overnight (refigerator) rolls

9 years ago

I signed up to contribute the rolls for Thanksgiving dinner. I've decided to make them myself using the Wheat-Oat-Flax Buns at the King Arthur site.

These are NOT refrigerator/overnight rolls, but I would like to do the second rise in the fridge overnight, and bake tomorrow.

Is it as simple as that? I am terrified they will be ruined.

Do I need to make any adjustments? Skip the kneading, add more honey, etc?

OR - does anyone have a good recipe for overnight/refrigerator rolls that include wheat flour (not all wheat, but enough for a good hearty roll).

Many thanks!

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Comments (7)

Lars
9 years ago
If you shape them into balls before the last rise and that is in the fridge, it will be difficult to cover them and transport them without deflating them. You could put the balls in muffin pans and gently cover that with oiled plastic wrap, and they should be okay that way. That's what my grandmother did and what I would do if I were transporting them. You will need a muffin pan that makes 12 muffins or two pans that make six each.

If you do not have muffin pans, you can put them in a 9x13x2" baking pan, the the sides of the pan will help protect them. They might bake together a bit in this case, but that should not be a real problem. I do NOT recommend transporting them loose on a baking sheet.

Lars
lascatx
9 years ago
I've put rolls on a baking sheet or half sheet pan, sprayed with cooking spray and covered with plastic wrap and then refrigerate overnight. It works fine. I made pizza dough yesterday and that's exactly what I did with it -- made rounds and put them in the fridge. The only thing I do different with them is place them on squares of baking parchment sprinkle wth rice flour -- and that's so they don't stick on the bottom because I still have to shape the rounds into crusts.
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Thanks for everyone's help with this. I've found some confidence now about making rolls, as they turned out great, everyone loved them and they were so EASY. I made a batch of Mrs. Avery's rolls as a trial and they were good and very easy. I may have mismeasured the salt, as I felt they needed more, but salted butter slathered on the finished product fixed that pretty well. I also may have added a bit too much flour; next time will use a lighter hand with it. I cut the sugar by half and the sweetness was perfect. I also tried this recipe and ended up using this for two different Christmas dinners, mostly because the directions were explicit, including how many rolls the recipe made, which I needed. It's very similar to Linda's but with an extra egg. They were lighter, but I think could have been because of me adding a bit too much flour to Mrs. Avery's. I did cut down on the sugar here, too. Someday, maybe I'll think to take pictures of the final product. World's Best Dinner Rolls
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Lars
9 years ago
For some reason, I thought that you would be transporting the uncooked rolls to another location, but if they are not going to travel, then you will be okay using a sheet, as lascatx said. I guess I just got it into my head that everyone but me would be traveling!

Lars
jenn
Original Author
9 years ago
Lars - I WILL be traveling, but will bake the rolls at home and let them cool before packing them for the short trip.

So, it sounds like they can do the second rising as rolls in the refrigerator overnight -- is that right? Then, can they go straight from the fridge to the oven?
jenn
Original Author
9 years ago
Well, my husband has taken over the making of the rolls using a different recipe and the bread machine and planning to bake them tonight. So, I guess I'll file these suggestions away for another time! :-)

Thanks again.
Jasdip
9 years ago
Jenn, they'd need to warm up at room temperature before going into the oven.
jenn
Original Author
9 years ago
Thank you, jasdip.

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overnight (refigerator) rolls

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Lars

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overnight (refigerator) rolls

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