Freezing Rolls

We vacationed in France this year and had the pleasure of dining at several upscale Michelin starred restaurants. I noticed a trend toward offering small crusty rolls rather than sliced bread(s). in some cases the rolls were warm as if fresh from the oven. There were always crusty fresh rolls with chewy crumb. There would also be two or three alternate choices, usually a dark bread, and a walnut or olive bread.