Freeze And Bake Rolls - active dry yeast

Method

• In a large mixing bowl, dissolve yeast in water.
• Add 2 teaspoons sugar; let stand for 5 minutes.
• Add milk, oil, salt and remaining sugar.
• Add enough flour to form a stiff dough.
• Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes.
• Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 1/2 hours. Punch dough down.
• Divide into four pieces.
• Cover three pieces with plastic wrap.
• Divide one piece into 12 balls.
• To form knots, roll each ball into a 10-inch rope, tie into a knot and pinch ends together.
• Repeat with remaining dough.
• Place rolls on greased baking sheet; brush with melted butter.
• Cover and let rise until doubled, about 20 to 30 minutes.
• To serve immediately, bake at 375° for 15 to 18 minutes.
• To freeze, partially bake at 300° for 15 minutes.
• Allow to cool.
• Freeze.
• Reheat frozen rolls at 375° for 12 to 15 minutes.
• Yields 4 dozen.