Discover new thawing methods and tips for shaping dough into pizzas and more.
Find ways to speed rising time and troubleshoot any rising dilemmas.
Tips for baking in various ovens, pans, and how to handle baked product.
Rhodes Rolls can be microwave thawed. Place 6 rolls on a plate sprayed with non-stick cooking spray. Microwave on high for 25 seconds. Turn rolls over, rotate plate 1/4 turn and microwave on high for an additional 25 seconds. Please remember that microwaves do vary, over heating of the roll may cause discoloration or harden the exterior and thereby not allow the roll to rise properly.Microwave thawing bread dough is not recommend. Loaves defrosted in the microwave do not thaw evenly.
True, refrigerated dough is faster than frozen dough because you do not have to thaw it. But those who appreciate the flavor and aroma of Rhodes yeast-raised dough do offer some tips:Rhodes dough can be left in the refrigerator for about 16 hours. Put a bag of rolls in the refrigerator in the morning and take the rolls out in the evening when we you arrive home. Within an hour the rolls are ready to bake. Another method is to put cinnamon rolls in a pan to raise in the refrigerator at about 8 p.m. Often, depending on the temperature of your refrigerator and how long you sleep, they can be ready to bake when you get up in the morning. Bake an extra dozen for the neighbors!
Rhodes rolls typically take 1 - 2 hours to thaw at room temperature (72 degrees F). Rhodes Bread takes 2 - 3 hours to thaw at room temperature. You can also thaw dough in the refrigerator. Rolls take 8 - 12 hours to thaw in the refrigerator. Bread takes 10 - 12 hours to thaw in the refrigerator.
Sometimes through mishandling at the grocery store, dough is allowed to partially thaw and is then refrozen. Re-freezing damages the yeast. When purchasing, select Rhodes dough that is frozen solid, not stuck together, and devoid of ice crystals in the bag. Also check the "Best By [Date]" on the package. For best performance, select a package with a distant expiration date.
If the dough is allowed to rise too high, it will eventually collapse. For bread, the middle section of the dough should be allowed to rise only 1/2" to 1" above the side of the bread pan or it may fall. Recommended bread pan size is 8 1/2" X 4 1/2" X 2 1/2". Differently sized pans may cause the bread to fall, be misshapen, or appear coarse in texture. If the dough does rise too high, it can still be used. Remove the dough from the pan and knead it to remove the gas bubbles in the dough. Reform into the shape of a loaf and allow to rise. Keep in mind that it will rise more quickly the second time because the dough is already very warm.
Always spray the plastic wrap with a non-stick cooking spray. This will keep the plastic from sticking to and tearing the dough when removed after rising.
If your bread or rolls should rise too much, you may take the dough out of the pan, punch it down, reshape it, and place it back in the pan to rise again. Keep in mind that it will rise more quickly the second time because the dough is already very warm.
Yes, if you allow the dough to rise too high (bakers would say over-proofed), you can "punch" the dough down and reshape to a loaf or roll and it will rise again. Some people feel the texture is even better using this procedure and they do this on purpose!
Rolls and bread will rise slowly in a cold kitchen. The optimal temperature for the rolls and bread to rise is 90 degrees F. There are many ways to speed up the process without sacrificing the quality of the finished product. 1. Place the rolls or bread in an elevated place. Many people find the top of the refrigerator to be ideal. 2. A heat lamp or warming drawer both work great, just make sure that the surface does not become too hot or you could partially cook your rolls before they have a chance to rise. We also suggest using a kitchen timer as a reminder to check the rolls. 3. Placing your rolls in a warm car to rise does work as long as the temperature is not above 120 degrees F - Just don't forget about them! 4. Some people put the rolls in their dishwasher after running a cycle, the warm, moist atmosphere gives the rolls a real boost. 5. Don't place your pan of rolls or bread directly on a cold, stone countertop. Place a dishcloth or hotpad between the rolls and the countertop. 6. Most importantly - look for fresh product in your grocery store, that is free from ice crystals. If the product does have ice crystals, carefully brush them off and grease the baking pan well. Ice crystals will melt during baking and may cause the rolls or bread to stick to the pan.
For pull-apart rolls use the higher number, for individual rolls use a lower quantity.9" X 13" X 2" pan = 12 - 16 Texas Rolls or 16-20 Dinner Rolls. 8" square or round pan = 3 - 6 Texas or 6 - 9 Dinner Rolls. Muffin Tins = 1 Texas Roll or 2 Dinner Rolls in each muffin cup. 12” x 18” Jelly Roll Pan - 12 - 24 Texas Rolls or 16 - 36 Dinner Rolls
If the bread pan is too large, the dough may spread instead of rise. Rhodes recommends an 8 1/2" X 4 1/2" X 2 1/2" baking pan. The loaf should rise no more than 1" above the pan before baking.
If the oven is too hot, the outside of the bread may bake too quickly and the inside may still be doughy. Bake the loaf at a lower temperature for a longer time. If the bread was baked at 350 degrees F., lower the temperature to 325 degrees F. and bake for an additional 5 to 10 minutes. Recipes that need to bake 25-30 minutes may brown too quickly. To avoid over-browning, cover the bread with foil and bake an additional 5-10 minutes.
Take some rolls out of your home freezer, put them in a pan and cover with plastic wrap. The rolls will thaw and rise. After they have risen to about double in size, put them in the oven (remember to take off the plastic wrap) and in 20-25 minutes you'll have hot, fresh, home-baked rolls.
Remove the loaves of bread or rolls from the baking pan to a cooling rack within 5 minutes after baking. Loaves of bread should be placed on their side for 10 minutes and then rotated upright to finish cooling.