I have a question about the recipe "Croissant Rolls" from Erin McDowell. At what point could this be frozen? Would like to make in advance.
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Baking consultant at large at Food52, and author of The Fearless Baker (Fall 2017)
You can freeze them in one of two ways! You can make the dough fully and shape the rolls (inside the pan you want to bake them in) - wrap tightly in plastic wrap and then in foil and freeze for up to a month. Thaw in the fridge overnight then follow instructions for rising as directed in the recipe. OR you can freeze the baked rolls (in or out of pan) wrapped tightly in plastic wrap, then in foil. Unwrap the rolls, wrap loosely in foil, and warm directly from frozen in a 300 degree Fahrenheit oven for 15-20 minutes.
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