STRAPPED FOR TIME??

CHILL: 
The dough in the freezer. This takes about 30 minutes versus 3 hours in the fridge.

MIX:
And roll the dough on the weekend, pop in the refrigerator or freezer, then thaw and bake throughout the week.

WHIP:
Up a second batch while the first one chills.

SET:
Frozen dough on the counter while the oven heats. It will be ready to slice by the time the oven is up to temperature.

STORE:

Away from onions and other aromatics as butter picks up flavors easily.