I’ve made these rolls many times and they are delicious. I read the blog on make ahead and freeze methods but I’m wondering if it would work well to follow the blog directions of making the slurry in the food processor and then refrigerate that for a few days? When ready to mix the dough continue with the eggs and yeast and flour as directed. I’m afraid I won’t get the rolls frozen quick enough and don’t want to ruin them. I’ve got several batches to make for Thanksgiving so making ahead and still having delicious bread the day of is what I’m after. Has anyone tried this?

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