INGREDIENTS

INSTRUCTIONS

Both home-baked white and wheatmeal rolls can be frozen partly baked. This
is a very successful way of freezing rolls as the frozen rolls can be put
straight from the freezer into the oven to finish baking. It is the best
method of freezing rolls to serve for breakfast. Loaves are not so
successful as rolls because during part-baking the crust becomes well
formed and colored before the center of the loaf is set. Part-baked loaves
and rolls available in shops freeze well.
TO PART-BAKE ROLLS:
Place shaped and risen rolls in a slow oven, Gas No. 2 (300 degrees F/150
degrees C), for about 20 minutes. The rolls must be set but still pale in
color. Cool.
  TO FREEZE:
Pack cooled rolls in usable quantities in freezer bags. Seal and freeze. As
the sides of the rolls are still slightly soft, care must be taken when
packing to avoid squashing.
  STORAGE TIME:
Up to 4 months.
  TO THAW AND FINISH BAKING:
Unwrap and place frozen rolls in oven to thaw and complete baking. Bake
white rolls at Gas No. 6 (400 degrees F/200 degrees C), brown rolls at Gas
No. 8 (450 degrees F/230 degrees C) for 20 minutes. Alternatively, to
defrost the loaf in the microwave, stand uncovered on paper towel and heat
on defrost for 2 minutes, then leave for 5 minutes. Slice and leave for 1-2
minutes, until completely defrosted. The remainder of the loaf can be
refrozen.
  TO FREEZE:
Freeze immediately after purchasing. Leave loaves in polythene bags in
which they were sold. Pack rolls in polythene bags and seal.
  STORAGE TIME:
Up to 4 months.
Note: Many commercial part-baked rolls and bread can be stored at room
temperature. Follow instructions on the pack.
FROM: The New Complete International Jewish Cookbook by Evelyn Rose
Posted to MM-Recipes Digest V3 #355
From: cbmcam@cyberramp.net
Date: Thu, 26 Dec 1996 19:08:21 -0600

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