Freezer Rols & Split Pea Soup

 

Hey ladies!  This month I thought we could all get cozy with some warm rolls and hot soup!  The rolls are baked a little in advance so you only have to pop them in the oven for a bit right out of the freezer.  The soup recipe is one that came from a sweet friend of mine from medical school, Julie Jensen.  She brought this lovely soup to us when we had just had Lincoln.  I had never cared for split pea soup until this recipe.  I hope you find it equally satisfying! 

Taste of Home Freeze & Bake Rolls 

Recipe Yield:  48 rolls

Ingredients

• 2 packages (1/4 ounce each) active dry yeast (or about 5 tsp.)

• 1-1/2 cups warm water (110° to 115°)

• 2 teaspoons plus 1/2 cup sugar, divided

• 1-1/2 cups warm milk (110° to 115°)

• 1/4 cup vegetable oil

• 4 teaspoons salt

• 7-1/2 to 8-1/2 cups all-purpose flour

• Butter, melted

   

Directions

1. In a large bowl, dissolve yeast in water. Add 2 teaspoons sugar; let stand for 5 minutes. Add milk, oil, salt and remaining sugar. Stir in enough flour to form a stiff dough.
2. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down; turn onto a lightly floured surface. Divide into four portions. Cover three portions with plastic wrap. Divide one portion into 12 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot and pinch ends together. Repeat with remaining dough.
4. Place dough knots 2 in. apart on greased baking sheets; brush with melted butter. Cover and let rise until doubled, about 20-30 minutes.
5. To serve immediately, bake at 375° for 15-18 minutes. To freeze for later use, partially bake at 300° for 15 minutes. Allow to cool; freeze. Reheat frozen rolls at 375° for 12-15 minutes or until browned. Yield: 4 dozen. 

Julie Jensen's Slow Cooker Split Pea Soup
Recipe Yield: 12 servings

Ingredients

• 1 - 16 oz pkg split green peas, rinsed
• 2 cups sliced ham
• 3 carrots, sliced (I actually used parsnips instead since I had them on hand)
• 1/2 cup onion, chopped
• 2 stalks of celery with leaves, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• 2 tsp. seasoned salt
• 1/2 tsp. fresh black pepper
• 1 1/2 quarts hot water (I adjusted this to 1 1/4 because after the first batch I found it a bit watery)
• 2 - 14 oz cans chicken broth (I used fat free)

Directions

1. Layer ingredients in slow cooker in the order given in ingredient list
2. Finish by pouring in water and chicken broth. Do not stir. 
3. Cover and cook on low for 5-6 hours or until vegetables are soft. 
4. Remove bay leaf. 
5. Mash peas to thicken soup, if desired.
6. If you want to freeze any, cool completely and then freeze in freezer bags.
7. To serve after frozen, thaw completely and reheat on the stovetop! This one freezes REALLY well.

Nutritional information: Per 1 cup serving: Calories 133; Total Fat 5.3g; Cholesterol 14mg; Sodium 1465mg; Total Carbohydrates 10g; Dietary Fiber 0g; Protein 9g.