I'm making some rolls for Thanksgiving, but I need to make them in advance. I have read conflicting ideas about how to freeze the dough. Is it best to shape the rolls and freeze them before the second rising? Or to bake the rolls partially, but remove and freeze them before fully baked?
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.