Yeast Roll Help!
Like many of you I am preparing my Thanksgiving day menu. Last year, I made these Parker House rolls (http://www.chow.com/recipes/11167-par...). They turned out great, but were very time consuming while preparing the rest of the meal.
My question is, is it possible to slow rise or refrigerate the dough overnight before baking? At what point is it the best time to do this and what is the maximum time they can stay in the fridge?
I have done some searching and can see there are recipes for slow rise yeast rolls, but it seems they are recipes made specifically for slow rising.
Thanks for your help!
My grandmother's recipe (similar to the one you linked, but without the herb butter and with quite a lot of sugar) calls for preparing the dough the night before, then letting it rise in the fridge. Any bread can be slow rise if you let it rise in a cool place and if you have at least 12 hours to let it rise properly.
I let mine rise before rolling and cutting (or shaping, if I am lazy), but if you've got the space in your fridge for a tray full of shaped rolls, I'm sure that would be fine.