Your thoughts (and tips, and advice) on freezing homemade brioche hamburger buns?
I'm going to use the "Tartine Bread" cookbook recipe - a fairly standard artisanal roll. Should I shape and let rise and then freeze, to bake on the "day of"? Or should I bake the rolls and then freeze?
I will not have time on Independence Day to do anything more than bake, if that's the better alternative. Thank you, everyone. ;o)
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9 Comments
Latter is slightly tastier, if you have the time and patience for it.
But if you have a packed schedule, it's easier and nearly as good just to pull the baked rolls from the freezer.
A few tips:
*let defrost in fridge or room temp, don't do that in oven or MW.
*if you're going to use for rolls for burgers, slice before freezing.
*if you're going to use the rolls for burgers, a little toasting on the grill is nice just before serving.