Creating these Semi Homemade Swirl Dinner Rolls is a snap with store bought frozen dinner rolls. Yes…you read that right ONLY ONE INGREDIENT! Say good-bye to the hours of kneading and preparing those picture perfect yeast rolls. Now you can get the “perfect” roll with a few easy simple steps.
The Best Yeast Dinner Rolls
How to Make Semi Homemade Swirl Dinner Rolls
- DIRECTIONS (full printable recipe below)
- defrost as many rolls as you need
- roll each into a 12 inch rope
- holding one end of the rope, wrap dough in a circle into the same muffin tin the rolls thawed in.
- cover with a towel and place back into the draft free warm area. Let rise until double in size (about 3 hours)
- bake 15-20 minutes or until golden brown
How to Make Semi Homemade Dinner Rolls Ahead
FREEZER: Thaw the dinner rolls, roll and shape. Place them in the muffin cups, Let them rise about partway—just until starting to puff, but not ready to bake.. Make sure the muffin cups have been sprayed with non stick cooking spray. Once the rolls are frozen solid, pop them out of the muffin cups and place in a freezer safe bag. Label and date. UNBAKED ROLLS CAN BE KEPT FROZEN FOR ABOUT A MONTH, after which the yeast starts to have trouble rising the dough after thawing.
THE DAY BEFORE BAKING: Remove shaped rolls from the freezer, place them back in the muffin tin (sprayed with non stick cooking spray). Cover and let them thaw overnight in the refrigerator.
READY TO BAKE: When ready to bake, remove the pan of rolls from the refrigerator and let them finish proofing at room temperature. This will take a little longer than usual, about an hour. The rolls may still be cool to the touch, but when they have obviously proofed, they’re okay to bake. Bake as usual.
REFRIGERATOR: This is done BEFORE the rise and just after they have been shaped. Cover, and put into the refrigerator.
READY TO BAKE: Take the rolls out of the refrigerator about an hour and a half before you want to bake them and let them rise until puffy. It’s okay if they’re still a little cool to the touch; as long as they’ve puffed up, they’re ready to bake. Bake as usual.
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