These look delicious! Do you think these could be par baked and frozen for a short time? Or frozen after proofing in the baking pan? Are there general guidelines as to what kinds of breads can and can't be frozen and at what stages? Most yeast breads can be frozen; exception would be those with potentially runny fillings, or fillings that don't freeze well. We find the best results (so far; testing continues) come by letting the dough rise in the bowl once, then shape, then freeze. To bake, thaw in the fridge overnight, then allow plenty of time the next day for bread to warm to room temperature, then rise. That's how I'd treat these rolls, rather than par-baking. Good luck - PJH

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