I asked if anyone knew the best way to make rolls a week or 2 before I needed them. ( post 13398) I got some wonderful suggestions, and so I tried them all.
I made 3 groups in the bread machine. Then I froze them for 1 week
The first group I formed and froze raw.
The second group I baked 3/4 done and then froze.Then they were defrosted and reheated for 20 minutes at 350.
The third group I baked all the way and then froze.Then they were defrosted and reheated at 200 for 10 minutes.
And the winner is.........the frozen raw ones! I defrosted them for 9 hours in the freezer, left them out for 30 minutes and then baked them at 350 for about 30 minutes. They came out higher and fresher tasting than the other 2 groups.
So thank you for all your help. It was a fun experiment!
I made 3 groups in the bread machine. Then I froze them for 1 week
The first group I formed and froze raw.
The second group I baked 3/4 done and then froze.Then they were defrosted and reheated for 20 minutes at 350.
The third group I baked all the way and then froze.Then they were defrosted and reheated at 200 for 10 minutes.
And the winner is.........the frozen raw ones! I defrosted them for 9 hours in the freezer, left them out for 30 minutes and then baked them at 350 for about 30 minutes. They came out higher and fresher tasting than the other 2 groups.
So thank you for all your help. It was a fun experiment!