Freezing bread rolls -- whether homemade or commercially produced -- is an easy way to preserve them for later use without needing to worry about staleness. You have a great deal of flexibility when you freeze homemade bread rolls. You can freeze the formed dough, partially bake them and then freeze them, or freeze the finished, completely baked rolls. While the last option will make it more convenient to use the rolls later, as you do not have to bake them, the first two will give you oven-fresh rolls.
- Skill level:
Things you need
- Baking tray
- Freezer-safe plastic bag(s)
- Freezer wrap
Shape the bread dough into rolls as directed by your recipe. Place the shaped rolls onto a baking tray.
Bake the rolls partially, if you wish. Preheat the oven to the temperature your recipe dictates, and bake the rolls until they rise. Remove the rolls from the oven after they have risen but before they turn brown. Skip this step if you wish to freeze completely raw bread rolls.
Place the baking tray holding the rolls into your freezer. Freeze the rolls for about an hour, or until they are firm to the touch. Transfer the rolls to a freezer-safe plastic bag. Close the bag, ensuring an airtight seal, and place the bag into the freezer.
Thaw the rolls at 23.8 to 29.4 degrees C for approximately one to three hours. Bake them as directed by your recipe.
Allow your rolls to cool to room temperature if you have just baked them. Arrange the rolls on a baking tray if they are not on one already.
Place the baking tray holding the rolls into your freezer. Freeze the rolls for about an hour, or until they are firm to the touch. Wrap each individual roll in a layer of freezer wrap, then transfer the wrapped rolls to a freezer-safe plastic bag. Close the bag, ensuring an airtight seal, and place the bag into the freezer.
Remove the rolls from the freezer shortly before you wish to serve them. Unwrap them, then wrap each one in a layer of aluminium foil. Bake the rolls at 176 degrees C until completely thawed and heated through, approximately 5 to 10 minutes.
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