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?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)