Frozen bread dough can be a timesaver for busy cooks or a lifesaver for cooks with novice baking skills. Look for the dough near the frozen bagels at your supermarket.
Thaw the frozen bread dough overnight in the fridge or by placing it on a greased plate and microwaving it for about 25 seconds. After 25 seconds, turn the dough over and microwave for an additional 25 seconds. Cut the thawed dough into 1-inch pieces and place on a greased baking sheet. Let rise until doubled in size. Bake at 350 degrees Fahrenheit for 15 to 20 minutes, or until the rolls are golden.
Spread herb butter or olive oil on the rolls before baking. For a pull-apart “loaf” of rolls, place the rolls so the sides are touching before baking. Make a caramel sauce with 1 cup of brown sugar, 4 tablespoons butter, ½ cup of butter, a pinch of salt and 1 tablespoon of vanilla. Pour over the rolls and sprinkle chopped nuts on top. Place 3 frozen rolls into each cup in a muffin tin for pull-apart cloverleaf rolls.
Native New Yorker Meg Jernigan stayed in Washington, D.C. after attending the George Washington University, and worked in the tourism industry with the National Park Service for many years. She’s a dedicated foodie with an extensive cookbook collection and years of experience in the kitchen. Jernigan’s recipes have been published online and in magazines like Southern Living.