Hey All, And happy holidays to you. Haven't posted in quite a while, but I need a quick reminder on holding yeast rising breads/rolls.
This is the deal,
I am cooking thxgv dinner at another residence this year, and wish to do some prep at my place in advance. One thing I am making is overnite cinnamon rolls, where they rise in the fridge and bake the next morning. I figure it would be easier to make the dough at home & store it in the fridge/freezer until I go to the other place for cooking.
My ? is this: How far do I prep the dough for storage, and then where do I keep it stored until I am ready? Do I let it rise the first time, and then store it, or not let it rise at all and store it, and where?
I appreciate your help.