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Trying a cold dough rest gave me the best rolls ever
I always had trouble with my homemade rolls being too heavy. The other day, I read a tip about putting the dough in the fridge before shaping it. I decided to try it with my usual recipe. After the first rise, I covered the bowl and let it sit in the fridge for about sixty minutes. When I took it out, the dough was firmer and easier to handle. I shaped the rolls and let them rise again before baking. They came out so light and airy with a nice texture. I think the cold rest lets the gluten relax and the fats stay solid, so the rolls bake up better. Now this is my go-to step for any roll recipe.
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gray1171mo agoMost Upvoted
How long was your cold rest, wondering with @piperwells if time changes the result?
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christopher_kim1mo ago
Cold dough is a game changer for shaping fancy stuff like knotted rolls or braids. The firmer texture holds the form way better so you don't get a blob in the oven. It's like working with clay instead of a sticky mess.
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