cleanfreshcuisine 
Golden, buttery and delicious, these are a perfect side for your Thanksgiving meal! These can be made ahead of time, frozen and baked just prior to dinnertime!
In a saucepan, heat the milk. Combine butter, sugar, and salt. Add the hot milk and stir well. Set aside and let cool to warm (about 100 degrees).
In a small bowl, dissolve yeast in warm water. Let stand until foamy, about 10 minutes.
Beat yeast mixture and eggs into milk mixture at low-speed. Beat in two cups flour until smooth. Stir in remaining flour .
On a lightly floured surface, knead dough very gently for about 2 minutes until smooth and elastic. Place in a large greased bowl and turn to coat. Cover loosely with a towel and let rise in a warm place until doubled, about 1 hour.
Punch dough down. On a floured surface, divide dough into quarters. Cover with a towel and let rest for 10 minutes.
Grease a large baking sheet.
Roll each section of dough into a large 14 inch circle. Cut the circle into 12 wedges. Starting at large side, roll up each wedge. Place, point side down, on greased baking sheet. Repeat with remaining dough.
Cover with towel and let rise in a warm place for about 30 minutes.
At this point, if you are making these ahead, simply place the tray directly into the freezer. Remove on
Thanksgiving morning to thaw.
Heat oven to 400 degrees. Bake until golden, about 15 minutes.
Ingredients
Directions
In a saucepan, heat the milk. Combine butter, sugar, and salt. Add the hot milk and stir well. Set aside and let cool to warm (about 100 degrees).
In a small bowl, dissolve yeast in warm water. Let stand until foamy, about 10 minutes.
Beat yeast mixture and eggs into milk mixture at low-speed. Beat in two cups flour until smooth. Stir in remaining flour .
On a lightly floured surface, knead dough very gently for about 2 minutes until smooth and elastic. Place in a large greased bowl and turn to coat. Cover loosely with a towel and let rise in a warm place until doubled, about 1 hour.
Punch dough down. On a floured surface, divide dough into quarters. Cover with a towel and let rest for 10 minutes.
Grease a large baking sheet.
Roll each section of dough into a large 14 inch circle. Cut the circle into 12 wedges. Starting at large side, roll up each wedge. Place, point side down, on greased baking sheet. Repeat with remaining dough.
Cover with towel and let rise in a warm place for about 30 minutes.
At this point, if you are making these ahead, simply place the tray directly into the freezer. Remove on
Thanksgiving morning to thaw.
Heat oven to 400 degrees. Bake until golden, about 15 minutes.
