Need advice: best way to make dinner rolls for travel

[LGBurns]

My husband and I are having Thanksgiving dinner with my husband's mother, sister, and niece & nephews. I am bringing the pumpkin pies and the dinner rolls. I'm trying to figure out the best way to deal with bringing the rolls. I'm planning on making the recipe in the MIA supplement from last year (I think they are parsley knots but I don't have the recipe in front of me right now). The recipe is make ahead because you do the second rise in the refrigerator, so I thought maybe I could make them ahead, let them rise in the frig, then bring them to my MIL's in a cooler, and pop them in the oven there. However, this seems like quite a hassle so I was wondering if anyone thinks it's okay to bake them ahead of time and then reheat them right before dinner. I've never made homemade dinner rolls before so I'm not sure what might be lost in reheating them. Any thoughts?

[Tiina]

Hi LGburns!
I get the assignment of making rolls every year. I always bake the rolls the night before. After they have cooled, I seal them in a plastic bag to keep them fresh. Right before dinner, I heat them wrapped in paper towels in the microwave. They turn out fine. Just be sure not to nuke them too long.

I would not travel with unbaked rolls. Yeast dough does not like drafts or bumps, and traveling usually means both. Good luck with your rolls.

[Kerri]

I usually bake my rolls a few weeks ahead of time and then freeze. Then I just pop the frozen rolls in the oven for about 10 min at 450. No problem and they taste fresh.

[LGBurns]

Thanks both of you for the feedback! I won't worry about making them ahead now. I think I'll use Kerri's suggestion since I'm always nervous about bread and microwaves (I don't seem to ever get the right time--it always turns out either not hot enough or chewy). Thanks, again.

[schuh]

I'm also the dinner roll gal, and I travel 600 miles with them!
I make them in advance and freeze them (I made them last weekend for Thanksgiving). I warm them up in the oven there, usually while the turkey is being carved. (I've found any breads to be dicey in the micro). This arrangement works for us!