Hello! I’m getting ready to work with this recipe. Are there any adjustments I should make for baking at altitude…5,000 feet? And baking, is it best to use a rack in the middle or does it matter?

I’ve got a recipe I found years ago from a Bay Area bakery for croissant dough sticky buns. Yum! This dough might work for that. I roll the dough and place in a large muffin pan. What adjustments would be good for baking time and temperature when the dough is placed in the pan?

Thank you!

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