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