Hi there, AJ! We wouldn't suggest using this freeze and bake technique with Parker House Rolls. If you are looking to get some of the work out of the way ahead of time when making Parker House Rolls we would suggest making the dough, letting it rest at room temperature for about an hour (or until there is evidence of some fermentation happening — puffy in appearance) and then putting the dough into the fridge for up to one day. When you're ready to move on to the next step you can pull the dough out of the fridge, shape your rolls, let them go through their second rise and then bake. Happy baking! Morgan@KAF

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