PrintFreezing unbaked or parbaked rolls and breads?
I didn't want to hijack savecara's thread, but I would like to make rolls and freeze them a la those Pillsbury unbaked frozen rolls and biscuits. My goal is to be able to take 3 or 4 at a time to bake for our dinner or lunch (we are only 2).
Does anyone know the best way to do this?
Also, if you have any favorite recipes for a basic dinner roll (not too crusty, not too rich--Parker house is out), I'd love to hear them.
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3 Comments:
I have done them 2 ways. Parbaked bake about 6 mins then cool down and freeze to finish later and just frozen seperately for later baking.
I liked the frozen to bake later better. The parbaked was not quite what I liked.
JerzeeTomato at 4:11PM on 03/18/08
I haven't had a lot of success freezing dough. It just doesn't rise well. I suppose you could let it rise first, then freeze it, but then you're risking that it's going to collapse. I think the problem is that the yeast that we can buy isn't quite the same as the stuff that's put into the frozen bread products, or maybe they just use a lot more to compensate.
On the other hand, fully cooked bread freezes very well, and thaws quickly, if you're talking about something the size of a dinner roll. If you want it warm, you could bake it almost all the way, and just leave the browning for after you take it out of the freezer.
dbcurrie at 6:51PM on 03/18/08
From my experience, I have always frozen the dough after the first rising and shaping. When you want to use it, you sit it out on the counter overnight and allow it to defrost and rise the second time.
I've tried it with cinnamon buns and it worked out fine...I think you just need to be patient and wait it out for a lot longer, like a slow rise. :)
It's similar to those croissants from trader joe's...
jazzinx at 11:21AM on 03/19/08