Preparation

• When making yeast rolls to refrigerate, follow a regular bread or roll recipe. Once the dough is done, allow it to rise once in an oiled bowl. After it has risen to double its size, you can punch it down and shape it into rolls as you typically would. Place the rolls on an oiled baking sheet, but don't allow them to rise again. Instead, cover the pan with a clean dish towel or plastic wrap and place it in the refrigerator. Refrigerator rolls are best used within 24 hours, but yeast dough can be stored for up to three months in the freezer. After the first rising, place the dough in a plastic bag or container, label it with the date and product and place it in the freezer.

Baking

• The rolls can be stored in the refrigerator for several hours or even overnight. Before you bake them, though, they must warm to room temperature and then rise. This process typically takes one to two hours, depending upon how warm the room is. Place the dough in a warm location or even in a warm oven. Set the oven to 175 degrees Fahrenheit and allow it to heat for five to eight minutes. Turn the oven off and place the rolls inside. Once the rolls have risen to almost double their size, bake them at the temperature and time the recipe directs. If you're warming the rolls in the oven, remove them first before preheating it for baking.

Strategy

• You might wonder if refrigerating yeast will kill it. Yeast is much more likely to be killed by hot temperatures than cold. Yeast is instantly killed at 140 degrees Fahrenheit, which is why it's so important to get the temperature of the water or milk for the dough exactly right. Yeast only becomes dormant when exposed to temperatures below 40 degrees Fahrenheit. Most refrigerators are set between 32 and 40 degrees, making the refrigerator an ideal place to store yeast rolls for a few hours. Once the rolls are returned to a warm room, the yeast becomes active and starts to rise. As the yeast in the rolls feeds on the sugar in the dough, it produces carbon dioxide and alcohol. The carbon dioxide gas causes the dough to rise, while the alcohol gives the dough its yeasty flavor.

Variations

• Once you've tried refrigerating and raising yeast rolls, consider other possibilities. You can use this method with any type of yeast bread, including cinnamon rolls, bread sticks or bagels. The refrigerator method won't work for quick breads and muffins that are leavened with baking soda or baking powder. These ingredients cause a temporary chemical reaction in the batter that causes it to rise. Quick breads must be baked immediately for best results.