make ahead yeast rolls

  • Posted by: Donna
  • November 19, 2016
  • 1 Comment

1 Comment

foodforthought November 20, 2016
Couple of ways we've accomplished this:
1. Bake night before or morning of. Then reheat while turkey/meat is resting. Produces a very good result, though initial baking probably should be no more than 24 hours before need.
2. Fresher result by freezing formed dough, then defrost, final rise, glaze and bake for the meal. Combine 1 with 2 for week-ahead prep.
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