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The Kitchen Table

Question about the Refrigerator Rolls

14 years ago

Caroline and others, when you made your refrigerator rolls, did you make them up all at once, or leave the dough in the frig to make whenever you want them.

I didn't make your recipe....I made the one I posted on yesterday's thread, using my buttermilk. But the premise is the same.....it rises in the frig and keeps for a week.

I made rolls yesterday morning and they turned out great....nice and puffy. At dinner I pulled off more of the dough and made 6 rolls. They didn't get up, but tasted great.

My question is, can I only use the dough once a day? Does the dough have to rise overnight every nite before using?

The recipe that I used says to punch the dough down every day when I'm leaving it in the frig. So I punched it down in the morning and pulled some more off of it at nite. Maybe it needed to rise longer?

I'm not sure if you know what I'm trying to ask. All I know is the second time I made the rolls they didn't rise while baking.

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Comments (4)

Georgysmom
14 years ago
I've made refrigerator rolls many times. I have never punched the dough down every day. Make the dough, put in bowl, cover, refrigerate. Next day I take what I need, shape, let rise, bake. Put remaining dough bake in fridge and cover. Several days later I might finish off the dough, shaping, let rise and bake. You can also use it all and freeze left over rolls.
Jasdip
Original Author
14 years ago
Thanks Gmom. These ones don't need to be risen before baking which makes it nice!

I'll try making them into crescent rolls and see what happens.
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caroline94535
14 years ago
JasDip; the recipe I posted does not have to re-rise. You can take some out for breakfast bread and take more out for lunch or supper bread.

I made my bread four days before I baked rolls. It sat in the frige, and did get very fluffy (rose). I stired it and knocked it all down, filled the muffin tins, and baked them.

They rose during baking and turned out great. I got 16 rolls/muffins from the recipe. I think someone else posted that they made 24.

My recipe doesn't make a dough, as such; it's more of a too-thick-to-pour batter. I call it gloop.
Jasdip
Original Author
14 years ago
Thanks Caroline.
I posted a recipe that I made, using buttermilk.
It's a refrigerator roll recipe as well. It doesn't need a second rise after forming, which I like....it rises in the oven.

I haven't made more, to see if they rise this time. They rose great yesterday morning, and the ones I made for dinner didn't rise. I'll make some again today and see how they fare.

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