Hello Bakers,
In our last blog post and 11/5 DoughDr episode we had questions about how to make our Thanksgiving soft rolls ahead. Could the dough be frozen and if so at what stage? Could the rolls be par baked? Can they be fully baked ahead and frozen? How to refresh? Was there a whole wheat variation? And could they be made plant based? What about other shapes?
So here are my findings…
Yes, the dough can be frozen for up to one week. Mix the dough as directed and let rise in a warm place (76-80) degrees until doubled in volume - bulk fermentation. Gently degas the dough and place it in a lightly buttered gallon sized ziploc type bag. Expel some but not all of the air in case the dough expands a little. Label, date and freeze.
To thaw, move the dough to the refrigerator and let thaw overnight. The next day, let the dough sit, wrapped, for one hour at room temperature to warm up a little, then shape, proof and bake.
Par baking: This did not work well in my home kitchen - I baked the rolls for 17 minutes until set and still pale. Then I cooled, wrapped and refrigerated them. I finished the bake the next day - baking them for an additional 12 minutes and the texture was not quite right - the companies who par bake must have magic chemicals and quick chilling machines or something to make this process work - that we just don’t have available to us at home.
Fully Baked: This works very well, especially since most of our ovens are tied up with turkey and sides. Bake the rolls 2-3 days ahead when you can focus on the process and enjoy your baking. Let them cool and then wrap. I like old fashioned food storage bags with twisty-ties for freezing breads and rolls as we want to expel excess air but a ziploc style bag will work too. On the big day, thaw the rolls for several hours at room temperature without unwrapping (unwrapping and thawing in the open air encourages condensation) then place them on a baking tray and refresh in a 350 degree oven for 5-6 minutes.
For a Whole Wheat Variation - remove one quarter of the bread flour and replace with whole wheat flour. Replace sugar with honey.
Plant based: Use your favorite vegan butter in place of the butter and your favorite plant based milk in place of the cow’s milk.
Other Shapes: A simple braid is always impressive - check out my video below on how to make a faux braided roll that will impress your family and friends.
I am reprinting the recipe below so that you don’t have to hunt for it. Any questions, please let me know. And these rolls can be made all year long - weighed out to 113g wet dough weight before shaping, they make great, really great sandwich buns.
Have a safe and very happy Thanksgiving.
Happy Baking! XO Colette
Ingredients - weighed in grams for accuracy
158g water (80 degrees)
7g yeast (use instant or 1 package active dry)
85g milk - 80 degrees
380g flour
30g butter
15g sugar
8g salt
Total dough weight: 683g yield 12 rolls (55g wet dough weight)
Fit the bowl with the dough hook, combine the water and yeast in the mixer bowl, stir for 5 seconds, and let sit for 5 minutes
Add milk , flour, butter, sugar and salt to the water and yeast.
Mix on speed 2 for 2 minutes, reduce speed to low and mix for 2 minutes. Stop the mixer, scrape down, mix on speed 2 for 1 minute.
Dump the dough out on the work surface and knead for 1 minute to smooth out.
Place dough in medium sized bowl, greased with butter and let bulk ferment for 60-75 minutes.
Divide dough into 12 equal pieces about 55 -56g each. Round each piece and place in a well buttered 13X9” pan.
Cover and proof the rolls until they have expanded and have a marshmallow like texture. When the sides are gently squeezed the finger imprint should stay and not spring back. Proofing takes at least an hour - unless the kitchen is very warm.
Rolls can be dusted with flour before baking. They can also be egg washed before baking or bushed with melted butter after baking.
Preheat the oven to 375 degrees. Check in 22/24 minutes - the rolls should be a beautiful golden brown and an instant read thermometer should register 205 - 210 on an instant read thermometer. They may need more time - return to oven and check at 5 minute intervals.
Rolls can be made ahead and frozen, thaw at room temperature and then refresh in a 350 degree oven for 5 minutes.