Hi - I am in charge of baking the bread products (oh yeah, and dessert) for Thanksgiving. We are driving from NY to Phila so I think driving with raw rolls is not feasible. 1) can I bake them on Wed and just refresh for 5 min in a warm oven on Thurs and will they be ok? 2) What is your favorite recipe? There are a couple on the CI website and I have the Gourmet cookbook which also has a nice recipe or two. FWIW I may also make a hard-crust pesto bread if I have time and I'm motivated. Advice welcomed! Thanks!