Welcome to discusscooking!!! Well, I'll tell you everything I know about bread making.......oh hum.......lalala.......well, that about sums it up!
What I did find was kind of interesting though:
TO PART-BAKE ROLLS: Place shaped and risen rolls in a slow oven, Gas No. 2 (300 degrees F/150 degrees C), for about 20 minutes. The rolls must be set but still pale in color. Cool. TO FREEZE: Pack cooled rolls in usable quantities in freezer bags. Seal and freeze. As the sides of the rolls are still slightly soft, care must be taken when packing to avoid squashing. STORAGE TIME: Up to 4 months. TO THAW AND FINISH BAKING: Unwrap and place frozen rolls in oven to thaw and complete baking. Bake white rolls at Gas No. 6 (400 degrees F/200 degrees C), brown rolls at Gas No. 8 (450 degrees F/230 degrees C) for 20 minutes.
**This site also said you could not really do this with loaves of bread because by the time the crust got a little color to it the inside of the loaf was still way underdone. There really are some great bakers on this site so stay tuned!!!!! I'm sure they have some tried and true methods - I only have cut and paste methods :D