How to par-bake, freeze, and do final baking?
I'm making some dinner rolls. I'd like to bake them (but not to completion), then freeze them, then bake them to completion when I am ready to consume them. The post here http://www.thefreshloaf.com/node/14281/need-help-par-baking#comment-88647 seems to suggest I should bake until 194F / 90C. Is this correct?
I'm worried about opening my oven to take the internal temperature. Can I just set my oven to 194F / 90C and leave the buns in the oven for half an hour? The temperature of the bread would never get past 194F / 90C then, right? And maybe half an hour (or more?) is enough time get that internal temperature? Or would this cause problems with the oven spring? (By the way, I am thinking of this approach because of what I know about sous vide cooking.)
And once I have properly parbaked dinner rolls that have been frozen, what temperature and how long do I need to cook it to completion? Would I need to thaw out the bread first?