Homemade "brown and serve" rolls?

[Robin Garr]

Okay, this seems simple enough: We're making dinner rolls to take to a Thankgiving dinner tomorrow, and it seems like a good idea to form them, bake them until they rise and just get firm, then take them out, let them cool, and finish them in a preheated oven at our destination so they come out hot and "oven-fresh."

I can't see any reason why this shouldn't work, but ... have any of you actually tried this or something like it? Any hints or tips?

La Brea has made millions with a similar process - par baked bread. Only they freeze the bread after the par baking.
Your method should work fine.

That's exactly what I'm doing with my rolls, Robin. I'll make them later today, then pop 'em into baggies and refrigerate until tomorrow's dinnertime.

[Jenise]

A tip: place a layer of foil over the rolls while they're baking to prevent them from browning on your first home bake.

Robin, I think this will work, but not if you're using sourdough starter. I've tried it with normal yeast and it works fine - I parbake, and then freeze them, and then finish them in the oven later. I know it's probably a bit late now, but let me know if you want me to dig up the recipe. I'm not sure how they'll work if you don't freeze them inbetween - they might go stale ? I've also read that you should store bread in the freezer and not the fridge - apparently they go stale in the fridge, but not in the freezer, though I've never understood why...

Where's dinner today, Robin?

I am not cooking a lick.

It's my birthday and ...well, let's just say, 4 is not the crowd I adore cooking for....I need a bout 20 more people...

So we did breakfast at the beach...started the day with some champagne...a nap was part of the day...and..oh, well, I will cook a pumpkin pie, although I won't be using the pie pumpkins for that today...maybe another day.

[Robin Garr]

Where's dinner today, Robin?

I am not cooking a lick.

It's my birthday and ...well, let's just say, 4 is not the crowd I adore cooking for....I need a bout 20 more people...

So we did breakfast at the beach...started the day with some champagne...a nap was part of the day...and..oh, well, I will cook a pumpkin pie, although I won't be using the pie pumpkins for that today...maybe another day.

Hey, Barb! Happy birthday! Dang, I knew that ...

We generally get an invitation over to some old friends of Mary's who live in the Highlands and let us horn in on their extended family celebration. I bring wine, all's well. Leaving in just a few, as a matter of fact.

I don't cook a lick either (Mary made the brown'n'serve rolls) ...

Enjoy the rest of your day!

[Jenise]

Barb, happy birthday!