Make Ahead Wheat Yeast Rolls

Directions

1. Because this is such a large recipe, I use a large bowl, place all my dry ingredients in and combine. Make a well and dump in all the wet ingredients. Stir and then place in my bread machine. Set the bread machine on knead.
2. Let rise once.
3. Punch down, divide dough. Spray vegetable oil spray into two large Zip Loc bags. Place the dough in each bag, and chill. These will hold for 24 hrs in the refrigerator.
4. When ready to bake. Remove from the plastic bags. Spray your hands with some vegetable oil spray, or possibly just oil them and shape your rolls. Place each roll in a non-stick muffin pan (for cloverleaf or possibly regular rolls). Or possibly grease a cookie sheet to bake shaped rolls, like parker house or possibly crescent shaped rolls.
5. I usually shape these rolls into two small balls for each muffin c.. This way, they can be split easily, and make it very convenient for the diner to butter and then consume.
6. Let rise till doubled in bulk in a draft free area.
7. Bake 375 for 12 min till golden.
8. Now for my SECRET. I do all of the above, except the baking time. I bake the rolls for 7 min, and then remove them from the oven and let cold.
9. Chill. Then when I go to someone else's house I just pop them in the oven for the other 5 min.
10. These rolls can be made a day ahead. Or possibly frzn. They freeze well.
11. Second SECRET. If you use 5 c. of white flour instead of the whole wheat/white combo, spray muffin pans with vegetable spray, then place a small amount of butter in each c., add in a little brown sugar (about 1 tsp each) and a cherry. You can also add in one whole pecan half. Then place the roll of dough on top and proceed to bake for 12 min. These are very good...and get oooh's and aaahs.
12. You just need to remove them from the pans while the rolls are hot.
13. If your oven bakes too warm, like mine does, reduce the temperature by 25 degrees and bake at 350.