Many's the day I wish I had some dough in the freezer when I can see that I'm almost out of rolls. Making and freezing the dough is a breeze, thanks to a fave recipe and my ABM. My question is..... how long should that dough thaw and/or rise before it's oven ready? Is it OK to split the frozen dough into smaller portions, once it'll yield to a sharp knife?
Thanks.