MaryJane at King Arthur

November 12, 2021 at 9:53am

Hi Hollan,
You can use the tangzhong method as usual in your rolls, no need to modify. As PJ mentions in the blog, the caveats of freezing for no more than 2 weeks will help ensure the gluten and yeast are not damaged much and you can still get a fine rise after thawing in that time frame.

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