Lifespan of cinnamon buns
Never posted on here but have been studying furiously for two years. So, thanks for the greatness. Okay, I am going out of town and will be away from work for five days. Cinnamon buns are a popular item where I work, and have seen them last for five day on shelf with little compromise to flavor. I use a poolish and my dough had no dairy or eggs. Just wondering if it’s worth it to freeze them, and trust someone else to bake. I don’t have s lot of freezer room and would rather just keep them in the walk in already baked off. They are popular, but only going through about fifty pounds of flour in five days. Input?