>> Rise the dough in the fridge overnight— Place kneaded dough in a greased bowl and cover with plastic wrap. Put in the fridge overnight. The next morning, shape into rolls, rise and bake.

>> Rise the shaped rolls in the fridge overnight— Place shaped rolls in a greased baking dish or pan lined with parchment paper and cover with plastic wrap. Put in the fridge overnight. The next morning bring it to room temperature for 1 – 1 1/2 hours until risen, then bake.

>> Freeze shaped rolls up to 2 months in advance— Place shaped rolls on a pan lined with parchment paper so they aren’t touching. Cover with plastic wrap and freeze for 1 hour. Transfer frozen rolls to a heavy duty ziplock bag and store for up to 2 months. When ready to use, place frozen rolls in a greased baking dish or pan lined with parchment and thaw at room temperature for a few hours, let rise, then bake.

>> Freeze baked rolls up to 1 month in advance— Bake rolls as normal and cool completely. Wrap in foil and then place in a ziplock bag. When ready to serve, remove from bag and loosen the foil a bit. Warm in a 300 degree F oven for 20-25 minutes until warmed through.