Roll expertise needed - order of operations
I'm thinking about making Parker House rolls ahead of time. The recipe says: "The fully formed unbaked rolls can be frozen for up to 1 month. Bake from frozen." Without freezing, the directions are to bake at 375 degrees for about 18 minutes, but there's nothing about time/temp from frozen. Advice from any roll baking mavens?
Also, I usually freeze homemade rolls after baking, defrost and reheat - but despite trying various methods, I'm never thrilled with the reheated results (just not quite as moist/fresh tasting.) Does freezing the rolls before baking work well, and yield a better result?