Is there a good point where we could refrigerate the dough if we can’t time it just right? Could we press it into the sheet pan then refrigerate until we’re ready to bake?
Is there a good point where we could refrigerate the dough if we can’t time it just right? Could we press it into the sheet pan then refrigerate until we’re ready to bake?
Is there a good point where we could refrigerate the dough if we can’t time it just right? Could we press it into the sheet pan then refrigerate until we’re ready to bake?