Date: Sun, 15 May 2005 06:42:03 GMT -------------- BEGIN bread-bakers.v105.n021 -------------- 001 - RisaG Subject: brown and serve rolls Date: Mon, 9 May 2005 14:20:11 -0700 (PDT) I have great amounts of experience with this. I used to do it all the time. Bake the rolls until they are just set, no color. Remove and let cool. Freeze. Remove and bake, still frozen, until they start to brown and soft. If they start to darken, and they aren't finished baking inside, cover with tin foil and finish baking through. I used to do this for Thanksgiving all the time. Works very well. RisaG Risa's Food Service http://www.geocities.com/radiorlg Updated 5/06/05 --------------- MESSAGE bread-bakers.v105.n021.2 --------------- From: Judy Kennard Subject: Mother's Day Roll is Called up Yonder Date: Mon, 9 May 2005 12:05:47 -0700 (PDT) My Mother's Day rolls turned out superb, thank you all! You people are so clever. I made them the night before in the bread machine on dough cycle. I removed them, shaped them and put them in the ice box. The next morning, I put them in an ice chest as we had to leave earlier than the two-hour car ride. I promised to attend church with Mama, so we actually had to leave four hours before lunch. I dropped them off at my sister's house and she took them out an hour before lunch. They rose like a dream and we baked them for 20 minutes and I was a hero! Thanks to all of you! Judy PS My 88-yr-old mother says thanks, too. --------------- MESSAGE bread-bakers.v105.n021.3 --------------- From: Reggie Dwork Subject: Bacon bread? Date: Sat, 14 May 2005 23:24:31 -0700 (PDT) We're looking for bacon bread recipes. Anyone have some? Reggie --------------- END bread-bakers.v105.n021 --------------- Copyright (c) 1996-2005 Regina Dwork and Jeffrey Dwork All Rights Reserved