Baking ahead for fresh sweet bread
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.
- Do I bake the rolls ahead and reheat?
- Or bring the shaped dough and bake before serving?
- 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