You can form the rolls and freeze....but they will continue to rise as they chill down in the freezer, and when they thaw, they will have to come to room temp and continue the rise before you can bake. Commercial frozen dough places have access to super cold flash freezers that will arrest the dough in mid rise. As for baking partly, unless you get the centers of the roll cooked, they will fall and be mushy on the inside of the pan. By far, the best way I have found is just what you did...bake and freeze....but it's nice to have a whole pan....and not one with a sample missing! LOL! Linda C

It does sound lovely, except for the flat rolls, but enough mojitos and you're good, LOL. I love your description of your family, it sounds a lot like mine except we don't have a Mexican. Yet. Everyone from the college educated engineer to the police officer/firefighter to the old farmers, add a Jewish DIL on Elery's side plus his family from Tennessee and we've got a bit of everything. (grin) OK, the butterlake rolls recipe, easy as can be. Even San made a batch a few years ago and was successful and she told me she did NOT bake bread. Ever. This halves easily, I just use a whole egg, I don't try to halve it and I use all butter, no shortening. Butterflake Rolls 2 packages active dry yeast 2 cups warm water 1/2 cup sugar 2 tsp salt 6 to 6 1/2 cups flour 1 egg 1/2 cup shortening (use butter) 1/2 cup butter, softened. In mixing bowl, dissolve yeast in warm water. Add sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Add egg and shortening, mix well, stir in enough flour to form a soft dough. Do not knead. Cover and refrigerate overnight. In the morning, punch dough down and divide into 4 portions. Roll each portion into a 14 x 12 inch rectangle, spread 2 tbls butter over dough. Fold in half lengthwise and cut into 12 strips. Tie each strip into a knot, tuck and pinch ends under. Place 2 inches apart on greased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour. Bake at 400 for 10-12 minutes or until golden brown. Yield: 4 dozen And congratuations on the "grown up" dinner, it sounds perfect to me. Annie

I wrap (homemade) loaves of bread tightly with plastic wrap, then wrap in foil. This tight-fitting wrap prevents ice crystals from forming (the famous sticky bottom of a thawed loaf of bread) as well as freezer burn - which is caused by evaporation of moisture in the bread because it's in a loose-fiting plastic bag - which causes the ice crystals. Air-tight is always the trick to better freezing. Never leave things loose in a plastic bag - that's an invitation to freezer burn. I also make all our burger and hot dog buns, and they are best wrapped individually in pop-up foil (I get boxes of it at Sam's). Once again, if you use a close-fitting, air-tight wrap, it will prevent freezer burn. You can't place a whole bag of commercial hamburger buns loosely in the bag you purchase them in, in the freezer and not expect anything else but a formation of ice crystals and freezer burn. Grainlady

These are the instructions from the National Center for Home Food Preservation. Freezing Pumpkin Preparation -- Select full-colored mature pumpkin with fine texture. Wash, cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in steam, in a pressure cooker or in an oven. Remove pulp from rind and mash. To cool, place pan containing pumpkin in cold water and stir occasionally. Package, leaving ý-inch headspace. Seal and freeze. -Grainlady