Frozen dough: how long to let thaw etc?
I'd like to make my fave roll dough in the ABM, freeze a few batches,
and whip out on the day I realize I'm nearly out of rolls.
Dough experts: average time to let thaw? On counter or in fridge?
Let it rest? For how long? Should I expect it to rise? For how long
before baking? Thanks. Just trying to get the time frame down pat.
The rolls bake in about 14 minutes once the dough is at room temp.
I asked in the baking group but..........no replies.
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