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Three types of recipes designed for storing prepared yeast dough include freezer dough recipes, refrigerator dough recipes, and par-baked dough recipes. Freezer dough can be shaped and frozen for later use, while refrigerator dough is allowed to rise and then stored in the fridge for a few days before baking. Par-baked dough is partially baked, cooled, and then stored for quick finishing in the oven when needed. These methods provide flexibility for baking fresh bread or rolls without starting from scratch each time.

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