Lisa, I make a tangzhong sweet potato roll and I par-bake them (not touching) at 300° until they register about 170-175° and then cool completely, freeze until solid, and wrap. They go into the oven (from frozen) at 435°for about 10 minutes when we start plating and getting folks and dishes of food to the table. By the time everyone is sitting down, the rolls are ready and piping hot.

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