls - Make Ahead

Kusina ni Manang

My brother-in-law was getting married, and his fiancee requested that I prepare the rolls. Although I was quite unsure how I would manage to prepare freshly baked rolls for ~150 people, I did not want to turn her down. So I looked for the recipe that included instructions for freezing before baking (my first attempt at baking rolls had an output of 4 dozens! It was hard to consume all. Nakakasawa!). This is the recipe. Still, my problem was pallning the timing of baking, as well as preparing the materials that I would need (about 8 baking pans at least!)
Glad my mom-in-law saved me from that predicament, though. She told my bilas that we could buy finger rolls and then just use with egg- or ham- or tuna-mayo filling. I really love my mom-in-law. Still, I prepare this once every 2 months (dividing it into 3 batches for serving 3 times in a week's span.). My husband sees it as a treat!

From the kitchen of: Sarah

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Variations and tips:

If baking with chicken roll-up, lower oven temp to 350 deg F after 30 minutes of baking chicken done. Then place rolls and bake for 15 minutes or until done, so both are served warm.

The dishwasher can be used as a draft-free, moist area. Close the door and run for sev. seconds, cancel the operation, open the door, place the covered muffin/baking pans and let dough rise.

Ingredients:

1 1/4 c warm water (110-115 deg F)
2 pkgs active dry yeast
1/2 c warm milk (110-115 deg F)
1/3 c butter or margarine, softened
1/2 c sugar
1 1/2 tsp salt
5 1/2 to 6 c all-purpose flour (or 1:1 ratio of APF:whole wheat flour), may use up to 7 cups)
2 large eggs, room temp

Instructions:

Place 1/2 cup warm water in the mixing bowl. Sprinkle in yeast; stir until dissolved.
Add remaining warm water, warm milk, butter, sugar, salt and 2 cups flour. Beat 2 minutes at medium speed.
Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make soft dough.
Turn out onto lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes.
Put in a greased bowl, grease top of dough, cover with plastic wrap and let rise until doubled.
Punch dough down. Shape into desired shapes for dinner rolls.

TO BAKE WITHOUT FREEZING: Place on a greased cookie sheet 2 in apart (or muffin pans) , cover with plastic wrap or paper towel and let rise in warm, draft-free place, until doubled in size, about 1 hour.

TO BAKE WITH FREEZING: Place shaped rolls on a waxed paper-lined baking sheet or greased muffin pans. Place uncovered in the freezer for 30 minutes or so until frozen. Then transfer into plastic bags for storage upt o1 week. To bake, place on baking sheets as above, cover with plasctic wrap and let thaw rise in a warm, draft-free place for 3 hours at room temp (faster if warmer as in under sunlight).

Bake at 350 deg F for 15 minutes or until done. Remove from baking sheets/muffin pans; brush with melted butter. Serve while hot.

when doubled in size, bake at 350 deg F for 15 minutes

dissolve yeast in warm water by stirring then add remaining warm water

add warm milk, butter, sugar, salt and 2 c flour, beat at med speed 2 mins

knead for 8 - 10 mins, adding more flour if necessary, until elastic

transfer to greased bowl, turn once, cover and let rise in warm, draft-free place

shaped dough placed in greased muffin pans, place in freezer if desired

frozen dough transferred to plastic freezer bags and stored in the freezer