Freezing homemade Sister Schubert rolls??
- luv2bake Feb 4, 2007 04:46 PM
Usually when I bake bread, I make it all the same day, whatever we're going to eat. But I am making Sister Schubert rolls (not out of the freezer but from scratch) and have a dilemma. I think the frozen ones at the grocer are unbaked, but I'm not positive. Does anyone know? I'm a little worried about freezing the dough unbaked. I don't usually like to freeze this kind of thing, but I really have more rolls than we can eat (no, strike that - than we SHOULD eat) in one evening. And my daughter loves, loves, loves them, so having a stash in the freezer would be incredibly helpful.
The store-bought bake time for the rolls (after thawing) is 15-20 minutes. The bake time for the homemade rolls is also 15-20 minutes.
If anyone has made the actual Sister Schubert Parkerhouse rolls from scratch at home and has experience w/ freezing them, I would welcome your guidance. Also anyone who has good luck with freezing homemade bread with suggestions as to whether they would be best frozen unbaked, partially baked, or completely baked.
Well, I never got an answer to this, so I just had to wing it. I made 4 pans. Two of them I froze unbaked. One was eaten. Another baked pan is going to be frozen. I'll see how they work out.
Prying the frozen ones out of the pan wasn't fun & left some dough in the bottom (I didn't freeze them in the pans 1) because it takes up too much room and 2) because I wanted to vacuum-seal them to protect them from freezer burn. So I froze them a few hours and then removed them from the pans to vacuum seal them.
I guess I'll post on the results when we use them if I remember or if anyone is interested.
OK, help. I hope someone besides me actually replies to this thread - someone who has helpful information, that is!! :)
I froze one pan of the rolls pre-baked. They turned out pretty decent. The ones I froze unbaked - UGH. They were flat & lifeless.
These are Parkerhouse yeast rolls. I let the unbaked ones rise and then froze them.
I have never had success freezing unbaked yeast dough. Can anyone out there give me some advice that will save me from this curse?
Freezing completely unbaked dough has not worked well for me. I don't know what Sister Schubert rolls are like. I freeze homemade rolls (including parkerhouse rolls) by baking them until they are just starting to brown. Take them out of the oven when they are still pale. Cool them and freeze in whatever manner you usually use. They usually take afound 15 minutes or so in a hot oven after they come out of the freezer. If you let them get brown before freezing, the crust separates and they get overly brown.
Thanks, Wally. I guess the source of my confusion is that when I buy them frozen at the store, they are completely unbaked. I just can't figure out how Sister Schubert can do that, but I can't even when I use her recipe!
The one pan that I baked & froze, I didn't bake quite as long as the pan we ate. I do think I baked it a little too long, though, the first time. They were still good but could have been better; I'm going to follow your pale baking advice next time.
re: Katie Nell
I actually baked them frozen because we remembered at the last minute.
The ones I buy at the store are frozen, unbaked, and I don't have to let them warm or rise before baking. (You're supposed to let them thaw, but we don't always do that!) And they always turn out wonderful.
Any idea how I can accomplish that? Although at this point it's probably principle more than anything else!
By the way, thanks both for your replies. I haven't checked into CH for a few days - things have been hectic!
Sister Schubert uses only the finest ingredients, no preservatives, bakes them to perfection and freezes them fresh
I also missed this thread the first time around. Baked bread is actually an item that keeps well in the freezer, so long as you plan to heat or toast it upon defrosting.
Yes, you can successfully freeze unbaked dough. Here is a Sister Schubert frozen roll recipe: DO NOT DOUBLE RECIPE. Besure to thaw rolls and then let rise.This may take 5 or more hours.
¼ Cup Warm Water
1 Teaspoon Sugar
1 Package Dry Yeast
In a cup combine water and sugar stirring until sugar is dissolved. Add yeast, do not stir, let stand 5 minutes.
1/3 Cup Sugar
4 Teaspoons Shortening
1 Teaspoon Salt
1 Egg (beat with fork)
1 Cup Warm Water
3 ½ to 3 ¾ Plain Flour
In a large bowl, mix sugar shortening and salt. Add egg, warm water and yeast mixture and stir. Add flour one cup at a time stirring by hand after each addition.
Cover and set in warm place for 1 ½ hour or until doubled. Pour dough out on floured surface and make a ball. Roll out until ½ inch thick. Cut out with about a 2 inch biscuit cutter, dip in butter, fold over and place in greased pans with sides touching and freeze or let rise for 1 ½ hour or until doubled.
If frozen let thaw for 3 to 4 hours before cooking.
Bake at 350 degrees for 8-10 minutes or until done,