Holly would like a dinner roll recipe that she can freeze. What follows is a classic recipe for delicious rolls that require neither a bread machine nor an upright mixer. Enjoy, and have a happy holiday!

INGREDIENTS

3 1/2 cups (about 1 lb) all-purpose flour, plus more as needed
1 tablespoon salt
1 tablespoon sugar
2 teaspoons instant yeast
3 tablespoons cold butter, plus a little soft butter for greasing the bowl
1 egg, plus a second egg for brushing on the rolls if desired
1 cup milk, plus more as needed

METHOD
Combine the flour, salt, sugar and yeast in a food processor and spin for 5 seconds. Add the butter and egg and spin for 10 seconds; during this 10 seconds, pour the milk in through the feeding tube and spin for 20-30 more seconds. The dough should be a barely sticky but easy to handle ball.

To prepare the shaped dough for freezing:

1. Mix and knead dough and let it rise for the first time. If using Instant Active Dry Yeast, omit first rise and go through the resting period of 10 minutes. NOTE: Make sure dough does not overrise.
2. Slap the dough to deflate it and reshape it into a ball. (omit this step if using Instant Active Dry Yeast) and shape for baking. Do not let the dough rise for the second time.
3. Roll the dough out into a long snake-like shape and cut the rolls into the size you like. Immediately freeze shaped dough. Wrap tightly and double wrap.
4. Remove from freezer on thanksgiving morning and place on greased baking sheets. Let defrost and set for 1 to 1 1/2 hours, and until dough has roughly doubled in size.
5. Brush with an egg and milk solution if you want a glossy finish. Place into an oven preheated to 375 F and bake for 20 minutes until they are lightly browned and their bottoms sound hollow when tapped. Serve warm.

ADAPTED: Le Cordon Bleu