you ever tried to make these and put in refrigerator overnight after they have been rolled and placed in pan? i was wondering if you have tried and how it tasted!
approximately, how large should the rectangle of dough be after i rolled it out or what thickness should the dough be after rolled out? i saw in a comment someone rolled it out too thin and i don’t want to make the same mistake.
hi! is this dough just for sweets or would it work for savory as well, like to roll up some ham and cheese?
good to know about the bread machine! so glad they turned out great for you, 