classiccook
Assistant Cook
I have my Thanksgiving meal pretty much planned but haven't figured out how to make the rolls. I've looked online a little and it seems like I can shape them and freeze them prior to the second rise. Has anyone does this? Is the flavor still okay? Any recommendations about recipes that should not be frozen or that work particularly well? I will probably make 2 kinds--a multigrain one, and one with white flour. Any suggestions or experiences to share? Thanks!