I am in charge of making the rolls for this Thanksgiving. Because not a whole lot compares to the rolls when they're straight out of the oven, I'd like to consider making them the night before and par-baking them.
Would you recommend that? If so, how would I store the par-baked bread until the next day? I'm hoping to find a good solution, because I want to give my family the kind of thing they're used to!
Sent by Sheryl
Sheryl, we have never par-baked rolls, so we need to throw that part of your question out to the readers. But we will say that we usually make the dough (and shape the rolls) ahead of time, then hold the rolls in the refrigerator all night. A somewhat sweet dough, like the potato dough rolls
from yesterday's roundup of breads, will do this very well. They don't take very long to bake, so I would suggest just making up the dough and shaping them, then baking the next day.
But par-baking might be a better way to go; readers, do you have any advice in that area?
Related: Baked Goods (& Butter) for the Thanksgiving Bread Basket
(Image: Faith Durand)