Easier approach, for me: use any recipe for soft dinner rolls, follow all the steps including baking
BUT bake them only until they are just firm and fully risen with a tinge of brown
In other words par-bake them. Wrap well and freeze. Put them in the oven still frozen or thawed. Watch and remove them when they're brown and fully baked. I learned this from the geniuses who wrote the Artisan Bread in Five Minutes a Day books.

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