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I make brown and serve rolls all the time just let
rise and bake 20 minutes at 250 DO NOT brown rolls let
cool they will be slightly tacky on top take out of
pan let cool compeletly on a rack they will keep up to
7 days in the fridge and 3 months in the freezer. wrap
in foil put in plastic bag. to bake let thaw at room
temp then bake for 8 minutes at 350 till golden brown.
This is a great way to make stuuf ahead when having
Easter, Thanksgiving or Christmas or any other large
dinner. I made cinnamon rolls the other day and just
let the machine (DAK TurboII) do the manual cycle and
when done I rolled them out and sliced them as usual
and put them into 9″ pie pans. I froze them without
letting them rise any further. Before I went to bed
one night I took a pan out of the freezer and put on
the counter. When I got up the next morning I popped
them in the oven. They were just as good as if I had
done it the normal way. I would think dinner rolls
would work the same if you had time to let them thaw.
The other reply about making them into “brown and
serve” rolls sounds good, too.