Making the night in advance, where should I decouple?
I've risen the dough and made all of the inside goodies. Should I stop here and assemble and do the final rise prior to baking, or should I assemble the buns, chill, and rise, or rise than chill? Thanks for your insight.
/2df6b13b-02ba-4fd4-92df-80d64173182e--IMG_8751.png)
Recipe question for:
Classic Cheeseburger Runza
Recommended by Food52
3 Comments
In the end, what did you do and how did it work out?
With a combination of lots of bread-making experience and checking some other Runza recipes, here's what I suggest :
1) if you want to make ONE DAY in advance and store in the fridge, I would do the dough and the fillings separately, then take the dough from the fridge, roll, shape, fill and bake. If you store them filled in the fridge, I fear the fillings will leak (especially into the bottom of the roll) and may interfere with baking a nice crisp texture.
2) if you want to make and store the unbaked Runza LONGER than one day, EITHER
* fill unbaked, freeze maximum 3 months, remove from freezer and bake.
* shape, fill, bake and then freeze. Defrost and reheat again within maximum 3 months.
I put the dough and filling in the refrigerator separately, it was just one day. I needed to refresh the dough with water when I was shaping the dough, but otherwise it all worked very well!
They were a hit. Thank you.