It will really depend on your baking needs, Rosemary. You can always bake then freeze, but make sure they have several hours to thaw before your market. Also, if you plan on saving a stock of them then using a larger, more stable freezer may be a good idea to prevent freezer burn. Freezing the raw dough is fine too, if you have enough time or oven space to bake enough for your market. Jon@KAF

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