My friend is making yeast rolls for the first time, there is something wrong with the recipe from

K

kendall

Well-known member
the TV show she got it off of. (Her husband loved my potato bread last Sunday, so she wants to learn to make bread)

It's a problem between the chef and the IT people communication, I'm sure, the recipe is fine.

She's supposed to make the dough, and refridgerate it overnight.

Then punch it down.

Then make dough balls and let them rise in greased muffin tins.

I told her to to make the dough, knead with the dough hook, with her Kitchen Aide.

Let it rise once, punch it down. Then refrigerate it, and take it out the next morning, and then make the dough balls for the muffin tins, then it will take twice as long to rise.

Since this is her first time, and no bread maker, I told her I'd come here, and get your well-educated opinions, too.

 
Icebox Butterhorns

Kendall, this is my go-to easy, peasy recipe for dinner rolls. My mom was a horrible baker, but she made these and they have never failed. There is no kneading involved and they are as light as a feather.

Icebox Butterhorns

1 (1/4-ounce) package active dry yeast
2 tablespoons warm water -- (110'-115')
2 cups warm milk -- (110'-115')
1/2 cup sugar
1 egg -- beaten
1 teaspoon salt
6 cups all-purpose flour
3/4 cup butter -- melted
Additional melted butter

In a large mixing bowl, dissolve yeast in water. Add milk, sugar, egg,
salt and 3 cups flour; beat until smooth. Beat in butter and remaining
flour (dough will be slightly sticky). Do not knead. Place in a greased
bowl. Cover and refrigerate overnight. Punch dough down and divide in
half. On a floured surface, roll each half into a 12-in. circle. Cut each
circle into 12 pie-shaped wedges. Beginning at the wide end, roll up each
wedge. Place rolls, point side down, 2 in. apart on greased baking sheets.
Cover and let rise in a warm place until doubled, about 1 hour. Bake at
350' for 15-20 minutes or until golden brown. Immediately brush tops with
melted butter.

 
No, this won't work with her...got to be THIS recipe....LOL I like the icebox butterhorns, saving it

 
I think either way will work, whether you punch it down before or after refrigerating...

It will stop rising during refrigeration.

It may take longer to rise the next morning if the dough is cold, as you noted. She needs to allow plenty of time for that step.

 
Thank you Joe, I know that, this lady is such a micromananger, she's so funny. She took a

measuring tape to shop for the turkeys... she measured them. Around and lengthwise. ROFL!

 
PLEASE don't let her measure the rolls. They're ready to bake when they're puffy, That;s it, LOL.

 
OCD, it's not pretty. I agree with Joe, both ways should work although the dough WILL rise slightly>

over night in the fridge. The glutens will just have to work all the harder in the chill which improves the flavor and texture.

 
Kendall, I agree with your strategy. Let the dough rise once

then punch it down before you refridgerate it. I often bake bread this way, and I always let it rise once before I put it in the fridge. In my opinion, it makes the end product lighter, and it takes out most of the yeast taste.

Good luck! smileys/smile.gif

 
I agree with Steve here...

As long as the yeast was active (make sure she dissolves it in a small amount of warm water and allow to before very foamy) before it's added to the rest of the ingredients, the dough will rise a bit in the fridge and then complete it's rising before they are placed into the oven.

A couple of suggestions that will improve odds of success-
1) if she lets the dough rise before shaping and placing into the fridge, she might want to make a few more rolls from the dough, as they will tend to ultimately rise a bit more, both in the fridge and while sitting on the counter again the next morning.
2) bring the rolls as close to room temperature (they will rise even if still cold) before placing into the oven. Putting cold dough into hot oven tends to result in split rolls.
What happens is that the crust sets before the dough has warmed up enough to stop the yeast action and the pressure to continue rising breaks the crust.

I hope I have helped and not confused too much.

Have a great Thanksgiving Kendall!

 
Mayebe she was checking to see if it would fit her oven and/or her pan?

When we were remodeling our kitchen I took my half sheet roll pan with me when shopping for sinks and ovens. One oven I really liked was too small inside for my pan! Saved me an expensive mistake. And I wanted to make sure I could fit the pan in my sink if I needed to soak it.

 
My favorite roll recipe )which I made last night BTW) calls for refrigerating the dough in four

parts before you shape the rolls. Makes a sticky soft dough easier to manage.

 
Luisa, she was, she had to cook 2 turkeys for a church dinner. But then she weighed the turkeys when

she got home to make sure the weight was right on the labels...She called me and said I just don't trust that these is the right weights. I said get on your scale without the turkey, then get on the scale with the turkey.

 
Luisa_Calif: ISO your favorite roll recipe. If I have all the ingredients I may try yours instead

I usually use Fine Cooking's Classic Dinner Rolls. Easy and bakes beautifully. Only under baked them once.

Thanks,
Ann

 
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