I have a recipe we enjoy making, but was wondering if we could do all the steps, but not bake until the next day. Will fridge cause them to deflate or kill the yeast? Thanks.
Refrigerating the yeast will slow growth, but not kill it. If anything, refrigerating the dough will improve the flavour of the dough and the final rolls.
Good point - slow fermentation usually produces a superior end product.
Yes, just make the rolls, cover loosely w/ plastic wrap, refrigerate. The next morning, let come to room temp and bake.
I put them in foil then refrigerate. I let them come to room temp when I am ready to cook and put the rolls, foil and all, into the oven -- less cleanup. [I make mine on the foil, not in a cake pan as some might.
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