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Old 02-19-2014, 07:36 AM   #1
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Location: Dallas, Texas
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Baking question: Storing dough overnight after 1st rise?

I asked this in the church food thread, but I thought I'd ask here. My mom's Sunday school class is having a breakfast for 80. My Mom is one of the several people who will be bringing food. She asked me if I would make my stuffed crescent rolls.

After making the dough, it goes through a 1st rise. Then you punch out the dough, roll it out into 12" circles, then cut the circles like pizza, and roll up the triangles from the wide end. I place a small piece of ham and cheese on the triangle before rolling. (I'm also going to do a spinach and ricotta cheese stuffing) Then they go through a 2nd rising, and then baking.

I'd like to do the dough making, 1st rise, rolling and stuffing of the rolls on Saturday night, so all I have to do on Sunday morning is pull out the dough, do the 2nd rise, and bake.

Can I put them in the freezer or refrigerator to accomplish this? Any suggestions? Maybe store the cut, unrolled triangles instead of the formed, stuffed rolls?


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Old 02-19-2014, 12:05 PM   #2
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They will rise in the fridge, just cover them losely with wrap and bring to room temp before baking.

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Old 02-19-2014, 08:29 PM   #3
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I think I would almost finish them (slightly under baked) and then finish them the morning of the event. If you want them to be very nice, try a small batch before the event to see which method works the best.
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Old 02-20-2014, 06:31 AM   #4
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I thought it was this weekend, but turns out, it's next month....so trying a test batch won't be a problem....I'm sure I can find some people to eat them. :)
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baking, dough

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