guests arrive. I’ve also just stashed a whole unbaked batch in the fridge, to pull out when the need arises and bake fresh.
Sometimes I even find myself making a double-batch of dough on pizza night to make scrolls with for later. Only DO keep an eye on that business in the breadmaker, or it WILL rise over the top and out the edges and down the sides and before you know it, you’re covered in it and it looks like your kitchen has exploded. It’s anything but a-dough-able.
After that lame joke, I give you the recipe. Hopefully that will make amends.