Hi, i had a little doubt here. I'm sure the recipe works well when the yeast is added to the dough.i just wanted to clarify a few points here: - can we just skip the thaw process and put the rolls straight into the proofer to rise and then bake? - or if we thaw them for 3-4 hours, do we still need to rise them in the proofer ? -i had read somewhere that its possible to freeze the dough without adding the yeast and on the day of baking we can thaw and add the yeast to the dough and further ferment and bake? TIA

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