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?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)