this recipe. The last time I made it, I split it in half and made just six of the almond rolls.
I wrapped the other half of the dough in plastic wrap and then put it into a zip-top bag. That went into the refrigerator, where it spent a couple leisurely days before I got around to using it.
I pulled the dough out of the refrigerator and preheated the oven to 400 degrees.
I covered the dough with plastic wrap and set it aside to rise for about 30 minutes.
I brushed them with milk and baked them for 18 minutes, until they were a pretty golden brown.
When they came out of the oven, I brushed them with a little bit of butter to keep the crust soft, and let them cool just a bit on a rack before I sampled.
This has been submitted to YeastSpotting.