Freeze-n-Bake Knots

These rolls are really good and they look way cool! The best thing about them is you can stick them in the freezer and pull them out whenever you need them. No defrosting necessary- just throw them in the oven! David and I think they actually taste better after you freeze them. We just ate all of them and now I want to make more to stick in the freezer. Oh and one more note- it makes 48 but I put them on jelly roll pans and it perfectly fits 15 of them, so instead of using an extra pan for 3 rolls I just divided the remaining dough and only made 45. It was easier that way.

• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm water (110° to 115°)
• 2 teaspoons plus 1/2 cup sugar, divided
• 1-1/2 cups warm milk (110° to 115°)
• 1/4 cup vegetable oil
• 4 teaspoons salt
• 7-1/2 to 8-1/2 cups all-purpose flour
• Butter, melted

In a large bowl, dissolve yeast in water. Add 2 teaspoons sugar; let stand for 5 minutes. Add milk, oil, salt and remaining sugar. Stir in enough flour to form a stiff dough.

Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down; turn onto a lightly floured surface. Divide into four portions. Cover three portions with plastic wrap. Divide one portion into 12 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot and pinch ends together. Repeat with remaining dough.

Place dough knots 2 in. apart on greased baking sheets; brush with melted butter. Cover and let rise until doubled, about 20-30 minutes.

To serve immediately, bake at 375° for 15-18 minutes. To freeze for later use, partially bake at 300° for 15 minutes. Allow to cool; freeze. Reheat frozen rolls at 375° for 12-15 minutes or until browned. Yield: 4 dozen.