Brod & Taylor FP-101 Manual De Instrucciones página 78

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powdered sugar and whisk until smooth. Unmold the rolls onto a serving plate
and drizzle the glaze over the warm rolls.
Alternative Timing: The rolls can be made all in one day. After the first rise/
bulk ferment, chill the dough for a minimum time of 1 hour. Then roll, fill and
cut the rolls. Skip the overnight time in the refrigerator and shorten the final
proof to 70-75 minutes (the dough will be warm and will take less time to rise
than refrigerated dough). Start these rolls 5½-6 hours before serving time.
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