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Hi Anna....I just made CI's Yeasted Crescent Rolls for TDay and they highly

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Posted to Thread #30021 at 6:09 pm on Dec 12, 2017

Recommend prepping the rolls, then letting them sit in the refrigerator for 2 days. Bring to room temp, let rise one last time for 30 to 45 minutes and bake.

Something about the length of time allowing the gluten to relax and form flakier rolls. However, you can also just go ahead, form and bake.

I did a test run and then the real thing and they worked out perfectly. I liked the idea of having it all done except for the last steps.

Would this scenario work for your caramel rolls?

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