Frozen Refrigerator Rolls (Joycelyn)

This makes a big batch so freeze them like Rhodes Rolls and pull them out when you need them. You can make any shape roll you desire.

4 cups warm milk add 1 cube margarine
6 eggs in a mixing bowl beat with 1 cup sugar 2 tsp. salt add milk and margarine
Dissolve 2 tbs. yeast in 1/2 cup warm water and add to mixture
Add enough flour to make a soft dough.

Let dough double in size on counter then shape and cook OR let sit in the refrigerator over night then shape and cook the next day.ORForm into balls and place on greased cookie sheet and freeze. After frozen place in a freezer bag to store until ready to use.

There are a couple options to thaw. Place them on a greased pan that you want to bake them in then cover with plastic wrap sprayed with nonstick spray so the wrap doesn’t stick to the rolls. They can sit covered over night in the fridge. Bring out and let rise half hour to 1 hour or until doubled.

For Cinnamon Rolls:
You can also roll the dough into a rectangle spread with margarine brown sugar and cinnamon and roll it up, then cut into slices and flash freeze (or freeze them individually before putting them together in a bag to freeze in the freezer) on greased cookie sheets.

For Monkey Bread or Sticky Buns:






Break pieces of dough into 1 inch balls and flash freeze.





Place 72 one inch frozen dough balls in a bunt pan. Mix together the following:
1 small pkg pudding mix vanilla OR butterscotch flavor (not instant)
1/2 cup melted butter or margarine
1 cup brown sugar
4 Tablespoons cream

Pour caramel mixture over frozen dough. Let rise over night and bake in the morning or make in the morning and cook in the evening.

(Optional--mix 1 1/2 cup chopped nuts of your choice in with the 1 1/2 inch balls of dough before adding sauce)

Bake at 350 for 20-25 minutes. Remove from oven and invert onto a plate so warm caramel runs down sides. Enjoy!