Betteirene, I really like the method you suggest. Do you think this recipe on food52 would be a good one to use with this technique? http://www.food52.com/recipes/1870_butterhorn_rolls Thank you!! ;o)

I make crescent roll dough (I'll probably make it on Sunday) and let it go through the first rise. After gently deflating the dough, I divide it into thirds and pat each third into 8" circles, which get wrapped in plastic and thrown in the freezer on baking sheets to keep them flat. Once they're rock hard, I put all three discs into a zipper bag. Two hours before the turkey comes out of the oven, I take out as many discs as I need (usually two), and let them thaw, and then I use a pizza wheel to cut each disc into 6 or 8 wedges, roll them up and place on parchment to rise (covered in plastic). They go into the oven during the turkey's rest period.

I would freeze before baking. Shape the rolls, and completely freeze. Put in a ziplock bag when completely frozen and ensure that all air is removed. Then just thaw, let rise and bake. Much easier than par baking, and I think the rolls will be better too.

I've also had luck in forming the rolls and then freezing them before the second rise. That way, for a noonish meal, you can take them out of the freezer early morning, set them off to the side, and they should be about ready to pop into the oven as mealtime nears.

I've had good luck freezing after forming the roll shapes & letting them rise. Just wrap the pan with oiled plastic wrap, making sure not to mush the rolls and freeze until solid. Transfer to a freezer bag for storage. When you're ready to cook them, line the rolls up on your baking sheets (parchment or silpat lined), let stand at room temp for about 45 minutes, then bake at 375F for about 15 minutes or until golden.
My mom always froze the fully baked rolls, and that worked also. They would just need a quick warming in the oven before serving.