Hi I have a question. I'm making these rolls where it says to refrigerate the dough overnight. I was going to make the dough last night but I forgot. WOuld it be okay to have it in the fridge for 2-3 hours. Realistically I could have it in the fridge for 1 1/2 to 2 hours, then shape them and keep them in for another hour or 2. Or maybe they'd rise faster in warm instead of the fridge, I don't know. Will this work or should I just make them, put them in the fridge overnight, and bake them tomorrow? I'll give you a link to the recipe if that helps. Thanks!
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=19953
2006-11-05 03:45:26 · 8 answers · asked by leena 4 in Food & Drink ➔ Cooking & Recipes
Storing the dough over-night in the cool of a frig prevents the yeast (activates in "warm" water) from blowing up like a baloon, causing too much in the end. Letting the dough rest in the cool, allows some yeast action and the time frame helps them become light and fluffy rolls. I think you could get away with 2 - 3 hours chilled, if anything the rolls might not be "pillow" soft...
Good luck
2006-11-05 03:59:07 · answer #1 · answered by stretch 7 · 0⤊ 0⤋
NOTHING "PROOFS" in the fridge! "cold" retards the action of the yeast so it won't rise! The reason for the recipe calling for refrigerating over night would be to "rest" the dough or just to keep it so it doesn't rise until you are ready to work with it! You could skip the step and allow to rise, punch down, make the rolls and proof, score them or egg wash (whatever floats your boat). Then bake off! They should be just fine! That's the method all bakeries and restaurants use!
2006-11-05 12:27:18 · answer #2 · answered by Anonymous · 1⤊ 0⤋
Some doughs have to proof (rise) in the refrigerator so several hours may be required. The recipe is not specific on this point. Try it your way and see what happens. If it works...great...if it fails you can make another batch and put in refrigerator for tomorrow. There is always the grocery store if you are in a bind for today.
2006-11-05 11:52:01 · answer #3 · answered by dreaming_again2002 4 · 0⤊ 0⤋
At a guess you can let the dough rise to double size in a warm place covered with a tea towel or similar, instead of overnight in fridge. If all ingredients are room temperature it will be better.
Then go on with recipe....Punch dough down....etc.
No guarantees mind you - but similar to how I have been making rolls before.
Good Luck!
2006-11-05 12:05:38 · answer #4 · answered by Eve C 2 · 0⤊ 0⤋
Do it tomorrow. If you don't allow the leavening to work properly, rising the dough your bread will be a brick. Their should be no shortcuts in breadmaking. If you want a shortcut, go to the grocery store and by the frozen loafs. If you want fabulous, homemade bread, follow the recipe exactly the first time, adjust to your liking the second time.
2006-11-05 12:10:03 · answer #5 · answered by Deb 3 · 0⤊ 0⤋
If u sleep 8Hr. then u need them in the Fridge. Over night buns are just that start making them @ 8p. then in morning @ 6am u bake them Eh !
2006-11-05 11:51:10 · answer #6 · answered by MrHarVy 1 · 0⤊ 0⤋
you should follow what the recipe says or it might not turn out right
2006-11-05 12:08:31 · answer #7 · answered by alaskasnogurl 2 · 0⤊ 0⤋
eat them raw, then you wont have to worry about it.
2006-11-05 11:54:12 · answer #8 · answered by SuperstarKayluh 1 · 0⤊ 1⤋