Refrigerating Dough
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    Registered User Samigirl's Avatar
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    Default Refrigerating Dough

    I was going to bake yeast rolls for dinner. The dough is on its first rise, but our dinner plans have changed. I wonder if it would affect the quality if I put the dough in the refrigerator and bake rolls tomorrow? This isn't a refrigerator roll recipe.
    Last edited by Samigirl; 01-21-2008 at 07:58 PM.

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    Registered User zakity's Avatar
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    I have put pizza dough in the fridge and baked it the next day. The lady that told me how to do it told me to put a dab of oil in plastic baggie and rub the oil around and coat the inside of the baggie. Then, put the dough in and throw it in the fridge.

    I put it in an old rubbermaid-type container and throw it in the fridge instead.

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    Moderator Ceashels's Avatar
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    They should be fine. You might need to punch them down and reshape them for a third rise.

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    Registered User Samigirl's Avatar
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    Thank you for the advice. I will give it a try.

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    I make yeast bread a couple of times a week, and I've tried this several times but it never works right for me. :-( The dough takes *forever* to warm back up and still doesn't rise properly. Anyone want to tell me what I'm doing wrong?

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    Moderator Ceashels's Avatar
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    I don't think you are doing anything wrong. I have started to freeze my dough and it takes a minimum of 10 hours to thaw and rise (my kitchen temp is probably 66F at night). It rises very unevenly though, with big air bubbles on the surface and that is why I've been punching it down and giving it another rise.

    I don't usually refridgerate my dough unless it is just a sponge for starting the dough and letting the yeast colony grow. I let it come to room temperature which can take 4-5 hours. I remember reading that it takes only 2 hours and that set me up for unreasonable expectations. LOL Experience is teaching me better.

    Keep experimenting, each batch of dough will teach you something else.

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