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nonfat instant dry milk
active dry yeast
flour (you can use all-purpose or bread flour)
butter, melted, plus softened butter for brushing on top after the rolls are baked
To freeze shaped rolls for later use, simply double the amount of yeast used when making dough. After the first rise, shape rolls but do not allow to rise again. Place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag, and seal. Rolls may be frozen for 3 weeks.
When ready to use, place frozen rolls on greased or parchment-lined baking sheet, all facing the same direction. Cover lightly with plastic wrap and let thaw and rise until doubled in size, 4 to 5 hours. Bake as above.
Dianne Rodriguez • 2019-04-19