The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

baking and transporting sweet rolls

clairedenver's picture

Baking ahead for fresh sweet bread

February 1, 2010 - 10:56am -- clairedenver

I'm planning on making sweet breakfast rolls to bring to a gathering in the mountains.  My questions are related to serving the rolls in the best/freshest way.  I am quite new to the baking of yeast breads.

  1. Do I bake the rolls ahead and reheat?

  2. Or bring the shaped dough and bake before serving?

  3. Should I freeze or just wrap well if baked 2 days before?

These rolls are also frosted so would do this just before serving.

Thanks for any suggestions. Claire


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