Hi Heather! It all comes down to time and temperature. while you can put your dough into an 110 degree environment (unless it has cool or cold butter in it, which will melt) but as long as you don't put it in there for too long, it will survive and puff up. I wouldn't recommend leaving it in there unsupervised and begin checking on it after about 10 minutes with no more than 20 minutes total to be safe. Happy baking!

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