Make Ahead Fresh Milled Flour Rolls (Parbake) Brown N Serve or Bake from Frozen!
Make-ahead rolls are a game changer—especially when you’re using fresh milled flour. This recipe for my Soft Fresh Milled Flour Rolls uses the parbake method, so you can prep them days (or even months!) before you need them. Perfect for holidays, parties, meal prep, or just keeping fresh rolls ready in the freezer.
These rolls are made with 100% fresh-milled wheat and turn out soft, fluffy, and beautifully golden every time. After shaping and rising, you parbake them low and slow, let them cool, then either store on the counter for up to 3 days or freeze for up to 3 months. When you’re ready to serve, just pop them in a hot oven to finish baking!
Robyn on the Farm’s
Make Ahead Fresh Milled Flour Rolls (Parbake)
Ingredients
- 1 cup (240 g) warm water
- 1 cup (240 g) warm milk
- 1/3 cup (75 g) melted butter
- 1/3 cup (113 g) honey
- 2 large eggs
- 2 teaspoons (12 g) salt
- 750 g fresh milled flour (hard white wheat or any blend), plus 50–100 g extra after autolyse if needed
- 1 tablespoon (9–10 g) instant yeast
Instructions
1. Mix and Autolyse
- Add the warm water, warm milk, melted butter, honey, eggs, salt, and 750 g fresh milled flour to your mixing bowl.
- Mix for 1 minute just until combined.
- Cover and let the dough autolyse for 15 minutes up to 3 hours. I prefer 45 minutes.
2. Add Yeast and Knead
- Add the instant yeast.
- Turn on the mixer and check the dough consistency.
- Add 50–100 g more flour if needed. The dough should form a soft ball that is slightly tacky but not sticky or dry.
- Knead on speed 2 for 10–12 minutes or until you reach windowpane.
3. First Rise
- Cover and let the dough rise for about 1 hour or until puffy and expanded.
4. Shape the Rolls
- Punch down the dough.
- Divide into rolls.
- A 9×13 pan fits 12 rolls.
- A 12-inch cast iron skillet fits 16 rolls.
- Let the rolls rise for 45 minutes to 1 hour.
5. Make-Ahead / Par-Bake Directions
After shaping and rising:
- Parbake the rolls at 275°F for 30 minutes.
- Remove from the oven and cool completely on a wire rack.
You now have two storage options:
Option 1 — Leave Out
- Keep well covered on the countertop up to 3 days.
- To finish baking:
- Bake at 400°F for 7–8 minutes or until your desired browning.
Option 2 — Freeze
- Freeze up to 3 months.
- To finish baking:
- Bake straight from the freezer (no thawing) at 400°F for 10–11 minutes.
*If you're looking for an alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and coconut oil, naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm!
Used in this recipe:
Lodge 9x13 Cast Iron Casserole
Nutrimill Wheat Grinder (Use code ROBYNONTHEFARM to save $20!)
Bosch Universal Plus Mixer (Use code ROBYNONTHEFARM to save $20!)
Baker's Bundle with Bench Scrape (Dough Cutter)
5 Gallon Buckets for Wheat Berry Storage
I love homemaking, homeschooling, homesteading, and being prepared! There was always the void of not being able to prep presecription antibiotics and medications until recently. Now, we have a Jace Case for each member of our family. If you'd like to have antibiotics & meds on hand in case of an emergency as part of your preparedness plan, check out Jace Medical. Use code Burnett10 for $10 off!
Robyn's handmade beeswax bread bags, sourdough starter, spurtles, and more! https://robynonthefarm.com/collections/all
Where I get get bulk flours and grains! (Take 15% OFF your first order of $100 or more with code NEW15) I love their hard winter white wheat for this recipe!
🫙 My favorite tool for long-term food storage and self-reliance — the Harvest Right Freeze Dryer (yes, the same one I use for my sourdough starters!)
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