We get together with one side of the family every Christmas Eve. I'm wondering if I prepped everything through the last refrigerated rise, could pans of these be gifts to bake off in the morning in their own homes?http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=259915
Can yeast rolls such as the Overnight Caramel Rolls be frozen unbaked?
- Thread starter anna_x
- Start date
Hi Anna....I just made CI's Yeasted Crescent Rolls for TDay and they highly
Recommend prepping the rolls, then letting them sit in the refrigerator for 2 days. Bring to room temp, let rise one last time for 30 to 45 minutes and bake.
Something about the length of time allowing the gluten to relax and form flakier rolls. However, you can also just go ahead, form and bake.
I did a test run and then the real thing and they worked out perfectly. I liked the idea of having it all done except for the last steps.
Would this scenario work for your caramel rolls?
Recommend prepping the rolls, then letting them sit in the refrigerator for 2 days. Bring to room temp, let rise one last time for 30 to 45 minutes and bake.
Something about the length of time allowing the gluten to relax and form flakier rolls. However, you can also just go ahead, form and bake.
I did a test run and then the real thing and they worked out perfectly. I liked the idea of having it all done except for the last steps.
Would this scenario work for your caramel rolls?
Yes. It took about 30-45 minutes to take the chill off the pan. Then I did that 200 degree
thing for 10 minutes, shut oven off and let the rolls rise in the "off" oven since I keep the house at a somewhat chilly 68 degrees. They rose beautifully there. Popped them out, pushed the temp to CI levels (425 for 10 minutes, then down to 350 for the rest of the time with an added burst of steam added at the high temp beginning by adding boiling water to a pan left at the bottom of the stove.
All this is unnecessary for cinnamon rolls. They are heaven themselves.
I think the initial 'bring to room temp" would have been less if I had transferred the rolls from the refrigerated pan to one that was already a room temp. But again, that is just me and my learning curve.
thing for 10 minutes, shut oven off and let the rolls rise in the "off" oven since I keep the house at a somewhat chilly 68 degrees. They rose beautifully there. Popped them out, pushed the temp to CI levels (425 for 10 minutes, then down to 350 for the rest of the time with an added burst of steam added at the high temp beginning by adding boiling water to a pan left at the bottom of the stove.
All this is unnecessary for cinnamon rolls. They are heaven themselves.
I think the initial 'bring to room temp" would have been less if I had transferred the rolls from the refrigerated pan to one that was already a room temp. But again, that is just me and my learning curve.
Deb's right if the recipe calls for a package of yeast. The CI version uses a minimal
Amount of yeast (1 tsp) to get the long slow rest over a few days. The rolls didn't rise at all in the refrigerator with CI version. Confirm your recipe...I think the overnight rise will work with +2 tsp of yeast.
Amount of yeast (1 tsp) to get the long slow rest over a few days. The rolls didn't rise at all in the refrigerator with CI version. Confirm your recipe...I think the overnight rise will work with +2 tsp of yeast.
Anna_X, I am just now seeing this--I have successfully frozen these rolls many times before baking.
After the first rise, roll out dough, fill, roll into cylinder and slice. Put individual rolls into the pan on top of your brown sugar, light corn syrup, melted butter & pecan mixture. Then pop the pan into a large Zip-Lock bag and freeze the pan of rolls at this point.
A couple days before ready to bake, I remove the rolls from the freezer and put them into the refrigerator and then keep an eye on them as they thaw and do their second rise. It's difficult to specify exactly how long this will take. It depends on how cold your freezer and refrigerator are. I simply check them periodically, and when they have doubled in volume, they are ready to be popped into the oven. If the rising is going slower than I'd like, I simply remove them from the refrigerator and set the pan in a warm place on the counter top to speed things up.
NOTE: For yeast I use 2 teaspoons of SAF-Instant for each package of dry yeast--in other words, this cinnamon roll recipe would take 4 total teaspoons of SAF-Instant yeast.
Hope this helps you! Wigs
https://www.kingarthurflour.com/shop/items/saf-red-instant-yeast-16-oz
After the first rise, roll out dough, fill, roll into cylinder and slice. Put individual rolls into the pan on top of your brown sugar, light corn syrup, melted butter & pecan mixture. Then pop the pan into a large Zip-Lock bag and freeze the pan of rolls at this point.
A couple days before ready to bake, I remove the rolls from the freezer and put them into the refrigerator and then keep an eye on them as they thaw and do their second rise. It's difficult to specify exactly how long this will take. It depends on how cold your freezer and refrigerator are. I simply check them periodically, and when they have doubled in volume, they are ready to be popped into the oven. If the rising is going slower than I'd like, I simply remove them from the refrigerator and set the pan in a warm place on the counter top to speed things up.
NOTE: For yeast I use 2 teaspoons of SAF-Instant for each package of dry yeast--in other words, this cinnamon roll recipe would take 4 total teaspoons of SAF-Instant yeast.
Hope this helps you! Wigs
https://www.kingarthurflour.com/shop/items/saf-red-instant-yeast-16-oz