Jeff, you could do this a number of ways, including par-baking. If you do choose to follow this route, you'll want to make sure that your rolls reach optimal internal temperature (190 degrees) before removing from the oven, cooling, and freezing. Essentially all they'll do when you pop them back into the oven is warm and darken a bit. It's also possible to shape and freeze rolls made with this dough before baking, as we describe here:http://bit.ly/2gewTJq Once thawed in the fridge overnight, the rolls can be baked as Kye recommended earlier. Hope this helps! Mollie@KAF

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