I made the mistake, last Thanksgiving, of making these Sweet Potato - Dried Cherry Rolls from Bon Appétit (as listed on Epicurious).
They were such a huge hit that I have been ordered to make them again this year. But I'm going to two dinners, back to back, and won't have time to both make the dough and bake the rolls on Thanksgiving morning.
Can I make the dough the day before, and let the rolls rise in the refrigerator overnight? Will that work? Do I need to adjust the baking time to work with cold rolls? Will this be a complete flop?
Please help me with your make-ahead tips for fresh-baked rolls, especially ideas for adapting this recipe to my time crunch. (There's no way I'm getting up at 6 am on Thanksgiving morning!)
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