Frozen Dinner Rolls from Kellie Harris

5 1/2 to 6 1/2 c. flour

1/2 c. sugar

1 1/2 tsp. Salt

2 packages yeast (2 1/4 tsp = one package)

1 1/4 c. water

1/2 c. milk

1/3 c. butter

2 eggs (at room temperature)

In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved yeast. Combine water, milk, and butter in a saucepan. Heat over low heat until liquids are very warm (120-130º). Butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 c. flour. Beat at thigh speed two minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8-10 minutes. Cover with plastic wrap, then a towel, let rest twenty minutes.

Punch dough down. Shape into desired shapes for dinner rolls and place on sprayed baking sheet. Cover with plastic wrap and let rise until doubled. (Approx. 30-40 minutes.) Bake @ 350º for 15 minutes

Freezer method: Place on greased baking sheets. Cover with plastic wrap and foil, sealing well. Freeze until firm, transfer to plastic bags. Freeze up to four weeks. Remove from freezer, place on greased baking sheets. Cover, let rise in warm place, free from draft until doubled in bulk, about 1 1/2 hours. Bake at 350º for fifteen minutes or until golden brown and done. Remove from baking sheets and cool on wire racks.

Crescent style: Roll out portions of dough in a circle about the size of a dinner plate. Using a pizza cutter, cut triangles as if cutting a pizza. Roll each triangle from the biggest to the shortest end tucking the point underneath the roll.