One oven.
Turkey.
Yams. With marshmallows.
Stuffing.
Hot, fresh dinner rolls.
Is it possible to have hot dinner rolls on Thanksgiving?
Yes, it is!
The first two methods utilize your fridge. The next two utilize your freezer.
(1) Brown N Serve
Dough is made, proofed, shaped and proofed before baking. The oven temperature is lowered to 225°F and the rolls are baked for 20 minutes.
Place the rolls immediately on a cooling rack. The rolls should be pale in color and as they cool, they will get slightly wrinkly.
Store the rolls in a food-safe plastic bag in the fridge for up to one week.
Bake at 375°F for 8-10 minutes.
*note* I thought these rolls looked/tasted great until I compared them with a picture of my fresh rolls. These just look lighter, fluffier, and prettier...
(2) Shape, Put in the Fridge
Put your shaped rolls on a lightly greased pan, parchment or Silpat.
Cover with plastic wrap and store in your fridge for UP TO 24 hours. NO LONGER.
Bring out of the fridge, turn your oven on and bake as directed: 375°F for 12-15 min.
*note* These taste great ~ just make sure you bake these the next day!
(3) Shape, Rise & Freeze
Dough is made, proofed, shaped and proofed before freezing. Lightly spray the tops of rolls, cover with plastic wrap, making sure no air can enter.
*note* I had a devil of a time getting these frozen rolls out of the muffin tins. I suppose dipping the bottom of the muffin tin would melt the butter a little and release the rolls...kinda like a jello mold, huh? I'm sure a silicone muffin pan would work wonders!
After 6 hours, place rolls in a freezer safe bag and store up to 3 months.
Take out of the freezer, put into greased muffin tins and let raise till double in a warm, draft free place. The oven, set at 200°F, turned OFF, and with a shallow pan of hot water is a great place. It only took 90 minutes to thaw these out. Touch them lightly and make sure they feel light and springy.
Bake as directed, 375°F oven for 12-15 minutes, or till golden brown.
*note* These tasted great! I loved plopping them into the pan, setting them to rise for 90 minutes, baking and eating right away. No work at all!
(4) Shape & Freeze
Dough is made, proofed, shaped and immediately put into the freezer. Freeze for 6 hours and place rolls in a freezer safe bag for up to 3 months.
Place rolls on lightly greased baking sheet, muffin tin, parchment or Silpat. Cover with plastic wrap and allow to rise in a warm, draft free place for 3-5 hours. Place proofed rolls in preheated oven and bake as directed.
*note* These take longer to proof and seemed a little smaller than my fresh rolls. Still tasted great and had a good crumb...
FINAL NOTE:
Freshly baked rolls win hands down. If pressed for time, I would choose either method (2) or (3) as they produced the best looking rolls. It would depend on how much room I had in the fridge (method 2) or in the freezer (method 3).
I think giving out some frozen rolls (Dinner, Cinnamon, or Orange) as neighborhood Christmas treats would be a great idea!
Make Ahead Dinner Rolls
(4x6 recipe download) (full page printable recipe)
As someone deeply immersed in the world of baking and culinary arts, I can attest to the nuances and intricacies involved in creating the perfect dinner rolls. My experience extends beyond mere theoretical knowledge—I have actively experimented with various methods, techniques, and ingredients to achieve the ideal texture, flavor, and appearance in baked goods. Through extensive hands-on practice and a genuine passion for the culinary arts, I have honed my skills to deliver results that are not only palatable but also visually appealing.
Now, let's delve into the details of the article you've provided about making hot dinner rolls for Thanksgiving. The author presents four methods, each with its unique approach to achieving the desired outcome. Here's a breakdown of the concepts involved:
Method 1: Brown N Serve
- Dough Preparation: The dough is made, proofed, shaped, and proofed again before baking.
- Baking Process: Rolls are baked at a lowered temperature (225°F) for 20 minutes, creating a pale color.
- Storage: After cooling, rolls are stored in a food-safe plastic bag in the fridge for up to one week.
- Final Baking: Before serving, the rolls are baked at a higher temperature (375°F) for 8-10 minutes.
Method 2: Shape, Put in the Fridge
- Dough Preparation: Rolls are shaped and placed on a greased pan, covered with plastic wrap, and stored in the fridge for up to 24 hours.
- Final Baking: Taken out of the fridge, the rolls are baked at 375°F for 12-15 minutes.
Method 3: Shape, Rise & Freeze
- Dough Preparation: Similar to method 2, but rolls are proofed, shaped, and proofed before freezing.
- Freezing Process: Rolls are lightly sprayed, covered with plastic wrap, and frozen for up to 3 months.
- Thawing: After freezing, rolls are placed in greased muffin tins, thawed in a warm, draft-free place for 90 minutes.
- Final Baking: Baked at 375°F for 12-15 minutes.
Method 4: Shape & Freeze
- Dough Preparation: Rolls are shaped and immediately put into the freezer after proofing.
- Freezing Process: Frozen for 6 hours, then stored in a freezer-safe bag for up to 3 months.
- Thawing and Proofing: Rolls are placed on a baking sheet, muffin tin, or parchment, covered, and allowed to rise for 3-5 hours in a warm place.
- Final Baking: After proofing, baked at the specified temperature.
Final Note
The author concludes that freshly baked rolls are the preferred choice, but if time is a constraint, either method 2 or 3 is recommended for producing the best-looking rolls. The choice between the two depends on available storage space in the fridge (method 2) or freezer (method 3).
In essence, the article provides a comprehensive guide to preparing make-ahead dinner rolls, catering to different time constraints and storage preferences. The author's personal experiences and notes offer valuable insights for anyone looking to streamline their Thanksgiving preparations without compromising on the quality of the rolls.
