For making gingerbread houses: Can I make the dough ahead of time(1-2 days), store chilled, let come to room temp, and then roll out on baking day? ↩

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4 Comments

Susan M. December 21, 2014
I have baked gingerbread houses for many years. Usually more than one at a time. I make all the dough one day, keep it wrapped in refrigerator, then different days as needed, remove dough to soften for rolling, cutting and baking the pieces. I live in Florida where humidity softens the pieces, but everywhere else there are no issues with doing assembly on yet another day.
 
trampledbygeese December 21, 2014
Good question, I wish I had a definite answer. I think maybe yes. Some of the recipes I've seen have the dough refrigerated for several hours/overnight before working with it Two days shouldn't (in theory) be that big a stretch. But I wouldn't leave it much longer than that because the gluten will weaken. What recipe are you using?

My question for the thread: how many days ahead of constructing the gingerbread house should I bake the walls? Last year I did the same day baking, but the walls were not as structurally sound as when I baked them several days before then assembled the house.
 
roryrabbitfield December 21, 2014
I plan to use Molly Yeh's recipe from here on food 52
 
Rachel C. December 21, 2014
That sounds like it'd be okay! And in Molly Yeh's gingerbread farm, she suggests that if you're working on building the house and the dough starts to feel dry, microwave it for 30 seconds or so.
 
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