I have searched online for help with par baking dinner rolls. If you are par baking do you bake at the same temperature as you would if you were baking til done? I am going to make the rolls on Wednesday and finish on Thursday. I worry that the bottom of the rolls will get brown during par baking and become too brown when I finish them.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)