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Hi Anna....I just made CI's Yeasted Crescent Rolls for TDay and they highly
Joined: Dec 12, 2005
Posted to Thread #30021 at 6:09 pm on Dec 12, 2017
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?
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Other messages in this thread:
- 30021. Can yeast rolls such as the Overnight Caramel Rolls be frozen unbaked? [LINK] - Anna_X - 5:28pm on 12/12/17 (10)
- Hi Anna....I just made CI's Yeasted Crescent Rolls for TDay and they highly - MarilynFL - 6:09pm on 12/12/17
- The rolls finish rising while sitting at room temp? - Anna_X - 6:23pm on 12/12/17
- Yes. It took about 30-45 minutes to take the chill off the pan. Then I did that 200 degree - MarilynFL - 10:00pm on 12/12/17
- I think that they will do their second rise overnight in the fridge.... - deb-in-MI - 6:28pm on 12/12/17
- Yes, that's right. Sounds very workable. [NT] - Anna_X - 6:47pm on 12/12/17
- I often do this when baking challah - deb-in-MI - 1:14pm on 12/13/17
- Deb's right if the recipe calls for a package of yeast. The CI version uses a minimal - MarilynFL - 4:43pm on 12/13/17
- Thanks for the explanation - so interesting! [NT] - deb-in-MI - 5:40pm on 12/13/17
- Anna_X, I am just now seeing this--I have successfully frozen these rolls many times before baking. [LINK] - wigs - 6:06pm on 12/14/17
- Wow, you all are Santas in disguise! I am def doing these! Thank you! [NT] - Anna_X - 6:54pm on 12/14/17