Lots, & lots of breads...

Front: Mediterrean rolls Left: Hongkong rolls

The dough requires longer time (and lower temperature) in fermentation actually giving me more flexibility.

One pair of hand. One oven. One morning. I have made lots and lots of bread for 45 people. I would like to share my experience in planning:

• Days ahead I already did one dough (enough for half of the people), then freeze it. This bread should have high moisture (good for baking ahead and reheating), so I suggest focaccia or my "friday rolls".
• The day before the "big" day, I defrozed the dough and baked the bread. After they completely cooled off, sealed them well and kept at fridge.
• The night before the "big" morning, I did another dough but it was no-knead bread. I have to free myself more time for more important work instead of spending time on kneading. The dough was rest in fridge overnigh.
• One the "big" day's morning, I baked the no-knead bread, reheated the rolls, (took photos :):) and packed.
• One key, made all the bread into tiny rolls. For home oven, always bake one tray at a time, but the rolls are so small so take less than 10 minutes, therefore the next tray can go in quick.

I have made mediterrean rolls (with different flavors) and Hongkong green onion-n-ham rolls. You guess which the people like the best?