Can I stall the second rise of my yeast crescents?

14 years ago

What would happen if:

I knead the dough and let it double in a warm place (about 30 min). Then, punch it down, roll it out, and form my crescents as usual. BUT - instead of letting the crescents rise/double in a warm place (again, about 30 min), I put them in the fridge for a few hours.

I don't want to deal with the flour-covered messy counters 40 minutes before dinner, so I can't stall the first rise like I've seen in other blogs - I have to stall the second rise. Will they rise slowly in the fridge or do I have to wake them up at room temp to get them growing again? I'm worried that they either won't rise, dry out, or become tough instead of tender.

What do you bread experts think? I really want to use this family recipe and not a substitute (mostly because I'd want to practice it before the big day). Thanks for your feedback and Happy Thanksgiving!

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Comments (4)

lindac
14 years ago
Cover them well and they will be fine. They will rise slowly in the refrig.....but the cold temp will mean a slightly longer cooking time....unless you leave them out for a bit before baking.
grainlady_ks
14 years ago
Technically, Lindac is correct, but my advise is to completely bake and reheat your rolls for serving. This is especially true if you are unaccustomed to retarding dough and retarding this particular recipe. Retarding dough (resting in the refrigerator) doesn't always improve every type of dough and you may not like the finished product.

You are taking a chance on a day you really don't need to be gambling. The rolls can easily over-proof in the refrigerator and all your work is for naught. Or they may have risen enough to be baked at the most inopportune time. An "OH, I FORGOT THE ROLLS" moment wouldn't be good either in all the hubbub to make gravy, slice turkey, mash potatoes and get out all the side dishes.....

Space is always a premium in the refrigerator on Thanksgiving, as well as in the oven. Now you will have to consider room for rolls and make sure they are placed in the refrigerator so nothing can accidentally drop on them or someone remove them to get something and disturb the rise. Any number of things can happen.... Why take the risk?

-Grainlady
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beachlily z9a
14 years ago
A couple of weeks ago I made rolls. After sampling a few, they were wrapped and stuffed in the freezer. The next day I pulled them out to use, put them in a 300 degree oven for 6-8 min. and couldn't tell the difference from fresh. If you are in a cold climate, just bag the crescents and put them on the porch and warm them up before serving. They will taste fresh as can be! Otherwise, refrigerate them for a couple of hours and then reheat. Your family will love them!
wildhoney130
Original Author
14 years ago
Thanks for the feedback.

Plan A - bake, chill, and reheat the crescents (glad you tested that, beachlily).

Plan B - If I mess up Plan A, I'll let the Dough Boy help. Who doesn't love Grands? It's not ideal, but it's practical - like grainlady, the voice of reason I need as my thoughts are scattered. Wish you were here ;-)

Now that I know I should be able to stall the 2nd rise (awesome, lindac!), I will practice it... in January when I'm serving hamburger soup to my immediate family.

I better bake those babies today. Yay!

Can I stall the second rise of my yeast crescents?

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lindac

grainlady_ks

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Can I stall the second rise of my yeast crescents?

Comments (4)

lindac

grainlady_ks

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