Ingredients
2 packages (1/4 ounce each) active dry yeast2 teaspoons plus 1/2 cup sugar, divided1-1/2 cups warm water (110° to 115°)1-1/2 cups warm whole milk (110° to 115°)1/4 cup canola oil4 teaspoons salt7-1/2 to 8-1/2 cups all-purpose flourButter, melted
Preparation
In a large bowl, dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Add warm milk, oil, salt and remaining sugar. Stir in enough flour to form a stiff dough.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours.
Punch down dough. Turn onto a lightly floured surface; divide into four portions. Divide and shape each portion into 12 balls. Roll each ball into a 10-in. rope; tie into a loose knot, pinching together ends. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 20-30 minutes. Preheat oven to 300°.
Brush rolls with melted butter. Bake 15 minutes to parbake. Cool completely on a wire rack. Freeze in resealable plastic freezer bags.
To serve, preheat oven to 375°. Bake frozen rolls on baking sheets until browned and heated through, 12-15 minutes.
