Happy Thanksgiving everyone! I am so thankful for this website as a little hobby of mine. The whole family came over and we had a great time. I am thankful that my family is healthy and my husband has a job. A roof over my head. Clean, running water inside my house. Our military service. Awesome neighbors. Vaccines that protect my children from horrible things like polio (reading a book set in the 1950’s right now and a painful reminder of what used to be).
And… my Honey Wheat Rolls Recipe experiment worked! To make rolls from scratch ahead of time, I followed the same steps to put the ingredients in the bread machine, then cut the dough into 24 rolls. Next, I set the rolls on my silicon mat on a cookie sheet and allowed to flash freeze in the freezer for 1-2 hours. I put the frozen rolls in freezer bags for storage just like cookie dough balls. Finally, the day before cooking take the dough balls from the freezer that you want to bake and thaw in the fridge overnight. Bake in the oven as normal (350 degrees for about 11 minutes).
Now you can make 2 rolls or 24 rolls! Side by side, I think the non-frozen ones do rise a little bit more in the oven. But everyone still loved the ones that I had frozen. Next time I may add an extra 1/2 tsp. of yeast to counteract the freezer a bit.
This week I’ll post our new favorites from today: Cinnamon bun pinwheel cookies, Apple strudel (I thought it would be something different since there were so many pies), pumpkin pie with a secret ingredient and chocolate mousse that can be used as a cake filling, side dish, or dessert.