How to delay baking of some rolls
My husband is baking rolls from scratch. We want to bake some several hours before the others. Other than making two separate recipes, how do we keep the dough for the later baked rolls from rising too much or rising then possibly collapsing?
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One way to delay the rise is to refrigerate the dough. This dramatically slows the yeast down and will keep your dough from over-proofing. I would do the first rise, shape the rolls, and then put them in the fridge before their second rise. Timing will depend on your recipe, but you will need to take them out of the fridge and let them come up to temp and complete their rise before baking.