The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

rolls

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tomcatsgirl's picture
tomcatsgirl

rolls

Please forgive me I did a search but still wondering? If I were to use my favorite basic sourdough bread recipe but instead of forming loaves formed rolls? I would like to make the dough on Sat and retard overnight so I can bake fresh rolls for Christmas dinner. Can you retard rolls the same as loaves? Thanks for any input!

clazar123's picture
clazar123

Retard the bulk fermentation (the first rise) overnight in the refrigerator and next morning,allow to come to almost double rise on the counter. Shape,proof,bake.       OR

Make Friday evening and retard overnight to Saturday AM. Rise to double,shape,proof to almost ready to bake(don't want them to overproof when they are cooling down!) and freeze. Sunday take right from freezer to oven-no need to defrost.

Depends on how much freezer space you have.

I suppose you could even make the dough Saturday and rise to double, shape into rolls and then retard on pans but I would have 2 concerns-do you have enough refrigerator space and if your refrig is not cool enough they may overproof as rolls proof faster . Being smaller pieces, they may also dry out faster.

Choices!

tomcatsgirl's picture
tomcatsgirl

I like the idea of bulk fermenting in the fridge over night. This will be the way I go. Thanks so much.