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Author Topic: Half Baked Rolls  (Read 4417 times)

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Half Baked Rolls
« on: August 08, 2011, 07:01:29 PM »

I was think to bake some rolls for later use.
 My though was to half bake them  then freeze and finish when we wanted them.

I contacted Red Star yeast (which by the way has some great recipes)
I also ask if they had a special way to freeze fully baked bread too.

This is the responce I got---

Thank you for your inquiry.
 Freezing your baked goods is a great way to keep them 'fresh' for later enjoyment!
 I recommend that you use freezer weight bags or double bag your baked good prior to freezing them.
  It  is especially good if you have a deep freeze without the self-defrosting cycle.

 Partially baking your dough is another way to enjoy freshly baked rolls without all of the preparation.
 To par-bake, make up the rolls all the way to the baking step.
Then, bake them at 275F for 20 25 minutes, or just until the crust is set, but has not begun to brown yet. 
After they have cooled completely, you may freeze the par-baked rolls.
 To enjoy, thaw completely, then bake at the normal baking temperature for 12 15 minutes
or until golden brown and done.



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Re: Half Baked Rolls
« Reply #1 on: August 11, 2011, 08:16:31 PM »

I have never done this with regular bread recipe but i do it with my sourdough all the time. And I also have done it with sourdough and regular biscuits. they are nice to have in the freezer as well.
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Re: Half Baked Rolls
« Reply #2 on: August 11, 2011, 10:14:58 PM »

I haven't done this either, but I'll keep it in mind. :ty2
Sounds like the "Brown & Serve" Rolls from long ago.
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