ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

prebaking rolls, etc.

Misc.
I, too, usually bake and freeze my rolls and breads in advance - and then microwave if they're the 'soft' type or thaw and put in the oven for a few minutes if they're the European or Artisan type.

However, there are recipes (I had a Fleischmann's bread booklet about 30 years ago and I'm sure they still use some variations) that gave recipes where you could make 'brown and serve' rolls. You could then either refrigerate them or freeze. It was done a lot like the packaged ones you can still buy. I think various cookbooks had similar recipes - Farm Journal Bread for example. In fact, I'm sure there are recipes like this on the web -probably on this site. I'm sure the Fleischmann yeast site could help you if you can't find info elsewhere.
MsgID: 028586
Shared by: Shirl
In reply to: ISO: prebaking dinner rolls
Board: All Baking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: prebaking dinner rolls
  joan, tx
2 Dinner rolls
  Judy/AZ
3 prebaking rolls, etc.
  Shirl
ADVERTISEMENT
Random Recipes
  • Recipes Using Rice
  • March 1, 2007 Recipe Swap RECIPES USING RICE This Week's Daily Recipe Swap...
  • Buttermilk Fudge Pops
  • BUTTERMILK FUDGE POPS 8 oz. semisweet chocolate 1 tsp. sugar 2 1/2 cups milk 1 tsp. vanilla 1 cup buttermilk In a 4-cup microwave-safe measuring cup, add semisweet chocolate, sugar and whole milk. Heat on High for 30...
  • Salad Burritos (make ahead, 1980's)
  • SALAD BURRITOS "Let the vegetables marinate in your cooler as you travel. Just before serving, toss in the cheese, lettuce, and pepper." 1/3 cup salad oil 3 tablespoons vinegar 1/2 envelope (2 tablespoons) taco seaso...
  • Ambrosial Oranges (navel oranges with dates and honey)
  • AMBROSIAL ORANGES 2 large navel oranges or 3 medium 2 pitted dates, slivered 1 to 2 Tbsp. honey, according to taste 1/8 tsp. ground cinnamon Peel the oranges and cut them crosswise into -inch slices. Arrange the ...
  • Peanut Butter Filled Fudge Cupcakes
  • PEANUT BUTTER FILLED FUDGE CUPCAKES FOR THE CUPCAKE BATTER: 1 cup unbleached flour 1 cup brown sugar, packed 1/3 cup unsweetened cocoa powder, sifted 3/4 tsp baking soda 1/4 tsp salt 1/4 cup...
ADVERTISEMENT
  • Corn Casserole (using saffron rice mix) (2)
  • CORN CASSEROLE 2 bags (5 oz each) saffron yellow rice 2 cans (10 3/4 oz each) condensed cream of chicken soup 2 cans (11 oz each) Mexi-Corn 1 stick (1/2 cup) butter or margarine, melted Preheat oven to 350 degrees F....
  • Hoisin-Glazed Grilled Shrimp
  • HOISIN-GLAZED GRILLED SHRIMP "These shrimp are a snap to make. The recipe uses two flavor boosters: a dusting of five-spice powder and hoisin sauce, which provides the base for a delicious glaze." 1 1/4 to 1 1/2 poun...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • prebaking rolls, etc.
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!