Your thoughts (and tips, and advice) on freezing homemade brioche hamburger buns?
I'm going to use the "Tartine Bread" cookbook recipe - a fairly standard artisanal roll. Should I shape and let rise and then freeze, to bake on the "day of"? Or should I bake the rolls and then freeze?
I will not have time on Independence Day to do anything more than bake, if that's the better alternative. Thank you, everyone. ;o)