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TIPS & TRICKS
prep time
make sure the rolls are not too crowded. the closer together they are, the longer they will take to cook.
don't forget to spray the plastic wrap before you cover the frozen rolls when you are thawing them. It will be a sticky awful mess if they stick to the plastic wrap.
if you want them to rise faster, put them in the oven with the light on or in a warmer place in your kitchen.
how to know when your rolls are properly proofed?
The Poke Test is the best method!
using one finger, gently poke the side of the roll.
use the guide below to know if they are ready to go in the oven or not
Underproofed: Dough springs back immediately, leaving no indent. Needs more rising time.
Perfectly Proofed: Dough springs back halfway, leaving a slight indent that slowly fills in? READY TO BAKE!!
Overproofed: Dough doesn't spring back at all or deflates when poked. Bake immediately, but expect a flatter roll.
Visual Cues
Puffed Up: Rolls should have visibly increased in size, looking pillowy and almost double.
Jiggly: They should have a slight jiggle and feel soft and airy, not dense.
Smooth & Taut: The surface should look smooth, not cracked or torn.
Rise Time will be affected by the temperature of your kitchen.
for my test batch, it took about 5 hours to be fully risen straight from the freezer.
things to look for when baking!
you want to cook them until they are a light golden brown.
To get the most accurate bake, use a thermometer. these rolls need to be between 180 to 190 degrees to be fully baked. try not to go under or over.
brush with salted butter for a nice finish.
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