Roll in the holidays

Thanksgiving is fast approaching and I've been planning my menu.

Because the days before the holiday are always so busy, I will be making my homemade buns in the next couple of days and freezing them.

This week's recipe is so easy to make - put the dough in my bread machine, make the dough into buns, freeze them on the cookie sheet and put in plastic bags. All I have to do is thaw them on the cookie sheet, let them rise until double in size and bake them.

I love having homemade rolls available anytime I want them - especially during the holidays.

Nana Buns

2 eggs

4 tablespoons powdered milk

6 tablespoons sugar

2 teaspoons salt

3 teaspoons yeast

6 tablespoons soft butter

4 1/2 cups flour

Crack eggs into the bottom of a 2-cup measure. Fill measuring cup with lukewarm water to 2 cups with the eggs. Pour water/egg mixture into bread container in bread machine.

Set bread machine on dough cycle. When machine beeps, remove dough from machine, pour out on counter and make into buns. If dough is a little sticky, add a little more flour. Make into buns, put on cookie sheets and let rise until dough is double in size. Bake buns at 350 degrees until light brown on top. Makes 24 buns. Not only is this a delicious recipe, it makes 24 nice-sized buns.

Shortcut Cinnamon Buns

Serving size: 20

20 unbaked frozen dinner rolls

1 cup brown sugar

1/4 cup vanilla instant pudding mix

2 teaspoons ground cinnamon

1/3 cup butter, melted

Lightly grease a 10-inch Bundt cake pan. Place frozen rolls into the pan and sprinkle with brown sugar, the pudding mix and cinnamon. Pour melted butter over the top. If you don't have a Bundt pan, you can use a muffin tin, but they turn out better in a Bundt pan. Cover with a clean, damp cloth and leave overnight at room temperature to rise. In the morning, preheat the oven to 350 degrees. Bake rolls for 25 minutes, until golden brown. Turn rolls out onto a serving plate and enjoy fresh from the oven.

Cinnamon Rolls with Caramel

1/2 cup brown sugar

2 heaping tablespoons butter

2 teaspoons cinnamon

Chopped pecans or walnuts (optional)

3 tablespoons butter

1/3 cup brown sugar

1/4 cup honey or corn syrup

Roll sweet dough into an 8-by-10-inch rectangle; brush 2 tablespoons melted butter over dough. Combine and mix the brown sugar and cinnamon; sprinkle evenly over dough. Roll up as for jelly roll, starting with the long side. Cut roll crosswise into slices 1-inch thick. Place cut side down, in greased 9-by-13-inch baking pans. Cover; let rise in warm place until double in size. Bake in moderate oven (350 degrees) about 30 minutes, until done and browned. To make the caramel, melt the 3 tablespoons butter in saucepan; add 1/3 cup brown sugar, packed, and 1/4 cup honey or corn syrup. Place over low heat until sugar melts and mixture is smooth. Pour into buttered 9-by-13-inch baking pan, spread in even layer over bottom of pan. Sprinkle with nuts, if desired. Proceed as for Cinnamon rolls.

To make buns or cinnamon rolls in advance, remove dough from bread machine when machine beeps, shape into desired shapes for buns or dinner rolls. Place on greased baking sheets. Cover with plastic wrap and foil, sealing well. Freeze until firm. Transfer to plastic bags. Freeze up to 4 weeks. Remove from freezer; place on greased baking sheets, cover; let rise in warm place, free from draft, until double in bulk, about 1 1/2 hours. Bake at 350 degrees for 15 minutes or until golden brown and done. Remove from baking sheets and cool on wire racks.

GARY'S TIP: Dental floss works great for cutting bread dough.

FOOD FOR THOUGHT: The secret to enjoying life is to be thankful for what each day brings.