Super late but maybe someone can discuss. Do you ever bake yeast rolls the day before a big meal and then just reheat them? I never really wanted to even experiment but I found this info on a recipe: “The rolls can be made 2 days in advance and stored in a plastic bag at room temperature. To serve, reheat the rolls, uncovered, in a 275-degree oven until warm, about 10 minutes.”
So, I wonder…is this true of most yeast rolls?
I would do it! I would not think to worry. H made his last week and froze them to be dealt with T-day morning for a second rise. 2 hours to bake in all, I think. Make sure you double wrap them. I do saran first and then foil.
I’ve done it, but I think it depends on the roll. Some lose an aspect of their texture, crust changes consistency, they dry out, etc. I’ve also made dough the night before and let rise in fridge overnight, makes it just a quick pop in the oven on the day itself.
Ask me how I know to check for plastic wrap layer if reheating rolls wrapped in foil. Go ahead. Ask.
Oh dear. LOL.
Think about it - if you are having leftovers the day after T-Day and there are rolls are you likely to take one? Yep, you are and it will still be delicious!
I do this every year. Works great.
Reporting back. Made and baked yesterday, reheated today. They were perfect and not a one left. It was a big help to have that out of the way today.