Freezer-to-oven, laminated, unproofed dough and products resulting therefrom

A frozen unproofed laminated dough comprising:

• a) a layer dough comprising:
• (i) flour, the flour being present in an amount of 30 weight percent to 50 weight percent;
• (ii) a water-binding agent, the water-binding agent being present in an amount of 0.2 weight percent to 2 weight percent;
• (iii) a leavening agent, the leavening agent being present in an amount of 0.5 weight percent to 6 weight percent;
• (iv) a fat source, the fat source being present in an amount of 2 weight percent to 10 weight percent;
• and
• (v) water, the water being present in an amount effective for providing a flour-to-water ratio in a range of 1.5:1 to 2.5:1;
• b) shortening layers alternating with the layer dough, wherein the shortening layers comprise solid shortening, and wherein the solid shortening is present in an amount of 15 weight percent to 35 weight percent;
• and
• c) a dough specific volume of 0.8 cc/g to 1.4 cc/g,
• wherein the frozen unproofed laminated dough prepares a baked product having a specific volume of at least 3 cc/g when baked without being thawed or proofed before baking, wherein weight percent is based on weight of the laminated dough.