Recipe: Make ahead (and freeze) yeast Thanksgiving Rolls

This was posted as a tried-and-true recipe by Sarah Philips November 1999 on the Holiday Board.
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For Thanksgiving, I like to make as many receipes as I can ahead of time. With this recipe, I like to use 1/2 whole wheat and 1/2 all-purpose unbleached flour.
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Freezer Rolls from fleischmanns.com
Makes about 2 dozen rolls

1 1/4 cups warm water (100 to 110F)
2 packages FLEISCHMANN'S Active Dry Yeast
1/2 cup warm milk (100 to 110F)
1/3 cup butter or margarine, softened
1/2 cup sugar
1 1/2 teaspoons salt
5 1/2 to 6 cups all-purpose flour
2 large eggs

Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining warm water, warm milk, butter, sugar, salt and 2 cups flour. Beat 2 minutes at medium speed of electric mixer. Add eggs and cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap; let rest for 20 minutes. Punch dough down. Shape into desired shapes for dinner rolls.* Place on greased baking sheets. Cover with plastic wrap and foil, sealing well.

Freeze up to 1 week.

** When frozen, rolls may be placed in plastic freezer bags. Remove from freezer; place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. Bake at 350oF for 15 minutes or until done. Remove from baking sheets; cool on wire racks. * Shaping the dough:

Crescents: Roll each half to 14-inch circle. Cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Curve ends slightly to form crescents.

Knots: Divide each half into 12 equal pieces; roll each to 9-inch rope. Tie once loosely.

Coils: Divide each half into 12 equal pieces; roll each to 9-inch rope. Coil each rope and tuck end under the coil.

Twists: Divide each half into 12 equal pieces; roll each into 12-inch rope. Fold each rope

** To bake without freezing: After shaping, let rise in warm, draft-free place, until doubled in size, about 1 hour. Bake according to above directions.

Nutrition Information Nutrition Information Per Serving (1 roll): calories 100; total fat 6 g; saturated fat 3.5 g; cholesterol 50 mg; sodium 360 mg; total carbohydrate 9g; dietary fiber 0g; protein 2 g