Bread-Bakers v105.n020.1

In response to Judy K's question about taking dinner rolls to her mom's 
home, why not make the rolls "brown and serve".  Make the rolls as usual, 
then bake them only partially.  Once cool, you can freeze them, then let 
them thaw on the way to moms.  I'm no expert on this but I think you bake 
them until they are just on the cusp of starting to color.  If memory 
serves, there are several folks on this list with more experience making 
brown and serve rolls and they will probably chip in here.

Bev C