Recipe by Dancer^
These are wonderful, make ahead and freeze, great for when unexpected company drops in. Make a spaghetti dinner. The company doesn't need to know you were ready for them.
Top Review by Chef Maria613
GREAT!!!! they took a bit of work, but i love the fact that they are there in the freezer and ready to go when you need 'em. AND the hubbie actually will eat them! (super-picky eater, but thinks no meal is complete w/o bread!) Thanks for sharing!
- 3 -3 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon sugar
- 2 (1/4 ounce) packages active dry yeast
- 1 tablespoon margarine, softened
- 1 1⁄4 cups very warm water (120 to 130 degrees)
- 1 egg white, beaten
- 1 tablespoon cold water
- toasted sesame seeds or poppy seed
Directions See How It's Made
- In a large bowl thouroughly mix 1 cup flour, salt, sugar and undissolved yeast.
- Add margarine.
- Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add 1/2 cup flour.
- Beat at high speed 2 minutes, scraping bowl occasionally.
- Stir in enough additional flour to make a soft dough.
- Turn out onto well floured board.
- Divide dough into 16 equal pieces.
- Roll each piece of dough into a rope, 18 inches long.
- Cut each rope into three 6-inch ropes.
- Place on greased baking sheets, rolling to grease all sides of dough.
- Cover with plastic wrap.
- Freeze until firm.
- Transfer to plastic bags.
- Freeze up to 4 weeks.
- Remove from freezer, place on ungreased baking sheets.
- Cover; let stand at room temperature until fully thawed, about 30 minutes.
- Let rise in warm place, free from draft, until doubled in bulk, about 15 minutes.
- Brush with combined egg white and cold water, sprinkle with seeds.
- Bake at 375 20 to 25 minutes, or until done.
- Remove from baking sheets and cool on wire racks.