If you don't make yeast breads frequently, I suggest you bake your rolls ahead of time and reheat them in foil. That's the safest method IMO, and the one I personally follow, even after decades of weekly bread-making. When it comes to refrigerated dough, I suggest using a refrigerator dough recipe (one designed for refrigeration), and Betty Crocker's Potato Refrigerator Dough recipe for a number of reasons. A good refrigerator dough will include mashed potatoes (or reconstituted potato flakes will work for mashed potatoes). The purpose of the mashed potatoes? According to Lloyd M. Moxon, author of "The Baking Book" and a microbiologist who specializes in yeast biochemistry: Mashed potatoes (or any pureed vegetables) is vital for refrigerator doughs because it preserves moisture in the dry climate of a refrigerator. A regular yeast dough can quickly dry and become unworkable the longer it is retarded in the refrigerator. The Betty Crocker's Potato Refrigerator Dough recipe recommends to refrigerate at least 8-hours but no longer than 5-days. In my cookbook " Betty Crocker's Baking Classics" there are also additional recommendations for making: -Braided Dinner Rolls -Parker House Rolls -Crescent Rolls -Hamburger Buns The recipe: http://www.bettycrocker.com/recipes/make-ahead-potato-bread-dough/62a1773f-638e-4903-8742-c6746f0a90d0

I would check the warranty 6, 10, 12 whatever it may be. If it's passed the warranty date I would not take a chance, I'd change them out. In the mean time I'd put a couple of watch dog alarms in the pan at least you would have a warning if they leak. They always seem to leak when they are not being used like the middle of the night or when your not home. I live in a condo and just last night at 4:30 in the morning, a unit owners leaked and needless to say his was passed the warranty date and did not have his alarm in the pan so he was unaware. This water leaked down to the garage from the 7th floor! Thankfully I do not live below anyone. When I changed out my tank I had the plumber install a FloodStop for a bit of added protection.

Thanks, everybody! I didn't think of it from a food safety point of view, and also didn't know what would happen texturally. Linda, that does not sound pleasant, and I'm glad to learn from your experience! I won't do it. Since my helpers are uncertain, I think I'll just make something else. Fawnridge, browning that many could take at least an hour, and I'm going to have so much to do, I don't know if I'll have time. ... Though.... Since I'd rather brown in the pan they'll be cooked in, I could try browning in the center of the roasting pan. I might be able to do six at a time that way. My kitchen will do most anything, but don't have a double burner that would work with it, just a big induction element. Veda Beeps, I appreciate your opinion, but I've made this recipe several times and it is certainly NOT better rewarmed. Still good, but not as good as the first day. I will say though that the short ribs I've gotten from my butcher are much leaner than others I've seen. Still rich, but I never get a scrapeable layer of fat they way I do with brisket.

Looney, you officially have one more freezer than I do, and I always thought I had too many, LOL. I don't make that much stuffing, but I do raise beef and pork and chicken and my husband hunted deer this year with a bow, so that takes much of my freezer room. My daughter is celiac and can't have gluten, so I make two kinds of stuffing, a cornbread based one for her and my Southern sweetheart of a husband, but I've never seen one with evaporated milk added. I might have to try that.... I do much of my cooking just a day or two ahead of time. Desserts get made the day before as they "hold" fine, although whipped cream has to be beaten just before serving, I cannot get it to stay without breaking if I do it ahead. I've added cornstarch, powdered sugar, cream of tartar. It still breaks after about an hour, every time. I sometimes make dinner rolls a month ahead and kept them frozen, then thaw and bake the day of the meal. If I make butterflake rolls I make them the night before, refrigerate the rolls and bake just before the meal. I make the Cranberry Jezebel the day before, and usually assemble the vegetable side dishes so they can be heated in the oven, including that sweet potato/marshmallow abomination that my girls love. My girls also want a fruit salad concoction that includes crushed pineapple, apricots, walnuts, cream cheese, orange jello and whipped cream. I make that the night before so it can thicken, if I have that, some years I just can't face it and just make a nice fruit mixture instead. The turkey, the stuffing, the mashed potatoes and the gravy all get made the day of, as well as any fresh salad if I decide we're having that. Appetizers always include a cheeseball of some kind, I think this year it's going to be pimento cheese and that will be done the day before, I'm still working on another appetizer, maybe artichoke/spinach dip, everyone likes that. We also always have a relish tray with homemade pickles, a variety of olives and crackers, usually deviled eggs because I like them. The pickles are all home canned, so those go in the fridge a couple of days before to keep them cold and crunchy, especially Chase's dills which are a favorite of Bud's, but he wants them cold. Deviled eggs get made the same day or the texture suffers. I usually make my menu, then make a list of what I need to do and which day I need to do it, then I prioritize tasks. A couple of days before we'll add the leaves to the dining room table, bring in the extra chairs, make sure the tablecloth is clean, find the turkey platter, and pick up the turkey so it'll have time to brine. My girls usually come early and help me get all the last minute stuff done. Annie