cinnamon roll help
I am planning on making cinnamon rolls for tomorrow morning. How early can I start these without killing the yeast? I was thinking I could start the dough later this afternoon and let it rise in the fridge while we are at my IL's for Christmas Eve celebrations, and then when we get home tonight I can shape them and add the cinnamon, etc. (it'd be 11pm-ish by this point) Can I then put them in the pan and put that back in the fridge till morning? Or am I leaving too much time there and risk killing my yeast? :nails
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Re: cinnamon roll help
I plan on making my cinnamon rolls and then sticking them in the fridge overnight too. From what I understand (based on the recipe I'm reading) that seems to be a-okay.
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Re: cinnamon roll help
i know you can leave bread overnight to rise - it's recommended by some - slower rise makes smaller bubbles, aka better texture in your bread. But thanks, that helps to hear someone else say it's okay :giggle
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Re: cinnamon roll help
Quote:
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Re: cinnamon roll help
mine will be GF as well. :) (FIL who's coming to breakfast is a celiac)
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Re: cinnamon roll help
This is the recipe I'm using:
http://iamglutenfree.blogspot.com/20...ur-dreams.html And this is what it says about overnight: Quote:
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Re: cinnamon roll help
After the first rising, dh shapes them and puts them in the fridge on Christmas Eve. :yes
I love Christmas morning cinnamon rolls. :yum |
Re: cinnamon roll help
i'm excited to have them tomorrow :tu
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