Hey friend! Congrats on purchasing some of the softest, fluffiest dinner rolls in the city for your holiday festivities. These babies are hand shaped and full of flavor, sure to be a crowd pleaser!

Your rolls are ready and waiting for their final step before baking: the proofing stage. Proofing is the second rise; it allows the yeast to really show off and fill your rolls with lots of fluffiness. Don’t rush this step! You may end up with dense rolls.

To bake from frozen, you have two options. You can either:

Proof overnight in the fridge or

Proof at room temp on the counter

Whichever option you choose, you’ll know your rolls are ready to be baked when they look like the picture shared here. They’ll double in size and fill the pan, and be slightly jiggly when you gently wiggle the pan.

If you opt for the fridge option, you may need to let them proof further on the counter to finish (usually about 45 minutes to an hour, depending on how warm your house is). Thawing from frozen on the counter can take anywhere from 2-5 hours, again, depending on how warm your kitchen is. Be patient and look for those rolls to double in size!

Add an egg wash if desired (we always do) and bake at 350 degrees for 20-25 minutes until golden on top and an internal temperature reads 195. Happy baking!