~Plan A Baking Day~

I love baking bread and the smell of freshly baked bread! It’s one of my favorite things to make! Most of the time, it’s hard for me to keep my family (aka my husband) away from the bread to give it time to cool!

With the summer heat now in full force, I always dread those baking days because it heats up my kitchen (and the rest of the house) so much. So, I try to choose one morning a week and get all of my baking done at that time so I’m not heating up my house so much. I also set my roaster oven up out on the back porch and bake out there, too! I can bake more at one time plus only heat up the house with half the amount of heat. The key is to spread things out enough that you’re not overlapping your breads too much. Over rising can also cause problems in your breads, especially in rolls.

Here’s a list of what I’ve been cooking/baking this week:

Basic Frugal White Bread
Cinnamon Rolls with cream cheese icing
Easy Yeast Rolls
Crescent Dinner Rolls (recipe coming soon)

(I also made some crepes for us to eat for breakfast. I’ll post the recipe for them soon, as well. )

Half of my yeast rolls went to a meal that my small group at church was taking to another class member and her family who is not feeling well.

A lot of times, when I’m making rolls, I’ll bake half and freeze the other half. We don’t need all of them at once, so I have enough for 2 meals that way. I just have to make sure and allow enough time for the dough to thaw and rise before baking, for crescent rolls – about 1 hour and for dinner rolls – maybe 1-1/2 to 2 hours.

One more quick tip: Make sure that you use a pan with high sides when making things such as rolls or cinnamon rolls. The dough need something to “climb” on so that they rise up and now out. This gives you nice fluffy rolls instead of flat rolls.

This plan also works well for other dishes as well. Cook once and eat twice (or more)!

This post is linked to:

Tackle It Tuesday
Works For Me Wednesday
Kitchen Tip Tuesday
Things I Love Thursday

4 thoughts on “~Plan A Baking Day~

  1. Steph – when you freeze your rolls, do you make the dough into individual rolls or freeze as a large lump of dough & shape after it thaws? How long can I leave the frozen dough in the freezer? (I have a habit of losing things in the depths of my freezer & might find a bag of those sometime next summer lol )


  2. I cut out and shape them and then freeze. It's easier to pull out just the amount I need rather than having more than is actually necessary. I believe that they can be frozen for up to 3 months. I usually only have them in there for a few weeks, but I know what you mean about losing things in the freezer. I've done the same thing!


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