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Make-Ahead Bread Recipes

From: Food Network Magazine

These rolls and loaves from Food Network Magazine are perfect for the holidays: They're designed to make ahead and freeze.

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Parker House Rolls With Sea Salt

To Make Ahead: After baking the rolls, let them cool completely, then freeze in a resealable plastic bag for up to 1 month. To reheat, arrange on a baking sheet, cover with foil and bake at 375 degrees F until warmed through, 25 minutes. Brush with melted butter.

Photo By: Con Poulos

Pumpkin-Parmesan Biscuits

To Make Ahead: After baking the biscuits, let them cool completely, then freeze in a resealable plastic bag for up to 1 month. To reheat, arrange on a baking sheet, cover with foil and bake at 350 degrees F until warmed through, about 10 minutes.

Photo By: Con Poulos

Harvest Focaccia

To Make Ahead: After baking the focaccia, let it cool completely, then wrap in foil and freeze for up to 1 month. Reheat, wrapped, at 450 degrees F until warmed through, about 25 minutes.

Photo By: Con Poulos

Anadama Bread

To Make Ahead: After baking the bread, let it cool completely, wrap in plastic wrap and foil, and freeze for up to 1 month. To serve, unwrap and thaw at room temperature for 2 hours. Reheat, wrapped in foil, at 300 degrees F until warmed through, 30 minutes.

Photo By: Con Poulos

Holiday Bread Wreath

To Make Ahead: After baking the bread, cool it completely, then wrap tightly in foil and freeze for up to 1 month. Reheat, wrapped, at 450 degrees F until warmed through, 20 to 25 minutes.

Photo By: Con Poulos