665951 Mon Nov 09 17:00:51 -0800 2009 7 31 Home Cooking 0 5168588 I am making rolls tonight from a recipe that calls for two rises. What is the benefit of the second rise? Does anyone do the one rise only? I am just trying to get the rolls in the oven for dinner, so will there be a big difference if I do one rise instead of two? Mon Nov 09 17:00:51 -0800 2009 205997 alexa52 1 5168674 The benefit of the rise is to give the rolls an airy texture. If you don't mind the rolls being slightly dense, you can bake them after the first rise. Flavor wise, they should be okay, Mon Nov 09 17:30:12 -0800 2009 5168588 1108638 Cherylptw 2 5174846 Actually, although all bread/bread recipes produce different results, one of the recurring traits of single rise doughs is an extremely open (airy) crumb. A second rise tends to create more air pockets, albeit smaller ones. Wed Nov 11 23:15:52 -0800 2009 5168674 13805 scott123 1 5168818 Most bread recipes call for two rises, and it's primarily a texture thing, but it also has an impact on flavor, IMO. I would be curious as to why (scientifically, I mean) it makes such a difference, but it really does -- maybe some of the food-science chemistry hounds could help me out with that. My favorite bread recipe uses an overnight sponge and THEN two rises, and it has the most wonderful texture, and my go-to roll recipe is one of those that has a 3-day fridge ferment as the first rise. Mon Nov 09 18:28:14 -0800 2009 5168588 256229 LauraGrace 1 5168877 Texture yes...the 2nd rise is a must for me...but there is no mistaking the impact it has on flavor as well. That extra bit of fermentation seems to produce a cleaner flavor, somehow less 'yeasty' tasting. I've found that a long rise time helps flavor as well (even for dough that is not as 'wet' as the no knead recipes use). Mon Nov 09 18:56:02 -0800 2009 5168588 116047 The Professor 1 5169061 I totally agree that a longer rise, whether or not you punch it down contributes to a loss of the yeasty flavor. I like bread that has lost the yeasty flavor better. I often make dough, then put lumps into oiled Ziplocs and toss into the fridge. You have to keep an eye on them as they can burst out and make a mess. But the occasional burping of the bag does the trick. I keep dough in the fridge for at least a few days doing this. I think the flavor improves over time. It will get slower to rise over the few days, but still works great. Mon Nov 09 20:22:34 -0800 2009 5168588 123480 scuzzo 2 5174555 I like the frig tip. That is helpful to plan for meals in advance. Thanks. Wed Nov 11 19:41:31 -0800 2009 5169061 205997 alexa52 3 5174843 Alexa52, I'm a huge proponent of long cool (refrigerated) rises, but, should you go that route, I'd suggest only one or two days. Longer than that is a bit of an acquired taste, as the dough has a tendency to get gummy/stringy/hard to work with, the finished product has pretty strong alcohol flavor notes and it doesn't rise quite as much as the yeast has lost a great deal of it's umph. A day or two in the fridge, is, imo, more than enough time for the starch to fully hydrate and the enzymes in the dough to break down enough starch to sugar to bring out the full flavor of the wheat- while still maintaining a hospitable environment for the yeast. Wed Nov 11 23:10:26 -0800 2009 5174555 13805 scott123