i want to make fresh yeast rolls:?

Question

is it okay is i make the batter tonight let it rise and all that other stuff, and just let the dough sit in the fridge or on the counter until i am ready to cook them tomorrow, or i could get up early tomorrow morning and make the dough, and let it sit for a few hours until i get ready to bake the rolls,

Answer 1

Depending on your schedule, you can do either. However, if you make your dough tonight....do not leave it out, put in the refridgerator in a covered bowl. When you are ready to bake, knead it again make your separate rolls and let them rise for about an hour in an area that is not too cold and has no drafts until they double in size. Pre-heat your oven and bake for 15 to 20 minutes depending on the instructions from your recipe and you are good to go.

Answer 2

I've got the perfect recipe if you want to make the dough tonight, but bake tomorrow! And you can skip the poppyseeds if you want to.


POPPY SEED DINNER ROLLS
Be sure to begin preparing the dough a day before serving because it needs to be refrigerated overnight. These all-American rolls are so flaky and buttery that everyone will want seconds.

1 cup warm water (105°F to 115°F)
2 envelopes dry yeast
1/4 teaspoon plus 1/3 cup sugar
2/3 cup whole milk, room temperature
1 large egg
2 1/2 teaspoons salt
1/4 cup (1/2 stick) unsalted butter, melted, cooled
5 1/3 cups (about) all purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into thin slices
1 egg beaten with 1 tablespoon cold water (glaze)
Poppy seeds

Place warm water in large bowl. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 8 minutes.

Whisk milk, 1 egg, salt, and remaining 1/3 cup sugar into yeast mixture. Add melted butter and whisk until smooth. Add 1 cup flour and mix until smooth. Combine 4 cups flour and 1 cup chilled butter in processor. Using on/off turns, process until mixture resembles coarse meal. Add to yeast mixture and stir until dry ingredients are moistened. Knead in bowl until smooth dough forms, adding more flour if dough is sticky, about 5 minutes.

Cover bowl with plastic wrap. Refrigerate dough overnight. (Can be prepared 2 days ahead. Keep refrigerated.)

Butter twenty-four 1/3-cup nonstick muffin cups. Turn dough out onto floured surface; knead briefly until smooth and elastic, about 3 minutes. Divide dough into 4 equal portions. Place 1 dough portion on work surface; cover and chill remaining dough. Roll out 1 dough portion on floured surface to 13x11-inch rectangle (about 1/8 inch thick). Cut rectangle lengthwise into 6 strips, each scant 2 inches wide. Stack strips atop one another, forming 6 layers and pressing slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2 inches long. Place 1 dough stack, 1 cut side down, into each muffin cup (dough will fan out slightly and fill muffin cups as dough rises). Repeat with remaining chilled dough pieces.

Cover rolls with kitchen towel. Let rise in warm draft-free area until rolls are puffed and doubled in volume, about 1 hour and 15 minutes.

Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Brush rolls gently with egg glaze. Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer pans to rack and cool rolls 5 minutes. Remove rolls from pans and cool on racks. Serve warm or at room temperature. (Can be prepared 1 week ahead. Wrap in aluminum foil and freeze. If desired, re-warm thawed wrapped rolls in 350°F oven about 10 minutes.) Makes 24.

--Bon Appétit, November 1995