A thawing / proofing chamber?
I've read these instructions for frozen rolls or bread - to thaw overnight in the refrigerator and then to set out on the counter or in a warmed oven to rise. Any idea what kind of luck I'd have if I put the frozen dough in the microwave, along with an icepack or 2? I'd like to see them thaw and proof overnight, saving a bit of time in the morning. A lof of you are whizzes at temps for rising dough, so I though I'd throw this out.