Almost any bun will freeze well, Tom, these included. Bake them almost all the way leaving the crust just a bit lighter, but make sure your internal temp still reaches at least 190 degrees so that they don't deflate as they cool. Then freeze in an airtight container or well wrapped for 4 to 6 months. Simply take them out as you need them and let them thaw before reheating/baking them to the perfectly browned hotdog bun you love so much (just five to ten minutes in a 350 degree oven)!

• Reply