November 18, 2024 - 10:00am
Buttermilk cluster
I have been volunteered this year to make the TG pies and the Buttermilk Cluster which everyone loves. In the interest of streamlining prep time I would like to bulk retard the dough overnight and shape and bake the next day. There are posts of members bulk retarding the shaped rolls but has anyone tried to do it this way round, and was it a success? Thank you, Patsy
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I haven't - but anything's possible. Question is do ya have the time to figure out things. Count on a couple weeks. Start soon for Thanksgiving - you have some time for Christmas. Enjoy!
I have baked these rolls for Thanksgiving dinner for many years, but I haven't done it that way. I have, however, completely skipped the overnight in the refrigerator and still had good outcome, and many compliments on flavor. I fear that if you do the overnight in bulk you will extend, rather than streamline, prep time. When you divide and shape you will be "knocking back" the dough completely, and it will be very cold. You will need a much longer rise time to get them ready to bake.
That said, my go to method in order to minimize prep on Thanksgiving day is like so many you've read about: make and shape them the day ahead and refrigerate til the turkey comes out, then pop the rolls in and bake them while the rest of prep continues around them. If I am taking them to another home for dinner there I make and bake ahead, then wrap them in foil, and put them into the oven to heat up just after the turkey comes out of the oven. That minimizes the amount of turkey-day oven time required.
I must compliment the choice of these rolls for Thanksgiving. As I said, I've baked them for years for turkey day.
Best of luck with your choice
OldWoodenSpoon
I've baked them for years, too, but always on the day. This year they want apple pie and pumpkin pie as well and I was trying to streamline to use of a single oven. I'll ty it your way, thanks and Happy TG. Patsy
They can be baked either way - retarded in bulk and shaped the next day, or retarded after shaping. If they get chilled after shaping I think they could be baked right out of the refrigerator. It works for bread so I don't see why it wouldn't work for rolls.
The trick to refrigerating is to remember that the dough will take some time to cool down and until it does, fermentation will continue. I normally try to put dough into the fridge an hour before it would have proofed enough. Shaped rolls are smaller so they will chill faster. So they should probably be left closer to being fully proofed before getting chilled.
Happy Thanksgiving!
TomP
I regularly retard sourdough but I make things with commercial yeast so seldom I wanted reassurance.
Patsy
If I'm going to bulk retard this dough ought I to reduce the 21/2 tsp of yeast?
Patsy
If the dough would bulk ferment in an hour or less, I would say yes, reduce the yeast. Even if you put the dough into the fridge right after kneading it would likely ferment more than you intended before it got cold enough to stop. If bulk would usually take 1 1/2 or 2 hours I don't think you need to.
If you have the time, a good plan would be to try out the modified way once before making the rolls for the main event. That would give you a chance to adjust the changes.
Thank you again.
Patsy
I made the roll the usual way using KAF regular flour, which has a slightly higher protein than Gold Medal. I kneaded for 6 minutes in my Bosch mini, again as usual. I retarded overnight then proofed and baked normally. And for the first time ever with this recipe the crumb is tough. Is there a reason or an explanation?
Stronger gluten. Enjoy!
I’ve bulked my dough in the refrigerator 1000s of times. It’s all about getting the timing down. Rolls are pretty forgiving. Let the bulk dough sit out for about an hour the next day before shaping and then let them rise for 1-2 hrs depending on your temperature. It takes some practice to know when they are ready to bake but as I said rolls are pretty forgiving and mine always turn out excellent.