November 26, 2013 - 1:41pm
Refridgerating / Freezing dough for later
I am making Challah rolls for Thanksgiving. The recipe calls for two, one hour rises, then form the dough, rise again for 45 min, egg wash, bake.
I want to make the dough ahead and store. At what point in this process can I put it away, and then what do I do when its time to revive the dough?