Boil 1 or 2 quarts of water in a shallow pan and place pan of water on lower rack of oven. 2. Place rolls on upper rack in oven. Let dough rise about 1 hour, until double in size.
For faster rising , place dough over a pan of warm water in a warm oven; or microwave once or twice on low power for up to 25 seconds. However, keep dough below 250 degrees Fahrenheit, or else it will begin to cook .
3 to 5 hours
Try this: Preheat the oven to 225 degrees F. When it reaches this temperature, take the bread from the freezer and place on a baking sheet. Place the bread in the oven on a middle rack, place another baking sheet on a lower rack half-filled with water and turn the oven off. After 15-20 minutes, check the rolls .
The Refrigerator Thaw Method Cover with sprayed plastic wrap to keep from sticking to dough while rising . Place your pan in the refrigerator overnight or all day long. Make sure dough is double in size. You may need to let the product continue to rise slightly at room temperature.
Proof Dough in the Slow Cooker Fill the slow cooker half full with water. Set on low temperature. Put the slow cooker lid on upside down. Place a folded towel on the lid. Put the dough in a greased bowl and cover with plastic wrap. Place the bowl on the towel covered lid. As the heat radiates, the dough will rise .
Microwave on the defrost setting, uncovered for three to five minutes. The dough may still need some time to rise, depending on the type of dough you have. This method works best for small loaves and rolls . Larger frozen loaves may not thaw evenly or may develop dry spots on the surfaces.
Allow dough to rise in a metal or glass bowl . They retain heat better than plastic bowls and you’ll get a better rise . You can also run the bowl you’re using under some hot water (and then dry it, then spray it with non-stick cooking spray for easy cleanup) before adding the dough so it will be nice and warm.
Did you know that yeast can deactivate, which will stop your bread and rolls from rising ? Make sure to check the expiration dates on our packages to help ensure you’re buying the products with the freshest yeast. Yeast can also be damaged when it is allowed to thaw and refreeze.
The alcohols released by yeast give bread its rich, earthy flavor, but if the dough rises too long , that flavor becomes pronounced. The bread has a heavy yeasty taste or smell and in some cases, can even taste sour.
Here are the different rolls that we tried: Pepperidge Farm Stone-Baked Artisan French Rolls , Rhodes French Dinner Rolls , Rhodes Yeast Dinner Rolls , Sister Schubert’s Dinner Yeast Rolls , Udi’s Classic French Dinner Rolls (these are gluten-free).
Breads & Rolls If you plan to have your bread dough rise in the oven , try this method. Turn the oven to the lowest setting for just a few minutes, then turn it off. Place the dough in the center of the oven . Allow it to rise until almost doubled.
Take the foil-wrapped rolls out of the freezer bag and loosen the foil. Heat the oven to 300°F. Place the loosely-wrapped package of rolls directly on an oven rack and bake for 20 to 25 minutes, until the rolls are piping hot to the touch and warm all the way through.
Bake rolls 10–15 minutes. For best results, make sure dough is frozen solid and not stuck together. Keep frozen until ready to prepare .
Place frozen dough in your refrigerator 6 to 12 hours before using. Dough will not rise, but will be thawed and ready to use. Set dough out to rise for 2 to 3 hours, until dough is 1” above pan. Actual time depends on the temperature of your kitchen.