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!
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