"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
Click Here to Login
Thread Tools Display Modes
Old 11-18-2006, 03:02 PM   #1
Assistant Cook
Join Date: Nov 2006
Posts: 1
Make-ahead yeast rolls

I am making yeast rolls for Thanksgiving, but I really would love to make them a little bit ahead of time this time, and then bake them right before we eat. Usually I make and bake ahead of time, but I would love hot fresh ones this time. My plan would be to mix them up, let them rise, knead them, and then refridgerate the dough for like 24 hours. Is this possible? Will they still turn out okay?
Thanks so much!

CAMPAMY is offline   Reply With Quote
Old 11-18-2006, 05:45 PM   #2
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
Let's see. Make, let rise, punch down, and refrigerate. When you come back the dough will have risen again, which is fine. Take them out, form them and let rise and bake, if that suits your timetable. If you start in the morning letting the dough come to room temp, it should work just fine.
If not, you can also do a sort of brown and serve style. Make them all the way and bake them but just until they are VERY pale. Refrigerate and heat the next day at dinner time.
Gretchen is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 12:52 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.