The shelf life of Pylsusinnep (Icelandic mustard)? Does it need to be kept refrigerated before opening

I think you will get the 'best result' out of 'par baking' your rolls. I have done this myself, though not for shipping. It is simply easier to make a large batch and then store them for use as needed. IMHO rolls are best served hot and fresh, and while re-heating fully baked rolls can recapture some of the glory that is fresh baked bread, allowing your customers to finish bake a partially baked product will give them the convenience of truly fresh rolls on demand. The technique (and recipe, for my part) I picked up from Alton Brown, in the episode of Good Eats: Roll Call. Alton's recipe for Parker House Rolls includes a par baking option:

For Brown and Serve option:

Assemble rolls as above, but bake as follows.

Preheat the oven to 275 degrees F.

Bake until the outside of the rolls just begin to set but have not browned and the internal temperature is 185 degrees, about 30 minutes. Remove and cool on the pan for 10 minutes. After 10 minutes, remove the rolls from the pan and place on a cooling rack until they are room temperature, 30 to 40 minutes. Place the rolls in bags and freeze for up to 3 months.

To Finish:

Preheat the oven to 400 degrees F. Thaw the rolls for 60 to 90 minutes.

Spray a sheet pan with nonstick spray. Place the rolls on the prepared sheet pan and bake until the rolls reach an internal temperature of 200 degrees F. Rotate the pan halfway through baking, 10 to 12 minutes. Remove the pan to a cooling rack and cool for 2 to 3 minutes before serving.

The key 'take-aways' that you will want to apply are:

• Bake to internal temp of 185°F
• Cool to Room Temp
• Freeze for up to 3 months

Shelf life for flavor...or for safety? Two different issues. Many variables. How was it handled before freezing? How was it defrosted? How is it being stored after defrosting. Those will all be factors impacting the safety issue.

Lets say to minimize the safety concerns you roast upon safe defrosting. Now you have a safe product (from a bacteria standpoint), as long as you handle the chicken appropriately after cooking. Keep it out of the danger zone...even freeze it...it will be safe...but flavor probably begins to degrade over time (picks of fridge flavors...freezer burn if frozen).

Now you take that chicken and make stock. You pull from fridge (or defrost appropriately) and cook to boiling while making stock. That kills any bacteria that MIGHT be present (doubtful if you cooked well and handled appropriately after cooking)...so from a safety standpoint you are probably fine. However, you probably have a stock that is not as flavorful as it could be because of the lengthy holding time.

In the end, I would say (nothing to back this up but my own experience) the final stock has the same shelf life as any stock, but it probably tastes different from one made with the freshest ingredients.