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Making homemade rolls a day ahead of time can be a game changer.

Nothing beats fresh yeast rolls that have never spent time in a refrigerator or freezer. However, making them on the same day as your big meal isn't always feasible.

Here are four simple ways to prepare rolls ahead of time without compromising taste or texture:

I. Make Dough and Shape the Day Before; Bake the Next Day

1. Make the dough using the DOUGH cycle on your machine.
2. Shape the rolls after the cycle finishes. Cover and refrigerate. (They'll rise slowly in the fridge.)
3. The next day, let the rolls come to room temperature (30-60 minutes) until puffy, then bake as directed.

II. Refrigerate Dough the Day Before; Shape and Bake the Next Day

1. After the DOUGH cycle, place the dough in a covered bowl in the fridge.
2. The next day, shape the cold dough into rolls, let them rise until almost doubled, and bake.

III. Freeze Shaped Dough

1. Shape and freeze the rolls on a baking sheet after the DOUGH cycle. Once solid, transfer to a freezer bag.
2. To bake: Thaw the rolls on a baking sheet and let them rise(can take 3-5 hours). Thaw them overnight in the fridge for convenience, then bake as usual.

IV. Brown-and-Serve Rolls (Perfect for travel! Bake fresh rolls at your destination.)

1. Follow the recipe until it comes time to bake. Bake the rolls at a lower temperature until set but not browned.
2. Cool and refrigerate for 1-2 days or freeze for up to three months.
3. To serve: Put rolls in the oven at a higher temperature to warm and brown the rolls immediately before serving.

The fourth technique above is described in detail in the "Homemade Brown-and-Serve Rolls" below and can be applied to most roll recipes.

Don’t forget: All past newsletters, including this one, are archived on my website.

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Here to help,

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Paula

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