How to Make Rolls from Frozen Bread Dough

Thawing

Prepare a cooking sheet. Sprinkle cornmeal over a baking sheet or cover it in parchment paper. This will prevent the dough from sticking to the sheet as it thaws. Set the sheet out on a flat surface in your kitchen.

Place the dough on the sheet. If the dough came wrapped in any packaging, unwrap it or remove from the packaging. Set the dough flat on the sheet.

Check the bread dough after two hours. Let the dough sit for two hours and then check on it. The dough should be rising slightly and softening at this point. If the bread seems to be rising on its own, simply continue to let it sit.

Transfer the dough to the oven. If the bread is not rising or thawing after two hours, place it in the oven. You don't need to turn on the heat. The oven's insulation will help the bread rise.

Let the bread dough thaw until it doubles in size. As the bread continues to thaw, it will also continue to rise. Within four to six hours, the bread will have doubled in size and you can proceed to make rolls.

Dinner Rolls

Divide the dough into equal pieces. The number of pieces you end up with depends on the amount of dough. Most batches of frozen bread doughs, however, contain enough dough to make roughly 16 equal pieces.

Shape the pieces into balls. Wash your hands. Then, use them to roll each piece of bread dough into a small, uniform ball.

Add seasoning. The type of seasoning you use is up to you. You can try something like simple salt and paper. However, you can also try sprinkling Parmesan cheese and dried garlic over the rolls for some extra flavor. You can add any types of herbs you want. You could also try parsley, fresh basil, or even something unconventional like cajun seasoning.

Bake your rolls at 400 °F (204 °C) for 15 to 20 minutes. Place your rolls on a greased baking sheet and transfer it to the oven. Bake the rolls for 15 to 20 minutes. Remove them from the oven once they're golden brown.

Store your rolls in the fridge. Any uneaten rolls should be wrapped individually in plastic wrap and then stored in an airtight container. You can store them in the fridge, where they'll keep for one to two days.

Cinnamon Rolls

Roll the dough into a rectangle. Dust a cutting board or similar surface with flour. Place your dough on the surface and use a rolling pin to flatten the dough into a rectangular shape.

Add a layer of melted butter. Spread melted butter over the dough. The precise amount will vary depending on the size of your bread dough, but use enough that you have an even layer of butter spread across the dough. For best results, use a pastry brush to spread your butter. If you don't have a pastry brush, you can use a spoon or spatula.

Add a layer of cinnamon. Sprinkle a generous amount of cinnamon over the bread dough. You want an even layer of cinnamon covering the butter.

Roll up the dough. Roll the dough length-wise using your hands. The dough should be rolled into a tight, cylinder shape.

Slice the dough into equal-sized pieces. The thickness is up to you. You can cut thinner pieces to make many small cinnamon rolls or thick pieces to make a few big cinnamon rolls.

Bake the rolls 350 °F (177 °C). Transfer the rolls to a greased baking sheet. Bake the rolls for 20 minutes or until the rolls are golden brown.

Add icing. You can make your own icing with some butter, powdered sugar, cream or milk, and vanilla. You can also use store bought icing and drizzle it over your rolls.

Store your cinnamon rolls in the fridge. Wrap your cinnamon rolls individually in plastic wrap and store them in an airtight container in the fridge. Baked goods usually last around two to three days.