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NOTES:
This recipe makes a lot, but you can always reduce half of the recipe and you can freeze the prepared buns as well.
If you want to freeze pre-made dough, just be sure to mix the dough according to the recipe instructions, but add twice as much yeast. This is to compensate for the yeast that will die during the freezing process. Also, you want to make sure that you're only using active dry yeast, not fast-acting yeast. You can freeze for up to 4 weeks.
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