Hi Kris, The technique is called par-baking. Start the bake as usual, then bake for only about 80% of the full time. The rolls should not look doughy any longer and should just be barely browned. Remove from the oven and cool completely. Wrap well, label and freeze. Then thaw overnight in the fridge. In the morning, the rolls go into a hot oven, same temp as before, to finish baking. This works really well, especially if you just want a few rolls at a time. Happy baking! ~ MJ

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