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Mike Avery says
Have you tried baking them directly from the fridge? The difference in temperature between room temperature to oven temperature and refrigerator to oven temperature really isn’t significant. Master baker Jeffrey Hamelman suggests baking directly from the fridge if your dough is fully risen.
Cathy says
I haven’t tried baking these particular rolls straight from the fridge. However, I have used that method with other breads, and it works well. You’re right, the key is to make sure they are fully proofed. Thanks!