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Refrigerated dough

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I enjoy making cheese straws and make them sometimes in large quantities. I would like to know if I can make the dough in advance and if so how long can I safely refrigerate it so that the straws will not be tough. I'm worried that refrigerating the dough will change the texture and their crispness.
Any help would be appreciated. Liz

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  1. As an alternative, I would make the straws, bake and freeze them. Then just warm in the oven at 325 and they will be as good as freshly made.

    1 Reply
    1. re: TorontoJo

      This is what I do too and whatever topping I've added (parm cheese, seeds, black pepper) I'd add again to refresh flavors before popping in the oven to warm.

    2. I often make the dough and keep in the fridge for a few days, and have also frozen the dough (smashed it flat on baking paper, wrapped, and then wrapped again in plastic wrap) and then thawed and formed, or made the straws and frozen them after baking about 75% finished and cooling them. I honestly don't think I can tell the difference between them, and find the dough much easier to work with after chilling in the fridge anyway.