I've tried the usual methods, after thawing homemade rolls: wrapped in foil in the oven, covered with a damp towel in the microwave...and have never really loved the results. While using the microwave clears valuable oven real estate, they tend to get chewy in there. In the oven, dry.
I admit, since the rewarming happens last minute, it coincides with my maximum headless-chicken stage - juggling sides in/out of oven, warming gravy, carving turkey, etc. In other words, attention to the rolls is often less than perfect.
So, anyone have a secret method that produces warm, moist rolls...but is a little forgiving? (I already made/froze monkeymom's famous Oatmeal-Molasses Rolls, and some egg-y challah-ish ones.)
The kale and Italian sausage lasagna that's practically an ode to fall
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