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Thanksgiving Rolls

mirage Nov 12, 2007 01:10 PM

Can I make and form my rolls a day (or two?) ahead of time, refrigerate and just throw in the oven when the turkey comes out? I'm thinking about the Parker House rolls in the Martha Stewart Baking Book, which I've heard good things about, but I'm accepting any and all suggestions. I am trying to do everything ahead of time, except maybe the mashed potatoes, so that I can relax with my twenty guests. ;-)

  1. r
    rexsreine Nov 13, 2007 12:28 PM

    I've done homemade brown n' serve rolls many times, too. You bake them till risen completely but not as brown as you'd like (in fact, mine are very pale, but firm). Cool and freeze. Finish browning in the oven just a few minutes before you need them.

    1 Reply
    1. re: rexsreine
      mirage Nov 13, 2007 05:36 PM

      Sounds like a plan - wish me luck! I made my gravy today, so if I make my rolls tomorrow I'll be motoring along.

    2. m
      mpalmer6c Nov 12, 2007 10:54 PM

      Do brown 'n' serve. Prepare ahead, bake till almost done, refrigerate or freeze, your choice, warm to room temp, then put in the oven to finish.

      3 Replies
      1. re: mpalmer6c
        mirage Nov 13, 2007 04:05 AM

        Have you done this?

        1. re: mirage
          v
          violabratsche Nov 13, 2007 08:10 AM

          I have made brown and serve rolls successfully for years.

          AnnieG

          1. re: violabratsche
            mirage Nov 13, 2007 09:10 AM

            okay, I'm confused. Are you both talking about a product or a method. I am not interested in the product sold at the market. Am interested in a method for making the rolls ahead of time. Forgive me my confusion.

      2. k
        kittyfood Nov 12, 2007 02:50 PM

        They will rise in the refrigerator, so I would not leave them there longer than overnight. However, you could form and freeze them, then take them out to rise an hour or so before baking, and you should get good results.

        1. NYCkaren Nov 12, 2007 01:35 PM

          I think you could refrigerate them for a day or two, or freeze them for longer. I will probably do that this year as well. Throwing them in the oven when the turkey comes out sounds just about right.

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