Freezing Rolls - Raw or Parbaked?
I have a good bit of extra all purpose dough that I use for cinnamon rolls (or ham and cheese) and Parker House style rolls. I was going to freeze some as rolls and some as pigs in a blanket (a la Sister Schubert).
The yeast risen dough is around 65% hydration contains, eggs, shortening and sugar.
I'm wondering at what point should I freeze. Pre-rise, mid-rise, post-rise, or par-baked?