I want to bake dinner rolls on Thanksgiving Day but make the dough and shape the rolls two days earlier. Here are my questions -
- Can I refrigerate the dough for 48 hours or do I need to freeze it? I don't want the dough to overproof.
- Should I shape the rolls after the first rise and let the thawing period be the second rise? Or do I need to do both rises before chilling the dough?
- Is there a special refrigerator dough recipe I should use? I usually use the white bread recipe from the King Arthur cookbook or from Peter Reinhart's BBA.