Isi´s easy Portuguese Rolls

[courton]

Isi, I have made your rolls many many times. The question I have for you is if I want to make for guests or to take to a picnic, can I prepare the first couple of steps the night before... eg can I let the dough rise in the TMX and leave it in the fridge overnight? What would you recommend?

Happy Easter by the way! I always look forward to seeing your recipes on the TMX.

[isi]

Hello Courton

Thanks for your nice comment
Regarding your question:
Maybe it's best form after kneading the dough form the rolls  and place them on the Backingtray and put direct in the Fridge!
The next day heat the oven and bake!

Once I made like this:
Did all the normal proceeding BUT only let bake half the time!
Let the rolls cool and put in the refrigerator inside a plastic bag. The other day was just finish baking in pre heated oven!
Are not equal 100% but very good too!

Hope I helped you and made myself understand - lol

Regards
isi

Would love to know about your result!

[courton]

Thanks Isi! Will try the method and get back and let you know how it turns out!

[Meagan]

That would be like the ones you can buy partially cooked wouldn't it? I will be interested to see how you all go with this method

[Thermomixer]

If you cooke them fully and then freeze you can reheat in the oven and they work well.  Don't think I'd only part-cook them.

[courton]

I was planning to try Isi's first option... mould them into rolls, let the beauties have a second rise and then place them in the fridge for the next morning.

[isi]

courton,
I would let them do the second rise INSIDE of the fridge!!!

regards
isi

[bron]

Am interested to see how it all went?
I would have placed the dough in a plastic bag overnight, (do it all the time) then in the morning roll out rolls, and leave them to do a second rise in oven at 50º, and then take them out, preheat oven and bake. Is what I do wrong?

[judydawn]

Nothing you do is wrong if it works Bron    I think Courton is just looking to have the rolls prepared as far as possible the night before & be able to just pop them into the oven to bake next morning.

[courton]

Hi
Sorry I still haven't had a chance to try it. Will try the method and let the forum know.

[courton]

Ok Bron, you have inspired me to try the 'make ahead' method. I have just kneaded the dough on the TMX. Will leave it in the fridge and let you know how I fare.

[Thermomixer]

Waiting to hear the outcome - hopefully we haven't led you up the proverbial  - fingers crossed 

[courton]

The verdict: I kneaded the dough, left it in the TMX, did a second knead, shaped into rolls and placed in fridge covered in clling wrap for 4 hours. The rolls increased in volume. Placed in oven but here's the problem - it overcooked on top (close to burnt) and undercooked doughy bottom about 15 mins into cooking time.

Obviously keeping it in the fridge means the oven temp and time needs to be adjusted - to what? Isi, can you help with this please? Am I better off leaving it at room temperature if I am going to cook in a couple of hours time?

[achookwoman]

Courton, you can knock down the bread a third tine,  if caught out and t he second rise happens too quickly.

If I want 'fresh' rolls or bread stick,  I cook them when convenient ( a day ahead) ,stick them in a plastic bag when cool.   When needed I heat the oven to 220,  spray the rolls with water and reheat them for 10 mins. Everyone seem to think they are freshly cooked.

I often make different size rolls in the same batch.  Say 6 small and 4 large.  I cook them all at once on the same tray, and remove  the small ones 5 mins. before the large ones.

The rolls you cooked that were doughy needed to come to room temp.  before cooking.

Hope this helps

[courton]

Thank you. You are right... bringing it to room temp should have made all the difference.