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Rolls are one of the best parts of breakfast, lunch, dinner or any other meal. They come in many different varieties, but the most common ones are cinnamon rolls and savory dinner rolls. Both can be made ahead of time, baked and frozen for later use. This is a great way to have freshly baked rolls on hand for a week or more without the hassle of baking a whole batch at once. They can also be reheated in the oven. If they are frozen before they are baked, be sure to remove them from the freezer in a single layer and wrap tightly in freezer-safe wrap to eliminate air, which is what causes freezer burn.If you are in a pinch and don’t have any rolling papers, there are several substitutes you can use that will get the job done. Some of the most popular alternatives include bible pages, gum wrappers, tissue paper and parchment paper. While they may not be as smooth as the traditional options, they will work in a pinch if you’re desperate.Another natural alternative to rolling papers is corn husks, which are usually available in most grocery stores. They have the right texture and pliability to make a good-quality joint. They are also much more environmentally friendly and healthier for the planet than any other synthetic paper option.A few other things you can use to roll out your dough are empty soda cans, a wine bottle, a rolling pin or a food processor with a blade attachment. The key is to find something that has a long, even width that will flatten your dough evenly.To prevent overproofing, place the shaped rolls in your chosen baking pans either touching each other or about 1 inch apart, depending on the size of the pan. Cover the pan with lightly greased plastic wrap and leave in a warm, draft-free area to rise until they are about 150% of their original size. https://zedteam.co/ A pockmarked surface on the dough is a sign of overproofing.Aside from a little kneading, these rolls are very easy to prepare. The only tricky part is the proofing, which can take up to an hour.If you have a hard time finding room in your refrigerator for these, they can be parbaked and then frozen. Follow the recipe through baking (be sure to separate them before baking, leaving about 2-inches between each), but bake only for about 18 minutes. After the bread is cooled, be sure to wrap it tightly in a sheet of plastic wrap and then in freezer-safe wrap to eliminate any air. The bread can then be stored in the freezer for up to a month. Whenever you want to eat them, thaw overnight in the fridge. When ready to eat, brush with melted butter and enjoy! For an extra-sweet treat, try sprinkling on top some crushed cardamom pods. Cardamom has a distinctively citrusy flavor that complements the sweet filling of these rolls.