Jackie, that's exactly what we'd recommend: mix, form, and freeze! You can definitely use this method with self-defrosting freezers, just know that it's a little riskier. The shorter the freezing time (think days rather than months), the less likely it is that the variations in temperature will give you problems. Vacuum-sealing your rolls before freezing would definitely help prevent ice crystals, but you'd need to make sure to take them out as soon as you bring them out of the freezer. If they warm up even a bit and start trying to rise with nowhere to go, you'll end up with sad-looking baked goods. We hope that this will help you have a delicious and stress-free holiday. Happy baking! Kat@KAFF

• Reply