Bread question

[KerrynN]

Today I made a batch of dough for Cheese and Bacon Rolls but didn't get time to actually make them. I put the dough in the fridge and we went out. Now I am home, I want to finish them off.

I seem to recall reading something about returning the dough to room temp and then shaping and topping them before allowing second rise. Does this sound right? I will probably proceed this way after we have eaten dinner, but I would still like to know if this was the best approach.

Thanks,
Kerryn

 

[dede]

Kerryn I think your right from previous threads. I would say once they reach room temp again and start to rise then finish off the cheese and bacon topping and into the oven. I havnt tried it that way before but others leave it even over night in the fridge.
I made cheese and bacon rolls today as well. Yum yum.

[fundj&e]

yes thats right KerrynN. you love these rolls 

[KerrynN]

Thanks Dede and Uni. I let the dough come to room temp, shaped them and topped them and then put them into the cold oven to rise as the oven heated up (it was getting late and I was tired). They were very yummy!