Rolls that freeze well

[mlynn]

Does anyone have any suggestions for rolls that freeze well? I'm hosting Thanksgiving this year, and I'd like to have some things done ahead. I've looked at CL Dec 1999 issue, and thought that the sweet potato biscuits looked promising, but does anyone have a proven favorite? It doesn't have to be light (after all it is Thanksgiving).

thanks in advance!
mlynn

[RunnerKim]

My favorite roll is the crusty wholegrain flaxseed rolls from the May issue. They do freeze very well and I always make up a whole batch of them and freeze most for later meals (only 2 in my family). I'm going to make them for Thanksgiving.

I'm not so sure biscuits would freeze well - at least I've never heard/tried freezing biscuits and I'd think the lighter flakier rolls wouldn't do well. I would go with something crustier. or do a test run.

Kim

[emilycat]

RunnerKim,
Would you mind posting the recipe for the whole grain flaxseed rolls? I love whole grain breads, and I've been looking for a way to use flaxseed, but I think, unfortunately that I managed to not keep that recipe. Thanks!

[RunnerKim]

Here you go EmilyCat

Crusty Whole-Grain Flaxseed Rolls
Cooking Light May 2000, p. 208

1/3 cup flaxseed
3 tbl brown sugar
2 ¼ tsp dry yeast
1 cup warm water (100 - 110&#61616 http://www.cookinglight.com/bbs/wink.gif
1 cup warm 2% reduced-fat milk (100 - 110&#61616 http://www.cookinglight.com/bbs/wink.gif
2 cups whole-wheat flour
2 cups all-purpose flour, divided
2 tsp salt
2 tsp vegetable oil
Cooking spray
1 tbl water
1 large egg white
2 tbl flaxseed

1. Place 1/3 cup flaxseed in a blender or clean coffee grinder, and process until ground to measure ½ cup flaxseed meal; set aside.
2. Dissolve sugar and yeast in warm water and warm milk in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add flaxseed meal, whole-wheat flour, 1 ½ cups all-purpose flour, salt, and oil to yeast mixture; stir to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85&#61616 http://www.cookinglight.com/bbs/wink.gif, free from drafts, 1 hour or until doubled in size. (Press 2 fingers into dough. IF the indentation remains, the dough has risen enough.) Punch dough down, cover and let rest 5 minutes.
4. Divide dough into 18 equal portions, shaping each portion into a ball. Cover remaining dough while working to prevent it from drying out. Place balls 2 inches apart on a large baking sheet coated with cooking spray. Cover and let rise for 45 minutes or until doubled in size.
5. Uncover rolls; cut a ¼-inch deep "X" in top of each a roll using kitchen scissors. Combine 1 tbl water and egg white, and brush over rolls. Sprinkle rolls with 2 tbl flaxseeds. Bate at 425 for 15 minutes or until rolls are browned on the bottom and sound hollow when tapped. Remove rolls from pan.

Yield: 18 servings (serving size: 1 roll)
Note: These rolls freeze well. To freeze, cool rolls completely and store in a zip-top plastic freezer bag. When ready to use, remove rolls from bag and thaw completely. Preheat oven to 350. Place rolls on a baking sheet; cover with foil, and bake until heated, about 8 minutes.

Calories 136 (20% from fat); Fat 3g (sat 0.5g, mono 0.6g, poly 1.7g); Protein 4.9g; Carb 24.3g; Fiber 3.1g; Chol 1mg; Iron 1.7mg; Sodium 274mg; Calc 36mg