Can I re-refrigerate risen dough??

[Gina]

I made some homemade cinnamon rolls today for Christmas brunch at my Mom's on Sunday. They're all risen now, but we're not going to bake them until I get to Mom's. Is it okay to put the whole pan back in the fridge until then?? Will they need time to re-rise or something before baking? Can you tell I've never made any sort of bread product like this before?

Any help appreciated!

-gina-

 

[Micca]

I'm no expert, but I don't think so. Seems to me that dough which has risen a delicate item and should be baked asap. Let's have an expert weigh-in now...

 

[low-key]

you could do anything you want, we are free people

 

[Micca]

Checked with DW. She says once the dough is risen it would be better to go ahead and do the baking then freeze or refrigerate the finished product.

 

[jsmith]

sad to say you are pretty much hosed-if you needed to refrigerate them you should have prepped them up to the final rising and then refrigated-no more than 24 hours -and allowed to rise before baking. If you have allowed the to rise now they will collapse when you rerefrigerate them and yeast dough is quiet fragile-they will still bake up but they will be flat and have an odd texture.

 

[canopynut66]

I made some homemade cinnamon rolls today for Christmas brunch at my Mom's on Sunday. They're all risen now, but we're not going to bake them until I get to Mom's. Is it okay to put the whole pan back in the fridge until then?? Will they need time to re-rise or something before baking? Can you tell I've never made any sort of bread product like this before?

Any help appreciated!

-gina-

I have done this but it does not rise well once has been cold. they tasted fine but looked so blah. if you can make them day before and just leave covered in warm room. maybe bake them just before you leave or at your Mom's house.. have worked with yeast breads a lot over the years and have found can bake them and then warm them up works better.....