Rolling and storing gingerbread dough in a zip-lock bag is a great way to prepare and store several batches of gingerbread dough, allowing for plenty of gingerbread dough when cutting out pieces.
My favorite Construction Grade Gingerbread Dough can be found here.
This method that was mentioned by Nancy Rekowski from the (legacy) Ultimate Gingerbread Yahoo e-mail group, and is her secret to avoid those bubbles and makes rolling and cutting large pieces easier.
I found this method of rolling out dough to be WONDERFUL! This method allows me to make all of my dough in advance and then clean up the mess. I made 6 batches of dough and only used 4 for my current project.
Being able to simply pull out another bag of dough when I was cutting out pieces, rather than having to stop and make more dough, was a huge time saver.