Thinking of serving these at Xmas dinner. Can these be made ahead and par-baked? Or simply made ahead and rewarmed (for that fresh out of the oven fee

I have not tried it with this specific recipe. But in my experience, rich dough rolls like these will do fine if made ahead of time and then reheated gently just before serving. Depending on your schedule, you could do the mix and first rise the day before, and let the rolls do the second rise in the fridge overnight, covered with plastic. Then take them out and let them come to room temp a bit before baking as usual. If you have a large roast or bird for the main protein, it will need to rest for half an hour or so before serving, so you could even time the bake to happen then. And deliver piping hot rolls from the oven at that point. Me, I'd do an overnight rise, and bake in the morning. Then I would wrap the cooled rolls in a damp cloth and heat in the microwave, or foil and in the oven to heat. As far as parbaking, you can also do that with most rolls and I expect with these too. You just let them bake until they are set and dull looking, but not yet browned. Take them out and cool them entirely at that point, then chill. On the appointed day, you remove them to warm slightly, place on a baking sheet lined with the parchment, and finish the browning job. If you can check the temps with an instant read thermometer, aim to remove the partially baked rolls at about 155F. Then heat them until they hit 175F.