If only we could make this one a scratch-and-sniff! You’d experience something akin to the torture it was to smell, 23-plus hours into this project, the cinnamon rolls, scones, and croissants emerging from the ovens at the UConn Bakery on the eastern edge of campus. It is all business in here, the only sound the consistent slapping of dough onto stainless steel and the rolling of tray carts across tile. Once the pastries are trayed and tagged for various dining halls and cafés, it will be time to start on today’s share of the more than 3,000 pounds of pizza dough they make weekly.